Grilled Elote Steak Tacos

If there is a dish that summons summer’s spirit forever, it is none other than these Grilled Elote Steak Tacos! Each time I prepare them, the steak’s smokiness and the corn’s creaminess connect me directly to the outdoor feasts and the yearning for that first street corn bite. It’s all so deliciously messy and juicy that you won’t hesitate to lick your fingers clean afterward.

This dish brings together my two favorite things—steak tacos that are soft and charred to perfection and elote (Mexican street corn)—and rolls them together into one very appetizing meal. You get the steak’s strong grilling flavor; the corn’s creamy, sweet, and tangy topping; and a sprinkling of spice and lime that all the more connects them. It is the type of dish where one can pause right in the middle of enjoying it and say, “Okay, this is amazing.”

The recipe’s uniqueness lies in the right mix of textures and flavors. Smoky, meaty beef; crispy corn with melting cotija cheese and mayo; and soft, warm tortillas that keep everything in place. It’s very fulfilling but surprisingly light, quite rich yet refreshing—and without a doubt, it is not as difficult as it seems at all.

Why You’ll Love This Recipe

• Flavors that are very big and very bold: Smoky beef, tangy lime, and the blend of the creamy elote combined to create this magical effect—all presented in one bite.
• No sweat making it: Thanks to the grill (or a cast iron pan) that will take care of most of the job for you.
• The ideal dish for parties: Each person can have a taco of their own making—this is a fun, customizable, and no-stress way of serving.
• Can be prepared in advance: The corn topping and the steak marinade can be done beforehand.
• You can say it is as good as dining out: Tasting these will certainly impress anyone, that’s for sure.

Tools You’ll Need

You don’t need fancy equipment here—just a few kitchen basics:

• Grill or grill pan: For that smoky sear on the steak. If you’re indoors, a cast-iron pan works perfectly.
• Mixing bowls: One for the marinade and another for the elote topping.
• Tongs: For flipping the steak and handling the corn.
• Chef’s knife and cutting board: For slicing steak and chopping garnishes.
• Small spatula or spoon: To mix the creamy corn topping evenly.
• Measuring cups and spoons: To keep your flavor balance just right.

Ingredients

For the Steak

• 1 ½ lbs (680 g) flank or skirt steak
• 2 tbsp (30 ml) olive oil
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• Juice of 1 lime
• Salt and black pepper to taste

For the Elote Topping

• 2 cups (about 300 g) corn kernels (fresh, canned, or frozen and thawed)
• 2 tbsp (30 g) mayonnaise
• 2 tbsp (30 g) sour cream
• ¼ cup (25 g) crumbled cotija cheese (or feta if you can’t find cotija)
• 1 tbsp (15 ml) lime juice
• ½ tsp chili powder
• Fresh cilantro, chopped (optional, but I love it)

For Assembly

• 8 small corn or flour tortillas
• Extra lime wedges for serving
• More cotija cheese and cilantro for garnish

Step-by-Step Instructions

1. Marinate the Steak

In a big bowl, blend together olive oil, chopped garlic, chili powder, smoked paprika, cumin, lime juice, salt, and pepper using a whisk. Put the beef in and make sure it is well covered. Let it sit at room temperature for at least half an hour (or up to eight hours in the fridge if you are planning it out).

Tip: The longer it marinates, the deeper the flavor—so don’t rush it if you have time!

2. Prep the Corn

If you are relying on fresh corn, grill it on high heat for about 8–10 minutes, turning it from time to time, until it gets slightly charred. Then remove the kernels from the cobs. On the other hand, if you are dealing with frozen or canned corn, just sauté it in a skillet for a few minutes until it gets golden and a bit crisp.

3. Make the Elote Topping

In a mixing bowl, combine the corn with mayonnaise, sour cream, cotija cheese, lime juice, and chili powder. Sample it—more lime or salt can be added if you prefer it to be more tangy. Add the cilantro if you are using it. Keep aside.

It should be creamy but not soupy—you want it to sit nicely on top of the tacos, not drip everywhere (unless you like messy, which I totally respect).

4. Grill the Steak

The grill or pan should be preheated at medium-high temperature. Steak is to be cooked for about 4–5 minutes on each side for medium-rare (thickness depends). After that, let it rest for 5–10 minutes and then cut it in thin slices against the grain.

This resting step is key—don’t skip it. It keeps the juices locked in and the steak tender.

5. Warm the Tortillas

Tortillas should be quickly heated over the grill, directly over the flame, or in a dry skillet for about 20–30 seconds per side. They are supposed to be warm and flexible, with slight charring at the edges.

6. Assemble the Tacos

The tortillas should be laid out, the steak should be sliced, and then the creamy elote mixture should be spooned on top. Add some extra cotija and cilantro and then finish off with a squeeze of lime.

Take a second to admire your handiwork—you’ve just made something that could easily be on a restaurant menu.

Serving Ideas

• To make it a complete meal, serve it along with Mexican rice or black beans.
• Bring in the pickled red onions or avocado slices as a beautiful and tangy side.
• Margarita or ice-cold beer will be the perfect drink that sets the ultimate weekend mood.

Variations & Customizations

• Spicy twist: Add diced jalapeño or a drizzle of hot sauce to the elote topping.
• Lighter option: Swap sour cream for Greek yogurt.
• Cheese swap: Use feta, queso fresco, or even Parmesan in a pinch.
• Taco bowl version: Skip the tortillas and serve everything over rice or greens.

Storage & Make-Ahead Tips

• Steak: Store leftovers in an airtight container in the fridge for up to 3 days. Slice before reheating for the best texture.
• Elote topping: Keep it refrigerated for up to 2 days. Give it a quick stir before serving.
• Tortillas: Wrap in foil and warm them in the oven when ready to serve.

To make ahead, marinate the steak and prep the elote topping the day before—you’ll thank yourself later.

Pro Tips & Mistakes to Avoid

• Don’t overcook the steak. Medium-rare to medium keeps it juicy.
• Rest the meat. I can’t stress this enough—cutting too soon will make it dry.
• Balance the flavors. Taste the elote before serving; a little extra lime or chili can make it pop.
• Warm your tortillas. Cold tortillas ruin the taco experience—trust me.
• Slice against the grain. It makes a huge difference in tenderness.

Recipe Info

Yield: 8 tacos (serves 4)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Nutrition (per serving):

Calories: ~420 | Protein: 32 g | Fat: 20 g | Carbs: 25 g | Fiber: 3 g

Final Thoughts

If you’re craving something that’s smoky, creamy, and bursting with flavor, Grilled Elote Steak Tacos are your answer. They’re the kind of meal that makes a regular night feel like a celebration. I love serving these to friends because they always start quiet at the table—too busy enjoying every bite.

So grab your grill (or skillet), fire it up, and make these tacos. Then come back and tell me how they turned out—I have a feeling you’ll be making them again soon.