Preheat broiler with top rack 6 inches from heat source. In a large bowl, combine spice blend, half of the sour cream, 1 tablespoon oil, ½ teaspoon salt, and a few grinds pepper. Pat steak strips dry and lightly season with salt and pepper. Add steak strips to bowl with spiced sour cream and toss to coat. Trim ends from onion, then halve, peel, and thinly slice about 2 cups. Pick cilantro leaves, and finely chop stems, keeping leaves whole. Juice half the lime into a medium bowl and stir in ¼ teaspoon salt and ½ teaspoon sugar. Add chopped cilantro stems and ¼ of the sliced onion to the lime juice; toss to coat. Cut remaining lime into wedges for serving.
Finely chop ¼ of the cilantro leaves and place in a small bowl. Stir in remaining sour cream and 1 tablespoon water. Season to taste with salt and pepper. Heat a small skillet over high. Place 1 tortilla in the skillet and cook on one side until charred in spots, about 30 seconds. Wrap in aluminum foil to keep warm, and repeat with remaining tortillas, stacking and wrapping as you go.
Toss remaining sliced onion with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Shuck corn, then place on the layer of onions. Broil on top rack until onions soften and corn is charred in spots, turning corn halfway, about 5 minutes (watch closely as broilers vary). Transfer corn to a cutting board to cool slightly.
Scatter steak strips on top of onion; broil until beef is golden brown, 3–5 minutes (watch closely). When corn is cool enough to handle, cut kernels from the cob and stir into pickled onion. Serve warm tortillas topped with steak, onions, and some cilantro crema. Spoon corn salsa on top, garnish with remaining cilantro leaves and lime wedges. Enjoy!
Originally Submitted
8/29/2018
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