Start by mixing lime juice, cola, hot sauce, salt, pepper, garlic powder, and a splash of canola oil in a bowl to create the marinade. Place the steak in a food-safe bag or container, pour the marinade over it, and ensure the steak is fully coated. Seal the bag and refrigerate for at least 4 hours or, better yet, overnight. This step allows the steak to absorb all the incredible flavors.

When ready to cook, heat your grill to around 450°F for direct grilling. Remove the steak from the marinade, discarding the excess liquid, and place it on the hot grill. Grill for about 4-5 minutes per side, aiming for an internal temperature of 125°F for medium-rare. Once cooked, remove the steak and allow it to rest for 10 minutes, which ensures all the juices stay locked inside. Slice the steak against the grain into thin strips or bite-sized cubes.

Set your grill to medium-high heat (375°F). Brush the corn with a little canola oil and grill for 6-8 minutes, turning occasionally, until the kernels are slightly charred. Remove the corn from the grill and carefully slice the kernels off the cob. Toss the grilled corn with diced red onion, cilantro, cotija cheese, Tajin seasoning, and a touch of mayonnaise for the ultimate street corn-inspired topping.

Whisk together mayonnaise, sour cream, hot sauce, and lime juice in a small bowl. This tangy and creamy elote sauce will elevate your tacos to the next level.

Heat a cast iron skillet over medium heat. Place a tortilla in the skillet and warm one side before flipping. Add a handful of shredded Jack cheese to the tortilla, folding it in half to create a cheesy shell. Once the tortilla becomes slightly crispy and the cheese is melted, remove it from the skillet. Open it up carefully and layer it with grilled steak, the corn mixture, and a drizzle of elote sauce.