Grilled Elote Steak Tacos Recipe
Say hello to your new cookout obsession: the Grilled Elote Steak Tacos Recipe. This dish brings together the juicy, charred flavor of perfectly grilled steak with the creamy, zesty goodness of Mexican street corn (elote). Wrapped in warm tortillas and topped with crumbled cotija and fresh cilantro, these tacos leap off the plate with bold color and even bigger flavor. They’re simple to make, wildly satisfying, and guaranteed to impress whether you’re serving a quick weeknight dinner or firing up the grill for a backyard fiesta.
Ingredients You’ll Need
The magic of this Grilled Elote Steak Tacos Recipe is how straightforward the ingredient list is. Every component has a starring role: from the steak’s flavorful marinade to the creamy elote topping that gives each bite a street-food vibe. Here’s what you’ll need and why each ingredient matters.
- Flank or skirt steak (1½ pounds): These cuts are tender, flavorful, and grill beautifully, especially when sliced thin against the grain.
- Olive oil (2 tablespoons): Helps the marinade cling to the meat and keeps everything juicy during grilling.
- Lime juice (3 tablespoons total): Adds brightness and a signature tang to both the steak and the elote topping.
- Chili powder (1½ teaspoons total): Provides smoky, earthy warmth that pairs perfectly with both the steak and corn.
- Smoked paprika (1 teaspoon): Infuses a hit of smokiness and a fiery color to the marinade.
- Cumin (½ teaspoon): Adds an aromatic, slightly nutty edge to the steak’s rub.
- Garlic powder (½ teaspoon): Delivers subtle savory depth in every bite.
- Salt (½ teaspoon): Essential for bringing out both the meat’s beefiness and the corn’s sweetness.
- Black pepper (¼ teaspoon): Gives a gentle heat that balances the chili and spices without overpowering them.
- Corn kernels (2 cups, grilled or charred): The sweet, smoky core of the classic elote topping; use leftovers if you have them!
- Mayonnaise (¼ cup): The base for your creamy, rich elote mix; don’t be tempted to skip it.
- Sour cream (2 tablespoons): Adds tang and makes the topping ultra smooth.
- Cayenne pepper (¼ teaspoon; optional): For those who crave just a whisper of heat.
- Cotija cheese (⅓ cup, crumbled): Salty, crumbly, utterly necessary for that street corn finish.
- Chopped cilantro (2 tablespoons): Bright, herbal, and totally refreshing atop every taco.
- Flour or corn tortillas (8 small): The trusty vehicle for all that flavor; warm or toast for best results.
- Lime wedges: Nothing completes a taco quite like a fresh squeeze of lime at the very end.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Marinate the Steak
Start things off by whisking together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper in a small bowl. This punchy marinade is the secret to steak that’s bold and crave-worthy. Rub it all over the steak, making sure every inch is coated, then let it rest for at least 30 minutes (up to 2 hours). The spice mix infuses flavor and the acids tenderize the meat, setting the stage for that signature sizzle.
Step 2: Grill the Steak
Heat your grill to medium-high. When it’s hot, lay the marinated steak down and listen for that satisfying sizzle. Grill for about 4 to 5 minutes per side, depending on thickness and how you like your steak cooked. Medium-rare is a sweet spot for juicy slices. After grilling, transfer the steak to a plate and let it rest for about 5 minutes—this helps the juices redistribute and keeps every slice tender and flavorful.
Step 3: Prepare the Elote Topping
While the steak rests, it’s time to build the taste bud-bursting elote topping. Toss your grilled corn kernels in a bowl with mayonnaise, sour cream, lime juice, chili powder, and cayenne pepper if you want a little kick. Stir in the cotija cheese and chopped cilantro. This topping is creamy, tangy, smoky, and just a little funky from the cotija—a total flavor bomb that ties the whole taco together.
Step 4: Slice the Steak
With the steak rested, grab a sharp knife and slice thin strips against the grain. This is key for a tender chew—no one wants a toothsome struggle in their taco! The slices should be thin enough to tuck neatly into your tortillas, ready to mingle with that luscious street corn topping.
Step 5: Warm the Tortillas
For the best tacos, never skip warming your tortillas. Toss them straight onto the grill for about 30 seconds per side until they’re nicely warmed and develop some toasty spots. This little step keeps them pliable and adds a touch of smoky flavor—plus it prevents tearing when you pile on the goodies.
Step 6: Assemble and Serve
Lay out those warm tortillas and layer in the sliced steak. Top generously with the creamy elote mixture. Give each taco a final hit of crumbled cotija, sprinkle of cilantro, and finish with a squeeze of fresh lime. Serve immediately while everything is hot and irresistible. The Grilled Elote Steak Tacos Recipe is now ready for your first, glorious bite!
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
The right garnish turns good tacos into unforgettable ones. Sprinkle a little extra cotija cheese and fresh cilantro over the top for color and punch. A shake of chili powder can dial up the heat, and don’t forget to serve plenty of lime wedges—one last squeeze brightens everything up and cuts the richness just right.
Side Dishes
Pair this Grilled Elote Steak Tacos Recipe with simple sides that complement rather than compete. Think crisp jicama slaw, a cooling avocado salad, or even classic Mexican rice and beans. Chips and bright salsa are always a hit, or keep it casual with a big bowl of guacamole for dipping between bites.
Creative Ways to Present
For a real taco night spread, lay out all the toppings buffet-style and let guests build their own masterpieces. Serve tacos on a wooden cutting board for a rustic look, or use individual taco holders for a playful, party-ready vibe. Garnish with extra cilantro sprigs and scatter some sliced radishes to bring extra crunch and pop to your table.
Make Ahead and Storage
Storing Leftovers
If you have leftover steak or elote topping, store them in separate airtight containers in the fridge. The steak will keep well for up to 3 days, while the elote mix is best eaten within a day or so for max freshness. Always store tortillas separately to prevent sogginess.
Freezing
For longer storage, freeze cooked and sliced steak in a freezer bag (press out as much air as possible). The elote topping isn’t ideal for freezing due to the dairy content, but you can freeze extra grilled corn to use later. Let frozen steak thaw overnight in the fridge before reheating.
Reheating
To reheat your steak, warm slices gently in a hot skillet or in the oven, covered with foil to keep them from drying out. Microwaving works in a pinch, just use short bursts to avoid toughening the meat. Always reheat corn and tortillas separately, then assemble your tacos fresh for best results.
FAQs
Can I make this Grilled Elote Steak Tacos Recipe indoors?
Absolutely! Swap your outdoor grill for a grill pan or cast iron skillet on the stovetop. You’ll still get great flavor and a nice bit of char even if you’re cooking inside.
Can I use other cuts of beef for this recipe?
Definitely. While flank and skirt steak give the best results for tenderness and flavor, you can use sirloin, tri-tip, or even ribeye. Just adjust cook time based on thickness to keep the steak juicy.
What if I don’t have cotija cheese?
No worries—crumbled feta or queso fresco are great substitutes. They’ll give a similar salty, tangy finish to your tacos if cotija isn’t available at your grocery store.
Can I prepare the elote topping in advance?
Yes, you can mix up the elote topping a few hours ahead. Keep it covered and refrigerated, then give it a little stir before serving to refresh the flavors and texture.
How do I keep the steak tender?
A good marinade and cutting against the grain are your best friends here. Don’t skip the resting period after grilling—this helps retain those precious juices, making every bite fork-tender.
Final Thoughts
This Grilled Elote Steak Tacos Recipe isn’t just a meal—it’s an experience meant to be shared and savored. Whether you’re celebrating with friends or just elevating a weeknight, you’ll fall in love with the explosion of flavors in every bite. Give it a try, and let your grill (and your taste buds) shine!
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Grilled Elote Steak Tacos Recipe
- Total Time: 30 minutes (plus marinating time)
- Yield: 8 tacos 1x
- Diet: Vegetarian
Description
These Grilled Elote Steak Tacos are a delicious twist on traditional tacos, featuring marinated grilled steak topped with a flavorful elote mix of corn, cheese, and spices. Perfect for a festive meal or a casual gathering.
Ingredients
Steak Marinade:
- 1½ pounds flank or skirt steak
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Elote Topping:
- 2 cups corn kernels (grilled or charred)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ⅓ cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
Additional:
- 8 small flour or corn tortillas
- lime wedges for serving
Instructions
- Marinate the Steak: Mix olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Rub over steak and marinate for 30 minutes to 2 hours.
- Grill the Steak: Preheat grill. Grill steak for 4-5 minutes per side. Rest for 5 minutes, then slice thinly.
- Prepare Elote Topping: Combine corn, mayonnaise, sour cream, lime juice, chili powder, cayenne (if using), cotija cheese, and cilantro.
- Assemble Tacos: Warm tortillas on the grill. Layer sliced steak and elote topping on each tortilla.
- Serve: Serve tacos with lime wedges.
Notes
- Leftover grilled corn works well in the elote mix.
- For extra flavor, add more cotija cheese and chili powder before serving.
- Skirt steak provides a tender bite when thinly sliced.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
