Grilled Chipotle Steak Tacos with Charred Corn Salsa

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Grilled chipotle steak tacos feature juicy grilled steak with a punch of smoky heat and piled high with a flavorful charred sweet corn salsa!

Prep Time 30

Cook Time 20

Marinating Time 1

Total Time 1 50

Servings servings

Calories 451kcal

1 tablespoon vegetable oil
4 medium ears sweet corn, husk and silk removed
2 medium roma tomatoes, cored and diced into 1/4-in cubes
3 tablespoons minced fresh cilantro
1 small jalapeno (or habanero or serrano if you want more heat!)
2 tablespoons lime juice
Salt and pepper to taste
Warmed corn or flour tortillas, cotija cheese, cilantro, and lime wedges for serving

In a food processor or blender, combine chipotle, adobo sauce, onion, garlic, cilantro, chili powder, cumin, oil, water, salt, and pepper to taste. Pulse or blend several times, scraping down sides as necessary, until sauce is smooth. Season with additional salt and pepper to taste if needed.
Place steak in a large bowl or ziplock bag. Pour chipotle sauce over top and evenly coat steak in marinade. Allow to sit at room temperature 1 hour. (you may also refrigerate steak in marinade up to 8 hours or overnight)
When ready to cook, remove steak from marinade and grill over medium-high heat (you can also pan-sear steak in a cast iron pan on the stove in 1-2 tablespoons olive oil) turning once until steak reaches your desired doneness (130F-135F for medium rare, 140F-145F for medium, 155F-160F for well-done)
Transfer steak to a cutting board and lightly cover with foil. Allow to rest 10 minutes.

Meanwhile, rub corn lightly all over with oil. Grill over medium-high heat (or pan sear in cast iron pan) turning occasionally until corn is lightly charred all over. Transfer corn to a cutting board and when cool enough to handle, cut kernels off of cobs.
In a large bowl, combine charred corn, tomato, cilantro, jalapeno, lime juice, and salt and pepper to taste. Store salsa in refrigerator until ready to serve.
Assemble the tacos: thinly slice rested steak against the grain and serve in warmed tortillas with corn salsa on top. Garnish tacos with cotija cheese, additional cilantro, and serve with lime wedges. Enjoy!

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