There is something irresistibly delightful about combining smoky, tender steak with creamy, tangy Mexican street corn in one vibrant package. This Grilled Steak Elote Tacos Recipe brings together juicy, well-seasoned grilled steak and luscious elote toppings to create a dish bursting with flavor and texture that will become one of your instant favorites. Whether it’s a casual weeknight dinner or a weekend get-together, these tacos offer a lively, satisfying bite that celebrates the best of summer grilling and bold Mexican-inspired tastes.
Ingredients You’ll Need
Getting the right ingredients for this recipe is straightforward but absolutely essential. Each component plays its part: the steak’s marinade brings depth, the elote topping adds creaminess and a touch of spice, and the tortillas provide the perfect handheld canvas.
- 1 lb flank or skirt steak: These cuts are lean and quick to grill, perfect for tender, flavorful slices.
- 2 tablespoons olive oil: Helps the marinade cling to the steak and keeps it juicy on the grill.
- 1 tablespoon lime juice: Adds brightness and tenderizes the meat with its acidity.
- 1 teaspoon chili powder: Gives a subtle smoky heat to the steak seasoning.
- 1/2 teaspoon cumin: Adds earthiness and warmth to the marinade.
- 1/2 teaspoon garlic powder: Brings savory depth without overwhelming the steak’s natural flavor.
- 1/2 teaspoon smoked paprika: Contributes a smoky, slightly sweet undertone perfect for grilling.
- 1/2 teaspoon salt: Essential to enhance all the other flavors.
- 1/4 teaspoon black pepper: Offers a gentle kick and balance.
- 1 1/2 cups corn (grilled or charred, fresh or frozen): The star ingredient in elote, bringing natural sweetness and smoky char.
- 1/4 cup mayonnaise: Creates a creamy base to bind the elote toppings.
- 2 tablespoons sour cream: Adds tang and silkiness to the corn mixture.
- 1/4 cup crumbled cotija cheese: Classic Mexican cheese that adds salty richness and texture.
- 1 tablespoon lime juice: Brightens the elote topping and ties all the flavors together.
- 1/4 teaspoon chili powder: Gives the elote a mild smoky heat that dances with the creamy elements.
- Salt to taste: Balances and enhances the elote flavors.
- 2 tablespoons chopped cilantro: Fresh and herbal, it adds a vibrant green color and lift.
- 8 small corn or flour tortillas: Soft and warm, these carry all the ingredients to your plate beautifully.
- Extra cotija cheese and cilantro for garnish: For that extra burst of flavor and pretty presentation.
- Lime wedges for serving: A final squeeze brightens each bite perfectly.
How to Make Grilled Steak Elote Tacos Recipe
Step 1: Marinate the Steak
Start by whisking together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. This marinade is key as it infuses the steak with a glorious blend of smoky, tangy, and savory flavors. Rub the mixture all over your flank or skirt steak, making sure every inch is coated. Let it rest in the marinade for at least 30 minutes to soak up those bold tastes, or even better, up to 4 hours if you have the time. This step sets the stage for a steak that’s juicy and bursting with personality.
Step 2: Grill the Steak
Preheat your grill or a heavy skillet over medium-high heat until it’s hot enough to sizzle the steak on contact. Cook the steak for about 4 to 6 minutes on each side for a perfect medium-rare, or longer if you prefer your meat more done. This quick sear locks in those delicious juices and develops a beautiful crust. Once cooked, allow the steak to rest for 5 to 10 minutes; resting is crucial as it lets the juices redistribute, ensuring every slice stays tender and flavorful. Then, slice the steak thinly against the grain for the best texture that melts in your mouth.
Step 3: Make the Elote Topping
While the steak rests, it’s time to build the elote mixture that brings the creamy, zesty magic. In a bowl, combine the grilled or charred corn with mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, and a pinch of salt. Stir everything gently until well blended, then fold in freshly chopped cilantro. This topping brings a luscious texture and vibrant flavor punch that perfectly complements the smoky steak. Using leftover grilled corn on the cob here adds an extra layer of smokiness that’s hard to beat.
Step 4: Assemble the Tacos
Warm your tortillas on the grill or in a pan until pliable and lightly charred—this adds great flavor and keeps them from breaking apart. To assemble, spread a generous layer of sliced grilled steak on each tortilla, then spoon over a hearty amount of the creamy elote topping. Finish with extra crumbled cotija cheese, more cilantro, and a bright squeeze of fresh lime juice. Serve immediately to enjoy the perfect balance of smoky meat, creamy corn, and fresh tang in every bite.
How to Serve Grilled Steak Elote Tacos Recipe
Garnishes
Garnishing your Grilled Steak Elote Tacos Recipe elevates both the look and the flavor. Extra cotija cheese sprinkled on top adds saltiness and texture, while fresh cilantro brings a lovely herbal note. Don’t forget a few lime wedges on the side for that burst of citrus brightness that really ties the whole dish together and wakes up the palate in the best way.
Side Dishes
These tacos pair brilliantly with simple sides that echo Mexican street food vibes. Think charred street corn, a crisp jicama slaw, or even some lightly spiced black beans. If you want something refreshing, a tangy cucumber and avocado salad or a zesty pico de gallo works wonders. These sides keep the meal vibrant and balanced without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve your Grilled Steak Elote Tacos Recipe family-style with all the toppings and garnishes in separate bowls, letting everyone build their own perfect taco masterpiece. Alternatively, line up the tacos on a long platter and drizzle a little chipotle mayo or a sprinkle of Tajín seasoning over the top for some extra zing and eye-catching appeal. Wrapping each taco in parchment paper tied with twine also adds a charming touch for gatherings.
Make Ahead and Storage
Storing Leftovers
You can store leftover steak and elote separately in airtight containers in the fridge for up to 3 days. Keeping them separate ensures that the steak stays juicy without becoming soggy from the creamy toppings. The tortillas should be wrapped tightly or kept in a resealable bag to remain soft.
Freezing
While freezing is not ideal for the assembled tacos because of the creamy topping, you can freeze the marinated steak uncooked or cooked separately. Wrap it well in plastic wrap and foil to avoid freezer burn, and use within 2 months for best quality. Corn mixture and tortillas do not freeze well, so prepare fresh if you plan ahead.
Reheating
Reheat steak slices gently in a skillet over medium heat or in a warm oven to keep them tender—avoid microwaving if you want to maintain the best texture. Warm tortillas separately on a pan or grill. The elote is best served fresh, but if needed, gently warm it to room temperature before using and stir well. Avoid overheating to preserve its creamy texture.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank and skirt steak are ideal because they’re thin and grill quickly, you can also use sirloin or ribeye. Just adjust the cooking time accordingly and slice thinly against the grain for the best tenderness.
What if I don’t have a grill, can I cook the steak another way?
Yes, a hot skillet or grill pan works perfectly for cooking the steak. Just make sure it’s preheated properly to sear the meat well, and cook to your desired doneness. You can even broil the steak in the oven if needed.
Is it okay to use frozen corn for the elote topping?
Frozen corn works wonderfully especially when you char or sauté it to bring out those smoky flavors. It makes this Grilled Steak Elote Tacos Recipe accessible year-round without sacrificing taste.
How spicy is this recipe? Can I make it hotter?
The recipe has mild to moderate heat thanks to chili powder, but you can easily amp up the spice by adding diced jalapeños to the elote or drizzling hot sauce on top of the tacos. It’s super customizable!
Can I make this recipe gluten-free?
Yes! Using corn tortillas ensures this Grilled Steak Elote Tacos Recipe is naturally gluten-free, perfect if you’re avoiding gluten but still want plenty of flavor and fun.
Final Thoughts
If you’re looking for a taco recipe that combines smoky grilled steak with creamy, tangy Mexican street corn, this Grilled Steak Elote Tacos Recipe is an absolute winner. It’s simple enough for a weeknight but special enough to impress guests, filled with layers of fresh, bold flavors and textures. Give it a try and watch how quickly it becomes a staple in your dinner rotation—these tacos truly bring the joy of great food to the table every time.
Print
Grilled Steak Elote Tacos Recipe
- Total Time: 35 minutes
- Yield: 8 tacos 1x
- Diet: Gluten Free
Description
Grilled Steak Elote Tacos combine perfectly marinated and grilled flank steak with a creamy, tangy Mexican street corn topping. These vibrant tacos are filled with bold flavors from fresh lime, smoky spices, cotija cheese, and fresh cilantro, creating a delicious fusion of textures and tastes ideal for summer meals or casual gatherings.
Ingredients
For the Steak:
- 1 lb flank or skirt steak
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Elote (Mexican Street Corn):
- 1 1/2 cups corn (grilled or charred, fresh or frozen)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- Salt to taste
- 2 tablespoons chopped cilantro
For the Tacos:
- 8 small corn or flour tortillas
- Extra cotija cheese and cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the steak: In a bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Rub the marinade all over the flank or skirt steak and cover. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator to allow the flavors to infuse.
- Grill the steak: Preheat a grill or a grill pan over medium-high heat. Remove the steak from the marinade and grill for 4 to 6 minutes per side for medium-rare, adjusting the time to your preferred doneness. Once cooked, remove the steak and let it rest on a cutting board for 5 to 10 minutes. Slice thinly against the grain to ensure tenderness.
- Make the elote topping: In a mixing bowl, combine the grilled or charred corn with mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, and a pinch of salt. Mix well to evenly coat the corn. Stir in the chopped cilantro for freshness.
- Assemble the tacos: Warm the corn or flour tortillas until pliable. Fill each tortilla with a portion of sliced grilled steak, then add a generous spoonful of the prepared elote topping. Garnish with extra cotija cheese, cilantro, and serve with lime wedges on the side for squeezing over the tacos. Serve immediately to enjoy the flavors at their best.
Notes
- Use leftover grilled corn on the cob for deeper roasted flavor in the elote topping.
- For extra heat, incorporate diced jalapeños into the elote mixture or drizzle your favorite hot sauce over the tacos before serving.
- If gluten is a concern, opt for corn tortillas to keep this dish gluten-free.
- Allowing the steak to rest after grilling helps retain the juices and enhances tenderness.
- Prep Time: 20 minutes (plus 30 minutes to 4 hours marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
