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If you’re craving a taco that bursts with smoky, fresh, and tangy flavors all wrapped into one, then you absolutely must try this Grilled Elote Steak Tacos Recipe. Juicy, marinated skirt steak meets the irresistible sweetness and char of grilled corn, all finished with a creamy, zesty elote-style topping that’s studded with crumbly cotija cheese and bright cilantro. This dish transforms simple ingredients into a vibrant feast that feels both like a street food treat and a dinner party winner. Trust me, once you make these tacos, they’ll become your go-to for impressing friends or just satisfying your own taco cravings in the most delicious way possible.
Ingredients You’ll Need
The magic of this Grilled Elote Steak Tacos Recipe lies in its straightforward, fresh ingredients that each bring something essential to the flavor, texture, and color of the dish. From the hearty, perfectly spiced steak to the creamy and tangy elote topping, every element has a role that elevates the final outcome.
- 450 g skirt or flank steak: Choose a cut with good marbling for juicy, flavorful slices.
- 2 ears corn, kernels removed (or 1 ½ cups frozen, thawed): Grilling the corn adds the signature smoky sweetness to the elote mix.
- 2 tablespoons mayonnaise: Adds creamy richness to the elote topping.
- 2 tablespoons sour cream: Brings a tangy balance that pairs beautifully with the spices.
- 60 g cotija cheese, crumbled: This crumbly, salty cheese is essential for authentic Mexican flair.
- 2 tablespoons fresh cilantro, chopped: Brightens the dish with fresh herbal notes.
- 2 tablespoons lime juice: Adds a zesty acidity that wakes up all the flavors.
- 1 teaspoon chili powder or TajÃn: Gives the elote mix a gentle kick and depth.
- 8 corn tortillas: The perfect vehicle for carrying all the juicy goodness.
- 1 jalapeño, sliced (optional): For those who like a bit of heat and extra crunch.
- 2 tablespoons olive oil (for marinade): Helps tenderize and infuse the steak with flavor.
- 2 cloves garlic, minced: Adds a savory punch in the marinade.
- 1 teaspoon cumin: Brings earthy warmth to the steak seasoning.
- ½ teaspoon salt: Enhances all the flavors naturally.
- ½ teaspoon black pepper: Adds just the right amount of spice and complexity.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Marinate the Steak
Start by whisking together olive oil, lime juice, minced garlic, chili powder, cumin, salt, and black pepper. This marinade plays a crucial role in tenderizing the steak and packing it with layers of bold, balanced flavor. Coat your skirt or flank steak in this mixture and let it sit for 30 minutes up to 4 hours if you have the time—the longer it marinates, the more pronounced those tasty notes become.
Step 2: Grill the Corn
While the steak marinates, preheat your grill to medium-high heat. Place the corn ears directly on the grill, turning occasionally until they develop that beautiful char and smoky aroma, about 10 minutes. This grilled corn will serve as the star element in your elote topping, giving it a wonderful texture and a lightly caramelized sweetness that’s absolutely essential.
Step 3: Cook the Steak
Once the grill is hot and corn is ready, cook your marinated steak for about 3 to 4 minutes on each side to achieve a perfect medium-rare. Resting the steak after grilling is key to locking in those juices—give it about 5 minutes before slicing thinly against the grain. Thin slices make every bite tender and easy to enjoy in a taco shell.
Step 4: Prepare the Elote Mixture
In a bowl, mix the grilled corn kernels with mayonnaise, sour cream, cotija cheese, lime juice, a sprinkle of chili powder, and fresh cilantro. This combination results in a creamy, spicy, tangy elote topping that pairs flawlessly with the smoky steak. Taste and adjust seasoning if needed; this ensures your tacos pop with flavor from the first bite to the last.
Step 5: Toast the Tortillas and Assemble
Warm your corn tortillas on the grill or stovetop until they are soft and have nice char marks—this adds extra texture and a bit of smoky flavor. To assemble, layer sliced steak on each tortilla, top generously with the elote mixture, and finish with extra cotija, cilantro, and sliced jalapeño if you want a kick. These tacos are ready to eat the moment they come together and delivering an explosion of flavor that will make you want seconds immediately.
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
The beauty of this Grilled Elote Steak Tacos Recipe is that garnishes can really elevate the eating experience. A sprinkle of extra cotija cheese adds salty richness, while fresh cilantro leaves contribute a burst of herby brightness. For those who enjoy heat, thin slices of jalapeño offer the perfect amount of spicy crunch. A fresh lime wedge on the side is also a fantastic touch, letting each person squeeze a little extra zing onto their tacos.
Side Dishes
These tacos shine on their own but pairing them with the right sides makes the meal even better. A crisp side salad with avocado and radishes provides a fresh counterpoint to the rich tacos. For a heartier meal, smoky black beans or Mexican rice are excellent companions. Even a simple bowl of chips and salsa or guacamole can round out the experience beautifully.
Creative Ways to Present
Turn your next taco night into a festive occasion by setting up a taco bar featuring your Grilled Elote Steak Tacos Recipe. Arrange the sliced steak, elote topping, tortillas, and garnishes in separate bowls so everyone can customize their own tacos. Consider serving on colorful plates with a sprinkling of fresh herbs and lime wedges artfully arranged for instant taco-table envy. The vibrant colors and bold flavors make for a truly inviting presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover steak or elote mixture, store them separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps preserve textures and flavors better than assembling the tacos ahead of time.
Freezing
While it’s best to enjoy this fresh, you can freeze the cooked steak if needed. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. The elote topping doesn’t freeze well because of the creamy base, so it’s best to make a fresh batch when you’re ready to enjoy tacos again.
Reheating
To reheat the steak, thaw overnight in the fridge, then warm gently in a skillet or microwave to avoid overcooking. Reheat tortillas on the stovetop or grill. Add fresh elote topping and garnishes after reheating for the best flavor and texture.
FAQs
Can I use a different cut of steak for this recipe?
Yes! Skirt or flank steak works best because of their flavor and texture, but you can substitute sirloin or ribeye if you prefer. Just adjust the cooking time accordingly to avoid overcooking.
Can I make this recipe without a grill?
Absolutely. You can char the corn and tortillas in a hot skillet or under the broiler. For the steak, a cast iron pan or grill pan works well to get that nice sear and smoky flavor.
Is there a vegetarian version of these tacos?
Yes! Try swapping the steak for grilled portobello mushrooms or seared tofu, and keep the elote topping the same. You’ll still get great smoky, creamy flavors perfect for a vegetarian meal.
How spicy are these tacos?
The heat level is adjustable. The chili powder or TajÃn in the elote topping adds a mild kick, and jalapeños are optional. You can omit or add more to suit your taste.
What’s the difference between cotija and feta cheese?
Cotija is a Mexican cheese with a crumbly texture and salty, tangy flavor similar to feta but less creamy and more dry. It’s ideal for sprinkling on tacos and elote.
Final Thoughts
I genuinely hope you give this Grilled Elote Steak Tacos Recipe a try soon. It’s one of those dishes that feels like an instant celebration every time you dig in. Whether you’re making it for a casual weekday dinner or a weekend gathering, the combination of grilled steak, smoky corn, and creamy, tangy elote topping will bring smiles all around the table. Trust me, these tacos are destined to become a beloved staple in your kitchen!
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Grilled Elote Steak Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Description
These Grilled Elote Steak Tacos combine tender, marinated skirt or flank steak with smoky, charred Mexican street corn salad, all nestled in warm corn tortillas. Featuring a zesty lime and chili-spiced elote mix topped with creamy cotija cheese and fresh cilantro, these tacos deliver a perfect balance of bold flavors and textures — ideal for a flavorful and satisfying meal.
Ingredients
Steak and Marinade
- 450 g skirt or flank steak
- 2 tablespoons olive oil (for marinade)
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon chili powder or TajÃn
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Elote (Grilled Corn) Salad
- 2 ears corn, kernels removed (or 1 ½ cups frozen, thawed)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 60 g cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
Assembly
- 8 corn tortillas
- 1 jalapeño, sliced (optional)
- Extra cotija cheese and cilantro for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, salt, and black pepper to create a flavorful marinade for the steak.
- Marinate the Steak: Coat the skirt or flank steak thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, up to 4 hours, to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat your grill to medium-high, preparing it for grilling both the corn and steak.
- Grill the Corn: Place the corn ears on the grill and cook for about 10 minutes, turning occasionally, until the kernels are nicely charred and smoky.
- Grill the Steak: Grill the marinated steak for 3 to 4 minutes per side for medium-rare doneness. Adjust timing depending on your preferred level of doneness.
- Rest and Slice Steak: Remove the steak from the grill and let it rest for a few minutes. Then slice it thinly against the grain to ensure tenderness.
- Prepare Elote Salad: In a bowl, combine the grilled corn kernels with mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and chopped cilantro. Mix well and taste to adjust seasoning if necessary.
- Toast the Tortillas: Warm the corn tortillas on the grill or stovetop until they are soft and have those desirable char marks.
- Assemble the Tacos: Layer the sliced steak on each tortilla, top with a generous amount of the elote salad, and garnish with extra cotija, cilantro, and sliced jalapeño if desired for added heat.
Notes
- For a spicier kick, add extra jalapeños or a dash of hot sauce to the elote mix.
- To save time, you can marinate the steak the night before to enhance the flavor even more.
- If fresh corn is not available, thawed frozen corn works well and grills nicely for the smoky flavor.
- Make sure to slice the steak against the grain to keep it tender in the tacos.
- Serve with extra lime wedges for additional citrus brightness.
