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Grilled Steak Elote Tacos Recipe

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These Grilled Steak Elote Tacos combine juicy grilled steak with the bold flavors of Mexican street corn (elote) for the ultimate taco experience. Tender slices of seasoned steak are topped with creamy chili-lime corn, fresh cilantro, cheese, and a drizzle of sauce — perfect for summer grilling or a flavorful weeknight dinner.

Ingredients

For the Grilled Steak

  • 2 lbs (900 g) skirt steak, flank steak, or sirloin
  • 2 tbsp olive oil
  • Juice of 2 limes
  • 4 cloves garlic, minced
  • 2 tbsp fresh cilantro, chopped
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp Mexican oregano
  • 1 tsp salt
  • ½ tsp black pepper

For the Elote Topping (Mexican Street Corn)

  • 3 cups corn kernels (fresh, frozen, or canned)
  • 2 tbsp butter
  • ½ cup mayonnaise
  • ½ cup Mexican crema or sour cream
  • ¾ cup crumbled cotija cheese or queso fresco
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper, to taste

For the Tacos

  • 16 small corn tortillas
  • 1 cup shredded lettuce or cabbage (optional)
  • 1 avocado, sliced
  • 1 small red onion, diced
  • Fresh cilantro
  • Lime wedges
  • Salsa verde or salsa roja

Instructions

1. Marinate the Steak

  1. In a bowl, combine olive oil, lime juice, garlic, cilantro, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  2. Add steak and coat evenly.
  3. Cover and refrigerate for 30 minutes to 4 hours.

2. Grill the Steak

  1. Preheat grill or grill pan to high heat.
  2. Remove steak from marinade and grill:
    • Skirt steak: 3–5 minutes per side
    • Flank steak: 5–7 minutes per side
  3. Cook until nicely charred and reaches your preferred doneness.
  4. Rest steak for 5–10 minutes.
  5. Slice thinly against the grain.

3. Prepare the Elote Topping

  1. Heat butter in a skillet over medium-high heat.
  2. Add corn and cook for 5–8 minutes until lightly charred.
  3. Remove from heat and allow to cool slightly.
  4. Mix corn with mayonnaise, crema, cotija cheese, lime juice, chili powder, smoked paprika, cilantro, salt, and pepper.

4. Assemble the Tacos

  1. Warm tortillas on a skillet or grill.
  2. Add sliced grilled steak.
  3. Top with creamy elote mixture.
  4. Add avocado, onion, cilantro, and salsa.
  5. Finish with fresh lime juice.

Serving Suggestions

Serve your Grilled Steak Elote Tacos with:

  • Mexican rice
  • Charro beans
  • Guacamole
  • Tortilla chips and salsa
  • Fresh pico de gallo
  • Agua fresca
  • Pickled jalapeños

Tips for the Best Steak Elote Tacos

  • Slice steak against the grain for the most tender bite.
  • Let the steak rest before slicing to keep it juicy.
  • Char the corn for a smoky street-food flavor.
  • Cotija cheese gives the most authentic elote taste.
  • Warm tortillas right before serving for better texture.
  • Add a drizzle of chipotle crema for extra flavor.

Storage

  • Steak: Store cooked steak in an airtight container for up to 4 days.
  • Elote topping: Refrigerate for up to 3 days.
  • Reheat steak quickly in a hot skillet before assembling tacos.

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Grilled Steak Elote Tacos Recipe (Juicy Steak Tacos with Mexican Street Corn)

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