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Grilled Steak Elote Tacos

Grilled steak elote tacos with charred corn and a creamy street-food elote topping. Thin, juicy steak slices are piled into warm corn tortillas and finished with cotija for a salty, melty bite.
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Prep Time 15 minutes
Cook Time 15 minutes
resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb flank steak or skirt steak Salt and pepper will be used for seasoning.
  • 0.5 salt and pepper Season to taste; use on both sides of the steak.
Elote corn mixture
  • 2 cup corn kernels Char until lightly blackened.
  • 0.5 cup mayonnaise Forms the creamy elote base.
  • 0.25 cup cotija cheese, crumbled Adds salty, crumbly topping.
  • 0.25 cup Parmesan cheese, grated Adds savory depth.
  • 2 tbsp lime juice Brightens the sauce.
  • 1 piece jalapeño, minced Adjust heat by using more or less.
  • 2 tbsp fresh cilantro, chopped Stir into the elote mixture and also use for serving.
Tacos
  • 8 corn tortillas Warm on the grill or griddle.
  • 1 Lime and cilantro for serving Serve with lime wedges and extra cilantro as desired.

Equipment

  • 1 grill pan
  • 1 hot skillet

Method
 

Grill and season the steak
  1. Preheat a grill or grill pan to high heat, and let it fully come up to temperature before cooking. You should see strong heat shimmer when you’re ready to place the steak.
  2. Season the steak generously with salt and pepper on both sides. Coat both sides evenly so the surface looks speckled and matte, not wet.
  3. Grill steak for 6-7 minutes per side for medium-rare, keeping the grill at high heat. When ready, transfer to a cutting board and rest for 5 minutes.
  4. Slice grilled steak against the grain into thin pieces. The slices should look uniform and slightly charred at the edges.
Make the charred elote corn mixture
  1. Charr the fresh corn kernels in a hot skillet until lightly blackened, about 3-4 minutes. Look for blistered spots with a few dark flecks while keeping kernels tender.
  2. Combine mayonnaise, cotija cheese, Parmesan cheese, lime juice, and minced jalapeño in a bowl. Stir until the mixture looks creamy with evenly distributed jalapeño.
  3. Fold in charred corn and fresh cilantro. The mixture should be thick and speckled with corn and green herb flecks.
Warm tortillas and assemble
  1. Warm corn tortillas on the grill or griddle. Heat until pliable with light browning spots.
  2. Fill each tortilla with sliced steak and top generously with the elote corn mixture. Spoon until the top looks mounded and creamy, not sparse.
  3. Garnish with fresh cilantro and lime wedge before serving. Finish with a bright lime squeeze so the topping glistens.

Notes

Pro tip: rest the steak 5 minutes so the juices redistribute, then slice against the grain for tender bites. Store elote corn mixture in the fridge up to 3 days; assemble tacos fresh for best texture. Freezing: do not freeze assembled tacos. Dietary swap: use a dairy-free cheese alternative and omit cotija/Parmesan for a lactose-free version (check labels for meltable texture).