Start by making the street corn mixture. Combine the grilled or roasted corn kernels with mayo, chopped jalapeño, cilantro, lime juice, and crumbled cotija or feta cheese in a mixing bowl. Add a pinch of salt and mix thoroughly. Set aside while you prepare the rest of the recipe. This salad adds a vibrant pop of flavor and texture to every taco.

Rub the flank steak generously with taco seasoning, ensuring an even coating on all sides. Heat your grill or skillet to medium-high, then cook the steak for 5-8 minutes per side, depending on your preferred doneness. For medium-rare, aim for an internal temperature of 130-135°F. Once cooked, remove the steak from the grill and allow it to rest for 5-10 minutes before slicing it thinly against the grain. Resting the steak keeps it juicy and allows the flavors to deepen.

Preheat your oven to 400°F. Lay the flour tortillas on a baking sheet and sprinkle each one with shredded Mexican cheese. Bake them for 3-5 minutes until the cheese melts. While still warm, press a hard taco shell into the melted cheese, folding the tortilla around the shell to hold it in place. Return the tray to the oven for another 2-3 minutes to help the shells stick together. These double-decker tacos are sturdy and oh-so-cheesy!

To create the creamy queso, melt the cubed pepper jack or Velveeta cheese with the can of diced tomatoes and green chilies in a small skillet over low heat. Stir frequently to ensure a smooth texture, and consider adding a splash of water if the consistency is too thick. The queso should be hot and velvety, ready to drizzle over your tacos.

Now for the fun part! Take your cheesy taco shells and layer them with thin slices of steak, a generous scoop of the elote salad, and a drizzle of warm queso. Top with shredded lettuce and a slice of avocado for extra freshness. Serve immediately with lime wedges on the side.