To make the street corn, mix together the grilled or roasted corn, mayo, chopped jalapeño, cilantro, lime juice, and crumbled cotija in a bowl. Season with salt to taste, ensuring the flavors pop. The combination will create a creamy and zesty mixture that’s perfect for topping your tacos.
Next, for the tacos, rub the flank steak all over with the taco seasoning and a drizzle of oil. Preheat your grill or skillet over medium-high heat. Once hot, grill the steak for about 5 to 8 minutes per side until lightly charred and medium-rare. The meat should be beautifully browned on the outside while remaining tender and juicy on the inside. Allow the steak to rest for 5 to 10 minutes before slicing it into thin strips.
While the steak rests, preheat your oven to 400° F. Place the mini flour tortillas on two baking sheets. Evenly divide the shredded Mexican cheese blend between each tortilla. Bake them in the oven for about 3 to 5 minutes until the cheese is melted and gooey.
Add the hard taco shells into the center of each cheesy tortilla, pressing one side into the melted cheese. Bake for an additional 2 to 3 minutes until the shells are crispy. This step ensures every bite is a delightful crunch.
Now, let’s make the cheesy queso. In a small skillet over low heat, combine the cubed pepper jack or Velveeta with the can of RO*TEL. Stir often until melted, which should take around 5 minutes. If the queso seems too thick, add a splash of water to reach your desired consistency.
Finally, it’s time to assemble the tacos! Start by arranging the sliced steak into each shell. Generously top with the street corn mixture, then spoon over the melted queso. Serve immediately with any toppings you desire such as shredded lettuce, avocado, and lime. Each bite should burst with flavor, combining the smoky steak, creamy queso, and sweet corn together.
