How to Make Grilled Steak Tacos with Elote Perfectly
If you’re craving a vibrant and tasty meal that bursts with smoky goodness and creamy richness, then mastering the art of Grilled Steak Tacos with Elote is a must. This recipe combines perfectly seasoned, juicy grilled steak with the irresistible flavors of Mexican street corn, known as elote. The result is a playful balance of charred, tender, tangy, and creamy notes wrapped inside warm tortillas—a dish that’s ideal for casual dinners, weekend gatherings, or anytime you want to impress your taste buds with authentic, approachable flavors.
Why You’ll Love This Recipe
- Flavor Explosion: Smoky grilled steak pairs beautifully with creamy, tangy elote, creating a mouthwatering combination every time.
- Simple Ingredients: Easy-to-find basics make this recipe approachable without sacrificing taste or complexity.
- Quick and Easy: From marinade to serving, this recipe is designed to get delicious tacos on your plate fast.
- Perfect for Entertaining: Tacos are always crowd-pleasers, and the addition of elote makes them extra special.
- Customizable: Easily adapt the steak marinade and elote toppings to suit your preferences or dietary needs.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in building layers of flavor and texture. From the smoky char on the steak to the creamy, cheesy elote, every component contributes something essential to the dish’s harmony.
- Flank or Skirt Steak: These cuts soak up marinade well and grill quickly for juicy results.
- Kosher Salt and Black Pepper: Simple seasoning to enhance the steak’s natural flavor.
- Garlic Cloves: Adds aromatic depth to the steak marinade.
- Lime Juice: Provides bright acidity that tenderizes the meat and balances richness.
- Olive Oil: Helps tenderize the steak and prevents sticking on the grill.
- Fresh Cilantro: Bright, fresh herb that complements the tacos perfectly.
- Corn on the Cob: The star of elote, charred to smoky perfection.
- Mayonnaise: Adds creamy richness to the elote topping.
- Cotija Cheese: Crumbly, salty Mexican cheese that boosts the elote’s flavor.
- Chili Powder: Adds mild heat and smokiness to elote.
- Tortillas: Soft corn or flour tortillas serve as the perfect base for assembling your tacos.
Variations for Grilled Steak Tacos with Elote
One of the best parts of this recipe is how easy it is to customize according to what you love or what you have on hand. Feel free to tweak it to make it your own delicious version of grilled steak tacos with elote.
- Swap the Steak: Use chicken, shrimp, or even portobello mushrooms for a vegetarian or surf-and-turf twist.
- Spice It Up: Add jalapeños or a spicy chipotle sauce for a fiery kick.
- Dairy-Free Option: Substitute vegan mayonnaise and nutritional yeast for Cotija cheese to keep it dairy-free.
- Herb Variations: Try fresh mint or parsley instead of cilantro for a different herbal note.
- Elote Style Tweaks: Mix in crumbled queso fresco or drizzle with a squeeze of hot sauce for extra zest.
How to Make Grilled Steak Tacos with Elote
Step 1: Prepare the Steak Marinade
Start by combining minced garlic, lime juice, olive oil, salt, and pepper in a bowl. Coat the skirt or flank steak thoroughly and let it marinate for at least 30 minutes—this ensures every bite will be juicy and flavorful.
Step 2: Grill the Steak
Preheat your grill to medium-high heat. Place the steak on the grill and cook for 4 to 6 minutes per side, depending on thickness and your preferred doneness. Remove from grill and let the steak rest for 5 minutes to lock in the juices.
Step 3: Prepare the Elote
While the steak rests, grill the corn on the cob until it’s charred and tender, turning every few minutes for even cooking. Once off the grill, slather the corn with mayonnaise, sprinkle with cotija cheese, chili powder, and chopped cilantro.
Step 4: Assemble the Tacos
Slice the rested steak thinly against the grain. Warm your tortillas on the grill or stovetop, then layer slices of steak and pieces or kernels of the prepared elote. Garnish with fresh cilantro and a squeeze of lime, if desired.
Pro Tips for Making Grilled Steak Tacos with Elote
- Rest Your Meat: Always let the steak rest after grilling to keep it juicy and tender.
- Char Is Key: Don’t be afraid of the grill marks; they add essential smoky flavor and texture.
- Slice Against the Grain: This makes every bite easier to chew and more tender.
- Prepare Ahead: You can make the elote topping in advance; just add the fresh herbs last minute.
- Warm Tortillas Properly: Heat tortillas briefly to keep them flexible and enhance their flavor.
How to Serve Grilled Steak Tacos with Elote
Garnishes
Fresh cilantro, diced red onion, a dollop of sour cream or crema, and a squeeze of lime juice are classic garnishes that brighten up the rich flavors. For an extra pop, add sliced radishes or pickled jalapeños.
Side Dishes
Serve alongside Mexican rice, black beans, or a crisp, tangy cabbage slaw to round out the meal. A chilled margarita or agua fresca makes a refreshing beverage pairing.
Creative Ways to Present
Try serving in mini taco holders for a festive presentation or build a taco bar where guests can customize their own with various toppings and salsas. Garnishing with edible flowers or extra charred corn kernels can up the wow factor for special occasions.
Make Ahead and Storage
Storing Leftovers
Place any leftover grilled steak and elote in airtight containers and refrigerate for up to 3 days. Keep tortillas separate to prevent sogginess.
Freezing
Cooked steak slices freeze well in vacuum-sealed bags or airtight containers for up to 2 months. Elote doesn’t freeze well due to its creamy texture but grill fresh corn after thawing steak.
Reheating
Reheat steak slices gently in a skillet or oven to preserve juiciness. Warm tortillas separately on a griddle or in the microwave under a damp towel to keep them soft.
FAQs
Can I use other cuts of steak for this recipe?
Yes! While flank and skirt steak are ideal for their flavor and texture, ribeye or sirloin also work well but may require different cooking times.
What if I don’t have a grill?
No worries! You can use a grill pan or broiler to get similar charred flavors on the steak and corn.
How do I make the elote topping dairy-free?
Swap mayonnaise for a vegan mayo and use nutritional yeast or a dairy-free cheese alternative instead of cotija.
Can this recipe be made spicy?
Absolutely! Add chopped jalapeños to the elote or season the steak with cayenne pepper or chipotle powder for a spicy kick.
What’s the best way to warm tortillas?
Warm tortillas on a dry skillet over medium heat for 30 seconds each side, or wrap in a damp paper towel and microwave for about 20 seconds to keep them soft and pliable.
Final Thoughts
There’s nothing quite like the combination of smoky, juicy steak and creamy, tangy elote nestled in soft tortillas—you’ll wonder why you didn’t make Grilled Steak Tacos with Elote sooner. Whether you’re fueling a weeknight dinner or impressing friends at your next cookout, this recipe is a hands-down winner that’s as fun to make as it is to eat. So fire up the grill and get ready to enjoy one of the most flavorful, memorable taco experiences you’ll ever have.
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Grilled Steak Tacos with Elote
Grilled Steak Tacos with Elote combine smoky, juicy grilled steak with creamy, tangy Mexican street corn (elote), wrapped in soft tortillas for a flavorful and approachable meal perfect for casual dinners or entertaining.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 8 tacos 1x
- Category: Appetizers
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Steak and Marinade
- 1 to 1.5 pounds flank or skirt steak
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Elote (Mexican Street Corn) Topping
- 4 ears corn on the cob
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
Assembly
- 8 to 10 soft corn or flour tortillas
- Additional fresh cilantro, for garnish
- Lime wedges, for serving
- Optional garnishes: diced red onion, sour cream or crema, sliced radishes, pickled jalapeños
Instructions
- Prepare the Steak Marinade: Combine minced garlic, lime juice, olive oil, salt, and pepper in a bowl. Coat the skirt or flank steak thoroughly with the marinade and let it rest for at least 30 minutes to become juicy and flavorful.
- Grill the Steak: Preheat your grill to medium-high heat. Place the steak on the grill and cook for 4 to 6 minutes per side, adjusting for thickness and preferred doneness. Remove from the grill and let the steak rest for 5 minutes to lock in the juices.
- Prepare the Elote: While the steak rests, grill the corn on the cob until charred and tender, turning every few minutes for even cooking. Once off the grill, spread mayonnaise over the corn, then sprinkle with cotija cheese, chili powder, and chopped cilantro.
- Assemble the Tacos: Slice the rested steak thinly against the grain. Warm your tortillas on the grill or stovetop. Layer slices of steak and pieces or kernels of the prepared elote on each tortilla. Garnish with fresh cilantro and a squeeze of lime juice if desired.
Notes
- Rest Your Meat: Always let the steak rest after grilling to keep it juicy and tender.
- Char Is Key: Don’t be afraid of grill marks; they add essential smoky flavor and texture.
- Slice Against the Grain: This makes every bite easier to chew and more tender.
- Prepare Ahead: You can make the elote topping in advance; add fresh herbs just before serving.
- Warm Tortillas Properly: Heat tortillas briefly to keep them flexible and enhance their flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: grilled steak tacos, elote, Mexican street corn, flank steak, skirt steak, tacos, summer grilling, creamy tacos, smoky steak, easy taco recipe