Description
These Grilled Elote Steak Tacos combine juicy marinated steak with creamy, tangy Mexican street corn on charred tortillas. Perfect for summer grilling, they bring smoky, zesty flavors to every bite and are sure to become your next taco-night favorite!
Ingredients
450 g skirt or flank steak
2 ears corn, kernels removed (or 1 ½ cups frozen, thawed)
2 tablespoons mayonnaise
2 tablespoons sour cream
60 g cotija cheese, crumbled
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon chili powder or Tajín
8 corn tortillas
1 jalapeño, sliced (optional)
2 tablespoons olive oil (for marinade)
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
Instructions
- 1. Whisk together olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper.
- Coat steak and marinate 30 minutes to 4 hours.
- Preheat grill to medium-high.
- Grill corn until charred, about 10 minutes, turning occasionally.
- Grill steak 3–4 minutes per side for medium-rare.
- Rest, then slice thinly against the grain.
- In a bowl, mix grilled corn with mayonnaise, sour cream, cotija, lime juice, chili powder, and cilantro.
- Adjust seasoning.
- Toast tortillas on the grill or stovetop until soft with char marks.
- Assemble: layer sliced steak on tortillas, top with elote mix, garnish with extra cotija, cilantro, and jalapeño if desired.
Notes
Always slice steak against the grain for the most tender bites.
Let the steak rest at least 5 minutes after grilling to retain juices.
For extra charred corn flavor, grill the corn on the cob before cutting off kernels.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 85 mg
Keywords: tacos, steak, elote, summer grilling