Name: Grilled Carne Asada Tacos with Elote-Inspired Corn Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs flank steak; 1/4 cup fresh lime juice (about 2 limes); 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and pepper, to taste; 8 small corn tortillas; 2 ears fresh corn, husked; 3 tbsp mayonnaise; 1/4 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1/2 tsp chili powder (for salad); 1/4 cup red onion, finely chopped; 1 medium avocado, diced; Lime wedges, to serve

Grilled Carne Asada Tacos with Elote-Inspired Corn Salad

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This Grilled Carne Asada Taco recipe brings Mexican-American party vibes to your dinner table, inspired by the vibrant flavors of California and classic backyard asada gatherings! The steak is marinated simply for bold flavor and juiciness, then grilled quickly over high heat for that irresistible char. The elote-inspired corn salad, with its creamy, tangy, and smoky notes, provides a fresh and colorful topping that’s both satisfying and fun to eat. Layer everything in warm corn tortillas for a dinner that’s easy, festive, and absolutely delicious—perfect for sharing with family or friends.

Ingredients

Instructions

In a bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add the flank steak and marinate for at least 15 minutes (or up to 1 hour if time allows).
While steak marinates, heat a grill pan or outdoor grill over high heat. Brush corn with a bit of oil and grill, turning occasionally, until charred and tender, about 8-10 minutes. Let cool slightly, then cut kernels from cobs.
In a medium bowl, combine grilled corn kernels, mayonnaise, cotija cheese, cilantro, chili powder, red onion, and avocado. Stir gently to coat. Taste and season with salt if needed. Set aside.
Grill marinated steak over high heat (or in a grill pan) for about 4-5 minutes per side for medium-rare or until desired doneness. Rest 5 minutes, then slice thinly against the grain.
Warm tortillas on the grill or in a dry skillet until soft and pliable.
Assemble tacos: fill each tortilla with slices of carne asada and top with a generous spoonful of corn salad. Serve with extra lime wedges.