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    Steak and Corn Tacos

    clock-icon45 minutes
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    Pixicook editorial team

    A delicious combination of seared steak and charred corn with a creamy Cotija cheese spread, all wrapped in a soft tortilla.

    Ingredients for Steak and Corn Tacos

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Small Red Onion, Thinly sliced

    each

    Substitute chevron-down

    Red Wine Vinegar

    tablespoons

    Substitute chevron-down

    Kosher Salt

    pinches

    Substitute chevron-down

    Granulated Sugar

    dash

    Substitute chevron-down

    Sour Cream

    cups

    Substitute chevron-down

    Mayonnaise

    cups

    Substitute chevron-down

    Cotija Cheese, Crumbled

    0 oz

    Substitute chevron-down

    Medium Ears Of Corn, Shucked

    each

    Substitute chevron-down

    Olive Oil, Brushed on corn

    to taste

    Substitute chevron-down

    Fresh Lime Juice

    squeeze

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Cilantro, Chopped

    handful

    Substitute chevron-down

    Skirt Steak

    0 lb

    Substitute chevron-down

    Flour Tortillas, 5-inch

    each

    Substitute chevron-down

    Corn Tortillas, 5-inch

    each

    Substitute chevron-down

    Tajin Seasoning, Dusting

    to taste

    Substitute chevron-down

    Chili Powder

    dash

    Substitute chevron-down

    Hot Sauce

    splash

    Substitute chevron-down

    How to Make Steak and Corn Tacos

    1. Pickle the Onions

    Thinly slice half of a small red onion and place it in a small bowl. Pour in two tablespoons of red-wine vinegar, add a tablespoon of water, a pinch of kosher salt, and a dash of granulated sugar. Stir the mixture and let it sit for at least 20 minutes.

    2. Prepare the Cotija Mixture

    In another small bowl, combine one-third cup of sour cream, one-third cup of mayonnaise, and three ounces of crumbled Cotija cheese. Mix them until well blended.

    3. Grill the Corn

    Shuck three medium ears of corn and lightly brush them with olive oil. Place the corn directly on the grill and cook until charred in spots, turning occasionally.

    4. Season the Corn

    Once the corn is done, use a knife to cut the kernels off the cobs and toss them in a bowl with olive oil, a squeeze of fresh lime juice, a sprinkle of salt, freshly ground black pepper, and a handful of chopped cilantro.

    5. Grill the Steak

    Season one and a half pounds of skirt or flank steak generously with salt and freshly ground black pepper. Place it on the hot grill and cook for 4-5 minutes on each side.

    6. Warm the Tortillas

    As the steak rests, warm up twelve 5-inch flour or corn tortillas on the grill. Wrap them in foil to keep them soft and pliable.

    7. Assemble the Tacos

    Spread a generous spoonful of the Cotija mixture onto each warm tortilla. Slice the steak against the grain and layer it over the creamy base, followed by a sprinkle of the grilled corn and a few pickled red onions. Finish with a dusting of Tajín seasoning, a dash of chili powder, or a splash of hot sauce.

    Pitfalls and tips

    Tortillas

    Use fresh corn tortillas and warm them on a skillet or directly over a flame to enhance their flavor and soften them. Keep them warm in a clean kitchen towel until serving.

    Cooking Technique

    Use a hot cast-iron skillet or grill for a beautifully charred exterior while keeping the inside juicy. Allow the steak to come to room temperature before cooking, and preheat the cooking surface well.

    Balance and Texture

    Add a creamy element like avocado or homemade crema to counterbalance the steak's richness with acidity and creaminess.

    Cut Selection

    Skirt steak or flank steak is perfect for tacos due to their beefy flavor and ability to soak up marinades. For best results, opt for a well-marbled piece, as it will remain juicy and flavorful after cooking.

    Resting and Slicing

    Let the steak rest for at least 5 minutes after cooking, then slice against the grain for maximum tenderness, in very thin strips to keep the tacos manageable.


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