I married smoky steak and street corn in my Grilled Steak And Elote Tacos, finishing them with an unexpected queso twist that people keep asking about.
I’ll admit, when I first saw an Elote Steak Taco Recipe I rolled my eyes, cuz I thought tacos were already solved. But then I fired up the grill, seared a skirt or flank steak till it had those black edges, squeezed bright lime juice over it and everything changed.
There’s something almost stubborn about how the smokey meat and citrus want to argue with each other but somehow make sense in your hands. These Grilled Steak And Elote Tacos are loud, a little messy, and the kind of food that makes you cancel plans because one bite is all you need.
Ingredients
- Steak: rich in protein, iron and flavor, grills quickly and gives beefy smoky bite
- Corn: sweet starchy kernels, good fiber and carbs, charred bits add smokey crunch
- Lime: tangy citrus, boosts vitamin C, brightens everything and cuts through rich bites
- Avocado: creamy, full of healthy fats and fiber, cools spicy tacos, makes them silky
- Cotija cheese: crumbly salty cheese, adds tang and some protein, little goes a long way
- Corn tortillas: classic base, light carbs, slightly sweet, charred edges deepen the flavor
- Olive oil: helps marinate, adds monounsaturated fats and mellow fruitiness when grilled
Ingredient Quantities
- 1 1/4 to 1 1/2 pounds skirt or flank steak, trimmed
- 1/4 cup olive oil
- juice of 2 limes
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika, optional
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 ears fresh corn, kernels removed (about 3 cups) or about 2 cups frozen
- 2 tablespoons unsalted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder or Tajin
- 2 tablespoons chopped fresh cilantro
- 8 to 12 small corn tortillas
- 1/2 small red onion, finely chopped
- 1 ripe avocado, sliced
- 2 to 3 limes, cut into wedges
How to Make this
1. Mix the marinade: whisk 1/4 cup olive oil, juice of 2 limes, 2 cloves minced garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika (if using), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Put the 1 1/4 to 1 1/2 pounds skirt or flank steak in a zip bag or shallow dish, pour marinade over, refrigerate at least 30 minutes and up to 2 hours.
2. Prep the corn: if using fresh, cut kernels off 3 ears (about 3 cups); if frozen, thaw to about 2 cups and pat dry. In a cast iron or heavy skillet heat 2 tablespoons unsalted butter over medium high and cook the kernels until they get some char and brown bits, about 6 to 8 minutes, stirring so they don’t burn. Set aside.
3. Make the elote mix: in a bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream or Mexican crema, the charred corn, 1/2 cup crumbled cotija cheese, 1 teaspoon chili powder or Tajin, and 2 tablespoons chopped cilantro. Stir and taste, add a pinch of salt if needed. It’s messy but delicious.
4. Heat the grill to high for the steak and a cooler zone to toast tortillas. Oil the grates lightly so tortillas don’t stick.
5. Grill the steak: remove excess marinade and put steak on the hot grill. Cook about 3 to 5 minutes per side for medium rare (time depends on thickness), or until it reaches your desired doneness. Don’t poke it too much. Transfer to a cutting board and let rest 5 to 10 minutes so juices redistribute.
6. While steak rests, warm tortillas (8 to 12 small corn tortillas) on the grill until pliable and slightly charred around the edges. Keep them covered in a towel so they stay soft.
7. Slice the steak thinly against the grain. Assemble tacos by spreading a spoonful of the elote mix on each tortilla, top with several slices of steak, sprinkle extra crumbled cotija, add some finely chopped 1/2 small red onion, and a few slices of 1 ripe avocado.
8. Finish with 2 tablespoons more chopped cilantro and lime wedges on the side for squeezing. Serve hot and eat fast because these things don’t wait around.
Equipment Needed
1. Large zip top bag or shallow dish for marinating the steak
2. Measuring cups and spoons
3. Whisk and a medium bowl plus a spoon for the elote mix, it’s messy so use something you don’t mind getting dirty
4. Chef’s knife and cutting board for slicing steak, corn and chopping onion and cilantro
5. Cast iron or heavy skillet to char the corn
6. Grill (or grill pan) with a grill brush and tongs for steak and tortillas
7. Instant read meat thermometer (optional but handy if you’re picky about doneness)
8. Clean kitchen towel or tortilla basket to keep warmed tortillas soft
FAQ
Grilled Steak Elote Tacos Recipe Substitutions and Variations
- Steak: try hanger, flat‑iron or sirloin for similar beefy flavor; for a non‑beef option use boneless chicken thighs (marinate and grill slightly longer) or thick portobello caps for a vegetarian taco. Slice thin across the grain.
- Corn kernels: if you don’t have fresh use frozen (thaw and char in a hot skillet) or canned (drain well and pan‑char); roasted frozen works great too if you want that smoky bite.
- Cotija cheese: swap with crumbled feta for similar saltiness, queso fresco for a milder crumbly option, or grated Parmesan in a pinch though it changes the flavor profile.
- Corn tortillas: use small flour tortillas if you prefer softer, or crisp taco shells for crunch, or large lettuce leaves to keep it low carb and fresh.
Pro Tips
– Keep the lime acid short, it brightens flavor but if you leave the steak in it too long the meat can get mushy, so if you need longer flavor development try a low-acid oil based rub or reserve some of the marinade to brush on at the end for extra punch.
– Pat the steak very dry before it hits the grill so you get a real crust, use an instant read thermometer and pull it a few degrees below your target since it will keep rising while it rests, then always slice super thin against the grain to make even the chewier cuts feel tender.
– For the corn, dont crowd the pan and let the kernels actually char a bit, a tiny pinch of sugar helps caramelize them, and finish with a little lime zest before folding into the mayo/crema so the whole mix pops without needing more salt (cotija is already pretty salty).
– Warm tortillas just before serving and keep them wrapped in a clean towel so they stay soft, and assemble last minute — set up a little toppings station so folks can build tacos fast, that way nothing gets soggy and everything stays hot and bright.
Grilled Steak Elote Tacos Recipe
I married smoky steak and street corn in my Grilled Steak And Elote Tacos, finishing them with an unexpected queso twist that people keep asking about.
8
servings
478
kcal
Equipment: 1. Large zip top bag or shallow dish for marinating the steak
2. Measuring cups and spoons
3. Whisk and a medium bowl plus a spoon for the elote mix, it’s messy so use something you don’t mind getting dirty
4. Chef’s knife and cutting board for slicing steak, corn and chopping onion and cilantro
5. Cast iron or heavy skillet to char the corn
6. Grill (or grill pan) with a grill brush and tongs for steak and tortillas
7. Instant read meat thermometer (optional but handy if you’re picky about doneness)
8. Clean kitchen towel or tortilla basket to keep warmed tortillas soft
Ingredients
1 1/4 to 1 1/2 pounds skirt or flank steak, trimmed
1/4 cup olive oil
juice of 2 limes
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika, optional
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ears fresh corn, kernels removed (about 3 cups) or about 2 cups frozen
2 tablespoons unsalted butter
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup crumbled cotija cheese
1 teaspoon chili powder or Tajin
2 tablespoons chopped fresh cilantro
8 to 12 small corn tortillas
1/2 small red onion, finely chopped
1 ripe avocado, sliced
2 to 3 limes, cut into wedges
Directions
- Mix the marinade: whisk 1/4 cup olive oil, juice of 2 limes, 2 cloves minced garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika (if using), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Put the 1 1/4 to 1 1/2 pounds skirt or flank steak in a zip bag or shallow dish, pour marinade over, refrigerate at least 30 minutes and up to 2 hours.
- Prep the corn: if using fresh, cut kernels off 3 ears (about 3 cups); if frozen, thaw to about 2 cups and pat dry. In a cast iron or heavy skillet heat 2 tablespoons unsalted butter over medium high and cook the kernels until they get some char and brown bits, about 6 to 8 minutes, stirring so they don’t burn. Set aside.
- Make the elote mix: in a bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream or Mexican crema, the charred corn, 1/2 cup crumbled cotija cheese, 1 teaspoon chili powder or Tajin, and 2 tablespoons chopped cilantro. Stir and taste, add a pinch of salt if needed. It's messy but delicious.
- Heat the grill to high for the steak and a cooler zone to toast tortillas. Oil the grates lightly so tortillas don't stick.
- Grill the steak: remove excess marinade and put steak on the hot grill. Cook about 3 to 5 minutes per side for medium rare (time depends on thickness), or until it reaches your desired doneness. Don't poke it too much. Transfer to a cutting board and let rest 5 to 10 minutes so juices redistribute.
- While steak rests, warm tortillas (8 to 12 small corn tortillas) on the grill until pliable and slightly charred around the edges. Keep them covered in a towel so they stay soft.
- Slice the steak thinly against the grain. Assemble tacos by spreading a spoonful of the elote mix on each tortilla, top with several slices of steak, sprinkle extra crumbled cotija, add some finely chopped 1/2 small red onion, and a few slices of 1 ripe avocado.
- Finish with 2 tablespoons more chopped cilantro and lime wedges on the side for squeezing. Serve hot and eat fast because these things don't wait around.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 8
- Calories: 478kcal
- Fat: 30.8g
- Saturated Fat: 7.6g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 67mg
- Sodium: 525mg
- Potassium: 600mg
- Carbohydrates: 25.3g
- Fiber: 3.8g
- Sugar: 3g
- Protein: 25.4g
- Vitamin A: 500IU
- Vitamin C: 8mg
- Calcium: 52mg
- Iron: 1mg
