Steak Tacos with Corn Salsa are my JAM this summer! Easy grilling + a delish salsa = game over!
Table of Contents
Why I Love This Recipe
Growing up in AZ meant we were right over the border from some of my favorite towns in Mexico, Puerto Penasco. There was always someone who was up for a quick weekend getaway which meant TACOS ALL DAY LONG!! Fish tacos. Steak tacos. Shrimp tacos. Picadillo tacos... You name it... It was amazing. My idea of a perfect weekend getaway.
Today we're making a version of my favorite street tacos from back in the day... Steak Tacos with Corn Salsa! Easy to make, even easier to eat! And the corn is like a burst of freshness in your mouth along with the marinated grilled steak. Ugh, I can't even deal. It's everything.
Ingredients & Substitutions
- Skirt Steak
- Chipotle Powder
- Olive Oil
- Lime Juice
- Green Onions
- Corn
- Fresh Cilantro
- Chives
- Flour Tortillas street taco sized
*For a full list of ingredients and instructions please see recipe card below.
How to Make Steak Tacos with Corn Salsa
Step 1: Prepare an indoor or outdoor grill over medium-high heat. Sprinkle skirt steak on both sides with salt, pepper and and 1 ¼ teaspoons chipotle powder.
Step 2: Whisk 1 ½ tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat. Marinate for 30 minutes.
Step 3: Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper.
Step 4: Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn.
Step 5: Cut the corn from cob and transfer the kernels to a bowl. Chop green onions and add to corn.
Step 6: Stir in cilantro, chives, lime zest, and remaining ¼ teaspoon chipotle powder, ½ tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
Step 7: Grill the skirt steak to desired doneness, about 2 ½ minutes per side for medium. Transfer to work surface; let rest 5 minutes.
Step 8: Char tortillas over an open flame.
Step 9: Thinly slice the skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon corn mixture over each and serve.
How to Store Steak Tacos with Corn Salsa
You can store all the components separately in an airtight container for 2-3 days. When its time to eat, char the tortillas fresh, reheat the steak well and assemble.
How to Freeze Steak Tacos with Corn Salsa
You can freeze cooked steak for up to 3 months. Make sure you freeze it well in an airtight container or freezer bag. Thaw in the fridge overnight and reheat and make sure it warms through to the right temperature.
Tips & Tricks
Don't forget the guacamole!
FAQs
Can I make these spicy?
Yes! You can adjust the amount of chipotle and add jalapeños to the salsa.
Where can I find your guacamole recipe?
This is my go-to guacamole but there's a lot of spins you can check out- Charred Corn Guacamole, Bacon Cotija Guacamole, Roasted Chili Pepper Guacamole and this trio!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Steak Tacos with Corn Salsa
Ingredients
- 1 pound skirt steak
- 1 ½ teaspoons chipotle powder, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice, divided and the zest reserved
- 6 green onions
- 2 ears corn, husked
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped chives
- 8 small street taco sized flour tortillas
Instructions
- Prepare an indoor or outdoor grill over medium-high heat. Sprinkle skirt steak on both sides with salt, pepper and and 1 ¼ teaspoons chipotle powder. Whisk 1 ½ tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat. Marinate for 30 minutes.
- Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Cut the corn from cob and transfer the kernels to a bowl. Chop green onions and add to corn. Stir in cilantro, chives, lime zest, and remaining ¼ teaspoon chipotle powder, ½ tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
- Grill the skirt steak to desired doneness, about 2 ½ minutes per side for medium. Transfer to work surface; let rest 5 minutes.
- Char tortillas over an open flame.
- Thinly slice the skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon corn mixture over each and serve.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Is your corn salsa recipe in one of your cookbooks, if so which one? Thanks
its on this recipe!
Which cookbook of yours is this in?