Easy Skillet Steak Tacos With Charred Corn and Sriracha

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds skirt steak, trimmed and cut into 4- to 5-inch sections
• 2 tablespoons olive oil
• 2 ears of corn, removed from the cob (about 2 cups kernels)
• 1 jalapeño pepper, minced (about 1 tablespoon)
• 1/2 medium red onion, minced (about 1/2 cup)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 tablespoon juice from 1 lime, plus extra lime wedges for serving
• 8 corn tortillas
• 1/4 cup roughly chopped fresh mint leaves
• Greek yogurt, for serving
• Sriracha, for serving

Procedures

1. Combine cumin, coriander, chili powder, oregano, 2 teaspoons salt, and 1 teaspoon ground black pepper in a bowl. Rub aggressively into steak so that it is worked into all cracks and crevices.
   
2. Heat half of the oil in a 12-inch heavy bottomed cast iron or stainless steel skillet over high heat until lightly smoking. Add half steak without overlapping or crowding the pan and cook until well browned on first side, about 3 minutes. Flip and cook until browned on second side and thickest part of steak registers 130°F on an instant-read thermometer, about 3 minutes longer. Transfer to a large plate to rest. Repeat with the remaining oil and steak and then add to the plate.
   
3. Reduce heat to medium and add the corn. Cook without moving until well-charred, about 3 minutes. Stir, scraping up browned bits from the bottom of the skillet and keep cooking until well-charred on several sides, about 6 minutes total. Add the jalapeño, onion, and garlic and cook until softened, about 1 minute longer. Add lime juice and scrape any browned bits off bottom of pan. Season to taste with salt and pepper and reduce heat to low.
   
4. Spread the tortillas out over the mixture, overlapping as needed. Cover and cook until tortillas are softened and warm, about 1 minute. Meanwhile, slice steak thinly against the grain. Place tortillas on serving plates and top with the corn mixture. Top with steak, a dollop of yogurt, and a drizzle of sriracha as desired. Sprinkle with mint and serve immediately with lime wedges.

Charred Corn and Cherry Tomato Salad with Zucchini and Radishes

Special equipment

Wok or cast iron skillet

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 30 minutes

• 3 tablespoons extra virgin olive oil, divided
• 1 cup zucchini, cut into 1/2-inch dice (about 1 medium)
• Kosher salt and freshly ground black pepper
• 3 cups sweet corn kernels (cut from about 4 full ears)
• 12 small radishes, cut into 1/2-inch chunks
• 1 pint cherry tomatoes, quartered
• 1/2 cup roughly chopped fresh cilantro leaves and tender stems
• 1/2 cup thinly sliced scallion greens and whites (about 4 whole scallions)
• 1 serrano or jalapeño pepper, minced (about 2 tablespoons)
• 1/4 cup Mexican style crema or sour cream
• 1/2 cup coarsely crumbled or grated cotija cheese, plus more to garnish
• 3 tablespoons juice from about 3 limes

Procedures

1. Heat half of oil in a large wok or cast iron skillet over high heat until smoking. Add zucchini in a single layer and cook without moving until well browned on first side, about 1 minute. Toss and continue to cook until browned all over but still firm, about 3 minutes total. Season to taste with salt and pepper. Transfer to a large bowl.
   
2. Heat remaining oil in the same pan over high heat until smoking. Add corn and cook without moving until well charred on first side, about 2 minutes. Scrape up charred corn from bottom of pan with a stiff spatula, toss, and char again. Repeat until corn is well charred on multiple surfaces, about 10 minutes total. Season to taste with salt and pepper and add to bowl with zucchini. Toss to combine. Allow to cool slightly, about 10 minutes.
   
3. Add radishes, tomatoes, cilantro, scallions, serrano, crema, cotija, and lime juice, and toss to combine. Adjust seasoning to taste with salt and pepper. Serve immediately, sprinkled with extra cotija.

Crispy Fish with Charred Corn and Sun Gold Salsa

Ingredients

serves serves 4, active time 20 minutes, total time 45 minutes

• 4 boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)
• 3 tablespoons fresh juice from about 3 limes, plus more to taste
• Kosher salt
• 4 1/2 tablespoons canola oil, divided
• 3 cups fresh corn kernels, from about 4 ears corn
• 3 cups Sun Gold tomatoes, quartered
• 1 to 2 jalapeños, stemmed, seeded, chopped (about 3 tablespoons)
• 1/2 large white onion, chopped (about 3/4 cup)
• 2 medium garlic cloves, minced (about 2 teaspoons)
• Handful fresh cilantro, chopped
• 1/2 cup flour
• 3 tablespoons butter

Procedures

1. Place fish fillets on a rimmed baking sheet and sprinkle with 2 tablespoons of lime juice and a couple pinches of salt. Set aside for at least 30 minutes.
   
2. Heat 1 1/2 tablespoons of canola oil in a 12-inch non-stick skillet over high heat until shimmering. Add corn kernels, toss well with a wooden spoon, and then spread evenly out. Cook until starting to char on the bottom, about 2 minutes. Stir well, and cook until corn starts to char again, another 2 minutes. Continue process until corn is evenly charred on all sides but not burnt, 8 to 10 minutes total. Transfer corn to a large bowl. Add the tomatoes, jalapeños, onion, garlic, cilantro, and remaining 1 tablespoon lime juice. Season with salt to taste. Add additional lime juice as necessary. Set aside.
   
3. Dry fish fillets on paper towels. Use a fork to mix together flour and a 3/4 teaspoon kosher salt in a large baking dish. Wipe out skillet and return to medium heat. Add butter and heat until melted. Dredge two fish fillets in the flour, shake off the excess, and then carefully place them in the skillet skin-side down. Cook until golden brown on the bottom, 3 to 4 minutes. Flip and brown on the other side, another 3 to 4 minutes. When both sides are browned and fish is cooked through, drain the fillets on a paper towel-lined plate and keep warm. Repeat process with the remaining 2 fillets.
   
4. Serve the fried fish with the corn salsa.