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
Scale
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.
