Mexican Street Corn Beef Fajitas with Kiwi Lime Salsa Verde

Traditional grilled Mexican street corn gets kicked up a notch when spooned over Mexican marinated beef fajitas.  The beef fajitas are then topped with fresh avocado, cilantro, feta cheese and finished with our smoky spicy tangy Kiwi Lime Salsa Verde.  Cotija cheese is a traditional Mexican salty crumbly cheese that is traditionally used in Mexican street corn.  I substituted Feta which has a similar taste and texture.  

Mexican Street Corn Beef Fajitas with Kiwi Lime Salsa Verde Ingredients:

1 pound flank steak

Steak Marinade Ingredients 

3 Cloves garlic chopped
1/2 Cup Avocado Oil (you can use canola oil)
Juice of 2 Limes
2 Tbs Honey
1/2 Red Onion minced
2 Tbs Chili Powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt

You can also skip this step and marinade the flank steak in our Kiwi Lime Salsa Verde (too easy!)

Mexican Corn Ingredients 

2 Tbs Avocado or Corn Oil
4 Ears of Husked Corn
1/4 cup Mayonnaise
1/4 cup Sour Cream
1 tsp chili powder
salt & pepper to taste

Additional Ingredients For The Fajitas

1 Jar Wozz! Kiwi Lime Salsa Verde
Crumbled Feta cheese or Cotija Cheese 
Cilantro chopped
Avocado diced with squeeze of lime drizzled on top to keep from browning

Soft Round Corn Tortillas

Mexican Street corn Beef Fajitas with Salsa Verde Method:

In a large bowl, mix marinade ingredients (or use Wozz! Kiwi Lime Salsa Verde).  Add flank steak.  Refrigerate for 1-2 hours.

On stove top, heat grill pan on medium high heat.  Rub corn with oil and grill all sides (takes about 8 minutes or so)

In a large skillet or grill pan on medium high heat, cook flank steak for 4-5 minutes on each side (until nice and brown on outside and medium rare on inside, or however you prefer).  While steak is cooking, make ingredients for Mexican corn.  Combine mayonnaise, sour cream, chili powder, and salt and pepper in bowl and set aside.

Once flank steak is finished cooking, remove from skillet and allow to rest for 10 minutes.  During this time, make Mexican corn topping.  Holding corn upright, cut off kernels into bowl or plate.  Add to mayonnaise/sour cream mixture and set aside.

In a skillet or in the oven heat corn tortillas (I heat mine in cast iron skillet but if you are making more than a few than you can warm them in the oven to save on time)  But to get a bit of browning and mild crunch on your tortillas, which makes them all the more delicious, heat them on medium high heat in dry cast iron skillet. 

Slice flank steak on an angle into thin strips. 

Assemble your fajitas.  Place corn tortillas on plate.  Add beef strips.  Add Mexican corn.  Add Avocado.  Top with chopped cilantro and crumbled feta cheese.  Drizzle with Kiwi Lime Salsa Verde.  Now Eat Up.  You've earned it!