Steak Tacos with Skillet Corn

Wow! What a Monday. We have been going non-stop the past few weeks, so today hit me like a ton of bricks. I literally feel like I am running on fumes. With that said, I haven't had as many dinner recipe ideas for y'all, because what we've had hasn't been that exciting! I know I've told y'all before, but I love Mexican food, so staying true to my favorite, I have some steak tacos that are just what the Doctor ordered.

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective




  • 1 lb. New York Strip Steak
  • Steak Seasoning
  • 1 Can Sweet Kernel Corn
  • 1 Tablespoon Salsa
  • Olive Oil
  • 6 Mini Tortillas
  • Limes
  • Cherry Tomatoes (To Taste)
  • Sour Cream (To Taste)
  • Chimichurri (To Taste)



  1. Season both sides of steak with the desired seasoning. Sear each side of the steak on the grill for a minute per side. Grill steaks with lid shut at 350 degrees for 5 minutes or to desired temperature. Grill steak longer if you like it well done. If you do not have a grill you can do these on a skillet.
  2. Remove Steak from grill and let rest covered with aluminum foil for 5-10 minutes.
  3. Place olive oil in a skillet and turn heat to high. Drain can of corn and combine in skillet with a tablespoon of salsa and a teaspoon of cracked pepper. Saute the corn mixture until it starts to crisp and have dark edges. Add the juice of one lime to mixture.
  4. Slice steak ¼ inch thick.
  5. Warm tortillas and top with steak slices (2-3 per taco) and skillet corn. Add additional toppings as desired! Yields 6 Tacos