If you’re craving a burst of smoky, tangy, and creamy flavors wrapped in a warm tortilla, then you’re in for a real treat with this Grilled Elote Steak Tacos Recipe. It’s a vibrant celebration of Mexican street food with tender, perfectly grilled flank steak and a luscious elote-inspired topping that brings the sweet corn magic straight to your plate. Whether you’re hosting a casual dinner or just want to jazz up your weeknight meals, these tacos deliver irresistible taste and texture in every bite.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in crafting the mouthwatering layers of flavor and texture that make this recipe shine.
- 1 pound flank or skirt steak: Choose these cuts for their rich flavor and quick grilling time, perfect for tender slices.
- 1 tablespoon olive oil: Helps the marinade soak into the steak while adding a subtle fruitiness.
- 1 teaspoon chili powder: Brings smoky warmth to both the meat and the elote topping.
- 1/2 teaspoon smoked paprika: Adds depth and a touch of smoky sweetness.
- 1/2 teaspoon cumin: Provides earthiness that enhances the steak’s savory notes.
- 1/2 teaspoon garlic powder: Infuses a mellow garlic essence without overpowering.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Essential seasonings that elevate every ingredient.
- Juice of 1 lime: Injects bright acidity to balance the richness of the meat and mayo mixture.
- 1 1/2 cups grilled corn kernels (from 2 ears of corn): The star of elote, bringing sweet, smoky, and crunchy texture.
- 1/4 cup mayonnaise: Adds creaminess to meld flavors together in the elote topping.
- 2 tablespoons sour cream: Adds tang and lush texture alongside the mayo.
- 1/2 teaspoon chili powder (for elote sauce): Brings a consistent mild heat to the corn topping.
- 1/4 teaspoon cayenne pepper (optional): Spice lovers can turn up the heat with this kick.
- 1/3 cup crumbled cotija cheese: Offers salty, crumbly goodness that perfectly complements the sweet corn.
- 2 tablespoons chopped cilantro: Freshness and color that brighten every bite.
- 8 small corn tortillas: The ideal vessel for all these delicious layers.
- Lime wedges for serving: To squeeze on top for an extra zing of freshness.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Marinate the Steak
Start by mixing olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a small bowl. This vibrant marinade infuses the steak with smoky, tangy layers that will make your tacos explode with flavor. Rub this mixture all over your chosen steak and let it rest for at least 20 minutes, or for deeper flavor, up to 4 hours in the fridge. This step is essential to tenderize the meat and build that irresistible depth.
Step 2: Grill the Steak
Heat your grill or grill pan to medium-high—this ensures you get a beautiful sear with those classic grill marks. Grill the steak about 4 to 5 minutes per side, depending on your preferred doneness. Once cooked, transfer it to a cutting board and let it rest for 5 minutes; this rest period redistributes juices, making every slice more tender and juicy. Then thinly slice your steak against the grain, which makes it extra easy to bite through in your tacos.
Step 3: Prepare the Elote Topping
In a bowl, mix the grilled corn kernels with mayonnaise, sour cream, chili powder, optional cayenne, cotija cheese, and chopped cilantro. This creamy, spicy, and cheesy elote mixture is the heart of this recipe, delivering both freshness and indulgence. It’s that incredible Mexican street corn flavor—but now in taco form!
Step 4: Warm the Tortillas
No taco is complete without perfectly warmed tortillas. Use your grill or a skillet to heat your corn tortillas until slightly charred and pliable. This not only enhances the flavor but also makes them easier to fold without cracking.
Step 5: Assemble the Tacos
Layer thin slices of steak onto each warm tortilla. Top generously with the creamy grilled elote mixture. Serve immediately with lime wedges on the side to squeeze over for a fresh burst of acidity that ties every element together beautifully.
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
Garnishing your tacos elevates the experience. Some finely chopped cilantro and an extra sprinkle of cotija cheese on top add freshness and texture contrast. If you love a little heat, diced jalapeños or pickled red onions bring vibrant color and tangy zing.
Side Dishes
These tacos pair wonderfully with classic Mexican sides like black beans and Mexican rice. A simple side salad with lime vinaigrette or a cool cucumber salad can balance the richness and keep things light, making your meal a perfectly rounded fiesta on a plate.
Creative Ways to Present
For a fun twist, serve the steak and elote topping as a taco bar. Let everyone build their own tacos with a variety of toppings such as avocado slices, fresh salsa, or hot sauce. Alternatively, try serving deconstructed in bowls layered with tortilla chips for a casual taco salad experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the sliced steak and elote topping separately in airtight containers in the refrigerator. This helps preserve the textures and keeps the flavors fresh for up to 3 days.
Freezing
While the steak can be frozen after cooking and slicing, the creamy elote topping doesn’t freeze well due to the mayo and sour cream. Freeze steak slices in portioned containers and thaw overnight in the fridge for easy meal prep later.
Reheating
Reheat the steak gently in a skillet over medium heat or in the microwave, adding a splash of water or lime juice to keep it juicy. Warm tortillas separately to avoid sogginess, and add fresh elote topping just before serving for the best texture and flavor.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! While flank and skirt steak are ideal because of their texture and flavor, sirloin can also be used if you prefer. Just be sure to slice it thinly against the grain for the best tenderness.
Is there a vegetarian alternative to the steak in this recipe?
Yes! You can swap the steak for grilled portobello mushrooms or marinated tofu slices to maintain that smoky, savory element. The grilled elote topping pairs beautifully with these options too.
Can I make the elote mixture ahead of time?
Definitely. Preparing the elote topping a day ahead allows the flavors to meld even more. Store it in the fridge, but stir before serving as it may thicken slightly.
How do I keep the tortillas from tearing when assembling tacos?
Warming your tortillas until they’re pliable is key! You can soften them in a hot skillet or wrap them in foil and heat in the oven. This reduces cracking and makes folding easier.
What if I don’t have a grill? Can I cook the steak another way?
No grill? No problem! A grill pan or even a cast-iron skillet with high heat will work wonderfully to get a great sear on your steak. Just make sure to preheat the pan well for that perfect crust.
Final Thoughts
This Grilled Elote Steak Tacos Recipe is one of those dishes that feels like sunshine on a plate—full of bold, fresh flavors that come together with ease and joy. Whether you’re treating yourself after a long day or sharing with friends, these tacos promise to delight every taste bud. I can’t wait for you to try it and fall in love with this perfect combination of smoky steak and creamy elote. Happy grilling!
Print
Grilled Elote Steak Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
These Grilled Elote Steak Tacos combine tender, marinated flank or skirt steak with a creamy, spicy Mexican street corn (elote) topping. Perfect for summer cookouts or casual dinners, these tacos offer vibrant flavors from grilled corn, cotija cheese, and a hint of smoky chili, all wrapped in warm corn tortillas and served with fresh lime wedges.
Ingredients
Steak and Marinade
- 1 pound flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 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 (from 2 ears of corn)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/3 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
Other
- 8 small corn tortillas
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a small bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice. Mix well to create a flavorful marinade.
- Marinate the Steak: Rub the marinade evenly over the flank or skirt steak. Let it sit for at least 20 minutes, or for more pronounced flavor, refrigerate and marinate up to 4 hours.
- Preheat the Grill: Heat your outdoor grill or a grill pan over medium-high heat until hot and ready for cooking.
- Grill the Steak: Place the marinated steak on the grill. Cook for 4 to 5 minutes per side or until it reaches your preferred doneness level. Remove from heat and allow it to rest for 5 minutes to let the juices redistribute.
- Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness.
- Make the Elote Topping: In a medium bowl, mix together the grilled corn kernels, mayonnaise, sour cream, chili powder, cayenne pepper if using, crumbled cotija cheese, and chopped cilantro until well combined.
- Warm the Tortillas: Heat the corn tortillas on the grill or in a hot skillet until pliable and slightly charred for added flavor.
- Assemble the Tacos: Layer sliced steak on each warmed tortilla, then generously spoon the elote mixture over the top.
- Serve: Serve the tacos with lime wedges on the side for squeezing over just before eating to add brightness and tang.
Notes
- Flank and skirt steak are ideal for this recipe due to their flavor and texture, but sirloin is a suitable substitute if preferred.
- The elote topping can be prepared in advance and stored in the refrigerator for convenience.
- For added spice and flavor, consider topping tacos with pickled onions or sliced jalapeños.
