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
Scale
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.