Kate Walton
Imagine juicy, grilled steak layered into charred corn tortillas, topped with smoky-sweet corn, tangy cotija cheese, fresh cilantro, and creamy avocado salsa. Grilled Elote Steak Tacos bring the magic of Mexican street corn (elote) right into your tacos, creating an irresistible fusion of flavors and textures.
Whether you’re planning a summer barbecue, a taco night, or just want to shake up your dinner routine, these tacos deliver bold, satisfying bites. The combination of perfectly seared steak and caramelized corn, paired with zippy lime and crumbly cheese, makes every mouthful a little celebration.
What Kind of Steak Should I Use?
For the best results, choose a cut like flank steak, skirt steak, or ribeye. These cuts grill beautifully, develop a flavorful crust, and stay tender when sliced thinly across the grain. Marinate the steak in lime, garlic, and spices for extra depth.
Ingredients for the Grilled Elote Steak Tacos
- Flank or Skirt Steak: Provides a tender, beefy base that’s perfect for grilling.
- Corn on the Cob: Grilled until charred, adding sweetness and smokiness to the tacos.
- Corn Tortillas: Toasted lightly on the grill for that perfect warm and pliable shell.
- Cotija Cheese: Crumbly, salty cheese that mimics the topping on classic elote.
- Avocado Salsa: Brings creaminess and a mild spice to balance the richness of the steak.
- Cilantro: Adds a fresh, herbal note that brightens up every bite.
- Lime Wedges: Essential for squeezing over the tacos, adding a tangy kick.
- Spices (Chili Powder, Paprika, Garlic): Used in the steak marinade and on the corn to amplify the Mexican flavors.
How To Make the Grilled Elote Steak Tacos
Step 1: Marinate the Steak
Whisk together lime juice, minced garlic, chili powder, paprika, olive oil, salt, and pepper. Pour over the steak and let it marinate for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 2: Grill the Corn
Place husked corn cobs directly on the grill over medium-high heat. Turn occasionally until charred in spots and tender, about 10 minutes. Slice the kernels off once cooled.
Step 3: Grill the Steak
Grill the marinated steak over high heat for 3–4 minutes per side for medium-rare, or to your preferred doneness. Let it rest for 5 minutes before slicing thinly across the grain.
Step 4: Prepare the Toppings
Mash ripe avocados with lime juice, salt, and a pinch of chili flakes for a simple avocado salsa. Crumble the cotija cheese and chop fresh cilantro.
Step 5: Warm the Tortillas
Briefly toast the corn tortillas on the grill or in a hot pan until warm and slightly charred at the edges.
Step 6: Assemble the Tacos
Layer sliced steak onto each tortilla, top with grilled corn, avocado salsa, crumbled cotija, and cilantro. Finish with a squeeze of lime and enjoy immediately.
Serving and Storing Grilled Elote Steak Tacos
These tacos are best served fresh, straight off the grill. Pair them with a side of Mexican rice or a light salad. If you have leftovers, store the steak and corn separately in airtight containers in the fridge for up to 3 days. Reheat the steak gently to avoid overcooking, and assemble fresh tacos when ready to eat.
Frequently Asked Questions
How can I make this recipe spicier?
Add sliced jalapeños, a drizzle of hot sauce, or mix chipotle peppers into the avocado salsa for an extra kick.
Can I use a different protein?
Absolutely! Grilled chicken or shrimp work beautifully if you prefer something lighter than beef.
How do I keep tortillas warm for a crowd?
Wrap them in foil after grilling and keep them in a low oven (around 200°F) until serving.
What’s a good alternative to cotija cheese?
Feta cheese is a great substitute with similar salty, crumbly texture.
Can I prepare this ahead of time?
You can marinate the steak and prep the toppings in advance, but grill the steak and assemble tacos just before serving for best texture and flavor.
Want More Taco Ideas?
If you love these Grilled Elote Steak Tacos, you’ll probably enjoy these other favorites:
• Flank Steak Tacos for more juicy beef goodness.
• Taco Salad when you want a low-carb twist.
• Chicken Tikka Masala for a fusion taco night.
• Garlic Cheese Bread Recipe as a perfect side dish.
• Easy Oreo Cheesecake for a sweet ending.
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And let me know in the comments how yours turned out. Did you add extra spice? Did you switch up the toppings?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Grilled Elote Steak Tacos
- Total Time: 50 minutes
- Yield: 4 servings
Description
These Grilled Elote Steak Tacos combine tender grilled steak with smoky charred corn, tangy cotija, creamy avocado salsa, and fresh herbs, all wrapped in warm tortillas. It’s a vibrant, crowd-pleasing meal perfect for taco nights or summer grilling.
Ingredients
1 lb flank or skirt steak
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1 tablespoon olive oil
Salt and pepper to taste
2–3 ears corn, husked
8 corn tortillas
1/2 cup cotija cheese, crumbled
2 ripe avocados
Extra lime wedges, for serving
1/4 cup chopped cilantro
Pinch of chili flakes (optional)
Instructions
- Whisk lime juice, garlic, chili powder, paprika, olive oil, salt, and pepper. Marinate steak for 30 min to 4 hrs.
- Grill corn over medium-high heat until charred, about 10 min. Cool and slice off kernels.
- Grill steak over high heat, 3–4 min per side. Rest 5 min, then slice thinly.
- Mash avocados with lime juice, salt, and chili flakes.
- Toast tortillas until warm and slightly charred.
- Assemble tacos: steak, corn, avocado salsa, cotija, cilantro, and lime.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Dinner
