These tacos are a perfect blend of Mexican street corn (also called elote) and quick-cooking skirt steak. If you have frozen corn, blister the kernels in a skillet over high heat first. Gina Homolka is the founder of and @skinnytaste.

Gina Homolka
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Credit: Caitlin Bensel

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (about 450°F). Place corn on oiled grates; grill corn, turning occasionally, until slightly charred, about 10 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off cobs, discard cobs, and place kernels in a medium bowl. Add mayonnaise, cilantro, lime juice, ancho chile powder, and 1/8 teaspoon salt; stir to combine. Set aside.

  • Sprinkle steak evenly with cumin and remaining 1/2 teaspoon salt. Increase grill temperature to high (450°F to 550°F). Place steak on oiled grill grates, and grill to desired degree of doneness, 1 minute and 30 seconds to 2 minutes per side for medium-rare. Transfer to a cutting board.

  • Grill tortillas until edges become charred, 30 seconds to 1 minute per side. Thinly slice steak across the grain, and divide among tortillas. Top with corn mixture and cheese; garnish with cilantro, and serve with lime wedges.

Nutrition Facts

417 calories; fat 15g; saturated fat 5g; protein 32g; carbohydrates 45g; fiber 5g; sugars 4g; sodium 621mg.