I’m sharing my Grilled Steak And Elote Tacos with charred steak and a street-corn topping that hides a clever, unexpected twist.

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I get a little selfish about tacos when they hit the grill. My Grilled Steak Elote Tacos from Grill Nation grabbed me with promises of charred, sweet corn and meat that actually tastes like it came from a smoky backyard.

This reads like an Elote Steak Taco Recipe and yet it feels like something halfway between street food and a weekend obsession. I love when flank or skirt steak trimmed gets those dark edges while fresh corn kernels pop and char, then the whole thing makes you want to taste it before it’s even assembled.

You’ll want to know more, trust me. Grilled Steak And Elote Tacos.

Ingredients

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Skirt or flank steak gives protein and iron, bold smoky flavor, a bit chewy.
Fresh grilled corn adds sweet, starchy crunch, some fiber and vitamin C.
Cotija brings salty, crumbly richness, adds protein and calcium, kinda tangy.
Mayonnaise and crema make it creamy and rich, adds fat and mouthfeel.
Fresh lime juice wakes flavors up, bright sour note, adds vitamin C.
Cilantro gives herbaceous, citrusy lift, some vitamins, but people argue about taste.
Small corn tortillas bring corn flavor and carbs, they soak up steak juices.
Jalapeño adds heat and vegetal bite, boosts capsaicin for metabolism kick.

Ingredient Quantities

1 1/2 pounds flank or skirt steak trimmed

2 tablespoons vegetable oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1 tablespoon fresh lime juice (about 1 lime)

4 ears fresh corn, husks removed or about 3 cups kernels

2 tablespoons unsalted butter, melted

1/2 cup mayonnaise

1/4 cup Mexican crema or sour cream

1/2 cup cotija cheese, crumbled

1 teaspoon Tajin or chili powder

1/4 cup chopped fresh cilantro

8 to 10 small corn tortillas

1 lime

1 small jalapeño (optional)

How to Make this

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1. Pat the flank or skirt steak dry, toss with 2 tablespoons vegetable oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cloves minced garlic and 1 tablespoon fresh lime juice; let sit at room temp for about 20 to 30 minutes so flavors sink in.

2. Preheat grill to high and oil the grates so the meat doesn’t stick; cook steak 4 to 6 minutes per side for medium rare depending on thickness, or use a meat thermometer to hit 130 to 135 F, then pull it off and let it rest on a cutting board for 8 to 10 minutes.

3. While steak rests, brush the corn with the melted 2 tablespoons butter and grill on high, rolling often, until nicely charred all over about 8 to 12 minutes; cut kernels off the cobs into a bowl (about 3 cups).

4. In a small bowl mix 1/2 cup mayonnaise with 1/4 cup Mexican crema or sour cream, a pinch of salt and a little lime squeeze if you like; this is your creamy elote spread.

5. Toss the grilled corn kernels with a bit more melted butter if needed, then fold in about half of the 1/2 cup crumbled cotija and 1 teaspoon Tajin or chili powder so the flavors stick to the corn.

6. Warm the 8 to 10 small corn tortillas on the grill or a skillet until soft with a few char spots, keep them wrapped in foil or a towel to stay warm.

7. Slice the rested steak thinly across the grain so it’s tender, then toss the slices briefly with any juices on the cutting board and a little chopped cilantro for brightness.

8. To assemble: spread a smear of the mayo crema on each warm tortilla, add a few slices of steak, a generous spoonful of the grilled corn mix, sprinkle the remaining cotija, extra Tajin to taste and the remaining chopped cilantro.

9. Thinly slice the small jalapeño if using and add a few slivers to each taco for heat, then finish with wedges of the 1 lime for squeezing right before you eat.

10. Eat right away while hot, and a quick tip trust me: always slice the steak across the grain and let it rest or you’ll lose the juiciness.

Equipment Needed

1. Gas or charcoal grill or a heavy grill pan
2. Sharp chef’s knife and a sturdy cutting board
3. Long tongs and a spatula for flipping
4. Instant read meat thermometer dont skip it
5. Large mixing bowl and a small bowl plus a spoon or whisk
6. Basting brush or a spoon to brush melted butter
7. Cast iron skillet or griddle to warm tortillas
8. Aluminum foil or a clean kitchen towel to keep tortillas warm

FAQ

What cut of steak should I use and how long do I cook it? Flank or skirt steak both work great, they're flavorful and grill fast. Brush with oil, season with salt, pepper and garlic, then grill over high heat about 3 to 5 minutes per side for medium rare, depending on thickness. Let it rest before slicing across the grain, or it'll be tough.

How do I get that smoky char on the corn? Grill the ears whole or cook kernels in a hot cast iron skillet. Brush with melted butter and turn often until you get blackened spots and a toasty smell. Takes about 8 to 10 minutes total, and it makes the elote thing really sing.

Can I make this without a grill or use a different protein? Yes, use a hot broiler, cast iron pan, or grill pan to sear the steak. For a swap try chicken thighs or portobello caps, cook them a little longer until done and slice thin. The elote topping works with anything.

How do I warm the tortillas so they don't crack? Heat a dry skillet or comal until hot, warm each tortilla 20 to 30 seconds per side until pliable, stack and wrap in a clean towel to keep soft. Microwave wrapped tortillas for about 20 seconds if you're in a rush, but the skillet gets better flavor.

Can I make parts of this ahead of time? Yep. Grill the corn and make the crema mixture a day ahead, store covered in the fridge. Cooked steak keeps 2 to 3 days refrigerated. Keep everything separate and assemble just before serving so tortillas stay soft and elote stays fresh.

How should I store and reheat leftovers? Keep sliced steak and elote in separate airtight containers in the fridge up to 3 days. Reheat steak gently in a skillet with a splash of lime juice or broth over medium low heat so it doesn't dry out. Rewarm elote briefly in a skillet or microwave, then assemble tacos.

Grilled Steak Elote Tacos Recipe Substitutions and Variations

Flank or skirt steak: use hanger or flat‑iron steak for the same beefy bite, sirloin or tri‑tip if you want something cheaper, or boneless chicken thighs / thick portobello caps if you dont eat beef.
4 ears fresh corn: frozen corn kernels (thaw and pat dry) or drained canned corn work fine, you can even roast the kernels in a skillet if fresh arent available.
1/2 cup cotija cheese: swap with queso fresco for a similar mild crumbly texture, or use crumbled feta in a pinch (a bit tangier and saltier).
1/2 cup mayonnaise / 1/4 cup Mexican crema: swap mayo with Greek yogurt or sour cream for tang and lighter texture, or make an avocado crema by blending avocado with a little lime and yogurt.

Pro Tips

– If you have time, salt the steak ahead of time and let it sit in the fridge for up to 24 hours uncovered, it really helps deepen the flavor and improves the crust. If you only have 20 to 30 minutes, salt now but do not leave the lime juice on the meat for more than about 30 minutes or the acid will start to break down the texture.

– Use a probe thermometer and pull the steak at about 130 to 135 F for medium rare, then loosely tent and rest for 8 to 10 minutes. Slice thin across the grain at about a 45 degree angle, this makes even a tougher cut feel tender, and do it with a sharp knife so you don’t tear the meat.

– Char the corn well and cut the kernels while they are still warm, they come off easier and taste sweeter that way. Mix the warm kernels with a bit of melted butter and some of the mayo crema right away so the crumbled cotija and Tajin stick better, saves you from dry corn in the taco.

– Keep tortillas warm and pliable by stacking them and wrapping them in a towel or foil, the heat and steam make them less likely to crack. If you want extra flavor brush them lightly with oil or butter and give them a quick char, but don’t overdo it or they will get stiff.

– For balance, squeeze the lime over the finished tacos at the table and add jalapeño slices sparingly so the heat doesn’t hide the steak and corn flavors. Save a little crema and cotija to finish each taco so they taste bright and fresh right when you eat them.

Grilled Steak Elote Tacos Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Grilled Steak And Elote Tacos with charred steak and a street-corn topping that hides a clever, unexpected twist.

Servings

servings

Calories

463

kcal

Equipment: 1. Gas or charcoal grill or a heavy grill pan
2. Sharp chef’s knife and a sturdy cutting board
3. Long tongs and a spatula for flipping
4. Instant read meat thermometer dont skip it
5. Large mixing bowl and a small bowl plus a spoon or whisk
6. Basting brush or a spoon to brush melted butter
7. Cast iron skillet or griddle to warm tortillas
8. Aluminum foil or a clean kitchen towel to keep tortillas warm

Ingredients

1 1/2 pounds flank or skirt steak trimmed
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh lime juice (about 1 lime)
4 ears fresh corn, husks removed or about 3 cups kernels
2 tablespoons unsalted butter, melted
1/2 cup mayonnaise
1/4 cup Mexican crema or sour cream
1/2 cup cotija cheese, crumbled
1 teaspoon Tajin or chili powder
1/4 cup chopped fresh cilantro
8 to 10 small corn tortillas
1 lime
1 small jalapeño (optional)

Directions

Pat the flank or skirt steak dry, toss with 2 tablespoons vegetable oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 cloves minced garlic and 1 tablespoon fresh lime juice; let sit at room temp for about 20 to 30 minutes so flavors sink in.
Preheat grill to high and oil the grates so the meat doesn't stick; cook steak 4 to 6 minutes per side for medium rare depending on thickness, or use a meat thermometer to hit 130 to 135 F, then pull it off and let it rest on a cutting board for 8 to 10 minutes.
While steak rests, brush the corn with the melted 2 tablespoons butter and grill on high, rolling often, until nicely charred all over about 8 to 12 minutes; cut kernels off the cobs into a bowl (about 3 cups).
In a small bowl mix 1/2 cup mayonnaise with 1/4 cup Mexican crema or sour cream, a pinch of salt and a little lime squeeze if you like; this is your creamy elote spread.
Toss the grilled corn kernels with a bit more melted butter if needed, then fold in about half of the 1/2 cup crumbled cotija and 1 teaspoon Tajin or chili powder so the flavors stick to the corn.
Warm the 8 to 10 small corn tortillas on the grill or a skillet until soft with a few char spots, keep them wrapped in foil or a towel to stay warm.
Slice the rested steak thinly across the grain so it's tender, then toss the slices briefly with any juices on the cutting board and a little chopped cilantro for brightness.
To assemble: spread a smear of the mayo crema on each warm tortilla, add a few slices of steak, a generous spoonful of the grilled corn mix, sprinkle the remaining cotija, extra Tajin to taste and the remaining chopped cilantro.
Thinly slice the small jalapeño if using and add a few slivers to each taco for heat, then finish with wedges of the 1 lime for squeezing right before you eat.
Eat right away while hot, and a quick tip trust me: always slice the steak across the grain and let it rest or you'll lose the juiciness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.