Grilled Street-Style Tacos with Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Smoky grilled corn and tender marinated beef come together in these vibrant street-style tacos topped with fresh cilantro and zesty lime crema. This mexican-inspired street food ready in about 45 minutes blends flank steak, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1 lb flank steak
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 ears corn on the cob
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 2 tbsp lime juice
• 8 small corn tortillas
• 1/2 cup sour cream
• 1 tsp lime zest
• 1/4 tsp salt (for crema)

Instructions

1. Step 1: In a medium bowl, combine 1 lb flank steak with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well and marinate for 20 minutes at room temperature.
2. Step 2: Preheat grill to medium-high heat. Grill 2 ears corn for about 10 minutes, turning every 2 minutes until kernels are charred and fragrant. Let cool, then cut kernels off the cob.
3. Step 3: In a small bowl, mix charred corn kernels with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced small jalapeño, and 2 tbsp lime juice until combined.
4. Step 4: Grill marinated flank steak for 4-5 minutes per side until medium-rare and slightly charred. Remove and let rest for 5 minutes, then slice thinly against the grain.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and lightly toasted.
6. Step 6: In a small bowl, stir together 1/2 cup sour cream, 1 tsp lime zest, and 1/4 tsp salt to create lime crema.
7. Step 7: Assemble tacos by layering sliced steak on tortillas, topping with charred corn salsa, and drizzling with lime crema. Serve immediately.