Grilled Elote Steak Tacos

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Introduction

If you love juicy grilled steak, Mexican street corn (elote), and flavor-packed tacos, then you’re in for a real treat! These Grilled Elote Steak Tacos are a mouthwatering fusion of two Mexican classics: tender, smoky steak and creamy, cheesy elote. Wrapped in warm tortillas and topped with a zesty crema, these tacos are perfect for weeknight dinners, Taco Tuesdays, or backyard cookouts.

Each bite is loaded with charred steak, sweet and smoky grilled corn, cotija cheese, tangy lime crema, and fresh cilantro—a true fiesta of flavors! Whether you’re a taco connoisseur or just looking to switch up your usual taco game, this recipe is guaranteed to be a hit.

So fire up the grill, grab some tortillas, and let’s make some epic elote steak tacos! 🌽🥩🌮

Ingredients

For the Steak Marinade:

  • 1 ½ lbs flank steak (or skirt steak)
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice (about 2 limes)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Elote (Mexican Street Corn):

  • 2 ears of corn, husked
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ cup cotija cheese, crumbled
  • Juice of ½ lime
  • 1 tablespoon chopped cilantro

For the Tacos:

  • 8 small corn or flour tortillas
  • ½ cup chopped cilantro
  • ½ cup cotija cheese, crumbled
  • ¼ cup pickled red onions (optional)
  • Lime wedges, for serving

For the Lime Crema:

  • ½ cup sour cream (or Greek yogurt)
  • Juice of 1 lime
  • ½ teaspoon chili powder
  • ¼ teaspoon salt

Directions

Step 1: Marinate the Steak

  1. In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
  2. Place the steak in a large ziplock bag or shallow dish, then pour the marinade over it.
  3. Cover and refrigerate for at least 30 minutes (or up to 8 hours for maximum flavor).

Step 2: Grill the Corn & Steak

  1. Preheat a grill to medium-high heat (about 400°F).
  2. Brush the corn with olive oil, then place it directly on the grill. Cook for 8-10 minutes, turning occasionally until slightly charred. Remove and set aside.
  3. Remove the steak from the marinade and place it on the grill. Cook for 4-5 minutes per side for medium-rare (or longer for desired doneness).
  4. Transfer the steak to a plate and let it rest for 5 minutes before slicing against the grain into thin strips.

Step 3: Make the Elote

  1. In a bowl, mix mayonnaise, sour cream, chili powder, and garlic powder.
  2. Cut the grilled corn off the cob and toss it with the mayo mixture, cotija cheese, lime juice, and chopped cilantro.

Step 4: Make the Lime Crema

  1. In a small bowl, whisk together sour cream, lime juice, chili powder, and salt.
  2. Add a little water if needed to thin it to a drizzle-able consistency.

Step 5: Assemble the Tacos

  1. Warm the tortillas on the grill or stovetop.
  2. Fill each tortilla with sliced steak and a generous scoop of elote.
  3. Drizzle with lime crema and top with chopped cilantro, crumbled cotija, and pickled red onions.
  4. Serve with lime wedges on the side and enjoy!

Servings & Timing

  • Servings: 4 (makes about 8 tacos)
  • Prep Time: 20 minutes
  • Marinating Time: 30 minutes (or longer for better flavor)
  • Cook Time: 15 minutes
  • Total Time: 1 hour

Variations

  • Spicy Kick: Add diced jalapeños or drizzle with hot sauce.
  • Creamier Elote: Stir in extra sour cream for a richer corn topping.
  • Low-Carb Option: Serve the steak and elote in lettuce wraps instead of tortillas.
  • Cheesy Upgrade: Melt pepper jack cheese on the tortillas before adding the fillings.
  • Vegetarian Version: Swap the steak for grilled portobello mushrooms or black beans.

Storage & Reheating

  • Refrigeration: Store leftover steak, elote, and crema separately in airtight containers for up to 3 days.
  • Reheating Steak: Warm in a skillet over medium heat for 2-3 minutes or microwave briefly.
  • Reheating Corn: Heat in a pan or microwave until warm.
  • Tortillas: Always warm fresh before serving for the best texture!

10 FAQs About Grilled Elote Steak Tacos

1. What’s the best cut of steak for tacos?

Flank steak or skirt steak works best because they cook quickly and stay tender.

2. Can I cook the steak on a stovetop?

Yes! Use a cast-iron skillet over medium-high heat and cook for 4-5 minutes per side.

3. How do I keep steak juicy?

Let it rest for 5 minutes before slicing against the grain for maximum tenderness.

4. Can I use frozen corn instead of fresh?

Yes! Just thaw and sauté it until slightly charred before mixing into the elote.

5. What if I don’t have cotija cheese?

You can substitute feta or Parmesan for a similar salty, crumbly texture.

6. Can I make this ahead of time?

Yes! Marinate the steak and prep the elote a day in advance for easy assembly.

7. Can I use flour tortillas instead of corn?

Of course! Flour tortillas will work just as well.

8. How do I make these tacos dairy-free?

Use dairy-free mayo and cheese substitutes.

9. Can I make this with chicken instead of steak?

Yes! Use chicken thighs or breasts and follow the same marinade and grilling process.

10. What drinks pair well with these tacos?

Try them with a margarita, Mexican lager, or a refreshing agua fresca! 🍹

Conclusion

These Grilled Elote Steak Tacos are the perfect balance of smoky, creamy, cheesy, and tangy flavors all wrapped up in a warm tortilla. Whether you’re making them for Taco Tuesday, a weekend cookout, or just because you’re craving something epic, this recipe will not disappoint!

Are you team extra elote or team extra steak? 🌽🥩 Let me know in the comments! Try this recipe today and bring the bold flavors of Mexican street food to your kitchen! 🌮🔥

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