Season the steaks on both sides with kosher salt and cumin. Make sure to rub the seasoning in well to enhance the flavor. This will create a savory crust when grilled.
Next, heat your grill over medium-high heat. Once it's hot, clean and oil the grates to prevent sticking. This step is crucial for achieving those beautiful grill marks.
Now it’s time to grill the corn. Place the ears of corn on the grill, turning occasionally until they are slightly charred, about 10 minutes. The grilling process brings out the natural sweetness of the corn.
Once the corn is grilled, transfer it to a cutting board. Allow it to cool slightly, then cut the kernels off the cob and place them in a medium bowl.
In the bowl with the cut corn, mix in the light mayonnaise, cilantro, ancho chili powder, lime juice, and kosher salt. Stir until well combined and set aside. This mixture is the elote that will top your tacos.
Next, increase the flame on the grill to high. Place the seasoned steaks on the grill and cook for about 1 and a half to 2 minutes on each side for medium rare. Adjust the cooking time to achieve your desired doneness.
Once cooked to your liking, set the steaks aside on a cutting board to rest. This allows the juices to redistribute, ensuring a juicy bite every time you slice.
While the steaks rest, grill the corn tortillas until the edges become charred, about 30 to 60 seconds on each side. This step adds a nice smoky flavor and warms them up.
Now it’s time to slice the rested steak thinly across the grain. This technique helps to keep the meat tender and easy to chew.
To assemble your tacos, place slices of the grilled steak over the warm corn tortillas. Top generously with the elote mixture, sprinkle with Cotija cheese, and garnish with additional cilantro. Serve with lime wedges on the side for squeezing over the tacos.
