Introduction
Grilled Steak Elote Tacos are a mouthwatering fusion of smoky grilled steak and the vibrant, savory flavors of Mexican street corn, or elote. These tacos combine the rich taste of perfectly grilled steak with the creamy, tangy goodness of elote, making them a flavorful and satisfying meal. The steak is cooked to perfection, giving it a charred, juicy finish, while the elote topping brings a burst of sweetness from the corn, balanced with spicy mayo, cheese, and fresh cilantro. Served in soft tortillas, these tacos are a celebration of bold flavors and textures, making them a perfect choice for a casual dinner, taco night, or even a festive gathering. Whether you’re grilling for a crowd or enjoying a solo meal, these tacos will deliver a one-of-a-kind experience that will leave everyone asking for more. If you’ve ever enjoyed elote at a food truck or street stand, this recipe brings that same beloved flavor right to your kitchen, elevated with the addition of steak.

The History of Grilled Steak Elote Tacos
The concept of elote, or Mexican street corn, has a long and beloved history in Mexico. Traditionally, elote is grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, lime, and salt, often served by street vendors or at festive gatherings. Over time, variations of elote have evolved, including the introduction of “esquites,” where the corn is cut off the cob and served in a cup. The idea of combining elote with steak in a taco is a modern twist that fuses the smoky flavors of grilled meat with the vibrant and creamy corn topping. Grilled steak tacos themselves are a classic in Mexican cuisine, especially in regions where beef is a staple. The combination of steak and elote in a taco is a relatively recent innovation, likely born from the trend of adding creative toppings to tacos, influenced by the growing popularity of Mexican street food across North America. By pairing the smoky, juicy steak with the bright and tangy flavors of elote, these tacos have become a modern favorite among taco lovers and food enthusiasts alike.

Ingredients Breakdown
For Grilled Steak Elote Tacos, the ingredients are carefully chosen to balance the rich, savory steak with the creamy, tangy flavors of elote. The steak is typically a tender cut such as flank steak, skirt steak, or sirloin, which can be easily grilled to a perfect medium-rare or medium doneness. The elote topping is the star of the show, made with sweet corn that is grilled until charred, then mixed with mayonnaise, lime juice, chili powder, and crumbled cotija cheese, creating a creamy and tangy contrast to the smoky steak. The tortillas used are usually soft corn tortillas, which complement the fillings without overpowering the flavors. For garnish, fresh cilantro and a squeeze of lime add a burst of freshness that elevates the overall taste of the tacos. The combination of these ingredients creates a balance of textures, from the juicy, tender steak to the creamy, crispy corn and fresh herbs, making for a delightful eating experience.

Step-by-Step Recipe

Prepare the Steak: Start by seasoning the steak with olive oil, salt, pepper, and any other seasonings you prefer (such as garlic powder, onion powder, or cumin). Allow the steak to marinate for about 20-30 minutes to absorb the flavors.
Grill the Steak: Preheat your grill to medium-high heat. Grill the steak for about 4-5 minutes per side, depending on the thickness and desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Let the steak rest for 5-10 minutes before slicing into thin strips against the grain.
Grill the Corn: While the steak is resting, grill the corn over medium-high heat, turning occasionally, until the kernels are slightly charred and golden, about 8-10 minutes.
Prepare the Elote: After grilling, cut the kernels off the cob. In a bowl, combine the grilled corn with mayonnaise, cotija cheese, chili powder, lime juice, salt, and pepper. Stir until well combined.
Assemble the Tacos: Warm the corn tortillas on the grill or in a skillet over medium heat for 30-40 seconds per side. To assemble, place a few slices of grilled steak onto each tortilla, then spoon the elote mixture on top.
Garnish and Serve: Sprinkle fresh cilantro over the tacos and squeeze a bit of lime juice on top. Serve immediately with extra lime wedges on the side.

Tips for the Perfect Grilled Steak Elote Tacos

For the best steak, choose a tender cut like flank or skirt steak, and make sure not to overcook it. The steak should be juicy and tender, which is key to achieving the perfect taco.
Marinate the steak for at least 20 minutes to let the flavors penetrate the meat. If you have more time, you can marinate it longer for an even deeper flavor.
Use fresh, in-season corn for the elote. Grilling the corn enhances its natural sweetness, making it a perfect pairing with the savory steak.
Adjust the heat level of the elote by adding more chili powder or even some finely chopped jalapeños if you like your tacos spicy.
For extra flavor, consider adding a drizzle of crema or a few slices of avocado to your tacos for added creaminess.
If you’re short on time, you can use canned or frozen corn, but fresh corn really gives the best texture and flavor.

Variations and Customizations

If you prefer a different protein, try swapping the steak for grilled chicken, shrimp, or even portobello mushrooms for a vegetarian version.
For a spicier kick, add diced jalapeños to the elote mixture or top the tacos with your favorite hot sauce.
To change up the flavor profile, try swapping cotija cheese for crumbled feta or a mild cheese like Monterey Jack.
If you’re a fan of smoky flavors, add a sprinkle of smoked paprika to the elote mixture or marinate the steak in a smoky chipotle sauce for added depth.
For a more filling taco, add a layer of black beans or rice before adding the steak and elote.
Swap the corn tortillas for flour tortillas for a slightly different texture or to suit your personal preference.

Health Considerations and Nutritional Value
Grilled Steak Elote Tacos offer a great balance of protein, fiber, and healthy fats. The steak provides a substantial amount of lean protein, while the corn offers fiber and antioxidants. Cotija cheese adds calcium, but it can be high in sodium, so use it sparingly if you are watching your salt intake. The fresh cilantro and lime juice bring vitamin C to the dish, and the avocado or crema (if added) contribute healthy fats. While this dish is not low-calorie due to the creamy elements like mayonnaise and cheese, it is packed with flavor and can be made healthier by using light versions of the condiments or adding more vegetables. The tacos are a satisfying and nutrient-rich option when enjoyed in moderation.

FAQ
Q: Can I make the elote mixture ahead of time?
A: Yes, you can prepare the elote mixture in advance and refrigerate it for a few hours before assembling the tacos. It will save you time on the day of serving.

Q: Can I use frozen corn for the elote?
A: While fresh corn is recommended for the best texture and flavor, frozen corn can be used in a pinch. Just make sure to grill or sauté it to give it that signature charred flavor.

Q: How can I adjust the spice level of the tacos?
A: You can adjust the spice level by adding more chili powder or jalapeños to the elote, or using a spicier salsa or hot sauce to top the tacos.

Q: Can I make these tacos vegetarian?
A: Yes, you can easily make a vegetarian version by swapping the steak for grilled vegetables like zucchini, bell peppers, and onions, or by using plant-based protein options like tofu or tempeh.

grilled steak elote tacos

Grilled Steak Elote Tacos combine the smoky flavors of grilled steak with the creamy, tangy goodness of Mexican street corn. They’re a flavor-packed meal that’s sure to be a hit at any taco night or gathering.

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Ingredients

2 ribeye steaks
Salt and pepper to taste
4 ears of corn husked
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup chopped cilantro
1/2 cup crumbled cotija cheese
Juice of 1 lime
Zest of 1 lime optional
8 small flour or corn tortillas
1 jalapeño thinly sliced (optional, for jalapeño crème)

Instructions

Preheat and Prep:

Heat your grill to medium-high.

Grill the Corn:

Place the husked corn directly on the grill. Turn the corn occasionally, cooking until it’s charred and tender, around 10-12 minutes. Once done, remove it from the grill and let it cool slightly. After it’s cool enough to handle, cut the kernels off the cob and transfer them to a large bowl.

Prepare the Elote Mixture:

In the bowl with the corn kernels, add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Stir everything together until fully combined.

Grill the Steak:

Season the ribeyes with salt and pepper. Grill the steaks for about 4-5 minutes per side, or until they reach your preferred doneness. Once done, remove from the grill and allow them to rest for a few minutes before slicing thinly against the grain.

Toast the Tortillas:

Place the tortillas on the grill for about 1 minute per side, just until they’re warm and slightly charred.

Assemble the Tacos:

For each taco, place a few slices of grilled steak on the tortilla and top with a generous spoonful of the elote mixture.

Optional Jalapeño Crème:

If you like a bit of spice, add thinly sliced jalapeños on top of the elote mixture for extra heat.

Serve:

Serve the Grilled Steak Elote Tacos immediately with additional lime wedges on the side.

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