If you’re a taco lover searching for a mashup destined to become your new obsession, these Grilled Steak Elote Tacos deliver in every possible way. Marinated flank steak hits the grill for smoky, juicy slices, while charred sweet corn gets tossed with creamy, zesty elote fixings—then both are piled high on warm corn tortillas for an explosion of flavors and textures. Whether you’re cooking for a crowd or just looking to jazz up your taco night, Grilled Steak Elote Tacos are guaranteed to make any gathering deliciously memorable.
Ingredients You’ll Need
This recipe is all about using simple, fresh ingredients that each play a starring role—tender steak, vibrant spices, sweet corn, and bright toppings. Here’s what you need to make Grilled Steak Elote Tacos a showstopper:
- 1 lb flank steak: Flank steak delivers bold beefy flavor and stays tender when sliced thin against the grain.
- 2 tsp chili powder: This gives the steak its signature warmth and a hint of smokiness.
- 1 tsp ground cumin: Cumin adds earthy depth—essential for that taco shop feel.
- 1 tsp smoked paprika: Smoked paprika brings a gentle smokiness that’s irresistible on the grill.
- 1/2 tsp garlic powder: Garlic powder infuses savoriness without the risk of burning fresh cloves.
- 1/2 tsp onion powder: Onion powder rounds out the marinade with mellow sweetness.
- 1/2 tsp salt: Salt heightens every single layer of flavor.
- 1/4 tsp black pepper: Black pepper adds mild heat and pairs beautifully with the other spices.
- 1 tbsp olive oil: Olive oil helps the spices stick and keeps the steak juicy on the grill.
- 4 ears of corn (husks removed): Fresh corn is the soul of elote—look for sweet, plump kernels.
- 1/4 cup mayonnaise: Mayonnaise is classic in elote for creaminess and tang.
- 1/4 cup sour cream: Sour cream brings extra coolness to balance the smoky steak.
- 1/2 cup crumbled cotija cheese: Cotija is salty and crumbly, the ultimate elote topping.
- 1 tbsp fresh lime juice: Lime juice brightens everything, adding sparkle to each bite.
- 1/4 cup chopped fresh cilantro: Cilantro gives fresh, herbal lift and classic street taco vibes.
- 8 small corn tortillas: Corn tortillas are sturdy, flavorful, and the authentic taco foundation.
- 1/4 cup diced red onion: Red onion adds crunch and sharp contrast to the rich elote.
- Lime wedges for serving: A final squeeze of lime makes the tacos totally sing.
How to Make Grilled Steak Elote Tacos
Step 1: Season and Marinate the Steak
First, grab a small bowl and whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Drizzle the flank steak with olive oil, then rub that aromatic spice blend all over. Let the steak marinate for at least 30 minutes—enough time for those flavors to get cozy and start working their magic. If you’re planning ahead, you can even marinate it overnight in the fridge for maximum flavor.
Step 2: Preheat the Grill
Heat up your grill to medium-high. You want it hot enough to sear the steak and char the corn, but not so blistering that things burn too fast. If you’re using a grill pan indoors, just get it nice and hot before adding anything to it. The anticipation is half the fun!
Step 3: Grill the Steak
Once your grill is ready, lay the marinated steak on the grates. Grill for about 4–5 minutes per side, or until it reaches your ideal level of doneness. You’re looking for a dark crust and juicy, slightly pink inside. When it’s done, transfer the steak to a plate and let it rest for 5 minutes—this helps keep all those tasty juices inside when you slice.
Step 4: Grill the Corn for Elote
While the steak is resting, immediately place the shucked corn on the grill. Turn the cobs every few minutes so you get beautiful char marks on all sides. After 8–10 minutes, the kernels should be tender and have an irresistible smoky aroma. Let the corn cool just a bit so you can handle it safely.
Step 5: Make the Elote Mixture
Once the grilled corn is cool enough, stand each cob upright and carefully slice the kernels off. Pile them into a bowl, then add mayonnaise, sour cream, cotija cheese, lime juice, and chopped cilantro. Stir until the whole mixture is creamy, tangy, and flecked with cheese and herbs. This is what takes these tacos from good to unforgettable!
Step 6: Warm the Tortillas
No taco is complete without toasty tortillas. Pop them on the grill for 30 seconds per side or warm them in a skillet until just pliable and fragrant. Wrapping them in a clean towel keeps them soft and ready for stuffing.
Step 7: Assemble the Tacos
Now comes the best part—building your Grilled Steak Elote Tacos. Slice the steak thinly against the grain, then layer a generous strip or two on each warm tortilla. Add a big spoonful of the elote mixture so it spills over the steak. Finish with diced red onion, extra cotija, and plenty of fresh lime. Each taco is a mini fiesta in your hand!
How to Serve Grilled Steak Elote Tacos
Garnishes
Don’t underestimate the power of toppings—Grilled Steak Elote Tacos are made even better with freshly chopped cilantro, extra crumbled cotija, and diced red onion for pop and crunch. A squeeze of lime right before eating perks everything up, and if you love a kick, a few dashes of hot sauce never hurt! Layer on as much or as little as you like to truly make these tacos your own.
Side Dishes
To round out the meal, serve your tacos with a side of black beans, a refreshing cucumber salad, or classic Mexican rice. A bowl of tortilla chips and guacamole never goes amiss. If you’re hosting, set out a spread so everyone can mix and match their favorite bites—these flavors play well with others.
Creative Ways to Present
Hosting a taco night? Arrange the sliced steak and elote in bowls, and let everyone build their own Grilled Steak Elote Tacos buffet-style. Or, for a more casual vibe, pile assembled tacos on a big platter, sprinkle with fresh herbs and lime wedges, and let guests grab as they mingle. Want to go bite-size? Try mini tortillas for party-friendly street tacos everyone will rave about.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Steak Elote Tacos fillings, simply store the steak and elote mixture separately in airtight containers in the refrigerator. The steak will stay fresh and juicy for up to three days, and the elote will keep its creamy texture for about 2 days before getting too soft. Keep tortillas wrapped tightly, and assemble fresh when you’re ready to eat again for the best results.
Freezing
While the elote portion doesn’t freeze well due to the creamy dressing and fresh cilantro, the grilled steak itself does! Slice and cool the steak, then store it in a freezer-safe bag or container for up to two months. Thaw overnight in the refrigerator before warming. When you want to relive taco night, just make the elote topping fresh and you’re set!
Reheating
For best results, reheat the steak either briefly in a hot skillet or wrapped in foil in a low oven until warmed through so it doesn’t dry out. Tortillas are easiest to reheat in a skillet or wrapped in a damp paper towel in the microwave. Add the cold elote mixture after warming everything else, and you’ll have Grilled Steak Elote Tacos tasting almost as amazing as freshly made.
FAQs
Can I use a different cut of steak for Grilled Steak Elote Tacos?
Absolutely! Skirt steak and sirloin are both excellent alternatives if you can’t find flank steak. They’re just as flavorful and quick to cook. Remember to slice thinly against the grain for the most tender texture.
What’s the best cheese substitute for cotija?
If you can’t find cotija cheese, try crumbled feta or even grated Parmesan for a similar salty, crumbly bite. Both will echo the dairy richness that complements the creamy elote and smoky steak so well.
Is it possible to make Grilled Steak Elote Tacos indoors?
Definitely! Use a stovetop grill pan or even a heavy cast iron skillet for the steak. For the corn, you can use frozen fire-roasted corn or char fresh kernels in a dry skillet. You’ll still get all those summery, grilled flavors without leaving the kitchen.
How can I make these tacos spicier?
Spice lovers can add a pinch of chipotle powder to the steak rub, mix minced jalapeño into the elote, or top finished tacos with hot sauce or sliced pickled chilies. Feel free to customize the heat level to match your taste buds.
Are Grilled Steak Elote Tacos gluten-free?
Yes! As long as you use 100% corn tortillas, these tacos are naturally gluten-free, making them a great choice for anyone with gluten sensitivities or for a worry-free addition to any party spread.
Final Thoughts
If you’re ready to bring bold street food flavors to your kitchen, you won’t regret trying Grilled Steak Elote Tacos. Every bite is packed with juicy, smoky steak and creamy, tangy corn for the ultimate taco night experience. Gather your ingredients, fire up the grill, and let these tacos steal the show at your next meal—they’re classics in the making!
Print
Grilled Steak Elote Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These Grilled Steak Elote Tacos are a delicious fusion of flavors, featuring marinated grilled steak paired with a creamy elote mixture, all wrapped in warm corn tortillas. Perfect for summer grilling and outdoor gatherings.
Ingredients
For the Steak:
- 1 lb flank steak
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Elote:
- 4 ears of corn (husks removed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
For Serving:
- 8 small corn tortillas
- 1/4 cup diced red onion
- Lime wedges for serving
Instructions
- Prepare the Steak: Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub over the steak with olive oil and marinate for at least 30 minutes.
- Grill the Steak: Preheat grill to medium-high heat. Grill steak for 4–5 minutes per side. Let it rest before slicing thinly.
- Prepare the Elote: Grill corn until charred, then cut off the kernels. Mix with mayonnaise, sour cream, cotija cheese, lime juice, and cilantro.
- Assemble Tacos: Warm tortillas, layer with steak, elote, red onion, and additional cotija. Serve with lime wedges.
Notes
- For extra heat, add hot sauce or jalapeños.
- Skirt steak or sirloin can be used instead of flank steak.
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 4g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
