| Flat iron steak tacos & elotes, a mexican style street corn, is one of my family's favorite meals. I mean, who doesn't like tacos and grilled corn?! I'm going to walk you through our favorite way of preparing these. |  |
I start by soaking the ears of corn in water for about 20 minutes. I like to serve the corn with the husks still attached and soaking will slow does the char that the hush will receive while on the grill. Grill the corn over direct coals. I will typically throw a cast iron skillet on the grill to saute some sweet peppers and onions.
I chose a flat iron steak for these tacos. It grills very quickly and has tremendous flavor. I like to let my steaks sit out on the counter for approx 45 minutes. This will allow the protein to raise in internal temperature making the grilling process a little easier. I seasoned this flat iron steak with a little olive oil and salt & pepper. The goal is to season with simple flavors to not over power the other items in the taco.
- Pro Tip: Beef is the only protein that should be allowed to come to room temperature. pork, chicken and seafood should all be kept cold until time to grill.
Slice the flat iron steak against the grain to ensure tenderness. I like to grill the corn tortillas quickly to warm them up. Dress the tacos with the sliced flat iron steak, some of the sauteed sweet peppers & onions, some avocado slices, cotija cheese, fresh cilantro and some Cholula Hot Sauce.
Elotes, a Mexican style street corn
| Ingredients
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Start by soaking the corn in water for approximately 20 minutes. This will reduce the charm during grilling and help with silk removal.
Preheat your grill to approx 450F and set it up for direct grilling.
In a mixing bowl, combine the mayo, Cholula Chili Lime Hot Sauce, lime zest, lime juice, chipotle powder and season with salt & pepper to taste. Stir until all ingredients are combined. Set aside.
Peel the husks back from the ears of corn and remove all of the silks. I like to leave the husks on for presentation and the husk gives you something to hold on to while eating. However, you may choose to remove the husks completely. Grill the corn until charred slighting. Turn every 2-3 minutes,
Once the corn is grilled to your liking, remove the corn. Brush on the Cholula mayo mixture covering the corn completely. sprinkle on the cotija cheese and the cilantro.
Enjoy!
Preheat your grill to approx 450F and set it up for direct grilling.
In a mixing bowl, combine the mayo, Cholula Chili Lime Hot Sauce, lime zest, lime juice, chipotle powder and season with salt & pepper to taste. Stir until all ingredients are combined. Set aside.
Peel the husks back from the ears of corn and remove all of the silks. I like to leave the husks on for presentation and the husk gives you something to hold on to while eating. However, you may choose to remove the husks completely. Grill the corn until charred slighting. Turn every 2-3 minutes,
Once the corn is grilled to your liking, remove the corn. Brush on the Cholula mayo mixture covering the corn completely. sprinkle on the cotija cheese and the cilantro.
Enjoy!
