If you're on the hunt for a recipe that combines mouthwatering charred steak, succulent sweet corn, and tangy cotija in every bite, you’ve landed in the right place. These Grilled Steak Elote Tacos bring a carnival of flavors to your table, perfect for lunch or dinner under the summer sky. Using a perfectly seasoned flank steak, kissed by medium-high grill heat, you’ll coax out those deep, smoky notes that harmonize beautifully with fresh corn grilled until slightly charred. Each element, from the cumin-spiced rub on the beef to the zesty lime wedges, plays a starring role in delivering a taco experience that’s bold, creamy, and bright. As a home cook who appreciates both simplicity and flare, I’m excited to share how this easy recipe elevates classic tacos to something extraordinary.
Before firing up the grill, you’ll spend just fifteen minutes mixing olive oil with chili powder, garlic powder, ground cumin, salt, and pepper to create a fragrant coating that transforms every morsel of steak. While the meat rests for five minutes post-grill, those juices settle and keep each slice tender and juicy. Meanwhile, the corn grills for about ten minutes, lending a delightful smokiness that balances the rich, creamy mayonnaise and crumbly cotija mix, accented by fresh cilantro and a squeeze of lime. On average, this recipe serves about four hungry friends or family members, clocking in around 620 calories per serving—perfect for a hearty but balanced meal. Whether you’re already an avid grill master or just stepping into the world of outdoor cooking, these tacos deliver both a visual feast and a flavor-packed adventure.
Beyond a simple weeknight dinner, assembling these tacos becomes a hands-on celebration, almost like hosting a mini fiesta in your own backyard. I still remember the first time I served them at a summer gathering—friends gathered around the smoky grill, swapping stories, while the pop of charred corn on the cob signaled that the elote topping was ready. The sound of sizzling steak and the sight of cheese melting ever so lightly into the mayo-infused kernels created an irresistible invitation. When you slice that rested flank steak against the grain, you’ll notice the texture is tender and satisfying, making each taco a pure delight. Sliding those warm corn tortillas across the grates for just thirty seconds per side gives them those adorable grill marks and a slightly toasty edge that holds up beautifully under the juicy steak and sauce.
These tacos are endlessly customizable: add a dash of cayenne for extra heat, swap queso fresco for cotija if needed, or serve alongside homemade pico de gallo for even more brightness. It’s intermediate-level cooking in terms of timing and temperature control, but any home cook willing to embrace the grill will find it joyfully rewarding. The harmony of textures—tender meat, creamy elote, crisp cilantro, and snappy tortilla—will keep everyone coming back for seconds. So grab a margarita, invite your favorite people to taste, and get ready to experience a mouthful of grilled goodness that’ll have you planning this recipe again and again.
KEY INGREDIENTS IN GRILLED STEAK ELOTE TACOS
Every vibrant element in these tacos plays a crucial role in building layers of flavor, from the smoky steak to the creamy elote topping. Whether you’re highlighting the spices that give the meat its kick or the cotija cheese that adds tangy creaminess, each ingredient contributes to a harmonious bite. Here’s a breakdown of the stars that make these tacos unforgettable:
- Flank Steak: Lean yet flavorful, this cut offers the perfect balance of tenderness and robust beefy taste when grilled and sliced thinly against the grain.
- Olive Oil: Helps the spice rub adhere to the steak and promotes even browning on the grill, adding a subtle fruitiness.
- Chili Powder: Imparts a smoky heat that deepens the flavor profile of the meat and ties into the char from the grill.
- Garlic Powder: Delivers savory depth and an aromatic backbone that complements the earthy cumin and spicy chili.
- Ground Cumin: Adds a warm, slightly nutty flavor that bridges the beefy steak and the zesty elote topping.
- Salt and Pepper: Essential seasonings that enhance and balance all the other flavors in every component.
- Corn (Husked): Grilled until slightly charred, the sweet kernels become the heart of the elote mixture, providing juicy texture.
- Mayonnaise: Creates a creamy base for the elote topping, binding the corn kernels and cheese into a luscious spread.
- Cotija Cheese: Offers a crumbly, salty tang that contrasts beautifully with the sweet grilled corn.
- Cilantro: Introduces a fresh, herbal brightness that lightens the richness of the steak and mayo.
- Lime Wedges: Provide a final burst of acidity that elevates the entire taco and balances smoky, spicy, and creamy notes.
- Corn Tortillas: Soft yet sturdy when briefly grilled, these hold up to the fillings and contribute a subtle corn flavor.
HOW TO MAKE GRILLED STEAK ELOTE TACOS
Rolling up your sleeves to craft these Grilled Steak Elote Tacos is a fun journey of searing, mixing, and assembling. This recipe guides you through each phase—preheating the grill, seasoning the steak, charring the corn, and finishing with creamy toppings—so you can master the technique and serve a dish that’s packed with contrast in textures and bold tastes. Here’s how to bring it all together:
1. Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled so nothing sticks and you get those perfect sear marks.
2. In a small bowl, whisk together olive oil, chili powder, garlic powder, ground cumin, salt, and pepper until you have a smooth paste. Use your hands or a brush to rub this mixture all over the flank steak, coating every surface.
3. Place the steak on the preheated grill and cook for about 5–6 minutes per side for medium-rare, or adjust the time for your desired doneness. Remove the steak and let it rest for at least 5 minutes so the juices redistribute.
4. While the steak is resting, put the husked corn directly on the grill. Turn every couple of minutes, grilling for about 10 minutes total, until the kernels are tender and slightly charred.
5. Transfer the corn cobs off the grill and let them cool just enough to handle. Using a sharp knife, cut the kernels off the cob into a bowl, taking care to get every juicy piece.
6. To the bowl of kernels, stir in mayonnaise, crumbled cotija cheese, and chopped cilantro. Squeeze the juice from half a lime over the mixture and mix until well combined, tasting and adjusting seasoning.
7. Using a sharp knife, slice the rested steak into thin strips against the grain to ensure maximum tenderness.
8. Place the corn tortillas on the grill for about 30 seconds per side, just until they’re warmed through and have attractive grill marks.
9. Assemble each taco by layering a few strips of steak on a tortilla, spooning over the elote mixture, and garnishing with extra cilantro and a final squeeze of lime juice if desired.
10. Serve the tacos immediately, with additional lime wedges on the side for that bright citrus finish.
SERVING SUGGESTIONS FOR GRILLED STEAK ELOTE TACOS
Serving these Grilled Steak Elote Tacos calls for just as much creativity and care as making them. By thinking about presentation, sides, and pairings, you can transform a simple meal into an Instagram-worthy feast that delights every sense. You might arrange the tacos in a single row on a long platter, top them with extra cilantro and lime wedges, and invite friends to build their own creations. Crisp tortilla edges and char marks will catch the light, while bright garnishes add pops of color. Adding a few guises of contrasting textures and temperatures—like crunchy jicama slaw or a cooling yogurt-based dip—keeps each bite exciting. Whether you’re hosting a laid-back patio dinner or a festive Taco Tuesday, these ideas will ensure your guests rave about every taco they bite into. Let’s explore some tried-and-tested ways to serve up these smoky, creamy, and zesty delights:
- DIY Taco Bar: Lay out warm tortillas, grilled steak strips, elote topping, extra cotija, cilantro, lime wedges, and add-ons like pickled onions or sliced jalapeños so guests can customize their perfect taco.
- Restaurant-Style Plating: Stack two tacos per plate, garnish with lime zest around the rim, and finish with a drizzle of smoky chili oil for an elegant touch.
- Perfect Pairings: Offer fruity margaritas, crisp Mexican beers, or a sparkling agua fresca to complement the smoky heat and creamy textures.
- Accompanying Sides: Serve alongside fresh guacamole, pico de gallo, or a crisp jicama slaw to introduce cool, crunchy contrasts.
HOW TO STORE GRILLED STEAK ELOTE TACOS
Storing leftovers properly keeps these tacos tasting almost as good as day one. When you’re working with multiple textures—tender steak strips, creamy elote topping, and delicate tortillas—it’s best to store each component separately. This prevents the tortillas from becoming soggy and ensures that the toppings retain their crispness. I often portion out steak into an airtight container, handfuls of elote into another, and stack tortillas in a resealable bag, gently pressed between sheets of parchment paper to avoid sticking. Refrigerating everything promptly helps maintain texture and flavor for up to three days. When reheating, warm the steak and elote in a skillet over medium heat or gently zap them in the microwave to keep the corn kernels plump and the spices lively.
For longer storage—up to one month—you can freeze the steak and elote (without cheese or lime) in labeled freezer-safe bags, pressing out excess air before sealing. When ready to enjoy, thaw overnight in the fridge, reheat thoroughly, then stir in fresh cheese, cilantro, and lime juice. Avoid freezing tortillas, as they tend to dry out and crack; instead, plan to pick up fresh ones or use refrigerated tortillas that heat up nicely on the grill or in a hot skillet. If you have more toppings than you can use immediately, store them in a separate container with a tight lid, pressing a piece of plastic wrap directly onto the surface to prevent a crust from forming on the mayo-cotija blend. Follow these tips, and you’ll have taco night on standby whenever the craving strikes.
CONCLUSION
Bringing together smoky grilled flank steak, charred corn elote, crumbly cotija cheese, and fresh cilantro in warm corn tortillas delivers a taco experience like no other. Over the course of this article, we’ve walked through every step of the process—from gathering your key ingredients and seasoning the steak, to charring corn, mixing the creamy elote topping, and assembling the tacos with a squeeze of lime for that perfect burst of acidity. With an intermediate difficulty level, fifteen minutes of prep time, twenty minutes of cooking, and a five-minute rest for the meat, you can have this flavor-packed meal on the table in under an hour. At roughly 620 calories per serving, these tacos are hearty enough for dinner, yet fresh and bright enough for lunchtime gatherings. Whether you’re new to grilling or a seasoned outdoor cook, this recipe is designed to guide you through every sizzle and slice. Feel free to print out this article and save it for easy access the next time taco night rolls around—you’ll find everything you need right here.
We’ve also covered creative serving suggestions to elevate your taco spread—think DIY taco bars, restaurant-style plating, refreshing beverage pairings, and colorful garnishes that make every bite as beautiful as it is delicious. Storage tips keep your leftovers tasting fresh: separate containers for steak, elote, and tortillas, tips for refrigeration and freezing, and methods to maintain texture so you can enjoy these tacos throughout the week. Scroll down, and you’ll find a FAQ section to answer any lingering questions about timing, substitutions, or cooking techniques. If you give this recipe a try, I’d love to hear how it turned out! Share your comments, questions, or feedback below—I’m here to help with tips, tweaks, or just swap stories about the magic of grilled tacos. Happy grilling!
Grilled Steak Elote Tacos
Description
Experience the burst of smoky, spicy, and creamy flavors in these grilled steak elote tacos, topped with fresh corn, cotija cheese, and cilantro. Perfect for any taco night!
Ingredients
Instructions
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Preheat your grill to medium-high heat.
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In a small bowl, mix together olive oil, chili powder, garlic powder, cumin, salt, and pepper. Rub this mixture all over the flank steak.
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Place the steak on the grill and cook for about 5-6 minutes per side or until it reaches your desired level of doneness. Remove from the grill and allow to rest for at least 5 minutes.
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While the steak is resting, grill the corn for about 10 minutes, turning occasionally until done all around and slightly charred.
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Once the corn is done, remove it from the grill and let it cool slightly. Cut the kernels off the cob into a bowl.
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Add mayonnaise, cotija cheese, and cilantro to the corn kernels and mix until well combined. Squeeze in juice from half a lime and mix again.
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Slice the rested steak into thin strips against the grain.
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Grill the corn tortillas for about 30 seconds on each side until they're warm and have grill marks.
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Assemble your tacos by placing a few strips of steak on each tortilla, topping with the elote mixture, and garnish with extra cilantro and a squeeze of lime juice if desired.
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Serve immediately, garnished with extra lime wedges on the side.
Note
- For a spicier version, add a dash of cayenne pepper to the elote mixture.
- This recipe pairs wonderfully with a fresh guacamole or pico de gallo on the side.
- Cotija cheese can be substituted with queso fresco if unavailable.
- Resting the steak allows juices to redistribute, ensuring a juicier bite.
- Flank steak is used for its tenderness and flavor; ensure it's sliced thinly for the best texture.
