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
Scale
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.