Mexican Street Corn Tacos

STREET CORN: 1 bag (10 oz each) Birds Eye® Steamfresh™ Gold and White Corn 1 teaspoon vegetable oil 1 teaspoon grated lime zest 1 tablespoon lime juice 1/8 teaspoon chili powder 1/8 teaspoon smoked paprika 1/8 teaspoon salt 2 tablespoons sour cream 1/4 cup mayonnaise 1/4 cup crumbled queso fresco cheese 1 tablespoon chopped fresh cilantro 

 STEAK: 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 pound beef flank steak or flat iron steak (1/2 to 3/4-inch thick) 1 tablespoon vegetable oil 8 corn tortillas (6 inch), warmed lime wedges and additional cilantro, optional 

 Directions: 

Step one: Adjust oven rack so that it's 6-inches from the broiler. Heat broiler to high. Microwave corn according to package directions. Tear bag open and pour in 1 teaspoon vegetable oil. Fold the bag over to close it and shake to coat corn with oil. Pour onto large, heavy baking sheet and spread over half of the pan.

 Step two STEAK: Stir together 1 teaspoon chili powder, cumin, 1 teaspoon salt, pepper, smoked paprika, garlic powder and onion powder in small bowl. Place steak on baking sheet next to corn. Coat both sides of steak with 1 tablespoon oil and spice rub. 

 Step three: Broil steak and corn until corn is lightly browned, stirring occasionally and steak is cooked to your liking, about 12 minutes for medium rare (130°F), turning once. Let steak rest while you make the street corn.

 Step four: STREET CORN: Stir together lime zest, lime juice, 1/8 teaspoon chili powder, paprika, 1/8 teaspoon salt, sour cream, mayonnaise, queso fresco and chopped cilantro in medium bowl. Stir in roasted corn. 

 Step five: Slice steak against the grain in thin slices. Serve sliced steak on warm tortillas and top with street corn. Garnish street tacos with additional cilantro and a squeeze of lime juice, if desired.