1 Corn on the Cob, niblets removed and cob discarded
2 each Avocados , skins, seeds removed
1/2 cup (125 milliliters) Basil, chiffonade
2 each Lime, juiced
Flank Steak Seasoning
Put everything in a resalable bag and add the flank steak. Let rest in the fridge overnight.
Cuban Onion Seasoning
Put all ingredients in resalable bag and add sliced onions. Let rest in the fridge overnight.
Mix the raw sweet corn niblets, avocado pulp, lime juice and basil and season with salt. Cover this guacamole with airtight method and squeeze lime juice over the top to stop it from discolouring.
Take flank out of the marinade and lay on 500-degree F grill for approximately 4 minutes on each side. Remove from heat and let rest before slicing. At the same time remove the onions from the seasoning and lay out flat on the 500-degree F grill, flipping the onions as they start to char.
Warm the tortillas and serve with guacamole, grilled onions and the sliced flank steak.