Mexican Charred Corn and Heirloom Tomato Sreak Fajitas Recipe

Charred Corn and Heirloom Tomato Steak Fajitas 


4 Mission® Artisan® Corn & Whole Wheat Tortillas

2 cloves garlic, minced

1/2 jalapeno pepper, minced

1/2 teaspoon ground cumin

1/4 cup cilantro, chopped

2 limes, juiced

1 teaspoon sugar

2 tablespoons olive oil

1 (12 ounce) flank steak

1/2 cup heirloom tomatoes, cut into large chunks

1 tablespoon crumbled cotija cheese

4 Bibb lettuce leaves

Salt and black pepper as needed

1 cup corn, fresh cut from cob or frozen sweet corn kernels

1/2 cup red onion, diced

1 poblano pepper, cut into strips


Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combine and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.

Assemble tomatoes, cheese, and lettuce leaves on a platter.

Preheat grill to medium-high heat and place 8-inch cast iron pan on directly on the grill or over side burner set to medium-high heat.

Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.

Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion, and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Artisan® Tortillas with non-stick spray and grill on each side no more than 30 seconds.

Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

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