If you are craving a vibrant Mexican-inspired feast that combines smoky, juicy beef with the irresistible charm of street corn, look no further than this Grilled Steak Elote Tacos Recipe. Imagine tender grilled steak bursting with spice, perfectly complemented by creamy, tangy elote corn that adds a pop of freshness and texture to every bite. This dish is a celebration of bold flavors and inviting textures, all wrapped in warm corn tortillas—a perfect way to bring a fiesta to your dining table any night of the week.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing this Grilled Steak Elote Tacos Recipe. Each element contributes something special—whether it’s the meat’s savory depth, the smoky spice blend, or the bright, creamy corn topping that makes these tacos unforgettable.
- 1 pound flank or skirt steak: Choose a cut that’s ideal for quick grilling and slicing thin against the grain for tenderness.
- 1 tablespoon olive oil: Helps the spice blend cling to the steak and keeps it juicy.
- 1 teaspoon chili powder: Adds a warm, mild heat that enhances the beef’s flavor.
- 1/2 teaspoon cumin: Brings earthy undertones that perfectly complement the chili.
- 1/2 teaspoon smoked paprika: Delivers a subtle smoky flavor that ties in beautifully with the grilled corn.
- Salt and black pepper to taste: Essential for seasoning and balancing the flavors.
- 2 cups grilled corn kernels (around 3 ears): The star of elote, packed with sweetness and char.
- 1/3 cup mayonnaise: Adds creamy richness, balancing the spice and acidity.
- 1/4 cup crumbled cotija cheese: A salty, crumbly cheese that adds authenticity and tang.
- 1 tablespoon lime juice: Brightens the corn mixture with fresh acidity.
- 1/4 teaspoon cayenne pepper: Gives a subtle heat kick without overwhelming the dish.
- 8 small corn tortillas: The perfect base, warm and slightly chewy.
- 1/4 cup chopped fresh cilantro: Adds herby freshness that lifts the entire recipe.
- Lime wedges for serving: Let guests customize the zesty zing to their taste.
How to Make Grilled Steak Elote Tacos Recipe
Step 1: Marinate and Prepare the Steak
Start by rubbing your steak with olive oil and the vibrant spice mix of chili powder, cumin, smoked paprika, salt, and pepper. This marinade not only infuses the meat with flavor but also helps form a flavorful crust when grilled. Letting the steak rest at room temperature for 20 to 30 minutes allows the seasonings to penetrate and ensures even cooking later.
Step 2: Grill the Steak to Perfection
Heat your grill or grill pan to medium-high so it’s nice and hot. Cook the steak for 4 to 5 minutes on each side, depending on your preferred doneness—medium-rare is ideal for juiciness and tenderness. Once grilled to perfection, let the steak rest for 5 minutes; this helps the juices redistribute and keeps every slice moist and flavorful.
Step 3: Prepare the Glorious Elote Mixture
While the steak rests, combine the grilled corn kernels with mayonnaise, crumbled cotija cheese, lime juice, and cayenne pepper in a bowl. This creamy, tangy mixture bursts with the familiar flavors of Mexican street corn and provides a sensational contrast to the smoky steak in these tacos.
Step 4: Warm the Tortillas
Warm your corn tortillas directly on the grill for about 30 seconds per side. This softens them slightly and adds a touch of char, enhancing their natural corn flavor and making them pliable enough to hold your fillings without breaking.
Step 5: Assemble Your Grilled Steak Elote Tacos Recipe
Slice the rested steak thinly against the grain to ensure tenderness, then pile juicy steak slices onto each warmed tortilla. Top generously with the luscious elote corn mixture and finish with a sprinkle of fresh cilantro. Serve each taco with a wedge of lime so everyone can add a splash of brightness to their own creation.
How to Serve Grilled Steak Elote Tacos Recipe
Garnishes
Fresh, vibrant garnishes make all the difference. A handful of chopped cilantro adds herbal brightness, while lime wedges not only introduce refreshing acidity but also allow each diner to tailor the dish to their taste. For a little extra texture and flavor, consider sprinkling on a pinch of extra cotija or adding some thinly sliced red onions or diced jalapeños.
Side Dishes
Round out your Grilled Steak Elote Tacos Recipe with complementary sides like a simple black bean and avocado salad, a crisp jicama slaw, or Mexican rice seasoned with garlic and tomatoes. These sides provide contrast and balance without stealing the spotlight from your star tacos.
Creative Ways to Present
For a casual party, serve the tacos on a large platter garnished with lime wedges and cilantro sprinkled artistically on top. You could also create mini taco stations where guests build their own, adding excitement and personalization to the meal. Wrapping them individually in parchment paper tied with twine is a fun presentation for picnics or outdoor gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your leftover grilled steak slices and elote corn mixture stored separately in airtight containers in the refrigerator. This helps maintain the best texture and flavor for up to three days. Store the tortillas wrapped in a damp paper towel inside a sealed plastic bag to keep them soft.
Freezing
The grilled steak can be frozen for up to two months. Wrap it tightly in plastic wrap, then place it in a freezer-safe container or bag. The elote mixture is best enjoyed fresh and doesn’t freeze well due to the mayonnaise, so prepare that anew when ready to serve.
Reheating
Gently reheat steak slices in a skillet over medium heat or warm them in the oven wrapped in foil to avoid drying out. Warm the tortillas on a hot pan or grill before assembling your tacos. Reheat the corn mixture briefly at room temperature or add fresh mayo and lime juice to refresh its flavor.
FAQs
Can I use a different cut of steak?
Absolutely! While flank and skirt steak are ideal for their flavor and quick cooking, ribeye or sirloin also work well if you prefer a more marbled or tender cut. Just be sure to slice the meat thinly after resting to maximize tenderness.
Is there a vegetarian version of this recipe?
Yes! You can substitute the steak with grilled portobello mushrooms, tofu, or even sautéed cauliflower for a delicious vegetarian twist that still pairs perfectly with the elote corn mixture.
How spicy is this recipe?
The recipe has a mild kick from chili powder and cayenne, but it’s very customizable. You can dial up the heat by adding diced jalapeños or hot sauce to the elote mixture or steak marinade depending on your spice tolerance.
Can I make this recipe gluten-free?
Yes, this Grilled Steak Elote Tacos Recipe is naturally gluten-free as long as you use corn tortillas. Just check all your spice blends to ensure they don’t contain any hidden gluten.
What sides go best with these tacos?
Mexican rice, black beans, a fresh jicama salad, or even some tortilla chips with salsa are fantastic accompaniments that complement the flavors and textures of the tacos beautifully.
Final Thoughts
There is something truly magical about this Grilled Steak Elote Tacos Recipe that makes it perfect for any occasion—from weekday dinners to weekend celebrations. The combination of smoky, tender steak and creamy, zesty elote is a match made in taco heaven. I encourage you to try this recipe and bring alive those vibrant Mexican flavors in your own kitchen—you’ll be making these tacos again and again in no time!
Print
Grilled Steak Elote Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
These Grilled Steak Elote Tacos combine tender, flavorful steak with a creamy, zesty Mexican street corn topping. Perfectly grilled flank or skirt steak is seasoned with a smoky chili rub and paired with a rich elote mixture of mayonnaise, cotija cheese, and grilled corn. Wrapped in warm corn tortillas and garnished with fresh cilantro and lime, these tacos deliver an authentic taste of Mexican-inspired street food that’s great for a quick weeknight dinner or casual entertaining.
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 smoked paprika
- Salt and black pepper to taste
For the Elote Corn Mixture
- 2 cups grilled corn kernels (from about 3 ears)
- 1/3 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper
To Assemble
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Marinate the Steak: Rub the flank or skirt steak evenly with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. Allow it to marinate at room temperature for 20 to 30 minutes to absorb the flavors.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat to get it ready for cooking the steak and tortillas.
- Grill the Steak: Place the marinated steak on the hot grill and cook for 4 to 5 minutes on each side, or until it reaches your preferred level of doneness. Remove the steak from heat and let it rest for about 5 minutes to retain its juices.
- Prepare the Elote Corn Mixture: In a medium bowl, mix together the grilled corn kernels, mayonnaise, crumbled cotija cheese, lime juice, and cayenne pepper until well combined, creating a creamy, tangy topping.
- Warm the Tortillas: Place the corn tortillas on the grill and warm them for approximately 30 seconds per side until pliable and lightly charred.
- Assemble the Tacos: Slice the rested steak thinly against the grain. On each warm tortilla, layer slices of grilled steak, then top generously with the elote corn mixture. Finish by sprinkling fresh cilantro over the tacos and serve with lime wedges for squeezing.
Notes
- For extra flavor, add diced jalapeños or a drizzle of hot sauce to the elote mixture or directly on the tacos.
- You can substitute sour cream or Mexican crema for mayonnaise in the corn topping for a different creamy texture.
- Skirt steak can be swapped for ribeye or sirloin based on preference or availability.
