Start by whisking lime juice, cola, hot sauce, kosher salt, black pepper, and garlic powder in a large bowl. Place your flap steak in the marinade, ensuring it’s completely coated. Cover and refrigerate for at least 4 hours, or leave it overnight for enhanced flavor. The marinade works its magic by tenderizing the meat while infusing it with deep, bold flavors.

Preheat your grill to high heat. Sear the marinated steak for 4–5 minutes per side, aiming for a perfectly medium-rare center. Use a meat thermometer to confirm an internal temperature of 125°F. Once done, remove the steak from the grill and allow it to rest for 10 minutes. This step locks in the juices and makes slicing easier.

Set your grill to medium-high. Brush fresh corn with canola oil and grill for 6–8 minutes, turning occasionally, until evenly charred. Once cooled slightly, cut the kernels off the cob and mix them with mayonnaise, sour cream, Tajin, cotija cheese, cilantro, and red onion. The result is a smoky, creamy corn topping that’s the star of these tacos.

Whisk mayonnaise, sour cream, lime juice, and a dash of hot sauce in a small bowl. This creamy elote sauce is perfect for drizzling over the finished tacos.

Heat a cast iron skillet over medium heat. Toast one side of a tortilla, then flip it, sprinkle shredded Jack cheese, and fold it in half. Cook until the cheese melts and the tortilla turns crispy. Repeat for all tortillas.

Fill your cheesy tortillas with sliced steak and a generous helping of corn topping. Drizzle the elote sauce over the top and garnish with extra cilantro and Tajin. Serve immediately and enjoy!