Nina Johnson
Grilled Elote Steak Tacos are the ultimate flavor explosion where smoky, charred steak meets the creamy, tangy delight of Mexican street corn. Nestled in a warm, toasty tortilla, each bite offers a contrast of textures—juicy beef, crispy grilled corn, velvety crema, and the bright crunch of fresh cilantro. These tacos are not just a meal; they’re a celebration of bold street-food-inspired flair right from your grill.
Whether you’re hosting a summer cookout or just craving something vibrant and satisfying for dinner, this recipe brings restaurant-level taste with easy-to-find ingredients. The seasoned steak pairs beautifully with the sweet heat of elote, making it impossible to stop at just one taco. Trust us: this is taco night elevated to its finest.
What Kind of Steak Should I Use?
For optimal tenderness and flavor, skirt steak or flank steak are the best choices. They cook quickly over high heat, absorb marinades beautifully, and slice easily into taco-ready strips. You can also use ribeye if you want something extra juicy, but stick with cuts that can be grilled and sliced thinly against the grain.
Ingredients for the Grilled Elote Steak Tacos
Skirt Steak – The heart of the recipe. Marbled and flavorful, it’s perfect for grilling and holds up well to bold seasoning.
Corn on the Cob – Char-grilled for that signature smoky elote flavor. Fresh is best, but frozen corn kernels can work in a pinch.
Cotija Cheese – Adds salty, crumbly richness that complements the sweetness of the corn.
Mexican Crema or Sour Cream – Drizzled on top for a creamy, tangy finish that ties everything together.
Cilantro – Fresh and aromatic, it adds a pop of herbaceous brightness.
Lime – A generous squeeze wakes up all the flavors.
Chili Powder & Paprika – Spices to season the steak and give the elote that iconic kick.
Corn Tortillas – Lightly charred to hold all the goodness with the right bite and flavor.
How To Make the Grilled Elote Steak Tacos
Step 1: Season and Marinate the Steak
Pat the skirt steak dry and rub it down with olive oil, chili powder, smoked paprika, salt, and pepper. Let it rest for about 20 minutes to soak in the flavor.
Step 2: Grill the Corn
While the steak marinates, grill fresh corn on high heat until it’s charred and slightly blackened on all sides. Let it cool slightly, then slice the kernels off the cob.
Step 3: Cook the Steak
Grill the steak over high heat for about 3–4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing it thinly against the grain.
Step 4: Warm the Tortillas
Lightly char the corn tortillas on the grill or in a skillet until warm and pliable with toasted edges.
Step 5: Assemble the Tacos
Layer tortillas with steak slices, spoonfuls of grilled corn, a drizzle of crema, crumbled Cotija, fresh cilantro, and a squeeze of lime juice. Serve warm.
How to Serve and Store Grilled Elote Steak Tacos
Serve these tacos immediately while the steak is hot and the tortillas are warm. They pair perfectly with a side of black beans, a chilled margarita, or even a simple avocado salad.
If you have leftovers, store the grilled steak and corn separately in airtight containers in the fridge for up to 3 days. Reheat steak slices gently in a skillet and rewarm tortillas just before serving.
Frequently Asked Questions
Can I make this with chicken instead of steak?
Yes! Chicken thighs work great. Just marinate and grill as you would with steak, then slice thinly.
What’s a good substitute for Cotija cheese?
Feta is a good stand-in. It has a similar crumbly texture and salty flavor.
Can I use frozen corn?
Absolutely. Thaw and dry it well, then char it in a hot skillet until golden.
Is this recipe spicy?
Not overly. The chili powder adds warmth, but you can increase the heat with hot sauce or diced jalapeños.
Can I use flour tortillas?
Sure! They’ll be softer and a bit chewier but still delicious.
Want More Dinner Ideas with a Twist?
If you love these Grilled Elote Steak Tacos, you’ll probably enjoy these other bold and satisfying meals:
- Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken
- Low-Carb Greek Chicken Bowls
- BBQ Chicken Sweet Potato Bowl
- Creamy Cajun Shrimp Pasta
- Garlic Butter Steak Bites with Parmesan Cream Sauce
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you spice it up more? Try it with chicken or add avocado?
I love seeing your takes on these recipes. Questions are welcome too—let’s make taco night unforgettable.
Grilled Elote Steak Tacos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 tacos 1x
- Category: Dinner
Description
Smoky grilled steak, sweet charred corn, and zesty crema come together in these Grilled Elote Steak Tacos. Perfectly layered in warm corn tortillas, each bite delivers a burst of Mexican street-food flavor with a backyard barbecue twist. Ideal for summer nights or casual gatherings, this dish is a guaranteed crowd-pleaser.
Ingredients
1 lb skirt steak
2 ears corn on the cob (or 1 1/2 cups frozen corn kernels)
1/2 cup crumbled Cotija cheese
1/3 cup Mexican crema or sour cream
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
1 tsp chili powder
1/2 tsp smoked paprika
6 corn tortillas
Salt and pepper to taste
1 tbsp olive oil
Instructions
- Marinate the Steak: Rub skirt steak with olive oil, chili powder, paprika, salt, and pepper. Let sit at room temperature for 20 minutes.
- Grill the Corn: Grill corn on high heat until charred, turning occasionally (about 10 minutes). Cut kernels off the cob.
- Grill the Steak: Grill steak for 3–4 minutes per side or until desired doneness. Let rest, then slice thinly against the grain.
- Char the Tortillas: Warm tortillas directly over the flame or in a hot skillet until soft with slight char marks.
- Assemble the Tacos: Layer tortilla with steak slices, grilled corn, Cotija cheese, a drizzle of crema, and a sprinkle of cilantro.
- Serve: Squeeze fresh lime over the top and serve immediately.
