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Veggie Tacos
with Mexican Street Corn
35 MIN
+$6.95/serving
2 Servings
From the Test Kitchen
Tucked inside warm flour tortillas, bites of grilled poblano pepper, onion, and zucchini find cooling contrast from a layer of sour cream. For an easy take on Mexican street corn, or elote, we’re serving these tacos with a side of corn on the cob dressed with creamy lime mayo and tangy cotija cheese.
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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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2 Flank Steaks
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4 Flour Tortillas
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1 Poblano Pepper
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1 Red Onion
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2 ears Of Corn
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2 Tbsps Grated Cotija Cheese
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4 oz Grape Tomatoes
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1 Lime
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2 Tbsps Mayonnaise
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1 Zucchini
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¼ cup Sour Cream
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1 oz Sliced Pickled Jalapeño Pepper
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1 Tbsp Light Brown Sugar
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2 tsps Chipotle Chile Paste
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the salsa
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and thinly slice the onion. Remove any husks and silks from the corn. Quarter the lime. Halve the tomatoes. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the halved tomatoes, the juice of 1 lime wedge, 2 teaspoons of olive oil, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to coat. To make the glaze, in a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
2
Cook & glaze the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and sliced poblano pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are coated and softened and the liquid has mostly cooked off. Turn off the heat. Carefully stir in the juice of 1 lime wedge. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the corn
Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.
4
Cook the & slice the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; thinly slice crosswise against the grain.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
5
Warm the tortillas
If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
6
Make the Mexican street corn & serve your dish
In a bowl, combine the mayonnaise and the juice of the remaining lime wedges. Season with salt and pepper. Evenly top the cooked corn with the lime mayo and cheese. Season with salt and pepper. Assemble the tacos using the warmed tortillas, sour cream, glazed vegetables, sliced steak, and salsa. Serve the tacos with the Mexican street corn on the side. Enjoy!
1
Prepare the ingredients & make the salsa
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and thinly slice the onion. Remove any husks and silks from the corn. Quarter the lime. Halve the tomatoes. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the halved tomatoes, the juice of 1 lime wedge, 2 teaspoons of olive oil, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to coat. To make the glaze, in a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
2
Cook & glaze the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and sliced poblano pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are coated and softened and the liquid has mostly cooked off. Turn off the heat. Carefully stir in the juice of 1 lime wedge. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the corn
Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels.
4
Cook the & slice the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; thinly slice crosswise against the grain.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
5
Warm the tortillas
If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
6
Make the Mexican street corn & serve your dish
In a bowl, combine the mayonnaise and the juice of the remaining lime wedges. Season with salt and pepper. Evenly top the cooked corn with the lime mayo and cheese. Season with salt and pepper. Assemble the tacos using the warmed tortillas, sour cream, glazed vegetables, sliced steak, and salsa. Serve the tacos with the Mexican street corn on the side. Enjoy!
Tips from Home Chefs