Grilled skirt steak tacos topped with Mexican street corn is a match made in heaven for an easy summer dinner idea!
Ingredients
- 2 medium ears corn, husks removed
- 2 tablespoons light mayonnaise
- 2 tablespoons chopped cilantro, plus more for garnish
- 1/2 teaspoon ancho chili powder
- 1/2 lime, juice of
- 1/4 teaspoon kosher salt
- 1 pound skirt steak, trimmed of fat
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 8 corn tortillas
- 1/2 cup finely crumbled Cotija, queso fresco or feta cheese
- 1 lime, cut into wedges for serving
Directions
- Season the steaks on both sides with salt and cumin.
- Heat the grill over medium-high heat, when hot clean and oil the grates, then grill the corn, turning occasionally until slightly charred, about 10 minutes.
- Transfer to a cutting board, when cool enough to handle, cut the corn off the cob and place in a medium bowl, mix with mayo, cilantro, chili powder, lime juice and salt. Set aside.
- Increase the flame to high heat, add the steaks and cook about 1 1/2 to 2 minutes on each side for medium rare, or longer to your desired likeness.
- Set aside on a cutting board and grill the tortillas until the edges become charred, about 30 to 60 seconds on each side.
- Thinly slice the steak across the grain, place over the tortillas, top with elote, cheese, garnish with cilantro and serve with lime wedges.
