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.