If you crave bold, sunny flavors and love when street food meets backyard grilling, you are in for a treat with these Grilled Steak Elote Tacos. This recipe brings together juicy, spice-rubbed steak and the creamy, tangy magic of Mexican-style street corn, all nestled into warm tortillas. Every bite bursts with charred corn, zesty lime, crumbly cotija, and perfectly grilled steak, making these tacos unforgettable for any summer gathering or weeknight feast.

Grilled Steak Elote Tacos Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grilled Steak Elote Tacos is how a handful of simple, vibrant ingredients come together to create layers of flavor and texture. Each element—spices, steak, corn, cheese—plays a starring role, so use the freshest you can find for the best results!

Flank or Skirt Steak (1 pound): These cuts are super flavorful and grill beautifully—just the right foundation for our tacos.
Olive Oil (2 tablespoons): Helps the marinade cling to the steak and adds a touch of richness.
Chili Powder (1 teaspoon): Brings earthy heat and gorgeous color to the steak.
Cumin (1 teaspoon): Adds a warm, smoky undertone that makes the steak pop.
Smoked Paprika (1/2 teaspoon): Infuses the meat with a subtle smokiness.
Garlic Powder (1/2 teaspoon): Gives the marinade a punchy, savory depth.
Salt (1/2 teaspoon): Essential for drawing out the beef’s natural flavor.
Black Pepper (1/4 teaspoon): Adds a mild kick and balances the other spices.
Lime (juice of 1): The secret to a bright, tangy marinade that tenderizes the steak.
Grilled Corn Kernels (1 1/2 cups, about 2 ears): Sweet, smoky, and the heart of the elote topping.
Mayonnaise (1/3 cup): Creamy and rich, it creates that classic elote texture.
Cotija Cheese, crumbled (1/4 cup): Salty, crumbly, and absolutely essential for authenticity.
Lime Juice (1 tablespoon, for elote): Adds a fresh, citrusy zing to the corn topping.
Chili Powder (1/4 teaspoon, for elote): Lends gentle heat and a beautiful finish to the elote.
Corn or Flour Tortillas (8 small): The perfect vehicle for all those layers of flavor.
Chopped Cilantro and Extra Lime Wedges: For a pop of freshness and color to finish each taco.

How to Make Grilled Steak Elote Tacos

Step 1: Marinate the Steak

Start by whisking together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and fresh lime juice in a small bowl. Generously rub this bold marinade all over your steak, making sure to coat every nook and cranny. Let it rest at room temperature for 20 to 30 minutes—this not only infuses the beef with flavor, but also helps it cook evenly and stay juicy on the grill.

Step 2: Grill the Steak

Fire up your grill or a grill pan over medium-high heat. When it’s hot, lay the marinated steak down and let it sear for 4 to 5 minutes per side for a beautiful medium doneness (or longer if you like it more well-done). Once it’s cooked to your liking, transfer the steak to a plate and let it rest for 5 to 10 minutes. This is crucial—resting allows all those delicious juices to redistribute. Finally, slice the steak thinly against the grain for the most tender bites.

Step 3: Make the Elote Topping

While the steak is resting, combine the grilled corn kernels, mayonnaise, crumbled cotija cheese, lime juice, and a sprinkle of chili powder in a bowl. Toss everything together until the corn is well coated in that creamy, tangy elote goodness. If you like more heat, toss in some minced jalapeño or a dash of hot sauce. This topping is so good, you might just eat it by the spoonful!

Step 4: Warm the Tortillas

No taco is complete without a warm, pillowy tortilla! Heat your tortillas on the grill or in a dry skillet for about 30 seconds per side, just until they’re soft and toasty. Keep them warm by wrapping them in a clean kitchen towel until you’re ready to assemble.

Step 5: Assemble the Grilled Steak Elote Tacos

Now for the fun part! Layer slices of juicy grilled steak onto each tortilla, then top with a generous spoonful of the elote corn mixture. Finish with a sprinkle of fresh chopped cilantro and a squeeze of lime juice. Each taco is a festival of flavors and textures, ready to be devoured.

How to Serve Grilled Steak Elote Tacos

Garnishes

Don’t skimp on the garnishes! A handful of chopped cilantro adds a burst of color and freshness, while extra lime wedges let everyone customize their taco’s tanginess. For a little extra flair, scatter on some more crumbled cotija or a few thin slices of fresh jalapeño.

Side Dishes

Grilled Steak Elote Tacos pair beautifully with simple sides like charro beans, Mexican rice, or a zippy cucumber salad. For something lighter, serve them with a crunchy cabbage slaw or a bowl of watermelon sprinkled with chili and lime—perfect for balancing the richness of the tacos.

Creative Ways to Present

Turn your taco night into a festive spread! Set up a DIY taco bar so everyone can assemble their own Grilled Steak Elote Tacos just the way they like. Or, serve mini tacos as party appetizers—just use smaller tortillas and cut the steak into bite-sized pieces for a fun twist on traditional sliders.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover steak or elote topping (lucky you!), store them separately in airtight containers in the refrigerator. The steak will keep for up to 3 days, while the elote topping is best enjoyed within 2 days for peak freshness.

Freezing

While the steak freezes beautifully, the creamy elote topping does not. To freeze, slice the grilled steak and store it in a well-sealed freezer bag for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge and reheat gently.

Reheating

To reheat the steak, warm it in a skillet over low heat with a splash of water or beef broth to keep it juicy. Avoid microwaving the elote topping; instead, make a fresh batch for the best flavor and texture when you’re ready to serve your next round of Grilled Steak Elote Tacos.

FAQs

Can I use a different cut of steak for these tacos?

Absolutely! While flank or skirt steak is ideal for its tenderness and flavor, you can also use sirloin, ribeye, or even thinly sliced hanger steak. Just keep an eye on the cooking time, as thinner cuts may grill faster.

What if I don’t have access to a grill?

No worries—these Grilled Steak Elote Tacos can be made indoors using a grill pan or even a heavy cast iron skillet. You’ll still get delicious char and flavor, especially if you let your pan preheat until it’s very hot.

Can I make this recipe dairy-free?

Definitely! Swap the cotija cheese for a dairy-free alternative or simply omit it. For the elote topping, use a vegan mayo to keep things creamy without the dairy.

Are Grilled Steak Elote Tacos gluten-free?

They certainly can be! Just use corn tortillas instead of flour, and double-check that all your ingredients are gluten-free. This makes the dish naturally friendly for those avoiding gluten.

How spicy are these tacos?

The base recipe is quite mild, relying on chili powder for warmth rather than intense heat. If you love spice, feel free to add sliced jalapeños, hot sauce, or extra chili powder to both the steak marinade and the elote topping.

Final Thoughts

There’s something truly special about gathering friends or family around a platter of Grilled Steak Elote Tacos—each bite is vibrant, satisfying, and packed with joyful flavor. Whether it’s taco Tuesday or a sunny backyard cookout, I hope you give this recipe a try and fall in love with its irresistible mix of charred steak and creamy, zesty elote. Happy cooking!

Grilled Steak Elote Tacos Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 tacos 1x
Diet: Vegetarian

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Description

These Grilled Steak Elote Tacos combine tender, marinated flank or skirt steak with a creamy, cheesy Mexican street corn (elote) topping on warm tortillas. Perfect for a flavorful, satisfying meal that brings the taste of authentic Mexican street food to your table.

Ingredients

Scale

Steak and Marinade

1 pound flank or skirt steak
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime

Elote Topping

1 1/2 cups grilled corn kernels (about 2 ears)
1/3 cup mayonnaise
1/4 cup cotija cheese, crumbled
1 tablespoon lime juice
1/4 teaspoon chili powder (for elote)

To Serve

8 small corn or flour tortillas
Chopped cilantro, for garnish
Extra lime wedges, for garnish

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Instructions

Prepare the Marinade: In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Mix well to create a flavorful marinade.
Marinate the Steak: Rub the marinade thoroughly all over the flank or skirt steak. Let it sit at room temperature for 20 to 30 minutes to absorb the flavors.
Grill the Steak: Preheat your grill or grill pan to medium-high heat. Cook the steak for 4 to 5 minutes per side for medium doneness, or adjust time according to your preferred doneness. Once cooked, remove and let rest for 5 to 10 minutes to retain juices.
Slice the Steak: After resting, slice the steak thinly against the grain to maximize tenderness and flavor.
Make the Elote Topping: In a separate bowl, mix grilled corn kernels with mayonnaise, crumbled cotija cheese, lime juice, and a pinch of chili powder until well combined to create a creamy, zesty elote topping.
Warm the Tortillas: Heat your tortillas on the grill or in a dry skillet until soft and slightly charred, making them pliable for assembling the tacos.
Assemble the Tacos: Place slices of steak onto each warm tortilla, then spoon a generous amount of the elote topping over the steak.
Garnish and Serve: Sprinkle chopped cilantro on top and add a squeeze of fresh lime juice if desired. Serve immediately for the best flavor and texture.

Notes

For extra heat, add jalapeños or a splash of hot sauce to the elote topping.
If fresh corn is unavailable, frozen fire-roasted corn makes a great substitute.
You can swap the steak for grilled chicken or shrimp depending on your preference.
Use corn tortillas to keep this dish gluten-free.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-Inspired