There’s something magical about the combination of smoky grilled steak, charred corn, and creamy elote flavors wrapped up in a warm tortilla. Trust me, once you take a bite, you’ll wonder where these tacos have been all your life. Whether you’re looking for a quick weeknight dinner or a fun dish to impress your friends, these tacos are here to bring bold, vibrant flavors to your table.
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Why You’ll Love This Recipe
Versatile: Perfect for busy nights or weekend gatherings, these tacos can be dressed up for a fancy dinner or kept simple for a casual meal.
Budget-Friendly: No fancy ingredients required—just simple, flavorful components that work together beautifully.
Quick and Easy: The marinade does the heavy lifting while you prep the toppings, making this an easy meal that delivers maximum flavor.
Customizable: Love heat? Add some extra chili powder. Want more freshness? Toss in extra lime juice or fresh cilantro.
Crowd-Pleasing: Who doesn’t love tacos? These are guaranteed to be a hit with everyone at the table.
Ingredients in Grilled Steak Elote Tacos
Steak: The heart of the taco! A good cut like skirt or flank steak works beautifully, soaking up the smoky flavors from the grill.
Corn: Sweet and slightly charred, it brings out the signature elote-style goodness.
Cotija Cheese: Salty and crumbly, adding the perfect touch of creaminess.
Mayonnaise: The secret to elote-style corn—it gives that rich, tangy flavor.
Lime Juice: Fresh, zesty, and the key to balancing the richness of the toppings.
Tortillas: Whether you prefer corn or flour, a good tortilla is the foundation of any great taco.
Cilantro: Fresh and fragrant, this herb brings everything together.
Seasonings: A mix of chili powder, smoked paprika, garlic powder, and salt to enhance the steak and corn flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Marinate the Steak: In a bowl, combine lime juice, chili powder, smoked paprika, garlic powder, and salt. Rub this all over the steak and let it marinate for at least 30 minutes.
Grill the Corn: Place the corn on the grill and cook until lightly charred, turning occasionally. Once done, remove the kernels from the cob.
Cook the Steak: Grill the steak over medium-high heat for about 4-5 minutes per side, depending on thickness. Let it rest before slicing against the grain.
Prepare the Elote Topping: In a bowl, mix the grilled corn with mayonnaise, lime juice, cotija cheese, and a pinch of chili powder. Stir until well coated.
Assemble the Tacos: Warm up the tortillas, then layer on the steak, elote topping, fresh cilantro, and an extra sprinkle of cheese.
Serve and Enjoy: Grab a taco, take a bite, and savor the perfect mix of smoky, creamy, and tangy flavors!
How to Serve Grilled Steak Elote Tacos
Fresh Salads: A light avocado or citrus salad complements the tacos beautifully.
Salsa & Guacamole: Pair with a fresh homemade salsa or creamy guac for extra flavor.
Rice & Beans: A side of Mexican rice and black beans makes this a complete meal.
Extra Lime Wedges: A little extra lime juice brightens up every bite.
Additional Tips
Prep Ahead: Marinate the steak ahead of time for deeper flavor.
Spice It Up: Add a dash of hot sauce or jalapeños for an extra kick.
Dietary Adjustments: Swap mayonnaise for Greek yogurt or use dairy-free cheese for a lighter option.
Storage Tips: Leftovers keep well in an airtight container for up to 3 days.
Double the Batch: Make extra steak and corn to use for burrito bowls or salads later in the week.
FAQ Section
Q1: Can I use a different cut of meat?
A1: Absolutely! Flank steak, ribeye, or even chicken can work well.
Q2: Can I make this without a grill?
A2: Yes! Use a cast-iron skillet or grill pan on the stovetop.
Q3: How do I store leftovers?
A3: Keep the steak and elote topping separate in airtight containers for up to 3 days.
Q4: Can I freeze the steak?
A4: Yes! Cooked steak freezes well—just slice and store in freezer bags for up to 3 months.
Q5: What’s the best way to reheat the tacos?
A5: Reheat the steak in a pan over medium heat, and warm the tortillas separately.
Q6: Can I make these vegetarian?
A6: Definitely! Swap the steak for grilled mushrooms or jackfruit.
Q7: What’s a good dairy-free alternative to cotija cheese?
A7: Try crumbled tofu seasoned with nutritional yeast for a similar texture and taste.
Q8: Can I add beans to this recipe?
A8: Yes! Black beans or pinto beans make a great protein boost.
Q9: Can I serve these cold?
A9: The steak is best warm, but the toppings taste great at room temperature.
Q10: What’s the best drink pairing for these tacos?
A10: A cold margarita, agua fresca, or an ice-cold beer pairs perfectly!
Final Thoughts
These Grilled Steak Elote Tacos are everything you want in a meal—bold, flavorful, and ridiculously easy to make. Whether you’re grilling for friends or just treating yourself, these tacos will make any night feel special. Give them a try and let me know how they turn out—trust me, you won’t regret it!
Print
Grilled Steak Elote Tacos
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican
Description
These Grilled Elote Steak Tacos are a flavorful fusion of juicy grilled ribeye, charred corn, and creamy elote toppings wrapped in warm tortillas. Perfect for a quick and easy dinner, these tacos bring the bold flavors of Mexican street corn to your table. Whether you’re looking for simple high-protein meals, quick high-protein meals, or recipes for dinner, this dish is a must-try.
Ingredients
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2 ribeye steaks
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Salt and pepper, to taste
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4 ears of corn, husked
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2 tablespoons mayonnaise
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2 tablespoons sour cream
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1/4 cup chopped cilantro
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1/2 cup crumbled cotija cheese
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Juice of 1 lime
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Zest of 1 lime (optional)
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8 small flour or corn tortillas
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1 jalapeño, thinly sliced (optional, for jalapeño crème)
Instructions
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Preheat and Prep: Heat your grill to medium-high heat.
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Grill the Corn: Grill the husked corn, turning occasionally, until charred and cooked through (10-12 minutes). Remove and let cool before cutting the kernels off the cob into a bowl.
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Prepare the Elote Mixture: Mix the corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest (if using).
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Grill the Steak: Season ribeyes with salt and pepper, grill for 4-5 minutes per side to desired doneness, then let rest before slicing thinly against the grain.
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Toast the Tortillas: Grill tortillas for about 1 minute per side until warm and slightly charred.
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Assemble the Tacos: Place steak slices on tortillas, top with elote mixture, and add sliced jalapeños if desired.
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Serve: Serve immediately with extra lime wedges.
Notes
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You can swap ribeye for flank or skirt steak for a leaner option.
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Corn tortillas give a more traditional Mexican flavor.
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Add a drizzle of hot sauce or Mexican crema for extra richness.
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 25 g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg