Grilled Steak Tacos with Elote-Style Corn Salsa

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled steak served in warm tortillas topped with a smoky, tangy corn salsa inspired by Mexican street corn flavors. This Mexican-inspired street-food recipe, ready in about 30 minutes, pairs flank steak, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1 lb flank steak
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 1/2 cups fresh or frozen corn kernels
3 tbsp mayonnaise
1 tbsp freshly squeezed lime juice
1/2 tsp chili powder
1/4 cup crumbled cotija cheese
2 tbsp chopped cilantro
8 small corn tortillas
2 sliced thin green onion

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Instructions

Step 1: Preheat grill to medium-high heat. Brush 1 pound flank steak with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper evenly.
Step 2: Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness. Remove and let rest for 5 minutes before slicing thinly against the grain.
Step 3: While steak rests, heat a large skillet over medium-high heat. Add 1 1/2 cups fresh or frozen corn kernels and cook, stirring occasionally, for 6-7 minutes until kernels are slightly charred.
Step 4: In a bowl, combine the charred corn with 3 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1/2 teaspoon chili powder, 1/4 cup crumbled cotija cheese, 2 tablespoons chopped cilantro, and 2 sliced green onions. Mix well.
Step 5: Warm 8 small corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
Step 6: Assemble tacos by layering sliced steak and 2-3 tablespoons of the elote-style corn salsa on each tortilla. Serve immediately.