Name: Grilled Elote Steak Tacos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 lb skirt steak; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lime juice; 1 tsp salt; 1/2 tsp black pepper; 3 ears corn, shucked; 1/3 cup mayonnaise; 1/2 cup crumbled cotija or queso fresco; 2 tbsp chopped fresh cilantro; 1 tsp chili powder or Tajín; 1 tbsp lime juice (for corn); 8 corn tortillas

I have a serious weakness for anything involving grilled corn, juicy steak, and tacos—and when all three come together in one bite, you know it’s going to be good. These Grilled Elote Steak Tacos are one of my go-to summer recipes when I want something bold, satisfying, and packed with flavor. The smoky char from the grill, the tangy-sweet crunch of elote-style corn, and the richness of perfectly grilled steak all wrapped in a warm tortilla—this is comfort food with a kick.

What I love most about this recipe is how customizable it is. I can switch up the toppings depending on what I have on hand, or adjust the heat level to suit my mood. Whether I’m hosting a cookout, meal-prepping for the week, or just feeding myself something delicious after a long day, these tacos never disappoint.

Why You’ll Love This Grilled Elote Steak Tacos Recipe

These tacos are a total flavor bomb. You get smoky grilled steak, charred corn coated in lime and spices, and creamy crumbles of queso fresco—all nestled into a perfectly toasted tortilla. They’re surprisingly easy to make, they look gorgeous on a plate, and they’re sure to impress whether you’re serving them to friends or savoring them solo. Plus, you can prep most of the toppings ahead of time, which makes this recipe weeknight-friendly and cookout-ready.

What Cut of Steak Works Best for Grilled Elote Steak Tacos?

For this recipe, I usually go with skirt steak or flank steak. Both cuts are well-marbled, cook quickly on the grill, and slice beautifully against the grain. They absorb marinades really well and develop a rich, smoky flavor with a quick sear. If you want something a little more tender, you can also use sirloin or even ribeye, but I find skirt steak hits the perfect balance between flavor, texture, and price.

The key is not just the cut, but how you cook and slice it—high heat, short cook time, and always cut across the grain for tender strips that melt in your mouth.

Options for Substitutions

Need to make a few tweaks? No problem:

Steak Alternatives: Use grilled chicken thighs, portobello mushrooms, or even tofu if you’re going meatless. All hold up well to the elote topping.
Cheese: Queso fresco is classic, but feta or cotija will give you a similar salty, crumbly effect. No cheese? A drizzle of crema works too.
Tortillas: Corn tortillas bring authenticity, but flour tortillas are fine if that’s what you prefer or have on hand.
Corn: Fresh grilled corn is best, but frozen or canned corn sautéed with a bit of oil and spices will work in a pinch.
Heat Level: Adjust the spice by adding jalapeños, chipotle powder, or hot sauce to the elote mix or steak marinade.

Flexibility is one of the things that makes these tacos such a win—they’re built to suit your taste and pantry.

Ingredients for This Grilled Elote Steak Tacos Recipe

Skirt Steak
This cut is ideal for grilling—quick to cook, flavorful, and juicy. It’s the centerpiece of the taco, so don’t skimp on quality.
Corn on the Cob
Grilled corn adds that signature smoky sweetness and crunch to replicate classic elote flavors.
Mayonnaise
A small amount helps bind the elote topping while adding creaminess. It also mellows the spices and brightens the corn.
Cotija or Queso Fresco
These cheeses bring a salty, crumbly texture that contrasts beautifully with the warm corn and juicy steak.
Fresh Cilantro
Adds brightness and a pop of color. It’s a must for that signature elote flavor.
Lime Juice
This sharp citrus note lifts all the other flavors—especially the richness of the steak and mayo-corn topping.
Chili Powder or Tajín
Essential for giving the corn that classic elote heat and zing. Tajín also adds a tangy twist.
Corn Tortillas
Slightly charred on the grill or stovetop, these are the perfect vessel to hold all the magic.
Garlic, Salt, Pepper, and Olive Oil
Used in the steak marinade to layer in flavor before it hits the grill.

Each of these ingredients plays a specific role in building bold, balanced bites that are juicy, smoky, creamy, and tangy all at once.

Step 1: Marinate the Steak

In a bowl, whisk together olive oil, minced garlic, lime juice, salt, and pepper. Coat the steak with this mixture and let it marinate for at least 30 minutes, or up to 2 hours in the fridge. This helps tenderize the meat and infuses it with flavor.

Step 2: Grill the Corn

Shuck the corn and grill it over medium-high heat, turning occasionally, until nicely charred on all sides—about 10 minutes. Once slightly cooled, cut the kernels off the cob and place them in a bowl.

Step 3: Make the Elote Topping

To the bowl of grilled corn, add mayonnaise, crumbled cotija (or queso fresco), chopped cilantro, chili powder or Tajín, and a squeeze of lime juice. Mix everything together until the corn is well-coated and flavorful.

Step 4: Grill the Steak

Preheat your grill or grill pan to high. Sear the steak for about 3–4 minutes per side, depending on thickness and desired doneness. Let it rest for 5–10 minutes before slicing thinly against the grain.

Step 5: Warm the Tortillas

Quickly char the tortillas on the grill or a hot skillet for 20–30 seconds per side. This makes them pliable and brings out their natural corn flavor.

Step 6: Assemble the Tacos

Layer slices of grilled steak into each tortilla. Spoon the elote topping generously over the steak, and finish with extra cheese and cilantro if desired. Serve warm and enjoy immediately.

How Long to Cook the Grilled Elote Steak Tacos

Cooking time for this recipe is surprisingly quick:

Steak: 3–4 minutes per side on high heat for medium-rare, depending on thickness. Always rest for at least 5 minutes before slicing.
Corn: Around 10 minutes on the grill, turning occasionally to get even char.
Tortillas: Just 20–30 seconds per side over a flame or in a hot skillet.

In total, the cook time is about 20 minutes, not including marinating and prep.

Tips for Perfect Grilled Elote Steak Tacos

Marinate the steak properly: At least 30 minutes, but longer (up to 2 hours) gives better flavor and tenderness.
Use a hot grill or pan: You want a nice sear on the steak and a bit of char on the corn for maximum flavor.
Cut the steak against the grain: This keeps the meat tender and easy to chew in taco form.
Mix the elote topping while the corn is still warm: It helps meld everything together and enhances flavor absorption.
Don’t skip the lime: That fresh squeeze of acidity at the end balances out the creamy and smoky elements.
Warm the tortillas just before serving: It prevents cracking and brings out their full flavor.

These small details make a big difference and elevate the whole dish from good to incredible.

Watch Out for These Mistakes While Cooking

Skipping the steak rest time: Cutting steak too early lets the juices escape, leaving it dry. Always let it rest at least 5 minutes.
Overcooking the steak: Skirt and flank cook fast. Go for medium-rare to medium—overcooked steak becomes chewy.
Undermixing the elote topping: Make sure the corn is fully coated in the mayo, cheese, and lime for even flavor in every bite.
Serving cold tortillas: They crack and ruin the texture. A quick toast over flame or skillet fixes that instantly.
Underseasoning the steak: Don’t be shy with salt and pepper—it needs bold flavor to stand up to the elote.

What to Serve With Grilled Elote Steak Tacos?

Mexican Street Rice

Fluffy rice with tomato, garlic, and spices makes a great, balanced side dish.

Refried Black Beans

Creamy and savory, these add heartiness to the meal without overpowering the tacos.

Guacamole & Chips

Fresh guac with crunchy tortilla chips adds coolness and texture contrast.

Pineapple Salsa

Sweet and spicy, this bright salsa pairs beautifully with the smoky steak.

Pickled Red Onions

They bring tang, crunch, and a pop of color—perfect for cutting through richness.

Margaritas or Agua Fresca

A refreshing drink balances the smoky and spicy notes of the tacos.

Grilled Veggies

Charred zucchini, peppers, or mushrooms round out the plate with color and nutrition.

Mexican Crema or Sour Cream Drizzle

Just a little on top adds cooling richness to each taco bite.

Storage Instructions

Grilled Elote Steak Tacos are best served fresh, but you can store components separately for easy leftovers:

Steak: Store sliced steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of lime juice to keep it moist.
Elote Corn Topping: Keep refrigerated in a sealed container for up to 2 days. The texture is best fresh but still tasty cold or slightly warmed.
Tortillas: Store at room temperature in a zip-top bag for a day, or refrigerate for up to 1 week. Reheat in a skillet or wrap in foil and warm in the oven.
Fully Assembled Tacos: Not ideal for storage, as tortillas may become soggy. If needed, store for only one day and reheat uncovered in a hot oven.

For longer storage, you can freeze the cooked steak—slice first and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.

Estimated Nutrition

Per 2-taco serving (approximate values):

Calories: 520
Protein: 32g
Fat: 28g
Saturated Fat: 9g
Carbohydrates: 38g
Fiber: 4g
Sugar: 3g
Sodium: 680mg
Cholesterol: 75mg

These numbers will vary based on the exact tortilla size, steak cut, and toppings used, but overall, these tacos provide a good balance of protein and carbs with a healthy dose of flavor.

Frequently Asked Questions

Can I make the elote topping ahead of time?

Yes! You can mix the elote topping up to a day in advance. Just keep it chilled and give it a good stir before using.

What if I don’t have a grill?

A grill pan or cast-iron skillet works great. You can also broil the corn and sear the steak on the stovetop.

Can I use frozen corn instead of fresh?

Absolutely. Thaw it first, then pan-sear or broil to get a little char before mixing with the elote ingredients.

How spicy are these tacos?

That depends on how much chili powder or Tajín you use. The base isn’t overly spicy, so it’s kid- and heat-sensitive friendly.

Can I use chicken instead of steak?

Yes! Boneless, skinless chicken thighs are an excellent substitute. Marinate and grill them the same way as steak.

What’s the best way to reheat the steak?

Reheat gently in a hot skillet with a splash of water or lime juice. Avoid microwaving for too long or it can get tough.

Do I need to rest the steak before slicing?

Yes, resting the steak for 5–10 minutes after grilling keeps it juicy and prevents all the flavorful juices from running out.

Can I make this recipe dairy-free?

Definitely. Use vegan mayo and swap out the cheese for a dairy-free alternative or skip it entirely—the tacos will still be delicious.

Conclusion

Grilled Elote Steak Tacos are everything I crave in a summer meal—smoky, tangy, juicy, and full of texture. The mix of grilled meat and creamy, spicy corn is completely irresistible, and they’re easy enough to pull off on a weeknight but special enough to impress guests. If you’re looking for a bold twist on taco night or something new for your next cookout, give these tacos a spot on your table. I promise—they won’t last long.