If you’re craving a taco night with a twist, the Grilled Elote Steak Tacos Recipe will absolutely blow your mind. Imagine juicy, smoky steak slices nestled in warm corn tortillas and crowned with a creamy, tangy elote topping bursting with charred corn, cotija, and fresh cilantro. This isn’t just another taco recipe—it’s a vibrant mashup of Mexican street corn and perfectly grilled steak, and every bite sings with flavor, crunch, and zest. It’s one of those dishes that instantly transports you to a summer backyard fiesta, and it’s destined to become your new go-to for sharing with friends and family.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a long, complicated shopping list to make the Grilled Elote Steak Tacos Recipe shine—just a thoughtful selection of ingredients that each play a starring role. Every component brings something special, from the savory steak to the creamy elote topping and those irresistible bursts of fresh lime. Here’s what you’ll need and why it matters:
- 1 pound flank or skirt steak: The ideal cut for quick grilling and maximum flavor absorption, yielding tender, juicy slices.
- 1 tablespoon olive oil: Helps the spice rub cling to the steak while ensuring a lovely char.
- 1 teaspoon chili powder: Adds depth and a gentle heat, essential for that classic taco profile.
- 1/2 teaspoon smoked paprika: Lends a subtle smokiness that enhances both steak and corn.
- 1/2 teaspoon cumin: Grounds the spice blend with a warm, earthy note.
- 1/2 teaspoon garlic powder: Brings a savory punch that rounds out the marinade.
- 1/2 teaspoon salt: Elevates all the savory flavors and balances the dish.
- 1/4 teaspoon black pepper: Adds a hint of sharpness for contrast.
- Juice of 1 lime: Infuses brightness and helps tenderize the steak.
- 1 1/2 cups grilled corn kernels (from 2 ears of corn): The sweet, charred hero of the elote topping—don’t skip grilling for flavor!
- 1/4 cup mayonnaise: Makes the elote mixture creamy and classic.
- 2 tablespoons sour cream: Introduces tang and silkiness to balance the richness.
- 1/2 teaspoon chili powder (for elote sauce): Adds a gentle kick to the corn topping.
- 1/4 teaspoon cayenne pepper (optional): For those who like their elote with a spicy edge.
- 1/3 cup crumbled cotija cheese: Salty and crumbly, cotija brings the authentic elote vibe.
- 2 tablespoons chopped cilantro: A burst of fresh, herbal flavor that ties everything together.
- 8 small corn tortillas: The perfect vessel—soft, toasty, and naturally gluten-free.
- Lime wedges for serving: Because a final squeeze of lime makes every taco sing.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Marinate the Steak
Begin by whisking together olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and fresh lime juice in a small bowl. Slather this vibrant marinade all over the steak, making sure every nook and cranny is coated. Let it rest for at least 20 minutes, or up to 4 hours in the fridge. This step infuses the steak with layers of flavor and helps tenderize it, setting the stage for the best Grilled Elote Steak Tacos Recipe experience.
Step 2: Grill the Steak
Fire up your grill or grill pan to medium-high heat. Once it’s hot, lay the steak on and let it sizzle away for about 4 to 5 minutes per side, depending on how you like your steak cooked. The exterior should get a gorgeous char, while the inside stays juicy. After grilling, let the steak rest for 5 minutes—this keeps all those flavorful juices where they belong. Then, slice it thinly against the grain for ultra-tender bites.
Step 3: Make the Elote Topping
While the steak is resting, combine your grilled corn kernels, mayonnaise, sour cream, chili powder, cayenne pepper (if you love heat), cotija cheese, and chopped cilantro in a bowl. Mix until everything is beautifully coated and creamy. This elote topping is really what makes the Grilled Elote Steak Tacos Recipe pop—sweet, creamy, slightly spicy, and packed with flavor.
Step 4: Warm the Tortillas
Don’t skip this step! Warm your corn tortillas directly on the grill or in a dry skillet for a minute or two on each side. This not only makes them pliable but also brings out their natural corn flavor and gives them a hint of toastiness.
Step 5: Assemble the Tacos
Now comes the fun part. Layer a generous amount of sliced steak onto each tortilla, then spoon on a hefty helping of the elote mixture. Finish with a final flourish of cotija, cilantro, and a squeeze of lime. Each taco should be bursting with color and inviting aromas, just begging to be devoured.
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
Garnishes are where you can let your personality shine! For the Grilled Elote Steak Tacos Recipe, a shower of extra cotija cheese, more chopped cilantro, and fresh lime wedges are musts. If you’re feeling adventurous, scatter on some pickled red onions or thinly sliced jalapeños for a punchy kick and added crunch.
Side Dishes
These tacos pair perfectly with classic sides like Mexican rice, black beans, or a vibrant watermelon salad. For a crowd, consider serving with chips, guacamole, and a tangy slaw. The hearty steak and creamy elote topping make these tacos satisfying on their own, but a few colorful sides turn dinner into a true feast.
Creative Ways to Present
Serve the Grilled Elote Steak Tacos Recipe family-style on a big platter so everyone can build their own, or set up a DIY taco bar with an array of toppings and hot sauces. For parties, try mini street-taco versions on smaller tortillas, or even serve the steak and elote mixture over a bed of greens as a fun taco salad. However you present them, these tacos are sure to steal the show.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra steak or elote topping, you’re in luck—they both keep beautifully! Store the sliced steak and the elote mixture separately in airtight containers in the refrigerator for up to 3 days. This makes quick and easy taco lunches or even taco salads a breeze.
Freezing
The steak can be frozen for up to 2 months—just wrap it tightly in plastic and place it in a freezer bag. The elote topping is best enjoyed fresh, but you can freeze grilled corn kernels on their own to have on hand for future batches of the Grilled Elote Steak Tacos Recipe.
Reheating
To reheat steak, warm slices gently in a skillet over low heat or in the microwave, covered with a damp paper towel to keep them from drying out. If the elote mixture has thickened in the fridge, a quick stir should revive its creamy texture. Warm the tortillas fresh for each serving to recapture that straight-off-the-grill magic.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank and skirt steak are classic choices for the Grilled Elote Steak Tacos Recipe thanks to their flavor and quick cooking, sirloin or even ribeye will work in a pinch. Just remember to slice your steak thinly against the grain for the best texture.
Is there a dairy-free option for the elote topping?
You can easily make the elote topping dairy-free by swapping the mayo and sour cream for plant-based alternatives, and using a vegan cheese or simply omitting the cotija. The Grilled Elote Steak Tacos Recipe is just as delicious with these tweaks!
How spicy are these tacos?
The base recipe has a mild heat from chili powder, but you can dial up the spice by adding more cayenne to the elote topping or topping your tacos with sliced jalapeños and hot sauce. It’s super easy to tailor the Grilled Elote Steak Tacos Recipe to your spice preference.
Can I make the elote topping in advance?
Yes! The elote mixture can be made up to a day ahead and stored in the refrigerator. Just give it a good stir before serving, and it’ll be ready to spoon onto your tacos when it’s time to eat.
What makes these tacos different from regular steak tacos?
The magic of the Grilled Elote Steak Tacos Recipe is in the elote topping—a creamy, cheesy, tangy, and slightly spicy corn mixture inspired by Mexican street corn. It transforms basic steak tacos into something truly special and unforgettable.
Final Thoughts
If you’re looking to wow your friends, break the dinner routine, or simply treat yourself to something vibrant and satisfying, don’t hesitate to try the Grilled Elote Steak Tacos Recipe. Every bite is a little celebration of summer and flavor, and I promise—these tacos will have everyone coming back for seconds. Happy grilling!
Print
Grilled Elote Steak Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Enjoy the vibrant flavors of Mexican street food with these Grilled Elote Steak Tacos. Tender marinated flank or skirt steak is grilled to perfection and paired with a creamy, zesty elote-inspired corn topping featuring cotija cheese and fresh cilantro, all wrapped in warm corn tortillas. Perfect for summer grilling and bursting with smoky, tangy, and spicy notes, these tacos make a delicious and easy meal any day of the week.
Ingredients
For the Steak Marinade
- 1 pound flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For the Elote Topping
- 1 1/2 cups grilled corn kernels (from 2 ears of corn)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/3 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
For Assembling
- 8 small corn tortillas
- Lime wedges for serving
Instructions
- Prepare the Steak Marinade: In a small bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice. This mixture will infuse the steak with bold, smoky, and tangy flavors.
- Marinate the Steak: Rub the marinade all over the flank or skirt steak to coat evenly. Allow it to rest for at least 20 minutes or up to 4 hours in the refrigerator for the flavors to penetrate the meat.
- Grill the Steak: Preheat a grill or grill pan to medium-high heat. Grill the steak for 4 to 5 minutes per side or until it reaches your desired level of doneness. Once done, remove the steak from the grill and let it rest for 5 minutes to retain its juices.
- Slice the Steak: After resting, slice the steak thinly against the grain. This ensures tenderness and easy chewing in your tacos.
- Make the Elote Topping: In a mixing bowl, combine grilled corn kernels, mayonnaise, sour cream, chili powder, cayenne pepper (if using), crumbled cotija cheese, and chopped cilantro. Mix well to create a creamy, flavorful topping reminiscent of Mexican street corn.
- Warm the Tortillas: Heat the corn tortillas on the grill or in a skillet until warm and pliable, which enhances their flavor and texture.
- Assemble the Tacos: Layer sliced steak onto each warm tortilla, then add a generous spoonful of the elote mixture on top. Serve immediately with lime wedges on the side to squeeze over the tacos for extra brightness.
Notes
- Flank and skirt steak are ideal for these tacos due to their flavor and texture, but sirloin can be substituted if preferred.
- The elote topping can be prepared ahead of time and refrigerated for up to 24 hours to save prep time.
- For added heat and flavor, consider adding pickled onions or sliced jalapeños as additional toppings.
- Be sure to slice the steak against the grain to maximize tenderness.
- Use fresh lime juice for the marinade and serving wedges to maintain a bright citrus flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 2g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
