Juicy steak, sweet and smoky corn, tangy lime, and a creamy, cheesy topping all tucked inside warm tortillas: that’s the magic of Grilled Steak Elote Tacos. This recipe is a true celebration of Mexican-inspired flavors, bringing together street corn (elote) and perfectly grilled beef in taco form. Whether you’re cooking up a quick weeknight dinner or hosting a lively backyard get-together, these tacos never fail to impress with their bold tastes and beautiful colors. You’ll adore the way the flavors meld in every bite!
Ingredients You’ll Need
The ingredients for Grilled Steak Elote Tacos are refreshingly simple, yet each one plays a crucial role in creating layers of flavor and texture. From the tender, marinated steak to the golden, satisfying crunch of elote topping, these elements all come together to make taco night anything but ordinary.
- Flank or Skirt Steak (1 1/2 pounds): Choose a well-marbled cut for maximum juiciness and bold steak flavor in every bite.
- Olive Oil (1 tablespoon): Helps the spices stick and creates a beautiful crust on the steak when grilled.
- Chili Powder (1 teaspoon): Adds a mild, smoky heat that’s essential for that classic taco seasoning punch.
- Cumin (1/2 teaspoon): Brings earthy warmth and depth, balancing the spice blend beautifully.
- Garlic Powder (1/2 teaspoon): Delivers a subtle, savory undertone that elevates both the steak and the corn topping.
- Smoked Paprika (1/2 teaspoon): Infuses the steak with gentle, smoky sweetness—don’t skip it!
- Salt (1/2 teaspoon): Essential for bringing out the natural flavors in the steak and corn.
- Black Pepper (1/4 teaspoon): A hint of sharpness to round out the seasoning.
- Lime Juice (juice of 1 lime): Brightens and tenderizes the steak, then echoes in the elote topping for zingy balance.
- Corn Tortillas (8 small): Corn tortillas are traditional and allow the flavors to shine, plus they’re naturally gluten-free.
- Grilled Corn Kernels (1 1/2 cups): Fresh off the cob, these add irresistible smokiness and sweetness to the elote.
- Mayonnaise (1/3 cup): Classic elote gets its creamy texture from mayo—feel free to sub in Mexican crema or sour cream if you like.
- Cotija Cheese (1/4 cup, crumbled): Salty, crumbly cotija lends a burst of flavor and authenticity.
- Lime Juice (1 tablespoon): For the elote topping; use freshly squeezed for the brightest flavor.
- Chili Powder (1/4 teaspoon): A touch more heat and color for the corn mixture.
- Chopped Cilantro (1/4 cup): Fresh cilantro brings a vibrant, herbal accent that ties the whole dish together.
- Sliced Jalapeños (optional): For those who like a little extra kick and color.
- Extra Cotija Cheese, Lime Wedges, Hot Sauce (optional): Customize your tacos just the way you love them!
How to Make Grilled Steak Elote Tacos
Step 1: Marinate the Steak
Start by making a quick marinade. In a bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and fresh lime juice. Rub this flavorful blend all over the steak so every inch is coated. Let it marinate for at least 15 minutes (or up to 30 for even bolder flavor). Even this short marinate time will help tenderize the meat and ensure your Grilled Steak Elote Tacos taste incredible.
Step 2: Preheat the Grill
Fire up your grill or grill pan to medium-high heat. This step is important: a hot grill ensures you get those delicious char marks that bring extra flavor to both steak and tortillas. If grilling outdoors, oil the grates a bit to prevent sticking.
Step 3: Grill the Steak
Place the marinated steak on the hot grill and cook for 4 to 5 minutes per side. The cooking time will depend on how thick your steak is and your preferred doneness. For medium-rare, you’re aiming for a nice sear while keeping it juicy inside. After grilling, let the steak rest for 5 minutes so all those savory juices stay locked in.
Step 4: Make the Elote Topping
While the steak is resting, take a medium bowl and combine your grilled corn kernels, mayonnaise, crumbled cotija cheese, extra lime juice, chili powder, and chopped cilantro. Stir everything together until it’s creamy, tangy, and studded with sweet corn. This is where the taco magic happens—don’t skimp on the mixing!
Step 5: Warm the Tortillas
To bring out their earthy aroma and keep them pliable for folding, lightly toast your corn tortillas on the grill or in a dry skillet for about 30 seconds per side. Stack them and cover with a towel to keep warm as you finish the other steps.
Step 6: Slice the Steak and Assemble
Slice the rested steak thinly against the grain—this is key for ultra-tender bites. Lay a few strips on each warm tortilla, then generously top with the creamy elote mixture. If you’re feeling bold, sprinkle on sliced jalapeños, more cotija cheese, or a dash of hot sauce. Serve right away and savor every bite!
How to Serve Grilled Steak Elote Tacos
Garnishes
Finishing touches make all the difference! Add a sprinkle of extra cotija, a flurry of cilantro, thin rings of jalapeño for heat, and lime wedges for a final squeeze of bright citrus. These fresh garnishes not only look inviting but help each taco burst with flavor.
Side Dishes
Turn Grilled Steak Elote Tacos into a festive meal by pairing them with classic sides like black beans, Mexican rice, or a cucumber-avocado salad. Chips and freshly made salsa or a cool crema dip are perfect for nibbling while you grill. Don’t forget a chilled agua fresca or sparkling limeade!
Creative Ways to Present
Try setting up a DIY taco bar so everyone can customize their own creation: lay out tortillas, steak, elote, and toppings for a colorful spread. For mini party bites, cut tortillas smaller and serve as taco sliders. Or, prep Grilled Steak Elote Tacos family-style on a big platter for a rustic, festive centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftover steak or elote topping, store them separately in airtight containers in the fridge for up to 3 days. Keep tortillas wrapped to prevent them from drying out. This way, you can assemble fresh and fabulous tacos whenever the craving strikes.
Freezing
Steak freezes well: slice and freeze portions in airtight bags for up to 2 months. For best results, avoid freezing the assembled elote topping, as the texture of mayonnaise and cheese can change. Instead, freeze just the steak and prep fresh corn topping when ready to enjoy more Grilled Steak Elote Tacos.
Reheating
Reheat sliced steak gently in a skillet over medium heat, sprinkling in a splash of water or lime juice to keep it moist. Warm tortillas in a skillet or microwave, wrapped in a damp towel. The corn elote topping is best served cold or at room temperature, so just spoon it on at the last minute.
FAQs
Can I make Grilled Steak Elote Tacos indoors if I don’t have a grill?
Absolutely! Use a grill pan or a cast-iron skillet on your stovetop. You can also broil the steak in the oven—just get it nice and close to the heat so you still develop a flavorful crust.
What are some substitutes for cotija cheese in elote tacos?
If you can’t find cotija, feta cheese or queso fresco both work beautifully. Each adds salty creaminess and crumbles well on top of the tacos.
Can I use chicken or shrimp instead of steak?
Definitely! Grilled chicken breast or shrimp are delicious alternatives and pair perfectly with the elote topping. Adjust grilling times accordingly, as shrimp especially cook very quickly.
Is it possible to make Grilled Steak Elote Tacos dairy-free?
Yes! Swap mayonnaise for a dairy-free brand, and omit the cotija or use a plant-based cheese. The tacos still pack plenty of flavor from the steak, corn, and spices.
How do I char corn if I don’t have a grill?
Heat a cast-iron skillet or grill pan until very hot, then add the corn kernels and let them toast in a single layer. Toss occasionally until they get golden, caramelized spots—just like from the grill!
Final Thoughts
If you love vibrant, flavor-packed meals that are a joy to share, Grilled Steak Elote Tacos are sure to become a new favorite in your kitchen. Give these a try the next time taco night rolls around—you’ll be amazed at how quickly they disappear and how much everyone loves the combination of juicy steak and zesty, creamy elote. Happy grilling!
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Grilled Steak Elote Tacos Recipe
- Total Time: 35 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Vegetarian
Description
These Grilled Steak Elote Tacos are a delicious twist on traditional street tacos, featuring marinated grilled steak topped with a flavorful elote mixture of grilled corn, mayo, cotija cheese, and spices. Perfect for a festive meal or a casual dinner with friends.
Ingredients
Steak Marinade:
- 1 1/2 pounds flank or skirt steak
- 1 tablespoon olive oil
- 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
- Juice of 1 lime
- 8 small corn tortillas
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
- 1/4 cup chopped cilantro
Optional Toppings:
- Sliced jalapeños
- Extra cotija cheese
- Lime wedges
- Hot sauce
Instructions
- Marinate the Steak: Mix olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice. Rub over steak and marinate for 15–30 minutes.
- Grill the Steak: Preheat grill to medium-high heat. Grill steak for 4–5 minutes per side. Let rest before slicing thinly.
- Prepare Elote Topping: Combine grilled corn, mayonnaise, cotija, lime juice, chili powder, and cilantro in a bowl.
- Warm Tortillas: Heat tortillas on the grill or in a skillet.
- Assemble Tacos: Layer sliced steak on tortillas, top with elote corn, and garnish with optional toppings.
- Serve: Enjoy the tacos hot with your favorite toppings.
Notes
- You can substitute sour cream or Mexican crema for mayonnaise in the elote.
- Use leftover grilled corn or charred frozen corn.
- Steak can be swapped for grilled chicken or shrimp.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 490
- Sugar: 4g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 80mg
