Steak Tacos with Corn Salsa Recipe – Fresh & Flavorful Recipe
I have to tell you, making these steak tacos with corn salsa has been a real highlight of my week. The combination of the smoky, tender steak and the fresh, slightly sweet crunch of the corn salsa is just unbeatable.
The whole process, from marinating the meat to grilling the corn, is surprisingly easy, but it tastes like something you’d get at a great taco stand. Once I had everything assembled, I couldn’t wait to take that first bite.
If you loved this, don’t miss the Steak Tacos with Chimichurri Recipe that’s always a crowd-pleaser.
Variations to try
You can tweak this recipe to make it perfect for your preferences or dietary needs.
- Gluten-free: Swap the flour tortillas for corn tortillas.
- Spicy version: Add diced jalapeños or extra chipotle powder to the corn salsa.
- Extra creamy: Top with an avocado crema or dollops of sour cream.
- Vegetarian option: Use grilled portobello mushrooms in place of the steak for a hearty filling.
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Cooking Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
Equipment You Need
- Grill or grill pan: for cooking the steak and vegetables.
- Sharp knife: to slice the steak and chop toppings.
- Cutting board: for all your prep work.
- Mixing bowls: to combine marinade and salsa ingredients.
- Tongs: to flip the steak and veggies on the grill.
Why You’ll Love This Recipe?
Here’s why this recipe will quickly become a favorite in your home.
- Bursting with fresh, bold flavors.
- Quick and easy to prepare.
- Perfect for any occasion, whether casual dinners or entertaining guests.
- Customizable to suit different tastes and dietary needs.
- Combines bright, fresh ingredients with hearty, grilled steak.
How to Serve Steak Tacos with Corn Salsa?
- Serve these tacos on a large platter with extra corn salsa on the side. For presentation, garnish with lime wedges and sprigs of fresh cilantro.
- You can also create a taco bar setup so everyone can build their own tacos just the way they like them.
- Pair the tacos with a crisp side salad, Mexican rice, Tropical Mojito Mocktail, or refried beans for a complete meal.
Nutritional Information
For one serving of these steak tacos with corn salsa (calculated per 2 tacos):
- Calories: 461
- Protein: 30g
- Carbohydrates: 32g
- Fat: 24g
Make Ahead and Storage
If you’re planning ahead, this recipe can be easily prepped in advance.
- You can mix the marinade and soak the steak up to one day before cooking. Keep it refrigerated in a sealed container.
- The corn salsa can also be prepped a few hours in advance and stored in the fridge. When it’s time to serve, warm up the tortillas fresh and cook the steak just before assembling.
- Leftovers can be stored in airtight containers for up to three days and reheated gently before serving.
Tips for Making the Recipe
After making these tacos a few times, I’ve picked up a few tips to help you get the most out of the recipe.
- Always marinate the steak for full flavor, but don’t overdo it; 30 minutes is perfect.
- Slice the steak thinly against the grain for maximum tenderness.
- Use fresh, in-season corn for the sweetest, most flavorful salsa.
- Don’t skip the step of charring the tortillas; it makes a big difference in texture and taste.
- If you like extra heat, add some grilled jalapeños or a drizzle of hot sauce to your tacos.
Steak tacos with corn salsa are a simple yet impressive dish that’s perfect for all taco lovers. With the satisfying combination of tender steak, smoky corn, and zesty toppings, these tacos are bound to be a hit at your table. Give them a try—I promise you’ll fall in love with their fresh, bold flavors!
Steak Tacos with Corn Salsa Recipe
Ingredients
Method
- Start by preparing the skirt steak. Sprinkle both sides of the steak with 1 ¼ teaspoons of chipotle powder, salt, and pepper. Next, whisk together 1 ½ tablespoons of olive oil and 1 tablespoon of lime juice in a shallow dish. Add the steak to the marinade, making sure it’s fully coated, and let it sit for about 30 minutes. Marinating helps tenderize the meat while infusing it with bold flavors.
- While the steak is marinating, brush the green onions and corn with 1 tablespoon of olive oil. Sprinkle these with a pinch of salt and pepper for seasoning. Place them on a preheated grill, cooking the green onions for about 2 minutes (flipping them occasionally) and the corn for roughly 7 minutes until they’re slightly charred and fragrant.
- Once the corn is cool enough to handle, cut the kernels off the cob and transfer them into a mixing bowl. Finely chop the grilled green onions and add them to the corn. Stir in the cilantro, chives, lime zest, a touch of chipotle powder, half a tablespoon of olive oil, and another tablespoon of lime juice. Mix everything well, season to taste with salt and pepper, and set aside. The salsa is a blend of vibrant flavors and crunchy textures that elevates the tacos.
- Heat the grill back up and place the marinated steak on it. Grill the steak for about 2 ½ minutes per side, achieving a delicious char while keeping the inside juicy and tender. Once cooked, transfer the steak to a cutting board and allow it to rest for 5 minutes before slicing it thinly across the grain. Resting the meat ensures it stays juicy.
- Char the tortillas directly over an open flame or on the grill until they are lightly toasted and pliable. This adds a smoky flavor and enhances the overall texture of the tacos.
- Now the fun part! Lay the tortillas out and divide the sliced steak evenly among them. Top each taco with a generous spoonful of the corn salsa. Serve immediately and enjoy every bite of your handmade masterpiece.