I pair steak and elote in my Grilled Steak And Elote Tacos to create an unexpected taco twist that will make you want to read on.

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I never planned to get obsessed with Grilled Steak Elote Tacos from Grill Nation but here I am. Picture charred corn and thin slices of flank or skirt steak, messy and urgent, the kind you want to eat standing up.

Some call it an Elote Steak Taco Recipe, others just tag it Steak Tacos With Elote, and both names fit. I burned the first batch then nailed the second, so yeah its equal parts forgiving and showy.

If you like loud flavors and a little chaos, this one will make you grin.

Ingredients

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Flank or skirt steak: rich protein, iron boost, juicy and savory, can be fatty though.
Fresh or charred corn: sweet, provides fiber and carbs, smoky char adds depth.
Cotija cheese: salty, crumbly, adds calcium and umami, not overly creamy.
Lime: tart brightness, adds vitamin C, cuts richness, squeeze it over tacos.
Corn tortillas: gluten free, give carbs and texture, toast them for better flavor.
Mayonnaise or crema: creamy fat, makes elote luscious, watch portion sizes though.
Cilantro: fresh herbal note, vitamin rich, some people dont like the soapy taste.

Ingredient Quantities

1 1/2 to 2 pounds flank or skirt steak, your call

2 tablespoons olive oil

3 cloves garlic, minced

2 limes, juiced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika (optional)

1/2 teaspoon kosher salt, plus more if needed

1/4 teaspoon black pepper

4 ears fresh corn, husks removed, or about 2 cups frozen kernels

2 tablespoons unsalted butter, melted

1/3 cup mayonnaise

1/4 cup sour cream or Mexican crema

1/2 cup crumbled cotija cheese, plus extra for topping

1/4 cup chopped fresh cilantro

1 teaspoon Tajin or extra chili powder for dusting

8 to 12 small corn tortillas

1 lime, cut into wedges for serving

How to Make this

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1. Mix 2 tbsp olive oil, minced garlic, juice of 2 limes, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl; toss the 1 1/2 to 2 lb flank or skirt steak in it, cover and refrigerate at least 30 minutes and up to 2 hours for flavor.

2. Preheat grill to high. If using fresh corn, brush each ear with melted 2 tbsp butter. If using frozen kernels, heat a heavy skillet over high heat and melt the butter there to get good browning.

3. Grill the corn whole, turning every few minutes, until charred all over and tender, about 8 to 12 minutes; if you used frozen kernels cook them in the hot skillet until they get golden brown bits, about 5 to 7 minutes.

4. While corn cooks, oil the grill grates and sear the steak over high heat 3 to 5 minutes per side for medium-rare (cook a little longer for medium), until a good crust forms; remove and let rest 10 minutes so the juices redistribute.

5. Cut charred corn off the cobs or scoop browned frozen kernels into a bowl. Stir in 1/3 cup mayonnaise, 1/4 cup sour cream or crema, 1/2 cup crumbled cotija, and 1/4 cup chopped cilantro. Taste and dust with 1 tsp Tajin or extra chili powder, add a little salt if needed.

6. Slice the rested steak thinly across the grain; this keeps it tender. Keep juices in the plate for a second if you want to drizzle a bit on tacos.

7. Warm 8 to 12 small corn tortillas on the hot grill for 20 to 30 seconds per side until pliable and slightly charred, or wrap in foil and heat for a few minutes. Stack and keep covered so they stay soft.

8. Assemble tacos: a few slices of steak on each tortilla, spoon a generous amount of the elote mixture over the meat, and crumble extra cotija on top. Sprinkle with more chopped cilantro and a pinch of Tajin if you like.

9. Serve with lime wedges for squeezing over the tacos. Tip: always slice steak against the grain and rest it first, it makes a huge difference. If using frozen corn, don’t skip high heat browning, that char flavor is the whole point.

Equipment Needed

1. Large mixing bowl (big enough to toss 1.5 to 2 lb steak)
2. Measuring spoons and cups (for spices, lime juice, mayo etc.)
3. Whisk or fork and a silicone basting brush (mix & brush melted butter on corn)
4. Tongs (for flipping steak, corn and warming tortillas)
5. Gas or charcoal grill or heavy cast iron skillet (high heat searing and charring)
6. Sharp chef knife and cutting board (slice steak thinly across the grain)
7. Medium bowl and spoon or spatula (to mix the elote with mayo, crema and cotija)
8. Aluminum foil or a tortilla warmer and a plate to rest the steak so it doesnt lose juices

FAQ

How long should I grill the steak and how do I tell when it's done?

Q: Grill steak on a hot grill for about 3 to 5 minutes per side for a medium rare result, thinner pieces need less time. Use an instant read thermometer if you have one 130 to 135 F for medium rare, 140 to 145 F for medium. Let it rest about 5 to 10 minutes then slice against the grain, that makes it tender.

Can I use a different cut of beef?

Q: Yes. Flank and skirt are the classic choice but hanger, sirloin or ribeye will work fine. Thicker cuts need longer cooking so adjust time and temp. Flank and skirt give the best chew and soak up the marinade good.

Fresh or frozen corn which is better and how do I prep it?

Q: Fresh corn grilled on the cob gives the best char and sweetness. If using frozen, thaw and pat dry, then sear in a hot skillet or toss in a grill basket until slightly browned. Brush with melted butter and a little salt for best flavor.

Can I make parts ahead and how do I keep tacos from getting soggy?

Q: Yep. Make the steak and corn up to 3 to 4 days ahead and keep tortillas, crema mix and cheese separate. Warm tortillas right before serving and assemble at the table. Assembled tacos get soggy fast so only build what you'll eat right away.

No cotija or crema what can I use instead?

Q: Crumbled feta stands in nicely for cotija, same salty tang. If you only have sour cream thin it with a little milk or lime juice to mimic crema's looser texture. It's not exact but it's tasty.

How do I reheat leftovers without drying the steak or ruining the tortillas?

Q: Reheat sliced steak gently in a hot skillet with a splash of water or beef broth covered for a minute so it stays juicy, or microwave briefly covered. Warm tortillas in a dry skillet or wrap in a damp towel and heat in the microwave 20 to 30 seconds. Add fresh lime before serving for brightness.

Grilled Steak Elote Tacos Recipe Substitutions and Variations

Flank or skirt steak: swap for hanger, flat‑iron, or sirloin flap steak for the same beefy flavor; if you want a non‑beef option try boneless chicken thighs or big portobello caps, just adjust grill time.
Fresh corn: use frozen kernels or drained canned sweet corn, then char them in a hot skillet with a little butter to get that elote charred flavor.
Cotija cheese: substitute crumbled queso fresco or feta for a similar crumbly, salty finish; grated Parmesan will work in a pinch but it’s sharper.
Corn tortillas: use small flour tortillas if you prefer a softer fold, or go with butter lettuce leaves for a low‑carb, lighter taco that still holds the toppings.

Pro Tips

1) Dont overmarinate with the lime. 30 minutes to 2 hours is ideal for flank or skirt. Any longer and the acid’ll start to break the meat down weirdly, making it mealy. Also pull the steak out 20 to 30 minutes before cooking so it comes closer to room temp, and pat it dry right before searing so you get a real crust.

2) Get everything screaming hot and dont fuss the steak while it sears. Oil the grates or pan, use a high smoke point oil, and let the steak make contact for a solid 3 to 5 minutes per side. If you have a probe aim for about 125 to 130F for medium rare since carry over will finish it. Rest loosely tented for 10 minutes so the juices settle.

3) For max corn char use high heat and patience. Grill whole ears and turn often, or for frozen spread the kernels in a hot cast iron and leave them alone till they brown, then toss with butter at the end so it doesnt burn. Let hot cobs cool a minute before cutting or youll lose fingers and/or juice.

4) Finish and assemble smart. Warm tortillas and keep them covered so they stay pliable. Slice the steak thin across the grain, and if the elote mix seems dry scoop in a little of the steak juices or a squeeze of lime to brighten it. Add cotija and Tajin right before serving so they keep texture and pop.

Grilled Steak Elote Tacos Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I pair steak and elote in my Grilled Steak And Elote Tacos to create an unexpected taco twist that will make you want to read on.

Servings

servings

Calories

967

kcal

Equipment: 1. Large mixing bowl (big enough to toss 1.5 to 2 lb steak)
2. Measuring spoons and cups (for spices, lime juice, mayo etc.)
3. Whisk or fork and a silicone basting brush (mix & brush melted butter on corn)
4. Tongs (for flipping steak, corn and warming tortillas)
5. Gas or charcoal grill or heavy cast iron skillet (high heat searing and charring)
6. Sharp chef knife and cutting board (slice steak thinly across the grain)
7. Medium bowl and spoon or spatula (to mix the elote with mayo, crema and cotija)
8. Aluminum foil or a tortilla warmer and a plate to rest the steak so it doesnt lose juices

Ingredients

1 1/2 to 2 pounds flank or skirt steak, your call
2 tablespoons olive oil
3 cloves garlic, minced
2 limes, juiced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon black pepper
4 ears fresh corn, husks removed, or about 2 cups frozen kernels
2 tablespoons unsalted butter, melted
1/3 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup crumbled cotija cheese, plus extra for topping
1/4 cup chopped fresh cilantro
1 teaspoon Tajin or extra chili powder for dusting
8 to 12 small corn tortillas
1 lime, cut into wedges for serving

Directions

Mix 2 tbsp olive oil, minced garlic, juice of 2 limes, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl; toss the 1 1/2 to 2 lb flank or skirt steak in it, cover and refrigerate at least 30 minutes and up to 2 hours for flavor.
Preheat grill to high. If using fresh corn, brush each ear with melted 2 tbsp butter. If using frozen kernels, heat a heavy skillet over high heat and melt the butter there to get good browning.
Grill the corn whole, turning every few minutes, until charred all over and tender, about 8 to 12 minutes; if you used frozen kernels cook them in the hot skillet until they get golden brown bits, about 5 to 7 minutes.
While corn cooks, oil the grill grates and sear the steak over high heat 3 to 5 minutes per side for medium-rare (cook a little longer for medium), until a good crust forms; remove and let rest 10 minutes so the juices redistribute.
Cut charred corn off the cobs or scoop browned frozen kernels into a bowl. Stir in 1/3 cup mayonnaise, 1/4 cup sour cream or crema, 1/2 cup crumbled cotija, and 1/4 cup chopped cilantro. Taste and dust with 1 tsp Tajin or extra chili powder, add a little salt if needed.
Slice the rested steak thinly across the grain; this keeps it tender. Keep juices in the plate for a second if you want to drizzle a bit on tacos.
Warm 8 to 12 small corn tortillas on the hot grill for 20 to 30 seconds per side until pliable and slightly charred, or wrap in foil and heat for a few minutes. Stack and keep covered so they stay soft.
Assemble tacos: a few slices of steak on each tortilla, spoon a generous amount of the elote mixture over the meat, and crumble extra cotija on top. Sprinkle with more chopped cilantro and a pinch of Tajin if you like.
Serve with lime wedges for squeezing over the tacos. Tip: always slice steak against the grain and rest it first, it makes a huge difference. If using frozen corn, don’t skip high heat browning, that char flavor is the whole point.

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.