Grilled Street-Style Tacos with Charred Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 pairs flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.5 (10 ratings) Prep: 25 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Grilled Street-Style Tacos with Charred Corn Salsa take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Street-Style Tacos with Charred Corn Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Grilled Street-Style Tacos with Charred Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Street-Style Tacos with Charred Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Street-Style Tacos with Charred Corn Salsa?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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