Go Back

Grilled Steak Elote Tacos

Grilled steak elote tacos with smoky, charred corn and a creamy elote-style topping. Flank steak is marinated in lime, garlic, and cumin, then grilled and tucked into warm corn tortillas for street-corn flavor in every bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican Fusion
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1.5 lb flank steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 0.25 Salt and pepper
Elote (creamy corn topping)
  • 3 cup corn kernels, grilled
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese, crumbled
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
Taco assembly
  • 1 Corn tortillas
  • 1 cilantro
  • 1 lime wedges

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. In a bowl, combine lime juice, olive oil, garlic, cumin, and salt and pepper, then add flank steak and coat well. Marinate for 30 minutes so the surface flavor sets up before grilling.
Grill and slice
  1. Preheat the grill to medium-high heat and grill flank steak for 4-5 minutes per side, until grill marks appear and it’s cooked to your preference. Let it rest so juices settle, then slice.
Make the elote-style corn
  1. In a bowl, mix corn kernels, grilled, mayonnaise, sour cream, cotija cheese, lime juice, and chili powder until creamy and speckled with cheese. Taste and adjust seasoning so the topping sticks to the corn.
Assemble the tacos
  1. Warm corn tortillas on the grill until flexible with light toast marks, about 30-60 seconds per side. Fill with sliced steak and spoon in the elote mixture.
  2. Top the tacos with cilantro and serve with lime wedges so you can squeeze over just before eating. Arrange so you can see the grilled steak and creamy corn topping.

Notes

Pro tip: slice the steak against the grain right after resting so each bite stays tender. Refrigerate leftover steak and elote separately in airtight containers for up to 3 days; rewarm tortillas and steak, and stir the elote before serving (not freezer-friendly due to dairy). For a lighter option, use light mayonnaise or Greek yogurt in place of mayonnaise to keep the creamy texture with less fat.