Grilled Steak Elote Tacos Recipe

If there’s one recipe that completely captures the thrill of summer grilling and the vibrant flavors of street food, it has to be Grilled Steak Elote Tacos. Picture smoky, juicy steak piled high in warm tortillas and topped with a creamy, zesty corn elote topping—each bite is an explosion of crunch, tang, and richness that you simply can’t get enough of. These tacos are the ultimate way to bring a festive, playful energy to your table, whether you’re cooking for a weekend cookout or just craving something special on a weeknight.

Ingredients You’ll Need

The beauty of Grilled Steak Elote Tacos is the way a handful of fresh, wholesome ingredients come together in perfect harmony. Each element plays a role, from the charred corn’s sweetness to the creamy elote sauce and, of course, that irresistible grilled steak.

• Ribeye Steaks: Rich, juicy, and beautifully marbled, ribeyes bring bold flavor and tenderness that makes these tacos unforgettable.
• Salt and Pepper: Simple but essential for bringing out the steak’s natural savoriness and letting all the flavors shine.
• Fresh Corn (4 ears): Grilled until smoky and charred, then cut off the cob for kernels that burst with sweetness.
• Mayonnaise: Adds creaminess to the elote topping, helping all those classic Mexican flavors meld together.
• Sour Cream: Balances the mayo with tang, giving your topping just the right amount of zip.
• Chopped Cilantro: Freshness in every bite—don’t skip this for that signature bright flavor.
• Cotija Cheese: Crumbly, salty, and perfect for sprinkling over the top; think of it as the taco’s savory confetti.
• Lime Juice (and Zest): A burst of citrus that ties everything together and elevates every layer of flavor.
• Flour or Corn Tortillas: Warmed just before serving to give you that classic, slightly smoky taco base.
• Jalapeño (optional): Thinly sliced for an optional crème or topping that adds a bit of heat and excitement.

How to Make Grilled Steak Elote Tacos

Step 1: Preheat and Prep

Before anything else, fire up your grill to medium-high heat. A well-preheated grill ensures you get those gorgeous char marks on your corn and a beautiful sear on your steak. As the grill heats, husk your ears of corn, pat your ribeyes dry, and gather all your toppings so assembling goes smoothly.

Step 2: Grill the Corn

Place the husked corn directly on the hot grates. Let them sizzle, turning occasionally, until the kernels are golden-charred and cooked through—about 10 to 12 minutes. This step is key: those caramelized bits infuse your elote with smoky flavor that sets Grilled Steak Elote Tacos apart.

Step 3: Prepare the Elote Mixture

Once the corn has cooled slightly, cut the kernels from the cobs into a bowl. Stir in the mayo, sour cream, cilantro, cotija, lime juice, and a bit of zest if you like. Mix well—you want every kernel bathed in that creamy, zippy sauce. This elote topping is the heart of your tacos, and it’s nearly impossible not to sneak a taste!

Step 4: Grill the Steak

Season your steaks generously with salt and pepper, then lay them on the hot grill. Sear for about 4 to 5 minutes per side, depending on thickness and your desired doneness. Once cooked, let the steak rest to keep those juices locked in—then slice it thin, against the grain, for tender bites in every taco.

Step 5: Toast the Tortillas

Quickly warm your tortillas right on the grill for about a minute per side. This step isn’t just about heat—it brings out earthy flavors and gives a soft, slightly smoky base for all your fillings.

Step 6: Assemble the Grilled Steak Elote Tacos

Now the magic happens! On each tortilla, pile up the sliced steak and crown it with a generous spoonful of that luscious elote corn mixture. Add a few rings of fresh jalapeño if you love a little fire. Build them all at once, or let everyone customize their own taco for a fun, interactive meal.

How to Serve Grilled Steak Elote Tacos

Garnishes

No Grilled Steak Elote Tacos are complete without bright, lively garnishes. A sprinkle of extra cotija cheese, fresh cilantro, and a squeeze of lime pump up the freshness and color. Want heat? Add jalapeño slices or a dusting of chili powder right before serving for bold flavor and fun presentation.

Side Dishes

Make it a feast by serving these tacos with classic Mexican accompaniments like black beans, Mexican rice, or a tangy cucumber and tomato salad. A bowl of chips with guac or smoky salsa is a must if you’re entertaining. The flexibility is half the fun—everything seems to pair beautifully with the rich steak and creamy corn.

Creative Ways to Present

Bring some street-food flair to your table! Serve the Grilled Steak Elote Tacos on a big wooden board, letting everyone make their own. Or, for parties, cut the tortillas into smaller rounds and create mini tacos—arrange them in rows for a playful, shareable platter that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Got some leftovers from your batch of Grilled Steak Elote Tacos? Store the steak and elote toppings separately in airtight containers in the fridge for up to three days. Keep the tortillas wrapped to prevent them from drying out. This way, all the textures and flavors stay just as fresh and vibrant.

Freezing

If you want to freeze components, the grilled steak freezes well—slice it first for faster reheating later. The elote mixture, with its creamy base, is best enjoyed fresh, but you can make the corn ahead and freeze it plain, mixing with sauce after thawing for the best texture.

Reheating

Gently reheat the steak slices in a skillet with a splash of oil, just until warmed, so they stay juicy. Warm the tortillas in a dry pan or microwave under a damp paper towel. The corn elote mixture tastes best served cold or at room temperature—just give it a good stir before topping your tacos again.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye is luxurious and flavorful, you can use skirt, flank, or strip steak for Grilled Steak Elote Tacos. Just adjust cooking times as needed and always slice against the grain for tenderness.

Are corn or flour tortillas better for these tacos?

This really comes down to personal preference. Corn tortillas are traditional and add a lovely earthy bite, while flour tortillas are soft and pliable. Try both and see which makes your ideal Grilled Steak Elote Tacos experience!

Can I make the elote mixture ahead of time?

Yes! You can prepare the corn elote topping a day in advance—just store it in the fridge and give it a good stir before serving. If you want extra freshness, save the cheese and cilantro to add right before assembling the tacos.

Is there a way to make these tacos spicier?

Certainly! Add more jalapeño, mix in some hot sauce with your elote, or sprinkle chili powder or chipotle powder over the finished tacos. The layers of spice and creamy richness are totally customizable.

What’s the best way to grill corn without burning it?

Grill the corn over medium-high heat, turning often, and keep an eye out once the kernels start to char. If you’re worried about dryness or burning, you can brush the corn with a little oil first, or grill it with the husks pulled back but not removed for extra protection.

Final Thoughts

There’s something irresistibly fun and rewarding about making—and devouring—Grilled Steak Elote Tacos. The combination of smoky steak, creamy-elote topping, and a burst of fresh garnishes is everything I love in a taco night. I hope you gather your friends, fire up the grill, and make this recipe a staple in your kitchen as well. You’ll never look at tacos the same way again!

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