Grilled Steak Elote Tacos Recipe
Grilled Steak Elote Tacos capture everything that’s glorious about summer grilling and vibrant Mexican flavors in one playful, delectable bite. Imagine juicy grilled steak tucked into warm tortillas, crowned with a creamy, tangy elote (Mexican street corn) relish and a scatter of cotija cheese—every mouthful is a sunny celebration of texture and taste. Whether you’re spicing up your weeknight dinner or feeding a crowd outdoors, this recipe transforms simple ingredients into pure joy, all with minimal fuss.
Ingredients You’ll Need
When it comes to Grilled Steak Elote Tacos, a handful of fresh, bold ingredients truly makes the magic happen! Each item has a distinct role to play, adding irresistible flavor, color, and zest to your tacos—don’t skip the finishing touches, they pull everything together.
- Flank or Skirt Steak (1 pound): Both cuts are tender and full of beefy flavor—choose whichever you love most for grilling!
- Olive Oil (1 tablespoon): Helps the seasonings cling to the steak and keeps it juicy over the grill.
- Chili Powder (1 teaspoon, plus 1/2 teaspoon for corn): Packs a punch, infusing both steak and elote with warm, earthy heat.
- Cumin (1/2 teaspoon): Adds classic, aromatic depth to your steak rub.
- Garlic Powder (1/2 teaspoon): Because every taco needs a dash of garlic’s savory goodness.
- Smoked Paprika (1/2 teaspoon): Lends a subtle smokiness that echoes the grill’s char.
- Salt (1/2 teaspoon): Essential for balance and to bring out all the other flavors.
- Black Pepper (1/4 teaspoon): A little bite that rounds off the steak seasoning beautifully.
- Corn Kernels (2 cups, grilled or charred): Sweet, juicy, and bursting with summertime flavor—grilling adds a little magic!
- Mayonnaise (1/4 cup): The creamy backbone of your elote topping.
- Sour Cream (2 tablespoons): Brings tang and a luscious texture to the street corn mix.
- Lime Zest (1/2 teaspoon) & Lime Juice (1 tablespoon): Bright pops of citrus cut through the richness and wake up every ingredient.
- Cotija Cheese (1/3 cup, crumbled): Salty, crumbly, and impossible to resist on tacos.
- Chopped Fresh Cilantro (2 tablespoons): Scattered on top, it’s fresh and herby with just a hint of citrus flavor.
- Corn or Flour Tortillas (8 small): The pillowy vessel that wraps everything into taco perfection—use gluten-free if needed!
How to Make Grilled Steak Elote Tacos
Step 1: Marinate the Steak for Maximum Flavor
Start by rubbing your steak with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. This quick marinade infuses the beef with layers of smoky, savory spices. Letting the steak sit at room temperature for 20 to 30 minutes is the secret to juicy, deeply seasoned meat—don’t rush this step!
Step 2: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat. When it’s hot, lay the steak on and let it sear for 4 to 5 minutes per side, just until it reaches your desired doneness. The high heat caramelizes the spice rub and locks in all those savory juices. Let the steak rest off the grill for at least 5 to 10 minutes before slicing—this ensures it stays tender and succulent.
Step 3: Craft the Elote Topping
While your steak relaxes, throw together the elote mixture. Combine your charred or grilled corn kernels with mayonnaise, sour cream, chili powder, lime zest, lime juice, and cotija cheese in a bowl. Stir until everything is coated in creamy, zesty goodness. This layer adds a hit of sweet, smoky, and citrusy flavor to every taco.
Step 4: Prepare the Tortillas
Warm your tortillas right on the grill or in a dry skillet for about 30 seconds per side. This softens them and brings out their toasty flavor, so they’re perfectly pliable for stuffing—no one likes a cold, stiff tortilla!
Step 5: Assemble the Grilled Steak Elote Tacos
Slice the rested steak thinly against the grain, then layer a generous portion into each warm tortilla. Spoon on a hefty scoop of elote topping, sprinkle with fresh cilantro, and finish with a few more crumbles of cotija if you’re feeling fancy. Serve immediately for tacos that are melty, fresh, and bursting with color!
How to Serve Grilled Steak Elote Tacos
Garnishes
A sprinkle of extra cotija cheese, freshly chopped cilantro, and wedges of lime make the Grilled Steak Elote Tacos pop both visually and flavor-wise. If you want an extra dash of heat, set out bottles of Mexican hot sauce or scatter a few slices of fresh jalapeño on top. Little touches make every taco feel custom and extra special.
Side Dishes
These tacos play beautifully with classic sides like simple black beans, cilantro-lime rice, or a refreshing cucumber salad. For a real summer fiesta, try a watermelon and feta salad or smoky grilled vegetables—the fresh crunch is the perfect balance to the richness of the steak and elote.
Creative Ways to Present
Go beyond the usual platter and serve your Grilled Steak Elote Tacos family-style, letting everyone build their own with a vibrant taco bar. Add bowls of extras like pickled red onions, sliced avocado, or shredded lettuce. For parties, try mini street taco shells for a bite-sized take—fast to assemble, fun to eat!
Make Ahead and Storage
Storing Leftovers
Store leftover steak, elote mix, and tortillas separately in airtight containers in the refrigerator for up to 3 days. This preserves each element’s best texture—no soggy tacos! Stack parchment between tortillas to keep them from sticking together.
Freezing
Grilled steak freezes beautifully: just slice, let cool, then pack tightly and freeze for up to 2 months. The elote topping isn’t suited to freezing since the creamy base may split, but you can prep and freeze charred corn ahead for future batches of Grilled Steak Elote Tacos.
Reheating
To reheat steak, use a skillet over medium heat for a quick, flavorful warm-up—just until heated through to prevent drying. Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave. Keep the elote topping cold and spoon it on right before serving.
FAQs
Can I use a different cut of steak for these tacos?
Absolutely! Try sirloin, ribeye, or even thinly sliced hanger steak. Just adjust grilling times as needed for thicker or thinner cuts to keep the meat tender and juicy in your Grilled Steak Elote Tacos.
How can I make the elote topping spicier?
Mix in a dash of your favorite hot sauce or a finely diced jalapeño for heat. The corn’s sweet crunch works wonders with a spicy kick, making the tacos even more irresistible.
What’s the best way to get that char on corn without a grill?
If you don’t have a grill, use a dry cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until the kernels get golden brown spots—just as tasty and super easy!
Are these tacos gluten-free?
Yes—just be sure to choose gluten-free corn tortillas. All the other elements in Grilled Steak Elote Tacos are naturally gluten-free, making them a party food everyone can enjoy.
Can I make the elote mixture ahead of time?
Definitely! Prepare the elote topping up to 1 day in advance, cover, and refrigerate. Give it a quick stir before assembling your tacos to freshen up the flavors.
Final Thoughts
There’s nothing quite as satisfying as sinking your teeth into Grilled Steak Elote Tacos—each bite is lively, juicy, and utterly crave-worthy. Whether you’re grilling for friends or treating yourself to a standout weeknight meal, these tacos are pure celebration food. I can’t wait for you to bring them to your own table!
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Grilled Steak Elote Tacos Recipe
- Total Time: 35 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Vegetarian
Description
These Grilled Steak Elote Tacos bring together the smoky flavors of grilled steak with the creamy, tangy goodness of Mexican street corn, all wrapped up in warm tortillas. Perfect for a summer cookout or a weeknight dinner.
Ingredients
For the Steak:
- 1 pound flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Elote:
- 2 cups corn kernels (grilled or charred)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder (for corn)
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1/3 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Additional:
- 8 small corn or flour tortillas
Instructions
- Marinate and Grill the Steak: Rub the steak with olive oil and seasonings. Grill until cooked to your liking. Let it rest and slice thinly.
- Prepare the Elote Mixture: Combine grilled corn, mayonnaise, sour cream, spices, lime, and cheese in a bowl.
- Assemble the Tacos: Warm tortillas, layer with steak slices, top with elote mixture, cilantro, and serve.
Notes
- You can use frozen corn if fresh isn’t available.
- To add heat, consider including hot sauce or jalapeños in the elote mix.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 430
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg
