Imported from Instagram
Juicy Steak Tacos with Creamy Elote Corn
Tender grilled steak sliced thin and served in warm tortillas, topped with a smoky, creamy Mexican-style street corn mixture.
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Ingredients
- 1.5 lb Steak (sliced thinly after cooking; flank or skirt steak recommended)
- Salt (to taste)
- Black pepper (to taste)
- 1 tbsp Cooking oil (for seasoning steak)
- 3 cup Corn (kernels, fresh or frozen)
- 0.25 cup Mayonnaise
- 2 tbsp Sour cream
- 1 tbsp Lime juice (about half a lime)
- 1 tsp Chili powder
- 0.25 cup Cotija cheese (crumbled; can substitute with grated Parmesan)
- 8 Tortillas (flour or corn)
- Coriander (fresh, for garnish)
Steps
- 1
Season the steak generously with salt, pepper, and a little oil.
- 2
Grill or sear the steak in a hot pan until cooked to your liking.
- 3
Remove the steak from the heat and let it rest for a few minutes, then slice it thinly against the grain.
- 4
Char the corn kernels in a pan or on the grill until they develop golden-brown spots.
- 5
In a bowl, mix the charred corn with mayonnaise, sour cream, lime juice, chili powder, and cheese.
- 6
Warm the tortillas in a dry pan or over an open flame until soft and pliable.
- 7
Fill each tortilla with a portion of the sliced steak.
- 8
Top the steak with a generous spoonful of the elote corn mixture.
- 9
Garnish with fresh coriander and serve hot.
Notes
If Cotija cheese is unavailable, grated Parmesan is a better substitute than feta, as feta can be too tangy for this dish.
Nutrition per serving
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