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Grilled Steak Elote Tacos

Grilled steak elote tacos with charred corn kernels tossed in a creamy elote-style mix for a street-corn taco vibe. Flank steak is marinated in lime, grilled to juicy slices, then piled into warm corn tortillas.
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Prep Time 25 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican Fusion
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1.5 lb flank steak Use flank steak for quick grilling and easy slicing.
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp cumin
  • 0.5 tsp salt and pepper Season to taste; adjust based on salt and pepper you prefer.
Elote-style corn
  • 3 cup corn kernels, grilled
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese, crumbled
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
Toppings and serving
  • count corn tortillas Warm before assembling.
  • count cilantro
  • count lime wedges Serve on the side for extra squeeze.

Equipment

  • 1 grill

Method
 

Marinate and grill the steak
  1. In a bowl, combine flank steak with lime juice, olive oil, minced garlic, cumin, and salt and pepper, then coat evenly. Refrigerate for 30 minutes to marinate.
  2. Preheat the grill to medium-high heat and place the steak on the grate. Grill for 4-5 minutes per side, until browned with visible char.
  3. Transfer the steak to a plate and let it rest briefly before slicing. Resting helps keep the juices in the meat for cleaner slices.
  4. Slice the steak against the grain into strips. Keep the slices ready for taco assembly.
Make elote-style corn
  1. In a bowl, mix the grilled corn kernels with mayonnaise, sour cream, crumbled cotija, lime juice, and chili powder. Stir until creamy and evenly coated.
Warm tortillas and assemble
  1. Warm the corn tortillas on the grill until pliable and lightly toasted. Keep them warm so they fold without cracking.
  2. Fill each tortilla with sliced steak and spoon in the elote-style corn mixture. Aim for visible steak and creamy corn topping in every taco.
  3. Top the tacos with cilantro and serve with lime wedges. Finish with a fresh lime squeeze right before eating.

Notes

Pro tip: slice the steak against the grain and warm tortillas just before assembling so the corn stays tender and the topping doesn’t soak in. Refrigerate leftover steak and elote mixture separately in airtight containers for up to 3 days; rewarm tortillas and steak and stir corn to refresh its texture. Freezing is not recommended for the creamy elote topping. For a lighter option, swap mayonnaise with light mayonnaise or use Greek yogurt in the same amount.