Steak Tacos with Corn Relish


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Steak Tacos with Corn Relish are my JAM!

Steak Tacos with Corn Relish from (@whatsgabycookin)

Growing up in AZ meant we were right over the border from some of my favorite towns in Mexico. There was always someone who was up for a quick weekend getaway which meant TACOS ALL DAY LONG!! Fish tacos. Steak tacos. Shrimp tacos. Octopus 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 Relish! 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.

Steak Tacos with Corn Relish



  • 1 pound skirt steak cut into 4 pieces
  • 1 1/2 teaspoons chipotle powder divided
  • 3 tablespoons olive oil divided
  • 2 tablespoons fresh lime juice divided and the zest reserved
  • 6 green onions
  • 2 ears of corn husked
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoon chopped chives
  • 8 small corn or flour tortillas


  • Prepare an indoor or outdoor grill over medium-high heat. Sprinkle skirt steak on both sides with salt, pepper and and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. 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 1/4 teaspoon chipotle powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
  • Grill the skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
  • Place tortillas at edge of grill to warm and soften, about 1 minute.
  • Arrange 2 warm tortillas on each of 4 plates. Thinly slice the skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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Recipe Rating


  1. Tori

    Wow, I can nearly taste these just from looking at the screen they look so delish! I can see that this is something I’m going to have to try!

  2. Karen @ Seasonal Cravings

    I can’t wait for fresh corn to be ready. This looks awesome and could be used in so many ways!

  3. Rach’s Recipes

    I used flank steak instead which I marinated for two hours. Also, I used more green onions which I noticed made the flavors explode more. Fantastic thank you!

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