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Street Corn Steak Tacos

Makes 5 Tacos

Prep Time: 30 Minutes

Cook Time: 15 Minutes

These tacos are a mash-up of two of my favorite things that remind me of summer - grilled steak and corn! When you put them together you’ve got a recipe that’s loaded with flavor and texture from the seasoned, tender steak to the crisp corn and crunchy cabbage topping.

Steak Tacos



1 pound flank steak or skirt steak

4 tablespoons olive oil

1/2 cup soy sauce

3 tablespoons lime juice

3 tablespoons garlic, minced

Corn Topping and Tacos

3 corn on the cob or 2 cups frozen corn

1/2 cup cotija cheese

1 small red onion, chopped

3 tablespoons lime juice

1 avocado

1 cup red cabbage, sliced

5 small tortillas

  1. Marinate steak for 30 minutes or overnight if you can.

  2. Heat the grill or pan to medium heat and cook for 4-6 minutes on each side.

  3. Once the steak is cooked to your favorite temperature, slice it thinly against the grain.

  4. Shuck the corn and boil until cooked or cook it on the grill with the steak.

  5. Let it cool and then cut it off the cob and add it into a large bowl. Or use frozen corn.

  6. Mix corn, cheese, and lime juice all together.

  7. Spray both sides of the tortillas with olive oil and throw them on the grill for a few minutes or “grill” them in a separate pan on both sides. You can also heat them in the microwave.

  8. Fill up the grilled/warmed tortillas with the steak, red cabbage, corn toppings, and avocado. Add extra lime juice and/or cotija cheese, sour cream, and salsa.

  9. Add milk and ricotta cheese and mix everything together.

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