If you love the irresistible combination of smoky, savory, and fresh flavors merged into one amazing dish, you are going to adore this Grilled Elote Steak Tacos Recipe. Imagine tender, juicy steak grilled to perfection paired with sweet and charred corn that bursts with smoky goodness. Topped with creamy cotija cheese, a drizzle of tangy crema, and bright cilantro, these tacos bring together some of the best elements of Mexican street food right into your kitchen. The balance of textures and vibrant colors not only makes every bite a fiesta but also promises a quick, satisfying meal that will keep everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple staples that work wonderfully together to bring out bold flavors, fun textures, and beautiful colors in your grilled elote steak tacos. Each item plays a crucial role in balancing indulgence with freshness.
- 1 lb skirt steak: This cut is perfect for grilling, delivering rich beefy flavor and tender slices when cooked right.
- 2 ears corn on the cob (or 1 1/2 cups frozen corn kernels): Fresh or frozen, corn adds a sweet and smoky crunch to your tacos.
- 1/2 cup crumbled Cotija cheese: Its salty crumbly texture enhances the creaminess and freshness of the dish.
- 1/3 cup Mexican crema or sour cream: Adds a tangy, silky layer that cools down the spices and enriches each bite.
- 1/4 cup chopped fresh cilantro: Brightens flavors with its herbal freshness and beautiful green touch.
- 1 lime, cut into wedges: The zesty acidity is essential for bringing everything alive at the last moment.
- 1 tsp chili powder: Provides gentle heat and deep warmth to the steak rub.
- 1/2 tsp smoked paprika: Adds a subtle smoky surprise that complements both steak and corn.
- 6 corn tortillas: Soft, slightly charred tortillas make every bite authentic and complete.
- Salt and pepper to taste: Simple seasoning to enhance the natural flavors.
- 1 tbsp olive oil: Used to coat the steak for a perfect sear and to lock in juiciness.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Prep and Season the Steak
Start by giving your skirt steak a flavorful coat that will bring out its natural juiciness. Rub the meat evenly with olive oil, chili powder, smoked paprika, salt, and pepper. Letting it rest at room temperature for about 20 minutes allows the seasoning to penetrate deeply and helps the steak cook evenly on the grill.
Step 2: Grill the Corn to Perfection
While the steak marinates, preheat your grill to high. Place the corn directly on the grill and turn frequently until the kernels are charred and smoky, about 10 minutes. This grilling step infuses your tacos with that signature elote flavor. Once cooled slightly, cut the kernels off the cob and set aside for topping your tacos.
Step 3: Cook the Skirt Steak
Grill the steak for 3 to 4 minutes per side depending on your preferred doneness. Skirt steak cooks quickly and benefits from high heat for that lovely crust. After grilling, let the steak rest for at least 5 minutes to allow juices to redistribute, then slice it thinly against the grain to keep it tender and easy to eat.
Step 4: Warm the Tortillas
To make your tacos authentic with a touch of smoky char, warm the corn tortillas directly over the flame or use a hot skillet until they are soft and slightly blistered. This step enhances the flavor and ensures your tacos don’t fall apart with each bite.
Step 5: Assemble Your Grilled Elote Steak Tacos Recipe
It’s time to build the magic! On each warm tortilla, start with a few slices of your juicy steak, add a generous handful of grilled corn, sprinkle cotija cheese, drizzle Mexican crema, and garnish with fresh cilantro. Each layer adds a new dimension of flavor and texture that will make every bite unforgettable.
Step 6: Add the Finishing Touch
Before serving, squeeze fresh lime juice over the tacos. The acidity brightens all the rich and smoky flavors, bringing your Grilled Elote Steak Tacos Recipe to life in the most delicious way.
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
Traditional toppings like fresh cilantro and crumbled cotija cheese not only add authentic flavor but also delightful color contrast. A drizzle of creamy Mexican crema smooths out the spices, while a fresh lime wedge invites guests to add a burst of tangy brightness exactly how they like it.
Side Dishes
For a complete meal, serve these tacos alongside a fresh cabbage slaw or a simple avocado salad. These lighter sides balance the richness of the steak and cheese while adding crunchy texture and refreshing flavors. Black beans or Mexican rice are classic companions that complement the smoky, vibrant notes of the tacos.
Creative Ways to Present
Try serving your Grilled Elote Steak Tacos Recipe family-style on a large platter for a festive gathering. You can also create a taco bar with all the components laid out so everyone can build their own. For a party, consider mini-sized tortillas to create bite-sized appetizer tacos that everyone can enjoy easily while mingling.
Make Ahead and Storage
Storing Leftovers
Store any extra grilled steak, corn, and toppings separately in airtight containers in the refrigerator. This keeps textures fresh and prevents sogginess. Tortillas are best stored wrapped in foil or plastic wrap to maintain softness.
Freezing
While grilled steak can be frozen for up to 2 months, it’s best to avoid freezing the corn and crema since they can lose texture and flavor. If you plan to freeze steak leftovers, slice before freezing for easier thawing and reheating later.
Reheating
Reheat steak gently in a skillet over medium heat to avoid overcooking. Warm corn kernels in a microwave or skillet. Tortillas can be refreshed quickly on a hot pan or grill. Assemble tacos just before serving to keep the tortillas from becoming soggy.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is traditional for its flavor and tenderness, flank steak or flat iron steak are excellent alternatives that grill well and slice nicely for tacos.
What if I don’t have a grill? Can I cook this indoors?
You can definitely use a grill pan or broiler to achieve good char and caramelization. Just be sure to watch closely and turn frequently to avoid burning and get an even cook.
Is Mexican crema the same as sour cream?
Mexican crema is similar but a bit thinner and less tangy than sour cream. If you can’t find it, sour cream works well as a substitute in the Grilled Elote Steak Tacos Recipe.
Can I make these tacos vegetarian?
Yes! Substitute the steak with grilled portobello mushrooms or seasoned grilled cauliflower and keep the grilled corn and all the toppings for a delicious vegetarian version.
How spicy are these tacos?
The recipe uses mild chili powder and smoked paprika for warmth and depth without overwhelming heat, making it perfect for anyone who enjoys balanced flavors with a touch of mild spice.
Final Thoughts
Now that you’ve got the full scoop on the Grilled Elote Steak Tacos Recipe, it’s time to fire up your grill and dive into this mouthwatering fiesta of flavors. These tacos are a stunning way to impress family or friends with minimal fuss but maximum taste. I guarantee once you try them, they’ll quickly become one of your favorite go-to meals that everyone will ask you to make again and again.
Print
Grilled Elote Steak Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 tacos
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
These Grilled Elote Steak Tacos combine juicy, spice-rubbed skirt steak with smoky grilled corn and creamy Cotija cheese, all wrapped in warm corn tortillas. Topped with fresh cilantro, a drizzle of Mexican crema, and a squeeze of lime, they deliver vibrant, authentic Mexican flavors perfect for a summer barbecue or casual dinner.
Ingredients
Steak and Marinade
- 1 lb skirt steak
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Grilled Corn Topping
- 2 ears corn on the cob (or 1 1/2 cups frozen corn kernels)
- 1/2 cup crumbled Cotija cheese
- 1/3 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Tortillas
- 6 corn tortillas
Instructions
- Prepare the Steak: Rub the skirt steak evenly with olive oil, chili powder, smoked paprika, salt, and pepper. Let it sit at room temperature for about 20 minutes to allow the flavors to penetrate and for the steak to come to an even temperature before grilling.
- Grill the Corn: Heat your grill to high and place the corn on the cob directly on the grates. Grill, turning occasionally, until the corn is nicely charred all over, about 10 minutes. Once charred, remove from heat and carefully cut the kernels off the cob.
- Grill the Steak: Place the skirt steak on the hot grill and cook for about 3 to 4 minutes per side for medium-rare, or adjust the time according to your preferred doneness. Remove the steak from the grill and let it rest for a few minutes to retain its juices. Then, slice thinly against the grain for maximum tenderness.
- Warm the Tortillas: Warm the corn tortillas by placing them directly over the grill flame or in a hot skillet until they are soft with slight char marks, enhancing their flavor and pliability.
- Assemble the Tacos: Lay out each tortilla and layer with sliced steak, grilled corn kernels, and a generous sprinkle of crumbled Cotija cheese. Drizzle with Mexican crema or sour cream and garnish with chopped fresh cilantro.
- Serve: Squeeze fresh lime juice over the assembled tacos and serve immediately to enjoy the vibrant combination of smoky, spicy, and creamy flavors.
Notes
- You can substitute the skirt steak with flank steak if desired, but be sure to slice thinly against the grain.
- If fresh corn is not available, frozen corn kernels can be used as an alternative.
- Adjust chili powder and smoked paprika amounts according to your preferred heat level.
- For a spicier kick, add a few dashes of hot sauce or sliced jalapeños when assembling the tacos.
- These tacos are best enjoyed fresh off the grill; keep ingredients warm if preparing in batches.
