Step 1

Remove the steak from the refrigerator an let it sit at room temperature for 1 hour before cooking.

Step 2

Meanwhile, make the corn slaw. In a large nonstick fry pan over medium high, warm the canola oil. Add the corn and cook, turning occasionally, until charred on all sides, about 8 minutes. Set aside and let it cool completely.

Step 3

In a bowl, combine the shallot, cilantro, cotija, lime juice, chili powder, paprika, cayenne, salt and a few generous grinds of black pepper. Cut the cooled corn off the cob and add to the mixture. Adjust the seasoning to taste. Set aside.

Step 4

To make the chile-lime mayo, in a small bowl, combine the mayonnaise, lime juice, paprika, chili powder and garlic powder and stir until smooth. Set aside.

Step 5

Pat the steak dry and season with salt and pepper.

Step 6

Preheat a fry pan over high heat, then add the canola oil. Once oil just begins to smoke, add steak and cook until well browned on the bottom, 2 to 3 minutes, then flip and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130°F (54°C), about 2 minutes. Transfer to a cutting board and let rest for 5 minutes.

Step 7

Thinly slice the steak across the grain. To assemble a taco, dollop 1 to 2 Tbs. of the chile-lime mayo on a tortilla, then top with sliced steak and a generous spoonful of the corn mixture. Top with cotija, cabbage, radish and cilantro. Repeat to assemble the remaining tacos. Serve with the lime wedges alongside. Serves 4.

Step 8

Williams Sonoma Test Kitchen