Grilled Steak Elote Tacos bring together juicy, grill-kissed flank steak and smoky, charred corn tossed in a zesty lime crema—all tucked into warm, handheld tortillas. Tender steak meets bright elote flavors and a sprinkle of cotija and cilantro for a fiesta in every bite. If you’re ready for a taco night that dazzles taste buds and impresses guests, dive into this recipe and get your grill fired up.
Key Ingredients
Before firing up the grill, gather these fresh components to build your Grilled Steak Elote Tacos:
- 1 pound flank steak: Tender and flavorful meat that soaks up the smoky, spiced marinade.
- 2 tablespoons olive oil: Creates a luscious base for the chili-cumin marinade.
- 1 teaspoon chili powder: Adds smoky heat and depth to the steak.
- 1 teaspoon ground cumin: Brings earthy warmth that complements the chili.
- 1 teaspoon smoked paprika: Infuses a mild, smoky sweetness into the marinade.
- 1 clove garlic, minced: Delivers aromatic punch and savory complexity.
- Salt to taste: Enhances all the flavors of the steak and toppings.
- Pepper to taste: Provides a sharp kick and balances richness.
- 2 ears corn, husked: Yields sweet kernels that char beautifully on the grill.
- 1/4 cup mayonnaise: Forms the creamy base of the lime-spiked crema.
- 1/4 cup sour cream: Adds tangy richness to the elote mixture.
- 1 tablespoon lime juice: Brightens the crema with citrusy zing.
- 1/2 teaspoon chili powder: Gives the corn crema a gentle heat boost.
- 8 corn tortillas: Soft vessels that cradle the steak and elote.
- 1/2 cup cotija cheese, crumbled: Offers salty, crumbly topping texture.
- 2 tablespoons chopped cilantro: Sprinkles fresh herbal notes on each taco.
- Lime wedges for serving: Provide extra brightness with every squeeze.
How To Make Grilled Steak Elote Tacos
Get ready to transform these ingredients into a mouthwatering taco spread. You’ll start by whisking together a bold marinade, coat the flank steak for maximum flavor infusion, and heat up your grill to char both steak and fresh corn. As the steak rests and the corn cools, you’ll whip up a creamy lime and chili-spiced elote topping. Finally, warm the tortillas, slice the steak against the grain for tenderness, and assemble tacos bursting with textures and flavors.
1. In a bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, minced garlic, salt, and pepper to create a smooth, aromatic marinade that will coat the steak.
2. Coat the flank steak thoroughly in the marinade, massaging the mixture into every inch, then let rest uncovered for at least 15 minutes to absorb those bold spices.
3. Preheat your grill to medium-high heat (around 400°F) so the steak sizzles on contact and develops a rich, charred crust.
4. Grill the steak for 4 to 5 minutes per side, flipping only once, until you reach your desired doneness; then transfer it to a cutting board and rest for 5 minutes to lock in juices.
5. While the steak rests, place the husked corn directly on the grill grates and char on all sides until blackened marks appear, about 8 minutes total; then slice off the kernels.
6. In a separate bowl, mix the mayonnaise, sour cream, lime juice, and chili powder until smooth, then stir in the warm grilled corn kernels for a creamy, tangy elote topping.
7. Place each corn tortilla on the hot grill for about 30 seconds per side, using tongs to warm them until pliable with light grill marks.
8. With a sharp knife, slice the rested steak thinly against the grain to ensure tender bites in every taco.
9. Assemble by layering steak strips on each tortilla, spooning on the elote mixture, and sprinkling with cotija cheese and chopped cilantro.
10. Serve immediately with lime wedges on the side for extra zest.
Serving Suggestions
These tacos shine when you pair them with simple sides and bold accents. Whether you’re hosting a casual dinner or a backyard barbecue, these ideas will elevate your taco night:
- Serve alongside chips and salsa to offer a crunchy contrast—try a fresh pico de gallo or smoky chipotle salsa.
- Add a side of Mexican street corn salad: scoop the elote mixture over mixed greens for extra veggies.
- Pair with a cold beer or margarita: the citrus and salt rim complement the lime crema and cotija cheese.
- Offer pickled red onions on the side for tangy crunch that cuts through the richness of the steak.
Tips For Perfect Grilled Steak Elote Tacos
Mastering these tacos is all about balancing smoky, spicy, and creamy elements. Keep your grill hot, slice against the grain, and time each component to finish together. Now, let’s dive into some quick tips to make your taco night foolproof:
- You can substitute chicken or shrimp for the steak.
- Store-bought crema works in place of sour cream.
- Adjust chili powder amounts to fit your heat preference.
- Corn can be charred in a grill pan if you do not have an outdoor grill.
How To Store It
Got leftovers? Keep your Grilled Steak Elote Tacos tasting fresh by storing each component properly. Follow these methods to maintain flavor and texture:
- Refrigerate steak slices in an airtight container for up to 3 days; reheat gently in a covered skillet to preserve juiciness.
- Store the elote mixture separately in a sealed container for up to 4 days; stir before serving, adding a splash of lime juice if it thickens.
- Wrap tortillas in foil and place in the fridge; rewarm directly on the grill or skillet for best texture.
- Keep cheese and cilantro in small, sealed bags to prevent moisture loss and maintain crispness.
Frequently Asked Questions
Here are quick answers to your top questions:
- How long does it take to prepare and cook Grilled Steak Elote Tacos?
The total time is about 45 minutes. This includes 15 minutes for marinating the steak, 10 minutes grilling the steak, 5 minutes resting the steak, 8 minutes grilling and cutting the corn, 5 minutes mixing the elote topping, and 2 minutes warming the tortillas.
- Can I marinate the steak in advance, and if so, for how long?
Yes, you can marinate the flank steak for up to 2 hours in the refrigerator. Allowing more time helps the flavors of olive oil, chili powder, cumin, smoked paprika, garlic, salt, and pepper penetrate the meat, but avoid exceeding 4 hours to prevent the acid in the marinade from altering the texture.
- What is the best way to achieve the desired doneness for the flank steak?
Preheat your grill to medium-high heat. Grill the skirt steak for about 4 to 5 minutes per side for medium-rare. Use a meat thermometer to check for 130°F internal temperature, then remove and let it rest for 5 minutes; carryover cooking will bring it to medium. For medium, aim for 140°F before resting.
- How can I prevent tortillas from becoming soggy when assembling tacos?
Warm the corn tortillas directly on the grill for about 30 seconds per side to give them a slight char and a firmer texture. Assemble the tacos just before serving, placing steak slices first and then adding the elote mixture, cotija cheese, and cilantro to keep them crisp.
- Can I prepare the elote mixture ahead of time, and how should I store it?
You can mix the mayonnaise, sour cream (or store-bought crema), lime juice, chili powder, and grilled corn kernels up to 4 hours ahead. Store it in an airtight container in the refrigerator. Give it a quick stir before using; if it thickens, add a teaspoon of lime juice or yogurt to loosen.
- What substitutions can I make if I don’t have flank steak or sour cream?
You can substitute chicken breast or peeled shrimp in place of flank steak—marinate and grill them for 3-4 minutes per side until cooked through. Store-bought Mexican crema can replace sour cream in the elote mixture for a smoother, tangier flavor.
- How should I reheat leftover components without losing flavor or texture?
Reheat the sliced steak gently in a skillet over medium-low heat for 1 to 2 minutes, covered, to retain juiciness. Warm the elote in a microwave-safe bowl on medium power for 30 seconds, stirring halfway. Heat tortillas on a hot, dry skillet for 20 seconds per side. Assemble immediately for best results.
What Makes This Special
There’s something undeniably fun about firing up the grill and layering tender steak with charred corn crema in soft tortillas. What makes these Grilled Steak Elote Tacos truly special is the harmony of smoky spices, creamy lime sauce, and fresh toppings that dance on your taste buds. Plus, they’re flexible—switch in chicken or shrimp, tweak the heat, or prep ahead for an effortless fiesta. Go ahead, print this out, stash it in your recipe binder, and let the grill work its magic. Have questions or feedback? Drop a comment below!
Grilled Steak Elote Tacos
Description
Grill-seasoned steak sizzles over high heat, releasing smoky aromas. Crisp charred corn kernels mingle with creamy lime-spiked crema. Stuffed into warm tortillas and topped with cotija and cilantro, each bite crackles with flavor.
Ingredients
Instructions
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In a bowl combine olive oil, chili powder, cumin, smoked paprika, garlic, salt and pepper to make a marinade
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Coat the flank steak in the marinade and let rest for at least 15 minutes
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Preheat grill to medium-high heat
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Grill the steak for 4 to 5 minutes per side or until desired doneness then remove and let rest for 5 minutes
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While steak rests, grill the corn ears until lightly charred on all sides then cut off the kernels
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In a bowl mix mayonnaise, sour cream, lime juice and chili powder then stir in the grilled corn kernels
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Warm the tortillas on the grill for about 30 seconds per side
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Slice the rested steak against the grain into thin strips
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Assemble tacos by placing steak strips on tortillas, topping with the elote mixture and sprinkling with cotija cheese and cilantro
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Serve tacos with lime wedges on the side
Note
- You can substitute chicken or shrimp for the steak
- Store-bought crema works in place of sour cream
- Adjust chili powder amounts to fit your heat preference
- Corn can be charred in a grill pan if you do not have an outdoor grill
