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Grilled Chipotle Steak Tacos with Charred Corn Salsa

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 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings 5 servings
Calories 451kcal


Grilled Chipotle Steak Tacos

  • 3 tablespoons canned chipotle in adobo sauce, finely chopped and 2 tablespoons adobo sauce reserved
  • 1/2 cup diced sweet onion
  • 3 cloves garlic, peeled
  • 1/4 cup fresh cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 1/2 cup water
  • Salt and pepper to taste
  • 2 lbs flank steak (sirloin or skirt steak also work well!)

Charred Corn Salsa

  • 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


Grilled Chipotle Steak

  • 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.

Charred Corn Salsa

  • 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!


Serving: 3tacos | Calories: 451kcal | Carbohydrates: 77.3g | Protein: 10.9g | Fat: 15.5g | Saturated Fat: 2.9g | Sodium: 597mg | Potassium: 656mg | Fiber: 10.4g | Sugar: 9.3g | Calcium: 88mg | Iron: 4mg