6 green onions
2 ears of corn, husked, or 2 Cups of frozen or canned corn
1/4 Cup chopped fresh cilantro
1 tsp finely grated lime peel
8 small (5- to 6-inch) corn tortillas
Prepare grill and heat to medium-high. While the grill heats up, sprinkle skirt steak pieces on both sides with salt (to taste), chipotle brown powder, and taco seasoning. Whisk together 1-1/2 Tbsp olive oil and 1 Tbsp lime juice in a small bowl, then pour mixture into a 11×7-inch glass dish. Add meat to dish of marinade and turn each piece to thoroughly coat. Arrange steak pieces in single layer in the marinade and allow to marinate 15 min.
While steak is marinating and grill is heating, brush green onions and ears of corn with 1 Tbsp olive oil, and sprinkle with salt and pepper. Grill vegetables until outsides are slightly charred, about 2 min for the onions and 7 min for the corn. Turn veggies occasionally so they cook evenly.
With a sharp knife, cut corn off the cob, directly into a heatproof bowl. (Using canned or frozen corn? Heat — or thaw — the corn to slightly above room temperature and transfer to the bowl.)
Chop grilled green onions and add to the corn. Stir in the fresh chopped cilantro, lime peel, and remaining 1/4 tsp chipotle powder, 1/2 Tbsp olive oil, and 1 Tbsp lime juice. Adjust seasonings to your taste with a little salt and pepper.
Turning back to the steak, grill the skirt steak pieces to desired doneness, about 2-1/2 min per side for medium. Remove the steak from the grill and transfer to a large cutting board; allow meat to rest 5 min, so that juices redistribute throughout.
Place corn tortillas at the edge of the grill for about 1 min to warm and soften them.
Place 2 warmed tortillas on each of the 4 plates. Thinly slice the grilled skirt steak across the grain. Divide the skirt steak slices (and tasty juices) equally among the tortillas. Spoon corn relish mixture over the steak and enjoy!