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
Scale
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.
