Sizzling Street Corn Carne Asada Tacos

Allergens

Wheat (gluten), Dairy

Ingredients

• 6 ears of corn, husked and silks removed
• 1 lb flank steak
• 2 tbsp vegetable oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper, to taste
• 12 small flour or corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup guacamole
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat grill to medium high heat and brush with vegetable oil. In a small bowl, combine chili powder, cumin, salt, and pepper rub steak with the spice mixture and let it rest for 20 minutes.
2. Grill corn, turning occasionally, until lightly charred, about 10 15 minutes. Let it cool slightly, then cut off kernels and set aside in a large bowl.
3. Grill steak to desired doneness, about 4 6 minutes per side for medium rare. Let it rest for 5 minutes before slicing into thin strips.
4. Heat tortillas on the grill or in a dry skillet until warm and pliable, about 10 seconds per side.
5. Assemble tacos by placing corn kernels, carne asada strips, guacamole, shredded cheese, cilantro, and lime wedges inside the tortillas. Serve immediately.

Chef’s Insight

The secret to perfect carne asada is marinating the steak in chili powder and cumin before grilling.

Notes

Feel free to add additional toppings such as pickled onions or jalapeños for extra heat.