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Grilled Steak Elote Tacos

Elote tacos with grilled steak and a creamy corn topping—tangy lime, cotija, and chili powder mixed into warm grilled corn. Juicy flank steak is marinated, grilled to char, and sliced for street-style steak tacos.
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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
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp cumin
  • 1 salt and pepper
elote and tacos
  • 3 cup corn kernels, grilled
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese, crumbled
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
  • 1 corn tortillas
  • 1 cilantro
  • 1 lime wedges

Equipment

  • 1 grill pan
  • 1 Cast iron skillet

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper, then coat the flank steak evenly. Refrigerate for 30 minutes to marinate.
Grill and rest the steak
  1. Preheat a grill pan or cast iron skillet over medium-high heat until hot. Grill the steak for 4-5 minutes per side, until charred and cooked to your preferred doneness (aim around 130–145°F for medium-rare to medium).
  2. Transfer the steak to a plate and let it rest for a few minutes before slicing. Slice against the grain so each bite stays tender.
Make creamy elote topping
  1. In a bowl, mix grilled corn kernels, mayonnaise, sour cream, cotija, lime juice, and chili powder until creamy and evenly coated. Taste and adjust seasoning if needed.
Warm tortillas and assemble tacos
  1. Warm tortillas until pliable, then fill with sliced steak and a spoonful of elote mixture. Keep layers visible for the best street-style look.
  2. Top tacos with cilantro and serve with lime wedges. Squeeze fresh lime over each taco just before eating.

Notes

For maximum flavor, pat the steak dry after marinating so it grills instead of steaming. Store leftover steak and elote separately in the fridge up to 3 days; reheat steak gently and stir elote again before topping tacos. Freeze steak up to 2 months (elote topping is best fresh, not frozen). For a lighter option, use Greek yogurt in place of some mayonnaise/sour cream for a tangy, lower-fat elote.