Grilled Steak Elote Tacos

Grilled Steak Elote Tacos brings together juicy strips of flank steak grilled to tender perfection, nestled in warm corn tortillas and topped with fire-kissed sweet corn tossed in a tangy cotija-lime crema with a kick of jalapeno. Each bite crackles with zesty lime and smoky depth, making these tacos a must-try for anyone craving a vibrant Mexican street-style feast that’s as fun to assemble as it is to devour.

Key Ingredients

Before firing up the grill, gather these vibrant ingredients—you’ll see how each one plays a starring role in our Grilled Steak Elote Tacos:

• 1 pound flank steak: The star of the dish, this lean cut grills beautifully and absorbs all the bold marinade flavors.
• 2 tablespoons olive oil: Provides a smooth base for the marinade, helping spices and lime juice coat the steak.
• 2 tablespoons lime juice: Delivers bright acidity to tenderize the steak and add a fresh citrus zing.
• 1 teaspoon chili powder: Infuses the meat with a mild smoky heat that complements the grilled flavors.
• 1 teaspoon ground cumin: Adds earthy depth to the marinade, balancing the zest of the lime.
• 1 teaspoon garlic powder: Lends savory warmth to the steak without introducing extra moisture.
• 1/2 teaspoon salt: Enhances all the flavors in the steak and the taco as a whole.
• 1/4 teaspoon black pepper: Offers a subtle kick, rounding out the spice profile in the marinade.
• 2 cups corn kernels: The base of the elote topping, providing sweet crunch and char when grilled.
• 2 tablespoons mayonnaise: Creates a creamy backbone for the elote mixture, binding ingredients smoothly.
• 2 tablespoons sour cream: Adds tangy richness to the cotija crema, cutting through the corn’s sweetness.
• 1 tablespoon lime juice: Brightens the elote topping with zesty citrus notes that tie back to the marinade.
• 1 jalapeno pepper seeded and chopped: Delivers fresh heat, customizable to your spice preference.
• 1/2 teaspoon chili powder: Sprinkles in extra warmth for the elote, echoing the steak’s spice.
• 1/4 cup cotija cheese: Salty and crumbly, this cheese brings tangy creaminess to each taco bite.
• 2 tablespoons chopped cilantro: Offers herbaceous freshness that lifts the rich flavors.
• 6 each corn tortillas: The essential vessel, warming up to soft, pliable perfection on the grill.
• 3 wedges lime: For squeezing over the finished tacos, imparting a final burst of citrus brightness.

How To Make Grilled Steak Elote Tacos

Building these tacos is all about layering bold flavors and nailing simple techniques. From whisking a zesty marinade to charring corn kernels for smoky sweetness, each step brings your taco dream to life. Follow this detailed eight-step process to ensure perfectly cooked steak and a creamy, tangy elote topping that dazzles.

1. Whisk the Marinade: In a bowl, whisk together olive oil, 2 tablespoons lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper until smooth to create a vibrant marinade for the steak.

2. Marinate the Steak: Place the flank steak in a resealable bag or shallow dish, pour the prepared marinade over it, seal or cover, and refrigerate for at least 30 minutes to let the flavors penetrate.

3. Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade, shake off any excess, and grill for 4–5 minutes per side for medium-rare or until desired doneness is reached.

4. Rest and Slice: Transfer the steak to a cutting board, tent it loosely with foil, and let rest for 5 minutes to redistribute juices. Slice thinly against the grain to ensure tenderness.

5. Char the Corn: While the steak rests, heat a grill pan or skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are lightly charred and golden brown, about 5 minutes.

6. Mix the Elote Topping: In a bowl, combine the charred corn, mayonnaise, sour cream, 1 tablespoon lime juice, chopped jalapeno, chili powder, cotija cheese, and cilantro. Season with salt and pepper to taste and stir until evenly coated.

7. Warm the Tortillas: Grill each corn tortilla for about 1 minute per side until warm and pliable, which helps prevent tearing when assembling.

8. Assemble the Tacos: Place sliced steak on each warm tortilla, top with the creamy elote mixture, and squeeze a fresh lime wedge over the top. Serve immediately to enjoy the contrast of hot steak and cool crema.

Serving Suggestions

These Grilled Steak Elote Tacos shine on their own, but a few thoughtful pairings and garnishes can take your taco night up a notch. Whether you want extra crunch, brightness, or even heartier sides, here are four suggestions to round out your feast:

• Mexican Street Corn Salad: Serve alongside a chilled elote salad tossed with mayo, cotija, cilantro, and a dash of tajín for a complementary crunch and flavor echo.
• Fresh Pico de Gallo: Top each taco with a spoonful of bright pico de gallo for a refreshing contrast, balancing the savory steak and creamy cotija crema.
• Charred Jalapeno Rings: Offer extra charred jalapeno rings on the side for guests who crave an extra kick, adding both heat and smoky flavor.
• Cilantro Lime Rice: Plate these tacos next to fluffy cilantro lime rice for a hearty base that soaks up any of the delicious juices and crema.

Tips For Perfect Grilled Steak Elote Tacos

Mastering these tacos is all about attention to detail and customizing to your taste. Here are a few insider tips to ensure you end up with juicy, smoky steak and a creamy, tangy elote topping that has just the right amount of kick.

• For extra smoky flavor, char the corn over an open flame before mixing.
• Letting the steak rest ensures juicy, evenly cooked slices that absorb more flavor.
• Adjust the jalapeno quantity or omit it entirely for a milder taco experience.
• Serve with hot sauce or extra cotija cheese for added richness and tang.

How To Store It

If you have leftover components or want to prepare ahead, proper storage will keep your Grilled Steak Elote Tacos tasting fresh and vibrant. Follow these methods to maintain juicy steak, creamy elote topping, and soft tortillas until your next taco craving:

• Refrigerate Components Separately: Store steak slices, elote topping, and tortillas in separate airtight containers for up to 3 days to prevent sogginess.
• Freeze Sliced Steak: Freeze cooked steak slices in a sealed freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
• Keep Tortillas Pliable: Wrap leftover tortillas in foil and store in the fridge; reheat in a low oven (200°F) or skillet to restore softness.
• Refresh Elote Topping: If the creaminess thickens in the fridge, stir in a splash of lime juice or a teaspoon of mayonnaise before serving to loosen it up.

Frequently Asked Questions

Here are answers to the most common inquiries about Grilled Steak Elote Tacos:

• Q: How long should I marinate the flank steak for optimal flavor?

A: You should marinate the steak for at least 30 minutes to allow the lime juice and spices to penetrate the meat. For deeper flavor, you can refrigerate it for up to 4 hours. Avoid marinating longer than 8 hours, as the acid in the lime juice can start breaking down the steak’s texture and make it mushy.

• Q: What’s the best way to tell when the steak has reached medium-rare doneness?

A: Use an instant-read meat thermometer inserted into the thickest part of the steak. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C). Remove the steak from the grill when it hits about 5°F below your target because it will continue to cook slightly while resting.

• Q: Can I substitute another cut of beef if I don’t have flank steak?

A: Yes, skirt steak or hanger steak work great as alternatives thanks to their similar grain and flavor. If you choose a thicker cut like ribeye, reduce the cooking time per side or adjust the grill heat to avoid overcooking the exterior while the interior reaches your desired doneness.

• Q: How can I get a nice char on the corn without a grill?

A: Heat a heavy skillet or grill pan over high heat until very hot. Spread the corn kernels in a single layer and let them sit without stirring for 2–3 minutes before tossing. Repeat until you have even charring. For extra smokiness, you can briefly torch the kernels with a culinary blowtorch or char them on an open flame burner.

• Q: What’s the best way to keep corn tortillas warm and pliable?

A: Stack the warmed tortillas, wrap them tightly in aluminum foil, and then wrap that in a clean kitchen towel. Place them in a warm (not hot) oven set to 200°F or use a tortilla warmer. This method traps steam and keeps the tortillas soft until you’re ready to assemble.

• Q: How can I adjust the spice level if I prefer milder tacos?

A: Omit or reduce the chopped jalapeno in the elote mixture and cut back on the additional ½ teaspoon of chili powder. You can also remove the seeds and membranes from the jalapeno to significantly lessen the heat. Finish with a squeeze of lime and extra cotija cheese for brightness and creaminess without adding spice.

What Makes This Special

These Grilled Steak Elote Tacos are the ultimate crowd-pleasers thanks to the interplay of juicy, spice-rubbed steak, charred sweet corn, creamy cotija-lime sauce, and that pop of jalapeno heat. It’s a flavor rollercoaster that comes together in just a few simple steps, so you can spend more time enjoying your meal and less time fussing in the kitchen. Go ahead, print this guide and tuck it into your recipe box, then let me know in the comments if you’ve got questions or loved every tasty bite.

Print Recipe

Grilled Steak Elote Tacos

Author: Noah Blake Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 17 mins Rest Time 30 mins Total Time 1 hr 2 mins

Calories: 720

Description

Tender, medium-rare flank steak is nestled in warm corn tortillas, topped with fire-kissed sweet corn, creamy cotija-lime sauce, and a kick of jalapeno. Each bite crackles with smoky, tangy, spicy flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound flank steak

• 2 tablespoons olive oil

• 2 tablespoons lime juice

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 2 cups corn kernels

• 2 tablespoons mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon lime juice

• 1 jalapeno pepper seeded and chopped

• ¹⁄₂ teaspoon chili powder

• ¹⁄₄ cup cotija cheese

• 2 tablespoons chopped cilantro

• 6 each corn tortillas

• 3 wedges lime

Instructions

1. In a bowl whisk olive oil, 2 tablespoons lime juice, 1 teaspoon chili powder, ground cumin, garlic powder, salt, and black pepper to make the steak marinade.
2. Place flank steak in a resealable bag or shallow dish and pour marinade over it. Seal or cover and refrigerate for at least 30 minutes.
3. Preheat grill to medium-high heat. Remove steak from marinade and grill 4–5 minutes per side for medium rare or until desired doneness. Transfer to a cutting board, tent with foil, and let rest 5 minutes before slicing thinly against the grain.
4. While the steak rests, heat a grill pan or skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 minutes.
5. In a bowl combine charred corn, mayonnaise, sour cream, 1 tablespoon lime juice, chopped jalapeno, chili powder, cotija cheese, and cilantro. Season with salt and pepper to taste.
6. Grill tortillas for about 1 minute per side until warm and pliable.
7. Assemble tacos by placing steak slices on each tortilla, topping with elote mixture, and squeezing a lime wedge over the top.
8. Serve immediately while warm.

Nutrition Facts

Serving Size 3

---

Amount Per Serving

Calories 240kcal

---

Note

• For extra smoky flavor, char the corn over an open flame before mixing.
• Letting the steak rest ensures juicy, evenly cooked slices.
• Adjust the jalapeno quantity or omit for a milder taco.
• Serve with hot sauce or extra cotija for added richness.

Keywords: grilled steak tacos, elote tacos, corn tacos, cotija crema tacos, mexican street tacos, lime tacos