These Grilled Steak Elote Tacos are packed with flavor! Juicy steak is topped with creamy corn, fresh cilantro, and tangy lime, all wrapped in a warm tortilla.
Who can resist tacos? With every bite, you get a nice crunch and a burst of deliciousness. I love serving these with extra lime for a zesty kick—always a hit at dinner!
Key Ingredients & Substitutions
Steak: Flank steak or skirt steak works great here for tenderness and flavor. If you want something leaner, try sirloin or even chicken for a lighter option. I often choose skirt steak—it’s juicier and has a great beefy taste.
Seasoning: Dan-O’s seasoning is fantastic, but any quality steak seasoning will do. If you like spice, consider adding garlic powder or smoked paprika for extra flavor. I personally enjoy a bit of cayenne for a kick.
Corn: Fresh corn is divine, but frozen corn is a good shortcut. You can also use canned corn—just drain it well. I love the sweetness of fresh corn in summer grilling!
Cotija Cheese: Cotija adds a nice touch, but feta can substitute well if needed—just be aware it’s a bit saltier. If you want to skip cheese altogether, try crumbled avocado for creaminess instead.
Tortillas: Corn tortillas are traditional, but flour tortillas are fine if that’s what you have. Just warm them up for a soft texture!
How Do I Grill the Steak Perfectly?
Grilling steak can be tricky, but with a few tips, you’ll get it just right! Start by letting your steak come to room temperature. This helps in cooking evenly.
- Brush the grill with olive oil before preheating to prevent sticking.
- Cook for about 5-7 minutes on each side for medium-rare; adjust time based on your preference.
- Always let the steak rest for about 5 minutes before slicing. This keeps the juices inside, making it tender and juicy.
- Slice against the grain—this shortens the fibers and makes the steak easier to chew.
How to Make Grilled Steak Elote Tacos
Ingredients You’ll Need:
For the Tacos:
- 1 lb flank steak or skirt steak
- 2 tablespoons Dan-O’s seasoning (or any favorite steak seasoning)
- 8 small corn tortillas
For the Elote Style Mixture:
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled (can substitute with feta)
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- Olive oil for grilling
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 15-20 minutes for cooking, totaling around 30-35 minutes. With a quick marination and grilling process, you’ll have delicious tacos in no time!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by seasoning the flank steak or skirt steak all over with Dan-O’s seasoning. Let it sit for at least 30 minutes at room temperature so the flavors soak in. If you’re using a different seasoning, make sure to spread it evenly and let it marinate for the same amount of time.
2. Grill the Steak:
Heat your grill or grill pan over high heat and brush it lightly with olive oil to prevent sticking. When the grill is hot, add the steak. Grill each side for about 5-7 minutes for medium-rare, or longer if you prefer it more cooked. After grilling, take it off the heat and let it rest for 5 minutes, then slice the steak thin against the grain for tender bites.
3. Prepare the Elote Style Mixture:
In a mixing bowl, toss together the corn kernels, mayonnaise, sour cream, lime juice, chopped cilantro, cotija cheese, and chili powder (if you’re using it). Mix everything well, and season with salt and pepper to your liking. This mixture gives your tacos a delicious, creamy zing!
4. Warm the Tortillas:
While the steak rests, warm up your corn tortillas. You can do this on the grill or in a skillet. Heat them for about 30 seconds on each side until they’re soft and pliable—this will make them easier to fold with fillings.
5. Assemble the Tacos:
Now for the fun part! Take a warmed tortilla and add some slices of grilled steak. Top each one generously with the elote corn mixture. You can pile it on as much as you like for extra flavor!
6. Serve:
Enjoy your tacos warm, and don’t forget to slice an extra lime for wedges on the side. They add the perfect burst of freshness!
These grilled steak elote tacos are a fantastic blend of savory steak and creamy, zesty elote goodness all wrapped in warm tortillas. Enjoy every bite!
Can I Use a Different Cut of Beef?
Absolutely! While flank or skirt steak is recommended for its flavor and tenderness, you can use sirloin, ribeye, or even ground beef in a pinch. Just adjust the cooking time based on the thickness and cut of the meat you choose.
How Do I Make These Tacos Spicy?
If you prefer some heat, consider adding sliced jalapeños to your elote corn mixture or use a spicy mayonnaise instead of regular. You can also sprinkle some hot sauce over the assembled tacos for an extra kick!
Can I Prepare the Elote Mixture in Advance?
Yes, you can make the elote mixture up to a day ahead! Just store it in an airtight container in the fridge. Give it a good stir before using, as the ingredients may settle.
How to Store Leftover Tacos?
If you have leftovers, store the ingredients separately in airtight containers. The steak and elote mixture will keep well in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat the steak in a skillet and warm the corn mixture gently on the stove.
