If you crave those sunny, vibrant flavors that take your taste buds south of the border, you’ll absolutely fall in love with these Grilled Steak Tacos with Corn Elote. Juicy, quick-grilled steak meets smoky, creamy Mexican-style street corn and all the fresh toppings you could want—pure fiesta on a plate!
Why You’ll Love This Recipe
- Crowd-Pleasing Flavors: The perfect combo of smoky grilled steak and zesty, creamy elote makes every bite irresistible.
- Quick & Easy: You can have these Grilled Steak Tacos with Corn Elote on the table in just about 20 minutes, making them ideal for busy weeknights or festive weekends.
- Customizable for Everyone: From toppings to spice levels, everyone can make their own tacos just how they love them.
- Fresh, Vibrant Presentation: The mix of juicy steak, creamy corn, and colorful veggies is a total feast for the eyes and palate.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—every element adds unique flavor or texture to these Grilled Steak Tacos with Corn Elote. It’s a fun, vibrant mix of smoky steak, tangy elote ingredients, and fresh toppings that come together for maximum taco happiness.
- 800g steak flap, flank, or skirt: These cuts grill up quickly and deliver bold, beefy flavor—perfect for slicing thinly across the grain for tender tacos.
- Olive oil: Helps your BBQ rub stick to the steak and adds a subtle richness.
- Your favorite BBQ rub: Adds that essential hit of smokiness and spice to bring the steak to life.
- 4 ears corn: Grilled and charred, corn gives the elote its signature smoky-sweet pop.
- 1 large jalapeño: Finely diced, it brings a gentle heat to the elote—remove seeds for less spice.
- 1 spring onion: For freshness, bite, and color in the elote.
- 1 handful coriander (cilantro): Bright, herby, and essential for topping and flavoring.
- 80g sour cream: Lends ultra-creamy tang to the corn elote.
- 30g mayonnaise: Makes the elote gloriously rich—don’t skip it!
- 1 pinch salt: Heightens and balances all those bold flavors.
- 40g cotija cheese or crumbled feta: Cotija brings classic Mexican flavor; feta is a fine substitute if needed.
- 2 tbsp lime juice: Adds zing and brightness to both tacos and elote.
- 12 tortillas: Go for flour or corn—your choice! Warmed up, they’re the perfect vehicle.
- Red cabbage, thinly sliced: For crunch, color, and a touch of sweetness.
- Extra coriander and lime wedges (for garnish): Optional, but highly recommended for serving.
Variations
These Grilled Steak Tacos with Corn Elote are endlessly adaptable! Don’t be afraid to mix things up based on what you have on hand or what your crew loves—taco night was made for creativity.
- Chicken Elote Tacos: Substitute grilled chicken breast or thigh for steak—the juicy elote topping still shines!
- Veggie Powerhouse: Use grilled portobello mushrooms instead of steak for a meaty, vegetarian taco with all the same smoky vibes.
- Extra Spicy: Swap in hotter peppers or a spicy BBQ rub to bring up the heat for chili-lovers.
- Dairy-Free: Use plant-based mayo and sour cream, and omit the cheese for a dairy-free elote topping.
How to Make Grilled Steak Tacos with Corn Elote
Step 1: Season the Steak
Start by drizzling your steak with a little olive oil and massaging in your favorite BBQ rub. This helps create a gorgeous flavorful crust, and prepping the meat early lets those spices really get to work as you prep the rest.
Step 2: Mix Up the Elote
Char the corn on a grill or BBQ until it’s blistered and lightly blackened on all sides. Once it’s cool enough to handle, slice the kernels off the cob and mix them in a bowl with finely diced jalapeño, chopped spring onion, fresh coriander, sour cream, mayo, a good pinch of salt, cheese, and lime juice. The elote should be creamy, slightly tangy, and super colorful.
Step 3: Grill the Steak & Tortillas
Heat your grill until really hot, then place the steak on and cook for around 2 minutes per side—just enough to get a sizzling sear while keeping the center medium-rare (aim for 48-52°C/118-125°F). Always rest your steak for a few minutes before slicing so you don’t lose those wonderful juices. Pop your tortillas on the grill just until they puff and char slightly for a restaurant-worthy touch.
Step 4: Assemble and Garnish
Now the fun part! Layer some crunchy red cabbage on your warm tortillas, add generous spoonfuls of elote, and top with slices of rested, juicy steak. Finish with an extra squeeze of lime juice and a scatter of fresh coriander for a taco (or three) you’ll never forget.
Pro Tips for Making Grilled Steak Tacos with Corn Elote
- Rest Matters: Always let your steak rest after grilling—this keeps every slice melt-in-your-mouth juicy instead of dry.
- Open Flame Elote: Don’t be shy with the grill on your corn! Big, bold char marks bring real smoky depth to your elote.
- Slice Across the Grain: Cutting your steak thinly and against the grain ensures every bite is tender, not chewy.
- Make-Ahead Elote: You can prepare the corn elote a day or two in advance—it only gets creamier and more flavorful as it rests!
How to Serve Grilled Steak Tacos with Corn Elote
Garnishes
Fresh coriander, an extra squeeze of lime, and crumbled cotija or feta take these tacos to the next level. A little thinly sliced chili or pickled red onion can add a vibrant jolt if you want to turn up the colors and flavors even more.
Side Dishes
Pair your Grilled Steak Tacos with Corn Elote with classic Mexican sides: think black beans, a tangy tomato salsa, guacamole, or a quick jicama slaw. A refreshing agua fresca or icy margarita makes the perfect match for taco night bliss!
Creative Ways to Present
For a fun, interactive dinner, serve taco components family-style so everyone can build their own masterpiece. Pile tacos on a big platter atop shredded cabbage with extra lime wedges and little dishes of elote, salsa, and cheese for the ultimate taco bar.
Make Ahead and Storage
Storing Leftovers
Store leftover steak and elote in separate airtight containers in the fridge for up to 3 days. Keep your tortillas tightly wrapped to prevent them from drying out, and assemble fresh when ready to enjoy again.
Freezing
The grilled steak freezes beautifully—just slice, cool, and freeze in a zip-top bag for up to 2 months. Elote is best fresh, but if you do freeze it, note that the texture will be softer once thawed (still delicious folded into tacos or served as a warm dip!).
Reheating
Gently warm sliced steak in a pan or microwave, just until hot to keep it tender. You can reheat elote on the stove or gently in the microwave—add a splash of cream or lime juice if it’s a bit thick. Tortillas are best rewarmed on a dry skillet or directly over a low gas flame for a few seconds per side.
FAQs
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Can I use a different cut of steak for Grilled Steak Tacos with Corn Elote?
Absolutely! Flap, flank, and skirt steak all work beautifully, but feel free to try sirloin or hanger steak—just make sure it’s a cut you can grill quickly and slice thinly across the grain for tenderness.
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What can I use instead of cotija cheese?
If cotija cheese isn’t available, crumbled feta is a great substitute—it mimics cotija’s salty, crumbly texture and gives your elote a similar kick. Queso fresco or even grated parmesan in a pinch also work well.
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Can I make Grilled Steak Tacos with Corn Elote indoors?
Yes! Use a grill pan or cast iron skillet on high heat for the steak and to char the corn if you don’t have outdoor grill access. The flavor is still wonderful and ideal for year-round taco cravings.
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How far in advance can I prep the elote topping?
You can make the corn elote topping up to 2 days ahead and store it in the fridge. The flavors will deepen and the texture stays creamy—just give it a stir before serving.
Final Thoughts
If you’re looking for a dinner that brings everyone to the table in anticipation, you cannot go wrong with Grilled Steak Tacos with Corn Elote. It’s the kind of meal that’s both easy and spectacular, guaranteed to spark smiles, second helpings, and happy memories. Give them a try—you’ll be hooked from the very first bite!
Print
Grilled Steak Tacos with Corn Elote Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Grilled Steak Tacos with Corn Elote are a delicious and satisfying meal perfect for a casual dinner with friends or a festive weekend gathering. Tender grilled steak paired with flavorful elote (Mexican street corn) and fresh toppings, all wrapped in warm tortillas, create a mouthwatering fusion of flavors.
Ingredients
Steak:
- 800 g steak flap, flank or skirt
- olive oil
- BBQ rub
Elote:
- 4 ears corn
- 1 large jalapeno
- 1 spring onion
- 1 handful coriander
- 80 g sour cream
- 30 g mayonnaise
- 1 pinch salt
- 40 g cotija cheese or crumbled feta
- 2 tbsp lime
Other:
- coriander
- 12 tortillas
- red cabbage – thinly sliced
Instructions
- Prep the Steak: Drizzle the steak in oil and rub in your favourite BBQ rub.
- Prepare the Elote: Finely dice the jalapeno, chop the spring onion and coriander. Char the corn on the BBQ, remove from ear and mix with all the elote ingredients.
- Cook the Steak: Cook your steak for approx. 2 minutes per side or until internal temperature reads 48-52°C for medium rare. Rest your steak for 3-5 mins and char your tortillas.
- Assemble Tacos: Serve the tacos with red cabbage, elote, and slices of steak on top. Squeeze lime juice and garnish with coriander.
Notes
- ALWAYS rest your meat before cutting into it – this allows the juices to redistribute, leaving you with perfectly cooked and juicy meat.
- Rest your meat on a wire rack – this allows air to circulate.
- Corn elote can be made in advance if serving for a party and will keep for 2-3 days in the fridge.
- Cotija cheese is the classic cheese for elote but feta also works if you can’t get any.
Nutrition
- Serving Size: 1 serving
- Calories: 786kcal
- Sugar: 4g
- Sodium: 831mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.1g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 137mg
