Grilled Steak Elote Tacos (Printable)
Juicy grilled steak and charred Mexican street corn combine in corn tortillas with crema, cotija, and fresh cilantro.
# What You'll Need:
→ For the Steak
01 - 1 lb flank or skirt steak
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper
09 - Juice of 1 lime
→ For the Elote (Mexican Street Corn)
10 - 2 ears fresh corn, husked
11 - 1 tbsp mayonnaise
12 - 1 tbsp sour cream
13 - 1/4 cup crumbled cotija cheese
14 - 1/2 tsp chili powder
15 - 1 tbsp fresh cilantro, chopped
16 - 1 tsp lime juice
→ For Assembly
17 - 8 corn tortillas
18 - 1/4 cup crumbled cotija cheese
19 - 1/4 cup chopped fresh cilantro
20 - 1/4 cup Mexican crema or sour cream
21 - 1 small red onion, thinly sliced
22 - Lime wedges, for serving
# How To Make It:
01 - Preheat grill to medium-high heat.
02 - In a small bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice. Rub all over the steak and let marinate while preparing other ingredients.
03 - Brush corn with a little oil and grill for 8–10 minutes, turning occasionally, until lightly charred on all sides. Remove and let cool slightly.
04 - Grill steak for 3–4 minutes per side for medium-rare (or to desired doneness). Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
05 - Cut corn kernels from the cob and place in a bowl. Add mayonnaise, sour cream, cotija, chili powder, cilantro, and lime juice. Stir to combine.
06 - Slice steak thinly against the grain.
07 - Warm tortillas on the grill or in a dry skillet.
08 - Layer sliced steak on each tortilla, top with a generous spoonful of elote mixture, extra cotija, cilantro, red onion, and a drizzle of crema or sour cream. Serve with lime wedges.
# Expert Hints:
01 -
- The contrast between hot, smoky steak and cool, creamy elote hits every craving at once
- They transform simple ingredients into something that feels like a weekend celebration
02 -
- Letting the steak rest after grilling is not optional, it is the difference between juicy and dry
- Slicing against the grain is your secret weapon for tenderness, especially with flank or skirt steak
03 -
- If it is raining or you do not have a grill, a cast-iron skillet screaming hot over the stove works beautifully
- Make the elote mixture a few hours ahead, those flavors only get better as they mingle