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
Scale
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.
