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
Scale
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.
