If you’re looking for a flavor-packed dish that really brings the party to your tastebuds, this Grilled Steak Elote Tacos Recipe is about to become your new go-to. It combines juicy, spice-rubbed steak with the irresistible charm of Mexican street corn (elote), all nestled inside warm corn tortillas. Each bite is crunchy, creamy, smoky, and a little tangy — a celebration of summer grilling and vibrant street food vibes. Whether you’re feeding the family, making dinner for friends, or just treating yourself, these tacos guarantee smiles all around.

Grilled Steak Elote Tacos Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Grilled Steak Elote Tacos Recipe plays a starring role, creating layers of bold flavors and textures. You don’t need anything fancy — just a collection of delicious essentials that come together beautifully in each taco.

Flank or skirt steak (1 pound): This cut stays juicy and tender on the grill, absorbing all the spices for maximum flavor.
Olive oil (1 tablespoon): Helps the spices cling to the meat and keeps everything moist while grilling.
Chili powder (1 teaspoon): Adds a warm, smoky heat that wakes up your steak.
Cumin (1/2 teaspoon): Brings an earthy depth that’s classic in Mexican cooking.
Smoked paprika (1/2 teaspoon): Gives the steak subtle smokiness and a gorgeous color.
Salt and black pepper (to taste): Essential for balancing and enhancing all the flavors.
Grilled corn kernels (2 cups, from about 3 ears): The sweet, charred star of our elote topping.
Mayonnaise (1/3 cup): Makes the corn mixture rich and creamy, just like classic street corn.
Cotija cheese, crumbled (1/4 cup): Salty, crumbly, and irresistible sprinkled on top.
Lime juice (1 tablespoon): Brings brightness and zing to the corn salad.
Cayenne pepper (1/4 teaspoon): Adds a spicy kick to the elote, but you can adjust to taste.
Corn tortillas (8 small): Soft and slightly chewy, perfect for holding all the good stuff.
Fresh cilantro, chopped (1/4 cup): Lends herbal freshness and a pop of color.
Lime wedges (for serving): No taco is complete without a final squeeze of lime juice!

How to Make Grilled Steak Elote Tacos Recipe

Step 1: Prep and Marinate the Steak

Begin by laying your steak out on a cutting board and patting it dry with paper towels. Rub both sides with olive oil, then generously dust with chili powder, cumin, smoked paprika, salt, and black pepper. Massage those spices into every nook and cranny! Let the steak marinate at room temperature for 20 to 30 minutes so the flavors work their magic and the meat relaxes for perfect grilling.

Step 2: Fire Up the Grill

Preheat your grill or grill pan to medium-high heat. If using an outdoor grill, make sure the grates are clean and lightly oiled to prevent sticking. You want that surface nice and hot, so you get those gorgeous char marks!

Step 3: Grill the Steak

Place the steak on the grill and cook for about 4 to 5 minutes per side. This should get you a juicy, medium-rare finish, but feel free to grill a little longer if you like it more well done. Once done, move the steak to a plate and let it rest for 5 minutes — this is crucial for juicy slices that don’t leak all their goodness onto your cutting board. When ready, slice the steak thinly against the grain for maximum tenderness.

Step 4: Make the Elote Corn Mixture

In a medium bowl, combine your grilled corn kernels, mayonnaise, crumbled cotija cheese, lime juice, and cayenne pepper. Stir everything together until the corn is evenly coated with creamy, tangy, cheesy bliss. Taste and adjust the heat if you want a little extra kick. This topping is a game-changer for the Grilled Steak Elote Tacos Recipe!

Step 5: Warm the Tortillas

Right before assembling your tacos, toss the corn tortillas onto the grill for about 30 seconds per side. They’ll get a little smoky, a bit softer, and so much more satisfying to eat. Stack them up and keep them covered with a clean towel so they stay warm and pliable.

Step 6: Assemble the Tacos

To build each taco, lay down a bed of the juicy sliced steak on a warm tortilla. Add a hearty spoonful of your homemade elote corn mixture over the meat. Then shower the top with chopped fresh cilantro and serve with lime wedges alongside for a lively finishing touch. Every bite is bursting with flavor, color, and texture!

How to Serve Grilled Steak Elote Tacos Recipe

Garnishes

Garnishing is half the fun! A generous sprinkle of cotija cheese, a handful of fresh cilantro, and extra lime wedges let everyone tailor their own taco. For folks who love heat, offer sliced jalapeños or a drizzle of hot sauce — it adds excitement and makes these Grilled Steak Elote Tacos Recipe a crowd-pleaser for every palate.

Side Dishes

These tacos pair beautifully with sides that complement their bold flavors. Think simple black beans, fluffy cilantro-lime rice, or a crunchy cabbage slaw for a fresh contrast. Don’t forget a pitcher of cool agua fresca or icy margaritas on the side to complete the festive spread!

Creative Ways to Present

There are so many fun ways to serve the Grilled Steak Elote Tacos Recipe. Arrange the tacos on a big platter, loaded with toppings, for a casual family dinner. Or for parties, set up a DIY taco bar with all the fillings, garnishes, and salsas so everyone can build their own masterpiece. Mini tacos make perfect appetizers for a summer cookout.

Make Ahead and Storage

Storing Leftovers

Store leftover steak, corn mixture, and tortillas separately in airtight containers in the fridge. This way, everything stays fresh and you can easily assemble new tacos when hunger strikes. The steak and corn topping will keep well for up to 3 days.

Freezing

If you want to make extra steak for future Grilled Steak Elote Tacos Recipe nights, slice it up and freeze in a freezer-safe bag for up to 2 months. The corn mixture doesn’t freeze as well due to the mayo, but you can freeze extra grilled corn on its own and mix up a fresh batch later.

Reheating

To reheat the steak, use a skillet over medium heat for a few minutes, just until warmed through. Warm tortillas on the stovetop or in the microwave wrapped in a damp towel. The corn topping is best served cold or at room temperature; just give it a stir before serving.

FAQs

Can I use a different cut of steak?

Absolutely! While flank or skirt steak is traditional for this Grilled Steak Elote Tacos Recipe, you can substitute ribeye, sirloin, or even thinly sliced chicken breast if you prefer. Just adjust grill times as needed for the cut.

Is there a dairy-free version of the elote topping?

Yes! Swap the cotija cheese for a plant-based alternative or simply leave it out. You can also use vegan mayonnaise to keep the corn mixture dairy-free.

What should I do if I don’t have a grill?

No problem — a grill pan on the stove works great, or you can broil the steak and corn in the oven for delicious results. The recipe is flexible and still delivers big flavor!

How spicy is this recipe?

The Grilled Steak Elote Tacos Recipe is just moderately spicy thanks to the cayenne and chili powder, but you can easily adjust heat levels by using less cayenne or adding more for the heat-lovers at your table.

Can I make this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as you use certified gluten-free corn tortillas. Always double-check ingredient labels if you’re serving someone with a gluten allergy.

Final Thoughts

I can’t wait for you to try the Grilled Steak Elote Tacos Recipe and see how it brightens up your table. It’s a joy to make and even more fun to devour, so roll up your sleeves and treat yourself (and your friends) to some taco magic tonight!

Grilled Steak Elote Tacos Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Grilled Steak Elote Tacos are a delicious fusion of flavors, combining tender grilled steak with a creamy elote corn mixture, all wrapped up in warm corn tortillas. Perfect for a summer cookout or an easy weeknight meal!

Ingredients

Scale

For the Steak:

1 pound flank or skirt steak
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For the Elote Corn:

2 cups grilled corn kernels (from about 3 ears)
1/3 cup mayonnaise
1/4 cup crumbled cotija cheese
1 tablespoon lime juice
1/4 teaspoon cayenne pepper

For Serving:

8 small corn tortillas
1/4 cup chopped fresh cilantro
Lime wedges for serving

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Instructions

Prepare the Steak: Rub steak with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Marinate and grill as directed.
Grill the Steak: Preheat grill and cook steak for 4–5 minutes per side. Let rest before slicing thinly.
Make the Elote Corn: Combine grilled corn, mayonnaise, cotija cheese, lime juice, and cayenne pepper in a bowl.
Warm Tortillas: Grill tortillas briefly on each side.
Assemble Tacos: Place steak slices on tortillas, top with elote corn mixture, and cilantro. Serve with lime wedges.