Daily Recipes

🧾 Ingredients:

For the Steak:

• 1–1.5 lbs skirt, flank, or ribeye steak

• Salt & pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tbsp olive oil

• Juice of 1 lime

For the Mexican Street Corn Filling:

• 1.5 cups grilled or canned corn

• 2 tbsp mayo

• 2 tbsp sour cream

• 1/4 cup cotija cheese (or feta)

• 1 tbsp lime juice

• 1/2 tsp chili powder

• 2 tbsp chopped cilantro

For the Creamy Sauce:

• 1/2 cup sour cream

• 2 tbsp mayo

• 1 tbsp lime juice

• 1 tsp garlic powder

• 1 tsp chili powder or Tajín

• Salt to taste

Other:

• Flour tortillas

• Shredded cheese (cheddar, mozzarella, or a blend)

• Butter/oil for toasting

🔥 Instructions:

1. Marinate & Grill the Steak:

• Rub steak with oil, lime juice, and seasoning.

• Let it rest for at least 30 min (or up to 8 hrs in the fridge).

• Grill or pan-sear steak on high heat, 3–5 mins per side for medium-rare.

• Let rest 5–10 mins, then slice thin against the grain.

2. Make the Street Corn Mix:

• Mix corn, mayo, sour cream, lime, cotija, chili powder, and cilantro.

• Set aside (this will be the taco’s creamy crunch!).

3. Make the Sauce:

• Combine all sauce ingredients in a bowl.

• Adjust lime and salt to your liking.

• Chill until ready.

4. Assemble the Tacos:

1. Heat a skillet or flat-top.

2. Butter one side of each tortilla, place cheese on half.

3. Add sliced steak and corn mix.

4. Drizzle creamy sauce over the top.

5. Fold and toast both sides until golden and crispy.

🤤 Serve with:

• Fresh lime wedges

• Extra creamy sauce on the side

• Maybe a cold cerveza 🍺

Want a shortcut version or a spicy twist with jalapeños or chipotle? Let me know!