Grilled Steak Elote Tacos

Bold, smoky, and bursting with flavor, these Grilled Steak Elote Tacos are the ultimate fusion of juicy grilled steak and classic Mexican street corn. Tender slices of marinated steak are tucked into warm tortillas and topped with creamy, cheesy elote-style corn for a taco night like no other. Perfect for summer cookouts, game day, or weeknight feasts, these tacos are messy—in the best possible way.

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Why You’ll Love This Recipe
Grilled Goodness – Smoky steak and charred corn are a match made in taco heaven.
Street Corn Flavor – Creamy, tangy, cheesy elote topping steals the show.
Quick & Satisfying – Easy prep with big flavor payoff.
Perfect for Entertaining – Great for taco bars or family-style feasts.
Customizable – Swap the steak, spice it up, or go dairy-free with simple tweaks.

Ingredients You’ll Need

For the Grilled Steak:

• 1½ lbs flank steak or skirt steak
• 2 tbsp olive oil
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

For the Elote (Mexican Street Corn) Topping:

• 2 cups corn kernels (fresh or frozen)
• 2 tbsp mayonnaise
• 2 tbsp sour cream or plain Greek yogurt
• ¼ cup cotija cheese, crumbled (or feta)
• 1 tbsp lime juice
• ½ tsp chili powder
• 2 tbsp chopped cilantro
• Salt to taste

For Assembly:

• 8 small corn or flour tortillas
• Extra cotija cheese and cilantro for garnish
• Lime wedges for serving
• Optional: diced red onion, jalapeños, avocado slices

Tools You’ll Need

• Grill or grill pan
• Mixing bowls
• Tongs
• Knife and cutting board
• Skillet (if charring corn on stovetop)

Step-by-Step Instructions

Step 1: Marinate the Steak
In a bowl or zip-top bag, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
Add steak and toss to coat. Marinate in the fridge for at least 30 minutes or up to 4 hours.

Step 2: Make the Elote Topping
Char corn in a dry skillet or on the grill until slightly blackened. Let cool slightly.
In a bowl, mix charred corn with mayo, sour cream, cotija cheese, lime juice, chili powder, cilantro, and a pinch of salt.
Taste and adjust seasoning if needed. Set aside.

Step 3: Grill the Steak
Heat grill or grill pan to medium-high.
Grill steak for 4–6 minutes per side, depending on thickness, until medium-rare to medium (internal temp 130–135°F).
Rest for 5–10 minutes, then slice thinly against the grain.

Step 4: Warm the Tortillas
Heat tortillas on the grill or in a skillet until soft and pliable.
Keep warm wrapped in foil or a towel.

Step 5: Assemble the Tacos
Fill each tortilla with slices of grilled steak.
Top with a generous spoonful of elote mixture.
Sprinkle with extra cotija, chopped cilantro, and a squeeze of lime.
Add any extras like red onion, avocado, or jalapeños if desired.

Tips for Success
Marinate for Flavor – Longer marinating = deeper flavor and juicier steak.
Char That Corn – Adds authentic smoky flavor to the elote topping.
Rest the Steak – Keeps it juicy and easy to slice.
Use Warm Tortillas – Prevents tearing and makes for better bites.
Go Big on Garnish – Lime, cilantro, and cotija take the flavor over the top.

Serving Suggestions
With Chips & Guac – Perfect for a full-on taco night spread.
Side of Rice & Beans – Classic combo for a heartier meal.
Mexican Slaw – Adds crunch and a cool contrast.
Agua Fresca or Limeade – Refreshing drinks to balance the spice.

How to Store & Reheat

Storing:
Steak: Refrigerate sliced steak in an airtight container for up to 4 days.
Elote Topping: Best enjoyed fresh but can be stored for 2–3 days.
Tortillas: Wrap in foil or zip-top bag and store at room temp.

Reheating:
Steak: Gently reheat in a skillet or microwave, covered.
Tortillas: Warm in a dry skillet or wrapped in a damp paper towel in the microwave.

Frequently Asked Questions

1. Can I use another cut of beef?
   Yes! Try ribeye, sirloin, or even grilled chicken if preferred.
2. What if I don’t have cotija cheese?
   Feta is a great substitute, or use shredded parmesan for a different twist.
3. Can I make this dairy-free?
   Use vegan mayo and sour cream alternatives, and skip the cheese or use a dairy-free option.
4. Can I make it ahead?
   Yes! Marinate the steak and prep the corn topping a day ahead—just assemble fresh.
5. How spicy is it?
   Mild to medium. Add diced jalapeños or hot sauce if you want more heat.

Final Thoughts
These Grilled Steak Elote Tacos are bold, flavorful, and totally unforgettable. The juicy steak, creamy street corn, and bright toppings create a taco experience that’s equal parts comforting and exciting. Whether it’s taco Tuesday or a special weekend cookout, these tacos are guaranteed to be the highlight of the meal.

Make them once, and they’ll quickly become a go-to in your taco rotation. Don’t forget to snap a pic and tag your taco creations online!

Preparation Time: 20 minutes
Marinating Time: 30 minutes
Cooking Time: 20 minutes
Cuisine: Mexican-Inspired

Nutritional Information (Per Taco – makes 8):
Calories: 340 | Protein: 22g | Carbohydrates: 18g | Fat: 19g | Fiber: 2g | Sodium: 430mg

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