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Grilled Steak Elote Tacos

Grilled steak elote tacos with creamy elote-style corn are juicy, char-kissed, and ready fast. Marinated flank steak meets warm tortillas and a cotija-lime corn mix for a street-corn taco vibe.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1.5 lb flank steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 clove garlic, minced
  • 1 tsp cumin
  • 1 salt and pepper
Elote 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
Tacos to assemble
  • 1 corn tortillas
  • 1 cilantro
  • 1 lime wedges

Equipment

  • 1 grill
  • 1 sheet pan

Method
 

Marinate the steak
  1. Marinate steak with lime juice, olive oil, garlic, cumin, salt, and pepper for 30 minutes in the refrigerator.
Grill and slice the steak
  1. Preheat a grill to high heat, then grill steak for 4-5 minutes per side, until browned with visible grill marks.
  2. Transfer steak to a plate and let it rest, then slice against the grain.
Make the elote mixture
  1. For elote, mix grilled corn, mayonnaise, sour cream, cotija, lime juice, and chili powder until creamy and evenly combined.
Assemble the tacos
  1. Warm corn tortillas until soft and pliable, then fill with sliced steak and the elote mixture.
  2. Top with cilantro and serve with lime wedges for squeezing over the tacos.

Notes

Pro tip: slice the steak against the grain so each bite stays tender even after grilling. Refrigerate leftovers in an airtight container up to 3 days; freeze steak and elote separately for up to 2 months (reheat steak and re-stir elote before serving). For a lighter option, use plain Greek yogurt in place of mayonnaise or swap half the mayo for yogurt to keep the corn creamy.