Name: Grilled Steak Elote Tacos Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 ears of corn, husked; 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1/4 cup chopped cilantro; 1/2 cup crumbled cotija cheese; Juice of 1 lime; Zest of 1 lime (optional); 2 Ribeyes; Salt and pepper to taste; 8 small flour or corn tortillas; 1 jalapeño, thinly sliced (optional, for jalapeño crème)

Jump to Recipe

Looking for a dish that lives up to its hype? Grilled Steak Elote Tacos deliver a festival of smoky, zesty, and creamy flavors you simply can’t resist. This recipe brings together perfectly grilled ribeye, charred sweet corn, and all the bold fixings inspired by classic Mexican street corn. Every bite is juicy, bright, and draped in just the right amount of creamy elote topping. If you crave quick-to-prepare tacos that taste like a summer evening with friends, these Grilled Steak Elote Tacos are about to become your new favorite.

Grilled Steak Elote Tacos Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these tacos is simple, but there’s no filler here — each pick is essential for building that vibrant, craveable flavor and texture. Let me walk you through each one, so you know exactly why it matters and how it transforms your Grilled Steak Elote Tacos.

2 Ribeyes: Go for nicely marbled ribeyes for the juiciest, most flavorful steak strips you’ll ever tuck into a taco.
Salt and pepper to taste: Season generously for a simple, classic steak flavor that lets the beef shine.
4 ears of corn, husked: Fresh corn delivers the sweet char and irresistible crunch that makes elote so special.
2 tablespoons mayonnaise: Adds creamy richness, letting the corn mixture cling to your steak in every bite.
2 tablespoons sour cream: Balances the mayo with a tangy zip — it’s the secret to that signature elote sauce.
1/4 cup chopped cilantro: Brightens everything with a pop of herbal freshness.
1/2 cup crumbled cotija cheese: Salty, crumbly, and just a little funky, cotija brings classic street corn flavor to the table.
Juice of 1 lime: Adds a citrusy brightness that keeps the whole dish light and lively.
Zest of 1 lime (optional): Extra zest means even more punchy citrus aroma and flavor!
8 small flour or corn tortillas: Soft, griddled tortillas are the cozy vessel for all this goodness — choose your favorite, or serve both.
1 jalapeño, thinly sliced (optional, for jalapeño crème): If you love some heat, this adds just the right tingle without overwhelming the smoky corn and steak.
Tortillas: Yes, they’re listed twice because they’re essential! Have a few extra on hand in case you want to double up (trust me, you will).

How to Make Grilled Steak Elote Tacos

Step 1: Preheat and Prep

Get your grill heating up to medium-high so it’s sizzling and ready for both your corn and steak. While you wait, husk your corn and set it aside. Letting the grill preheat fully at this stage is your ticket to those gorgeous char marks and smoky flavor — so don’t rush it!

Step 2: Grill the Corn

Pop those husked ears of corn right onto the hot grill grates. You’ll want to turn them regularly — every couple of minutes — so they roast evenly and pick up that signature char without burning. In about 10-12 minutes, you’ll have perfectly cooked, charred corn. Let them cool until you can handle them comfortably, then slice the kernels off and gather them in a large mixing bowl. This sweet, charred corn is the heart of your elote topping!

Step 3: Prepare the Elote Mixture

Add the mayonnaise, sour cream, cilantro, cotija cheese, and lime juice (plus zest, if you like your elote extra zingy!) to the bowl of grilled corn. Stir everything until well combined and irresistibly creamy. You’ve just made the magical topping that transforms these Grilled Steak Elote Tacos into something unforgettable.

Step 4: Grill the Steak

Season your ribeyes, giving them a generous sprinkle of salt and pepper on both sides. Place them on your preheated grill and let them cook for about 4-5 minutes per side for a rosy medium-rare (135°F inside). Once they’re done, move them to a plate and let them rest for a few minutes. This resting period ensures every slice is juicy. Thinly slice the steak against the grain for maximum tenderness.

Step 5: Toast the Tortillas

Don’t skip this quick step! Toss your tortillas onto the grill for about a minute per side, just until they’re warm and have a slight char. It’s a tiny bit of extra effort that makes the tacos taste so much more special — the grilled tortillas pick up a beautiful toasty flavor and hold up perfectly to all your toppings.

Step 6: Assemble the Tacos

Start layering: add a handful of juicy steak strips onto each warm tortilla, then top with a generous spoonful of your creamy elote mixture. At this point, your kitchen probably smells like heaven, and the colors alone are wildly inviting.

Step 7: Optional Jalapeño Crème

If you love a splash of heat, scatter some thinly sliced jalapeños right over the top. They add crunch, color, and a peppery kick that plays perfectly with the creamy, rich elote mixture.

Step 8: Serve

Serve your Grilled Steak Elote Tacos immediately, with extra lime wedges on the side for squeezing. That burst of citrus puts every bite over the top, making these tacos totally irresistible from the first taste to the last.

How to Serve Grilled Steak Elote Tacos

Garnishes

Add extra chopped cilantro, more cotija crumbles, a few lime wedges, and sliced jalapeños for guests to sprinkle on as they please. A drizzle of hot sauce or even a little extra sour cream makes every taco look and taste even better!

Side Dishes

Classic sides like Mexican rice, smoky black beans, or even a bright cabbage slaw pair beautifully with Grilled Steak Elote Tacos. For something lighter, a crisp cucumber salad or grilled veggies add a fresh crunch to your taco night spread.

Creative Ways to Present

Go family style! Serve the steak, elote topping, tortillas, and garnishes on big platters so everyone can build their own tacos. For parties, create a DIY taco bar with all the fixings — it’s hands-on, interactive, and always a hit. And if you’re feeling extra, mini tacos make a perfect appetizer for summer cookouts!

Make Ahead and Storage

Storing Leftovers

For best results, store sliced steak, corn elote mixture, and tortillas separately in airtight containers. This keeps the steak juicy and the toppings fresh. When stored properly in the fridge, they’ll stay delicious for up to 3 days.

Freezing

The grilled steak can be frozen in a sealed container for up to two months. However, the elote corn mixture is best enjoyed fresh, since the creamy dressing doesn’t freeze and thaw well. If you want to prep ahead, just freeze the steak — grill your corn the day you plan to serve.

Reheating

Gently reheat the steak slices on a skillet or in the microwave, just until warmed through (overheating can dry them out). Warm tortillas on a pan or directly over a low flame for a few seconds. Top everything fresh with your chilled elote mixture and dig in!

FAQs

Can I use another cut of steak for Grilled Steak Elote Tacos?

Absolutely! While ribeye is juicy and richly flavored, you can swap it for flank steak, skirt steak, or strip steak with fantastic results. Just make sure to slice thinly against the grain for tenderness.

What’s the best way to char corn without a grill?

If you’re cooking indoors, you can char the corn under your broiler or even in a hot, dry cast-iron skillet on the stovetop. Rotate frequently for even charring and that signature elote flavor.

Are Grilled Steak Elote Tacos gluten-free?

They sure can be! Just use corn tortillas instead of flour, and double-check that your cotija cheese and other condiments are gluten-free as well.

How spicy are these tacos with the jalapeño crème?

It’s totally customizable! Jalapeño slices add just enough heat to tingle your taste buds, but you can adjust the amount, use milder peppers, or leave them off entirely if you prefer no heat.

Can I prepare the elote topping in advance?

Yes, you can make the elote mixture up to a day ahead and store it covered in the fridge. Give it a good stir before using, and it’ll save time when you’re ready to assemble your Grilled Steak Elote Tacos.

Final Thoughts

If you’re looking for a show-stopping way to celebrate taco night, don’t let Grilled Steak Elote Tacos pass you by. They bring the sizzle of the grill, the creamy crunch of elote, and all the vibrant flavors you love in just a few simple steps. I can’t wait for you to take your first bite — these tacos have a way of turning any meal into a little party. Give them a try and let them wow your taste buds!

Grilled Steak Elote Tacos Recipe

★★★★★

5 from 24 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

These Grilled Steak Elote Tacos are a delicious fusion of smoky grilled steak, charred elote corn mixture, and creamy flavors, all wrapped in warm, toasted tortillas. Perfect for a flavorful and satisfying meal!

Instructions

Preheat and Prep: Begin by preheating your grill to medium-high heat. Husk the corn and set aside.
Grill the Corn: Place husked corn on the grill, cook until charred, about 10-12 minutes. Cut kernels off the cob.
Prepare the Elote Mixture: Mix corn kernels with mayo, sour cream, cilantro, cotija cheese, lime juice, and zest.
Grill the Steak: Season ribeyes, grill for 4-5 minutes per side. Rest and slice thinly.
Toast the Tortillas: Grill tortillas for 1 minute per side.
Assemble the Tacos: Place steak slices on tortillas, top with elote mixture.
Optional Jalapeño Crème: Add sliced jalapeños for heat.
Serve: Serve tacos with lime wedges on the side.

Notes

For a vegetarian option, you can substitute the steak with grilled portobello mushrooms.
Adjust the spice level by adding more or fewer jalapeños to suit your preference.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican