If you have been searching for a vibrant, flavor-packed dish that combines the smoky goodness of charred corn with tender, juicy steak, then this Grilled Steak Elote Tacos Recipe is your next must-try. It perfectly blends the charred, zesty flavors of Mexican street corn with succulent grilled flank steak, all wrapped in warm corn tortillas. Each bite bursts with layers of smoky, creamy, tangy, and spicy notes, making these tacos an unforgettable weeknight dinner or weekend treat that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a key role in creating that incredible balance of flavors and textures that makes this Grilled Steak Elote Tacos Recipe so outstanding. From the spices that coat the steak to the fresh toppings, everything is designed to bring out Mexican-inspired magic.
- Flank or skirt steak (1 ½ pounds): Choose a cut known for its rich flavor and tenderness when grilled.
- Olive oil (1 tablespoon): Helps the steak absorb spices evenly and keeps it juicy on the grill.
- Chili powder (1 teaspoon, plus ½ teaspoon for elote): Adds gentle heat and deep earthiness to both steak and corn.
- Smoked paprika (1 teaspoon): Infuses a smoky undertone that mimics the grill’s char.
- Cumin (½ teaspoon): Brings warmth and a subtle nuttiness to the steak rub.
- Garlic powder (½ teaspoon): Enhances savory depth without overpowering other aromas.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Essential for seasoning and highlighting all the natural flavors.
- Fresh corn on the cob (4 ears, husked): The star of elote—sweet, charred, and juicy kernels.
- Mayonnaise (½ cup): Adds creamy richness to the elote mixture, balancing spice and tang.
- Cotija cheese (½ cup, crumbled): Salty, crumbly cheese that brings traditional Mexican street corn flavor.
- Fresh cilantro (¼ cup, chopped): Brightens the dish with herbal freshness and vibrant green color.
- Lime juice (1 tablespoon): Provides zesty acidity that lifts the entire taco ensemble.
- Corn tortillas (8 small): Soft, slightly sweet bases that hold all the awesome fillings.
- Optional toppings: Sliced jalapeños, avocado, extra cotija cheese, and lime wedges to customize your tacos.
How to Make Grilled Steak Elote Tacos Recipe
Step 1: Prepare the Steak Rub
Start by mixing olive oil with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper in a small bowl. This aromatic blend creates the perfect herbaceous and smoky crust. Rub it evenly over the flank steak and allow it to rest at room temperature. This step ensures the steak soaks in all the wonderful flavors before hitting the grill.
Step 2: Grill the Corn
Preheat your grill to medium-high heat and place the husked ears of corn directly on the grates. Grill for about 10 to 12 minutes, turning occasionally until you get gorgeous char marks and smoky spots. This grilling step transforms the sweet corn into the heart of the elote mixture.
Step 3: Mix the Elote Topping
Once the corn cools slightly, carefully slice the kernels off the cob into a large bowl. Add mayonnaise, crumbled cotija, chopped cilantro, lime juice, and a dash of chili powder to create that creamy, tangy, and slightly spicy elote topping. Stir everything together until combined and delicious.
Step 4: Grill the Steak
Place the marinated steak on the hot grill. Cook for about 4 to 5 minutes on each side for a perfect medium-rare, or adjust cooking time based on your preferred doneness. After grilling, transfer the steak to a cutting board and let it rest for 5 minutes. Resting is key—it allows the juices to redistribute, keeping every bite juicy.
Step 5: Warm the Tortillas and Assemble
Quickly warm the corn tortillas on the grill for around 30 seconds per side, just enough to make them pliable and slightly smoky. Then, build your tacos by layering thin slices of the rested steak onto each tortilla, adding a generous spoonful of the elote topping, and finishing with optional extras like avocado or jalapeños. Serve immediately with lime wedges for squeezing.
How to Serve Grilled Steak Elote Tacos Recipe
Garnishes
Garnishes elevate these tacos from delicious to extraordinary. Sprinkle extra crumbled cotija cheese on top for a salty punch. Fresh cilantro adds that herby lift, and bright green slices of jalapeño bring a spicy snap for those who love some heat. Don’t forget the lime wedges; a quick squeeze brightens every bite with zesty tanginess.
Side Dishes
Pair these tacos with light, complementary sides to round out the meal. A simple Mexican street corn salad, a crisp cabbage slaw with lime, or black beans seasoned with cumin make for perfect companions. You can also serve with tortilla chips and your favorite salsa for a full fiesta experience.
Creative Ways to Present
For a fun twist, serve these Grilled Steak Elote Tacos Recipe on a large platter for everyone to assemble their own. Alternatively, turn the elote into a creamy dip served alongside steak bites and tortilla chips for a deconstructed taco party. Wrapping tacos tightly in parchment paper makes them easy to take on picnics or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled steak slices and elote mixture separately in airtight containers in the refrigerator. This keeps the textures fresh—warm the steak just before serving and spoon cold or room-temperature elote on top for best results.
Freezing
The grilled steak freezes well. Slice before freezing for convenience, then thaw overnight in the fridge. The elote topping does not freeze well due to the mayonnaise, so it’s best to make that fresh or keep it refrigerated for up to 3 days.
Reheating
Reheat the steak gently in a skillet over low heat or in the microwave to prevent drying it out. Warm the tortillas separately on a skillet or grill, and serve with fresh elote topping to maintain the creamy texture and bright flavors.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While flank or skirt steak are ideal for their flavor and quick cooking time, sirloin or ribeye can also work if you prefer a different texture or fattiness. Just adjust grilling times accordingly.
Is it necessary to grill the corn, or can I use cooked corn kernels?
Grilling the corn adds that wonderful smoky char and depth of flavor that defines authentic elote. If you don’t have a grill, sautéing thawed frozen corn in a hot skillet until lightly charred is a great alternative.
Can I make this recipe dairy-free?
Yes! Swap out the cotija cheese for a dairy-free cheese alternative or simply omit it. You can also substitute the mayonnaise for a dairy-free or vegan mayo to keep the creamy texture intact.
How spicy are these tacos? Can I adjust the heat?
The heat level is mild to medium due to the chili powders and optional jalapeños. You can easily adjust it by adding more chili powder, fresh diced jalapeños, or a drizzle of your favorite hot sauce to kick it up.
What sides go well with Grilled Steak Elote Tacos Recipe for a full meal?
Classic sides include Mexican rice, refried or black beans, and a crisp cabbage slaw. For lighter options, a fresh avocado salad or pickled vegetables complement the richness of the tacos beautifully.
Final Thoughts
There is something truly special about this Grilled Steak Elote Tacos Recipe that makes it a standout favorite. It’s a celebration of fresh ingredients, bold flavors, and the satisfying contrast between smoky grilled steak and creamy, zesty elote. Whether you’re cooking for friends or treating yourself, these tacos are sure to bring joy and a little fiesta vibe to your table. Give them a try—you’ll be glad you did!
Print
Grilled Steak Elote Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
These Grilled Steak Elote Tacos combine perfectly seasoned flank steak with a creamy, tangy Mexican street corn salad, all wrapped in warm corn tortillas. A delightful fusion of smoky, savory, and fresh flavors makes these tacos a crowd-pleaser for casual dinners or weekend get-togethers.
Ingredients
For the Steak:
- 1 ½ pounds flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Elote (Mexican Street Corn) Topping:
- 4 ears corn, husked
- ½ cup mayonnaise
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- ½ teaspoon chili powder
For Assembly:
- 8 small corn tortillas
- Optional toppings: sliced jalapeños, avocado, extra cotija cheese, lime wedges
Instructions
- Prepare the Steak Rub: In a small bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Rub this spice mixture evenly over the flank or skirt steak. Let the steak rest at room temperature to absorb flavors while you prepare the grill.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s ready for both the corn and steak.
- Grill the Corn: Place the husked ears of corn directly on the grill, turning occasionally for 10 to 12 minutes. Grill until the kernels are charred in spots for that smoky elote flavor. Remove from heat and let cool slightly.
- Make the Elote Mixture: Carefully cut the grilled kernels off the cobs into a large bowl. Add mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, and chili powder. Stir well to combine into a creamy, flavorful elote topping.
- Grill the Steak: Place the seasoned steak on the grill and cook for 4 to 5 minutes per side for medium-rare, adjusting time for your desired doneness. Remove the steak and transfer it to a cutting board. Let it rest for 5 minutes to retain juices before slicing thinly against the grain.
- Warm the Tortillas: Quickly warm the corn tortillas on the grill for about 30 seconds per side to make them pliable and lightly toasted.
- Assemble the Tacos: Layer slices of grilled steak onto each warmed tortilla. Top generously with the prepared elote mixture and add any optional toppings like sliced jalapeños, avocado, extra cotija cheese, and a squeeze of lime. Serve immediately for the best flavor.
Notes
- You can substitute frozen corn for fresh; thaw and sauté until lightly charred for a similar smoky flavor.
- For a spicier kick, add hot sauce or diced jalapeños to the elote or on the tacos.
- Leftover steak and elote mixture work wonderfully in burrito bowls or salads for easy next-day meals.
