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Grilled Steak Elote Tacos

Elote tacos with grilled steak and a creamy street-corn topping. Flank steak is marinated in lime, oil, garlic, and cumin, then grilled and sliced for taco filling.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-Fusion
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1.5 lb flank steak Use flank steak for best quick grilling and easy slicing.
  • 3 tbsp lime juice For marinating and also for elote brightness.
  • 2 tbsp olive oil Helps the steak char and keeps it juicy.
  • 2 clove garlic Minced.
  • 1 tsp cumin Ground cumin.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Elote (creamy street corn)
  • 3 cup corn kernels Grill until lightly charred; keep warm for mixing.
  • 0.25 cup mayonnaise Forms the creamy elote base.
  • 0.25 cup sour cream Adds tang and creaminess.
  • 0.5 cup cotija cheese Crumbled.
  • 1 tbsp lime juice For elote flavor balance.
  • 0.5 tsp chili powder Adds smoky heat.
Taco assembly
  • corn tortillas Warm before filling.
  • cilantro Chopped, for topping.
  • lime wedges Serve on the side for squeezing.

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper, then rub over the flank steak. Marinate for 30 minutes in the refrigerator while you prep the grill.
Grill and slice the steak
  1. Preheat a grill to medium-high heat, then grill the flank steak for 4-5 minutes per side until browned with grill marks. Rest the steak for 5 minutes, then slice thinly against the grain.
Make the creamy elote
  1. Grill the corn kernels until lightly charred, then keep them warm. In a bowl, mix the grilled corn, mayonnaise, sour cream, cotija, lime juice, and chili powder until creamy and evenly coated.
Warm tortillas and assemble tacos
  1. Warm corn tortillas on the grill or in a dry pan until pliable, about 30-45 seconds per side. Fill each with sliced steak and spoon on the elote mixture.
  2. Top tacos with cilantro and serve with lime wedges so each taco can be finished with fresh juice.

Notes

Pro tip: slice the steak against the grain right after resting so each bite stays tender. Store leftover steak and elote separately in airtight containers in the fridge up to 3 days; rewarm steak gently and stir elote to re-creamitize. Freezing is not recommended for the creamy corn topping (texture can break). For a lighter option, swap mayonnaise with Greek yogurt.