Flank Steak Tacos with Grilled Corn Salsa

We discovered this recipe this summer from Cooks Country, a division of America's Test Kitchen, and found that it was fast, easy and delicious!

2 ears corn, husks and silk removed

1/4 cup finely chopped red onion (or little green onions)

1 jalapeno chile, stemmed, seeded and minced

1/4 cup lime juice (2 limes) (divided)

1 TBS minced fresh cilantro

salt and pepper

1 tsp ground cumin

1 (1-1/2 to 2 pound) flank steak, trimmed

12 (6 inch) corn tortillas

1/2 cup sour cream

Heat the barbecue to hot...

1. Place corn in large bowl and microwave, covered until nearly tender, 3-5 minutes.

2. Stir onions, jalapeno, 2 TBS lime juice, cilantro, 1/2 tsp salt, and 1/4 tsp pepper together in a bowl; set aside.

3. Combine cumin, 3/4 tsp salt and 1/2 tsp pepper in a bowl. Pat steak dry with paper towels and rub with cumin mixture. Grill corn over hot fire, turning often, until lightly charred and tender, about 10 minutes.

4 Grill steak over hot fire until will browned and registers 120 to 125 degrees (for medium rare), 5-7 minutes per side. Transfer steak and corn to carving board and tent loosely with foil. Grill tortillas until lightly charred, 1-2 minutes per side. Transfer to plate and tent loosely with foil.

5. Combine sour cream and remaining 2 TBS lime juice in a bowl. Season with salt and pepper to taste.

6. Cut kernels from the cobs and add to reserved onion mixture.

7. Slice steak thinly against grain.

8. Serve with corn salsa and sour cream mixture.

serves 4 to 6

I forgot to add the sour cream in the photo, but it is important! Make lots of the corn salsa as it is so delicious that people start eating it by the spoonful! They claim that this is a 30 minute meal--and it is pretty close to that. they precook the corn in the microwave because otherwise it would take longer than ten minutes to cook it on the barbecue.