• Prepare the steak. Pat the steak dry with a paper towel then generously season with sea salt. Set aside.
  1 lb skirt steak, Sea salt

Cook the corn.

• Boil - Bring a large pot of water to a rolling boil. Add the ears of corn to the pot and allow the water to continue to boil for 6 - 8 minutes until the kernels are bright yellow. Allow the corn to cool down slightly before shaving off the kernels.
  4 ears corn
• Grilling - Preheat the grill to high heat. Place the corn on the grill and cook, turning frequently, until evenly charred, about 10 minutes. Allow the corn to cool down slightly before shaving off the kernels.
• Prepare the corn salad. In a large bowl add the corn kernels, red onion, garlic, jalapeno, red chili (if using), greek yogurt, lime juice, olive oil, honey, chili powder, paprika, sea salt and pepper. Toss well to combine. The heat from the corn should “melt” the yogurt mixture. Sprinkle the cotija cheese and green onions on top and gently toss to combine. Ser aside.
  ⅓ cup red onion, 2 cloves garlic, 1 jalapeno, 1 red chili pepper, 3 tablespoon greek yogurt, 2 tablespoon lime juice, ½ teaspoon honey, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon sea salt, ⅛ teaspoon pepper, ¼ cup cotija cheese, ¼ cup green onions, 1 teaspoon olive oil

Cook the steak.

• Grill - Preheat the grill to high heat. Cook the steak until charred on both sides and the internal temperature of the steak reads 130°F (about 3 to 4 minutes per side). Transfer the steak to a cutting board and let it rest for 5 - 10 minutes.
• Stove top - Heat a cast iron skillet over high heat with some olive oil or butter. Once the oil starts to shimmer, cook the steak until charred on both sides and the internal temperature of the steak reads 130°F (about 4 to 5 minutes per side). When doing this inside I will open up a window and turn the hood vent so there isn’t too much smoke. Transfer the steak to a cutting board and let it rest for 5 - 10 minutes.
  1 tablespoon olive oil
• Once the steak has rested, use a sharp knife to cut the steak, against the grain, into bite sized pieces.
• Assemble the tacos. If desired, heat up the tortillas on the grill or on the stove for a charred look or simply microwave them for 10 seconds to warm them up. Assemble with a few scoops of the corn salad and steak. Top with optional toppings like a dollop of green yogurt, extra cotija cheese, and cilantro.
  8 corn tortillas, Taco toppings