Grilled Steak Elote Tacos Recipe

Grilled Steak Elote Tacos are the ultimate hybrid of Mexican street food flavor and backyard grill magic. Imagine bites of perfectly charred steak mingling with tangy, creamy elote, all cozied up in a cheesy, golden tortilla. This playful mash-up brings together the smokiness of flame-kissed meat, the sweet crunch of corn, and a punchy drizzle of elote sauce. You’ll want to serve these tacos at every summer cookout or whenever you need a flavor-packed weeknight win. Trust me, after one bite, you’ll be dreaming about making Grilled Steak Elote Tacos again and again!

Ingredients You’ll Need

You don’t need a sprawling pantry for show-stopping Grilled Steak Elote Tacos—each ingredient here is a heavy-hitter for flavor, texture, and color. They play together perfectly, giving you those fireworks-in-your-mouth results. Let’s break down why each one matters:

• Flap Steak: This cut takes on marinade beautifully and stays juicy and tender after grilling.
• Limes (juiced): Their acidity brightens both the steak marinade and the elote elements.
• Cola: Adds subtle sweetness and helps tenderize the steak—don’t skip it!
• Hot Sauce: Lends both heat and complexity; use your favorite for a personal touch.
• Kosher Salt: Deeply seasons the steak, making all the other flavors pop.
• Black Pepper: Adds sharp, savory bite that wakes everything up.
• Garlic Powder: Supplies a warm, savory backbone to the marinade.
• Canola Oil: Helps it all stick together and ensures a good sear.
• Mayonnaise: The base for ultra-creamy and traditional elote sauce.
• Sour Cream: Brings tang and a whisper of richness.
• Corn on the Cob: Grilling these unlocks that signature smokiness.
• Chopped Cilantro: Fresh herbaceous lift that just feels summery.
• Diced Red Onions: For crunch and a mild piquant flavor.
• Cotija Cheese: It crumbles, it melts, it’s salty perfection on tacos.
• Tajin Seasoning: This chili-lime blend is non-negotiable for that street corn finish.
• Flour Tortillas: They’re strong enough to hold all the goodies together and grill up beautifully.
• Jack Cheese (shredded): Melts dreamy-smooth for the cheesiest taco hug ever.

How to Make Grilled Steak Elote Tacos

Step 1: Marinate the Steak

Start by whisking together lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder, and a good glug of canola oil in a mixing bowl. This sweet, zesty, and savory mixture is your steak’s ticket to flavor town. Place your flap steak in a food-safe bag or shallow bowl, pour in the marinade, toss to coat, then seal and refrigerate for at least 4 hours (overnight for the best flavor). Think of this step as an effortless flavor investment!

Step 2: Fire Up the Grill and Cook the Steak

Preheat your grill to high heat—aim for around 450 degrees F for that unmistakable flame-licked char. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 4-5 minutes per side until you hit 125 degrees F internally for a perfect medium-rare with a caramelized crust. Let the steak rest for a full 10 minutes before slicing thinly against the grain. Once ready, cube the slices so they’re taco-ready.

Step 3: Prepare and Grill the Corn

Bring your grill down to a medium-high temp (about 375 degrees F) and lay your shucked cobs over direct heat. Rotate the corn every couple of minutes, grilling for 6 to 8 minutes total, until kernels are golden and dotted with little charred spots. Once cool enough to handle, stand a cob upright and slice the kernels off with a sharp knife. This step packs your Grilled Steak Elote Tacos with authentic street-corn energy!

Step 4: Mix the Elote and Elote Sauce

Toss the grilled corn kernels with finely chopped cilantro, diced red onions, mayonnaise, cotija cheese, and a generous sprinkle of Tajin seasoning. In a separate bowl, whisk up the creamy elote sauce with mayo, sour cream, a splash of lime juice, and your chosen hot sauce. This dual-layer approach means every taco gets both chunky, tangy corn and a luscious drizzle.

Step 5: Toast the Cheese-Filled Tortillas

Set a cast-iron skillet over medium heat. Lay down a flour tortilla, warm it on one side, then flip. Scatter on a generous handful of shredded jack cheese, and as it melts, fold the tortilla over itself to create a crispy, cheesy shell. Press slightly and let each side cook until gently golden and the cheese is gooey. This is the (literal!) melting pot that holds your dream taco together.

Step 6: Build and Enjoy Your Grilled Steak Elote Tacos

Gently open your toasted tortilla. Pile in the juicy steak cubes, spoon on a mound of elote corn, and finish with a vivid drizzle of elote sauce. Serve immediately so each bite brings the hot, melty, fresh-off-the-grill delight!

How to Serve Grilled Steak Elote Tacos

Garnishes

Top your Grilled Steak Elote Tacos with extra cotija, another dusting of Tajin, lime wedges for squeezing, and even a little extra cilantro. A bit of pickled red onion or thinly sliced radish can add a refreshing crunch and a splash of color.

Side Dishes

These tacos love company! Pair them with a big bowl of chips and smoky guacamole, a zesty cucumber-jicama salad, or classic Mexican rice. If you’re serving a crowd, a pitcher of agua fresca or margaritas rounds things out beautifully.

Creative Ways to Present

Line up all the toppings and let everyone build their own tacos—makes for a fun Taco Night or party spread. For a summery touch, serve the Grilled Steak Elote Tacos on a big wooden platter scattered with extra lime wedges, or try mini street-taco tortillas for appetizers.

Make Ahead and Storage

Storing Leftovers

Cool any leftover steak, corn, and sauce separately, and store them in airtight containers in the fridge. They’ll stay at their peak for up to 3 days, making lunch-prep a breeze and preventing any sogginess in your tortillas.

Freezing

Both the grilled steak and corn components can be frozen if you have extra! Wrap steak slices tightly in foil, then seal in a zip-top bag or freezer-safe container. Bag up the corn and freeze. The creamy elote sauce is best made fresh, though, as it can separate when thawed.

Reheating

Gently reheat steak cubes and corn in a skillet over medium heat, with just a splash of canola oil. Tortillas can be refreshed directly on a hot, dry pan. Avoid microwaving the steak to keep it tender—just a quick toss in the skillet is all you need.

FAQs

Can I use another cut of steak if I don’t have flap steak?

Absolutely! Skirt steak or flank steak are fantastic swaps for Grilled Steak Elote Tacos. Both have a similar texture and grill up beautifully.

Is there a substitute for cotija cheese?

If you can’t track down cotija, try crumbled feta or even queso fresco. You want something salty and crumbly to mimic that signature elote touch.

Can I use frozen corn instead of fresh?

Yes, just thaw and blot it dry, then grill the kernels in a cast-iron pan until slightly charred. Fresh corn will always have the sweetest flavor, but frozen works in a pinch for these tacos.

How spicy will these tacos be?

The heat level is up to you! The hot sauce in both marinade and elote sauce is adjustable, so taste and tweak as you go. You can always offer extra hot sauce at the table.

Can I make these tacos dairy-free?

Certainly. Opt for dairy-free cheese, yogurt in place of sour cream, and vegan mayonnaise for the sauce. The Grilled Steak Elote Tacos will still deliver that big flavor punch.

Final Thoughts

I hope you’re as excited to fire up the grill as I am—Grilled Steak Elote Tacos really are a love-letter to flavor, fun, and everything we adore about sharing food with friends. Give them a try, and don’t be surprised if they become your new signature taco night recipe!

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