Grilled Elote Steak Tacos

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I’m a taco lover through and through, and when I want something that’s bold, vibrant, and completely satisfying, I make these Grilled Elote Steak Tacos. This dish combines the smoky richness of grilled steak with the creamy, tangy, and spicy personality of Mexican street corn (elote). The way the juicy steak slices melt into the roasted corn, creamy cheese, and zesty lime crema—it’s just the kind of bite that makes everyone at the table pause and smile.

I first tried a version of this in a small taqueria where the chef paired carne asada with esquites, and I couldn’t stop thinking about it. So I developed this recipe to bring that incredible flavor home. It’s now one of my go-to summer recipes, especially when I’m grilling outside or entertaining. You’ll love how simple it is to make, yet it packs such a complex punch of textures and flavor.

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Why You’ll Love This Grilled Elote Steak Tacos Recipe

The balance of flavors in these tacos is what makes them shine. You get juicy, perfectly grilled steak with a bit of char, paired with sweet, smoky corn, a touch of creamy cotija, and the refreshing bite of cilantro and lime. It’s a crowd-pleaser for cookouts, weeknight dinners, or even taco night with friends.

• Perfect mix of smoky, creamy, tangy, and fresh
• Easy to prep and grill
• Ideal for both casual dinners and summer parties
• Customizable with your favorite toppings
• Brings the best of Mexican street food to your table

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What Cut of Steak Works Best for Grilled Elote Steak Tacos?

When it comes to making these tacos shine, the cut of steak matters. I prefer flank steak or skirt steak—both cuts are thin, flavorful, and cook quickly on high heat. Their natural beefy flavor pairs beautifully with the sweet corn and zesty toppings. Just make sure you slice the steak against the grain after resting it, so each bite is tender and not chewy.

If you want something even more indulgent, ribeye is a juicy, marbled alternative, but it does bring a richer, fattier bite. On the leaner side, sirloin can also do the trick with a bit of marinade to boost its flavor.

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Options for Substitutions

Whether you’re working with dietary preferences or just need to use what you have, this recipe is super adaptable. Here’s how you can tweak it without losing its charm:

• Steak Substitute: Use chicken thighs, portobello mushrooms, or grilled shrimp for a different protein option.
• Cotija Cheese: If cotija isn’t available, go for feta cheese, queso fresco, or even parmesan for a salty, crumbly topping.
• Corn: Fresh grilled corn is amazing, but frozen fire-roasted corn or even canned sweet corn can stand in when needed.
• Tortillas: I like corn tortillas slightly charred, but you can use flour tortillas, or even lettuce wraps for a lighter option.
• Crema or Sauce: Don’t have Mexican crema? Mix sour cream with lime juice, or try Greek yogurt for a tangy stand-in.

These swaps keep the essence of the dish while letting you tailor it to what’s in your fridge or pantry.

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Ingredients for This Grilled Elote Steak Tacos Recipe

Every ingredient in these tacos plays a role in layering flavor, texture, and freshness. Here’s what you’ll need and why it matters:

• Flank or Skirt Steak – The star of the show. It grills quickly and soaks up marinade beautifully for a juicy, tender bite.
• Fresh Corn on the Cob – Grilled until charred and sweet, it brings that authentic elote flavor and crunch to every taco.
• Cotija Cheese – Crumbly and salty, this cheese adds a creamy, tangy finish that contrasts perfectly with the smoky corn and beef.
• Garlic and Lime Juice – Key components of the marinade; they tenderize the steak and brighten the overall flavor.
• Chili Powder & Smoked Paprika – Add depth and just the right amount of heat to the marinade and the corn mixture.
• Mayonnaise or Mexican Crema – Mixed into the elote topping, it creates that creamy, slightly tangy elote texture.
• Cilantro – Fresh and fragrant, it ties everything together with a vibrant finish.
• Corn Tortillas – The base that holds all the goodness. Lightly charred, they add a touch of smokiness and structure.
• Avocado or Guacamole (optional) – For extra creaminess and richness that balances the tangy and spicy components.

Each ingredient works in harmony, making these tacos feel both indulgent and fresh.

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Step 1: Marinate the Steak

Start by whisking together lime juice, minced garlic, olive oil, chili powder, smoked paprika, salt, and pepper in a bowl. Add your flank or skirt steak to a resealable bag or shallow dish, pour the marinade over it, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor). This step ensures the steak is tender, juicy, and flavorful through every bite.

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Step 2: Grill the Corn and Steak

Preheat your grill to medium-high heat. While it heats, brush the corn with a little oil and grill it directly on the grates until charred, turning occasionally—about 8–10 minutes total. Set aside to cool slightly.
Then place your marinated steak on the hot grill. Cook for about 4–5 minutes per side (depending on thickness) until it reaches your desired doneness. Let it rest for 5–10 minutes before slicing thinly against the grain.

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Step 3: Make the Elote Topping

Cut the grilled corn off the cob and place it in a bowl. Stir in mayo or crema, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, and a pinch of salt. This becomes your creamy, smoky corn topping that gives the tacos their signature flavor.

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Step 4: Warm the Tortillas

Lightly toast corn tortillas on a skillet or directly over the flame until they get soft with slightly charred edges. Keep them warm in a clean towel until ready to assemble.

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Step 5: Assemble the Tacos

To build each taco, layer in slices of grilled steak, spoon over the elote mixture, and top with more cotija, fresh cilantro, and a squeeze of lime. Add avocado or guacamole if you’d like an extra creamy bite. Serve immediately and enjoy the burst of bold flavors.

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How Long to Cook the Grilled Elote Steak Tacos

Cooking time is surprisingly short, especially if you’ve prepped your ingredients ahead of time:

• Marinate the steak: Minimum 30 minutes (up to 4 hours for more depth)
• Grill the steak: About 4–5 minutes per side for medium-rare, depending on thickness
• Grill the corn: Around 8–10 minutes, turning to get that perfect char
• Rest the steak: 5–10 minutes after grilling
• Assembly time: Just 5 minutes once everything’s prepped

Altogether, once your steak is marinated, you’re looking at a hands-on cooking time of about 20–25 minutes.

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Tips for Perfect Grilled Elote Steak Tacos

• Let the steak rest: This is non-negotiable. Resting allows juices to redistribute, keeping your meat tender and juicy.
• Use high heat on the grill: A hot grill gives you that delicious char without overcooking the meat.
• Slice against the grain: It shortens the muscle fibers, making the steak much easier to chew.
• Use fresh corn if possible: The texture and flavor of grilled fresh corn beats canned or frozen by a mile.
• Toast your tortillas: Even a quick pass over an open flame transforms them from flat to fantastic.
• Don’t overdo the toppings: Let the steak and corn be the stars. A balanced taco is a better taco.

These tips make sure every element works together—and that every bite delivers on flavor and texture.

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Watch Out for These Mistakes While Cooking

Even though these tacos are pretty forgiving, a few slip-ups can affect the final result. Here’s what to avoid:

• Skipping the steak rest time – Cutting into the meat too early leads to dry, less flavorful slices.
• Over-marinating the steak – Acidic marinades are great, but too long and they can break down the meat texture.
• Undercooking or overcooking the corn – You want a char, not a burn. Keep an eye on it and rotate often.
• Crowding the grill – Give the steak and corn space so they sear instead of steam.
• Using cold tortillas – Cold or unheated tortillas crack and break. Warm them just before serving.
• Overloading the taco – It’s tempting, but too many toppings will make your tacos fall apart and muddle the flavors.

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What to Serve With Grilled Elote Steak Tacos?

These tacos pair well with a variety of bright, fresh, and cooling sides. Here are some favorites to round out the meal:

Mexican Street-Style Rice

A fluffy, tomato-tinged rice with peas and carrots adds warmth and substance to your plate.

Refried Black Beans

Creamy and rich, these provide a smooth contrast to the bold taco textures.

Pineapple Salsa

Sweet, spicy, and refreshing—adds a tropical flair that plays well with the smoky steak.

Grilled Veggies

Bell peppers, zucchini, and red onions charred on the grill make for a light, colorful side.

Mango Guacamole

Creamy avocado meets sweet mango for a dip that doubles as a taco topping.

Mexican Slaw

Crunchy cabbage tossed with lime, jalapeño, and cilantro for a fresh, zippy crunch.

Watermelon with Tajín

Simple but brilliant—cool slices of watermelon sprinkled with chili-lime seasoning.

Horchata or Spicy Margarita

To sip on! Horchata brings a creamy sweetness, while a spicy marg kicks it up a notch.

These additions round out your taco night beautifully and give guests (or yourself) plenty to love.

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Storage Instructions

If you have leftovers (which is rare in my house), storing them properly keeps everything fresh and ready for another round. Here’s how:

• Steak: Let it cool, then store in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or microwave with a splash of water or lime juice to keep it juicy.
• Elote mixture: Store separately in a sealed container for up to 2 days. It may lose some crispness but still tastes great.
• Tortillas: Wrap in foil or plastic wrap and refrigerate. Reheat in a hot skillet or microwave wrapped in a damp paper towel.
• Fully assembled tacos: Not ideal for storage—keep each component separate for the best texture when reheating.

You can also freeze the grilled steak for up to 2 months, but fresh is definitely best with this dish.

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Estimated Nutrition

Here’s an estimate per taco, assuming a corn tortilla, a moderate amount of steak, and about 2 tablespoons of elote topping:

• Calories: 280
• Protein: 19g
• Fat: 15g
• Saturated Fat: 5g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 2g
• Cholesterol: 50mg
• Sodium: 320mg

These values will vary depending on the amount of steak, cheese, and any extras you pile on, but it’s a balanced, protein-packed taco that doesn’t feel overly heavy.

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Frequently Asked Questions

Can I make this recipe without a grill?

Yes! You can use a cast iron skillet or grill pan on the stovetop. For the corn, broil it in the oven or sauté it in a hot skillet until charred.

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How far in advance can I marinate the steak?

You can marinate it up to 4 hours in advance. Any longer and the acids might break down the meat too much and affect the texture.

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Is there a dairy-free option for the elote topping?

Absolutely. Use dairy-free mayo and skip the cheese or use a plant-based cotija-style substitute. Still delicious!

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Can I use frozen corn instead of fresh?

Yes, especially if you find fire-roasted frozen corn. Just thaw and pan-roast it to replicate that grilled flavor.

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What if I don’t like cilantro?

No problem. Sub in fresh parsley or green onions for a milder herbaceous note.

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How do I know when the steak is done?

Use a meat thermometer: 130–135°F for medium-rare, 140°F for medium. Rest before slicing to keep it juicy.

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Can I make these tacos spicy?

Definitely. Add sliced jalapeños, hot sauce, or a pinch of cayenne to the elote mix or steak marinade.

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What’s the best way to reheat the steak without drying it out?

Slice it and reheat in a pan over medium heat with a splash of water, lime juice, or beef broth—just until warmed through.

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Conclusion

Grilled Elote Steak Tacos are everything I love in a summer meal—bold, vibrant, and effortlessly crowd-pleasing. They bring the smoky magic of the grill together with the creamy-crunchy joy of elote, all wrapped in a warm tortilla. Whether it’s Taco Tuesday or weekend grilling with friends, these tacos are a surefire hit. Keep the ingredients flexible, embrace the mess, and enjoy every flavorful bite.

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