Grilled Steak Elote Tacos Recipe

If you’re dreaming of the ultimate fusion between smoky grilled steak and the bright, tangy flavors of Mexican street corn, these Grilled Steak Elote Tacos are a must-try! Every bite is a fiesta: juicy, marinated steak wrapped in a crispy-cheesy tortilla, piled high with elote-inspired corn salsa and a zippy crema. It’s the kind of meal that’ll have everyone around the table licking their fingers and clamoring for more!

this Recipe

Ingredients You’ll Need

It’s amazing how a handful of honest, fresh ingredients make these Grilled Steak Elote Tacos so memorable! Each element brings its own color, texture, or pop of flavor—so don’t skip a thing if you want the full, fiesta-in-your-mouth experience.

• Whole Flap Steak: A well-marbled cut that grills up juicy and tender—perfect for soaking up that zesty marinade.
• Limes (juiced): Essential for brightness, tang, and that “can’t-stop-eating” freshness in both the steak and sauce.
• Cola: Adds unexpected depth and caramel sweetness to the marinade, keeping the steak extra tender.
• Hot Sauce: Brings a kiss of heat and a burst of Mexican flavor in both the steak and elote sauce.
• Kosher Salt & Black Pepper: For rounding out the flavors and drawing out the steak’s natural savoriness.
• Garlic Powder: Lends warmth and a subtle earthy note to the marinade.
• Canola Oil: Helps prevent sticking and amps up the sear both for the steak and the corn.
• Corn on the Cob: The star in your elote topping—grilling brings out sweet, smoky notes you just can’t get from canned corn.
• Chopped Cilantro: A vibrant, herbal pop that brightens up the corn salsa.
• Diced Red Onions: For a little crunch and sharpness—skip the white onions for their stronger bite.
• Mayonnaise & Sour Cream: These blend into a dreamy, tangy sauce reminiscent of classic Mexican street corn.
• Cotija Cheese: Salty, crumbly, and absolutely addictive sprinkled over the corn.
• Tajin Seasoning: Delivers a tingly, citrusy spice that makes the corn topping truly sing.
• Flour Tortillas: Sturdy enough to hold generous fillings and get delightfully crisp when skillet-grilled with cheese.
• Jack Cheese (shredded): Melts like a dream for that satisfyingly gooey filling in your taco shell.

Variations

The beauty of Grilled Steak Elote Tacos is how flexible they are! Whether you’re feeding picky eaters or adapting for dietary needs, these tacos are super easy to personalize—so don’t be afraid to mix things up.

• Chicken or Veggie Swap: Try swapping steak for grilled chicken or meaty portobello mushrooms for a lighter or vegetarian taco—both absorb the flavors like a dream.
• Cheese Variety: Mix in queso fresco or shredded mozzarella alongside jack cheese for even more gooey, melted goodness.
• Spicy Kick: If you like it hot, crank up the hot sauce in the elote sauce, or add diced jalapeños to the corn salsa.
• Dairy-Free Tweak: Sub in vegan mayo, plant-based cheese, and nondairy sour cream for a version everyone can enjoy.

How to Make Grilled Steak Elote Tacos

Step 1: Marinate the Steak for Max Flavor

Start by mixing up the marinade: combine lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder, and a splash of canola oil. Place your whole flap steak into a food-safe bag or bowl and pour the marinade all over, making sure each inch is flavor-soaked. Seal it up and let the magic happen in the refrigerator for at least 4 hours—overnight is even better for truly vibrant, tender steak.

Step 2: Fire Up the Grill and Cook the Steak

Preheat your grill to a fiery 450°F for direct grilling. Take the steak out of the marinade and shake off the excess. Place the steak over the hot grates and grill for about 4-5 minutes per side—go for a lovely char and an internal temp around 125°F for juicy, medium-rare perfection. Once grilled, let your steak rest for 10 minutes to lock in those gorgeous juices, then slice against the grain and cube into bite-sized pieces.

Step 3: Grill the Corn and Make the Elote Topping

Turn your grill down to medium-high (about 375°F). Brush fresh corn cobs with canola oil and grill them, turning until they’re beautifully charred and fragrant, about 6–8 minutes. Slice the kernels off the cobs and toss with chopped cilantro, diced red onions, mayo, cotija cheese, and Tajin for a totally addictive, street-corn-inspired salsa.

Step 4: Whip Up the Elote Sauce

In a small bowl, mix together mayonnaise, sour cream, hot sauce, and lime juice. Give it a taste and adjust the hot sauce to your liking. This creamy, tangy elote sauce is pure flavor gold for drizzling over the finished tacos.

Step 5: Assemble and Crisp the Cheese Tortillas

Heat a cast iron skillet on medium. Place a flour tortilla in the pan and warm one side, then flip and add a generous sprinkle of shredded jack cheese. Fold the tortilla in half, pressing it slightly so the cheese melts and the outside crisps. Once golden and melty inside, remove from the pan and get ready to fill!

Step 6: Build Your Grilled Steak Elote Tacos

Open up your cheesy tortillas and pile in the juicy steak cubes, top with a scoop of grilled corn salsa, and finish with a generous drizzle of elote sauce. Serve immediately while everything is warm, and revel in the layers of flavor and texture!

How to Serve Grilled Steak Elote Tacos

Garnishes

Take your Grilled Steak Elote Tacos over the top with extra cotija cheese, fresh chopped cilantro, a sprinkle of Tajin, and maybe a thinly sliced radish or two for a pop of color and crunch. Finish with fresh lime wedges to let each person add a final squeeze—they brighten every bite beautifully.

Side Dishes

Round out your taco night with easy sides: think fluffy Mexican rice, classic refried beans, or a simple cucumber and tomato salad. Chips and guacamole or a crisp Mexican slaw add color and cooling contrast to the warm, cheesy tacos.

Creative Ways to Present

Set up a festive DIY taco bar for parties—place the steak, corn salsa, elote sauce, and toppings in colorful bowls and let everyone build their own masterpiece. Or for date night, serve the tacos “open face” loaded up on a plate, drizzled with extra elote sauce—just grab a fork and knife for an elevated twist!

Make Ahead and Storage

Storing Leftovers

Store leftover steak, corn salsa, cheese, and sauce separately in airtight containers in the fridge—this keeps the flavors bold and the textures just right. Everything should stay fresh for up to 3 days, making quick tacos or salads a breeze later in the week.

Freezing

The steak portion freezes beautifully—let it cool, then pop it in a freezer-safe bag or container for up to 2 months. The corn salsa and elote sauce are best made fresh, since dairy can lose its texture when frozen and thawed.

Reheating

To reheat, gently warm the steak in a skillet or microwave with a splash of water or lime juice to keep it juicy, and quickly re-crisp tortillas on the pan if desired. Hold off on assembling until just before serving for the boldest flavor and best crunch!

FAQs

Final Thoughts

Whether you’re grilling for a backyard party or treating yourself to a show-stopping dinner, Grilled Steak Elote Tacos promise a deliciously bold adventure. Gather your favorite people, fire up the grill, and get ready to savor every smoky, saucy, joy-filled bite—these tacos are always worth it!

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