Whisk lime juice, olive oil, minced garlic, cumin, salt, and pepper, then rub over the flank steak so it’s fully coated. Refrigerate for 30 minutes (no cooking yet), and look for the surface to darken slightly as it absorbs the marinade.

Preheat the grill to medium-high heat and grill the flank steak for 4-5 minutes per side. You should see clear grill marks and juices begin to rise near the surface.

Transfer the steak to a plate and let it rest briefly before slicing. The meat should look slightly more relaxed and easier to slice without tearing.

Slice the rested steak against the grain into thin strips. The slices should separate cleanly and hold their shape on the cutting surface.

In a bowl, mix grilled corn kernels with mayonnaise, sour cream, cotija cheese, lime juice, and chili powder until creamy. Stir until the corn is evenly coated and the cotija is visibly distributed.

Warm the corn tortillas until pliable and lightly steamy. They should feel soft and flexible when folded.

Fill each tortilla with sliced grilled steak and spoon in the elote mixture. You should see grilled steak on top and creamy corn tucked into the middle.

Top the tacos with cilantro and serve with lime wedges. Finish with a visible green herb scatter and bright lime on the side.