Description
These Grilled Steak Elote Tacos are a flavor-packed fusion of juicy grilled steak, creamy Mexican street corn (elote), and warm tortillas. Topped with crumbled cotija cheese, fresh cilantro, and a squeeze of lime, these tacos are perfect for summer grilling or a festive weeknight dinner.
Ingredients
For the Steak:
1 lb (450g) flank steak or skirt steak
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
For the Elote (Mexican Street Corn):
4 ears of corn, husks removed
1/4 cup (60g) mayonnaise
1/4 cup (60g) sour cream or Mexican crema
1/2 cup (50g) cotija cheese, crumbled
1 tsp chili powder
1 lime, juiced
1/4 cup fresh cilantro, chopped
For the Tacos:
8 small corn or flour tortillas
1 avocado, sliced (optional)
Lime wedges (for serving)
Instructions
- Marinate the Steak:
- In a small bowl, mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Rub the mixture evenly over the steak. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Grill the Corn:
- Preheat the grill to medium-high heat.
- Place the corn directly on the grill and cook for 10-12 minutes, turning occasionally, until charred and tender.
- Remove from the grill and let cool slightly.
- Prepare the Elote:
- In a bowl, mix mayonnaise, sour cream, chili powder, and lime juice.
- Brush the grilled corn with the mayo mixture, then sprinkle with cotija cheese and cilantro.
- Grill the Steak:
- Grill the steak for 4-5 minutes per side (for medium-rare), or until it reaches your desired doneness.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- Assemble the Tacos:
- Warm the tortillas on the grill or in a skillet.
- Slice the grilled corn kernels off the cob.
- Fill each tortilla with sliced steak, grilled corn, and avocado (if using).
- Top with extra cotija cheese, cilantro, and a squeeze of lime.
- Serve:
- Serve immediately with lime wedges on the side. Enjoy!
Notes
For a spicier kick, add a dash of cayenne pepper to the steak marinade or elote mixture.
If you don’t have a grill, you can cook the steak and corn on a stovetop grill pan or in the oven.
Store leftovers separately in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 2 tacos (300g)
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg