Grilled Elote Steak Tacos with Charred Corn Salsa are a bold and flavorful take on taco night, fusing smoky grilled steak with the rich, tangy flavors of classic Mexican street corn. Featuring tender slices of marinated flank steak and a creamy, spicy corn salsa packed with cotija cheese, lime, and jalapeño, these tacos are layered with texture and taste. Served in warm tortillas and garnished with fresh cilantro, these handheld bites are vibrant, satisfying, and unforgettable.
Why You’ll Love This Recipe
- Street food meets steakhouse: Combines the iconic flavor of elote with juicy, grilled steak.
- Perfect balance of textures: Tender meat, creamy salsa, and warm tortillas in every bite.
- Fast and fresh: Ready in under 40 minutes with minimal prep.
- Customizable heat level: Adjust spice with jalapeño and chili powder to taste.
- Ideal for gatherings: Great for cookouts, Taco Tuesdays, or casual dinners.
- Nutritious and satisfying: Packed with protein, fresh corn, and vibrant herbs.
- Grill or stovetop friendly: Easily adaptable to a grill pan or outdoor grill.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Grilled Steak:
1½ lbs flank or skirt steak
2 tbsp olive oil
1 tbsp lime juice
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
Salt & black pepper to taste
For the Elote Corn Salsa:
2 cups grilled corn kernels (about 3 ears)
¼ cup mayonnaise
¼ cup sour cream or Mexican crema
½ cup crumbled cotija cheese
1 small jalapeño, minced
¼ cup chopped fresh cilantro
1 tbsp lime juice
½ tsp chili powder
Salt to taste
For Serving:
8 small flour or corn tortillas, warmed
Extra cilantro & cotija (optional)
Lime wedges (for garnish)
directions
- Marinate the steak: In a mixing bowl, combine olive oil, lime juice, smoked paprika, chili powder, garlic powder, salt, and black pepper. Rub the marinade all over the steak and let it rest for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Grill the steak: Heat a grill or grill pan over high heat. Cook the steak for 4–5 minutes per side for medium-rare, or longer depending on your preferred doneness. Remove from the grill and let rest for 5 minutes. Slice thinly against the grain.
- Prepare the corn salsa: Grill corn directly over flame or on the grill until lightly charred. Let cool slightly and remove kernels from the cob. In a large bowl, mix corn with mayonnaise, sour cream, cotija cheese, jalapeño, cilantro, lime juice, chili powder, and salt. Stir until well combined.
- Assemble the tacos: Fill each warm tortilla with slices of grilled steak. Spoon generous amounts of elote corn salsa on top.
- Garnish and serve: Sprinkle with additional cotija and cilantro if desired. Serve immediately with lime wedges on the side.
Servings and timing
Servings: 4 servings (2 tacos each)
Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes
Calories: 465 kcal per serving
Variations
- Spicy twist: Add hot sauce or extra minced jalapeños for more heat.
- Cheese lovers: Use a cheese blend with Monterey Jack or queso fresco for a melty topping.
- Vegetarian version: Substitute steak with grilled portobello mushrooms or seasoned tofu.
- Taco bowl: Serve over a bed of rice or greens for a grain bowl-style meal.
- Avocado addition: Add sliced avocado or guacamole for extra creaminess.
- Chipotle marinade: Replace chili powder with chipotle paste or adobo sauce for a smoky flavor variation.
storage/reheating
Storage: Store leftover steak and corn salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat steak in a skillet over medium heat or microwave briefly. Tortillas can be warmed in a pan or directly over flame. Elote salsa is best enjoyed cold or at room temperature.
Freezing: Not recommended for this recipe due to the dairy-based corn salsa and fresh ingredients.
FAQs
Can I make the elote salsa ahead of time?
Yes, the salsa can be made a few hours in advance and stored in the refrigerator. Stir before serving to refresh the texture.
What cut of steak is best for these tacos?
Flank or skirt steak is ideal due to its rich flavor and tenderness when sliced thinly against the grain.
How long should I marinate the steak?
Marinate for at least 30 minutes, but for best flavor, up to 4 hours in the refrigerator.
Can I use frozen corn?
Yes, thawed frozen corn can be used. Sear it in a hot skillet or grill pan to mimic the charred effect.
Is cotija cheese essential?
Cotija adds a signature salty flavor, but you can substitute with feta or queso fresco if needed.
What type of tortillas work best?
Either corn or flour tortillas work well. Corn offers authenticity, while flour provides a softer texture.
How spicy is this recipe?
The spice level is mild to medium. Adjust jalapeños or chili powder to suit your preference.
Can I cook the steak indoors?
Yes, a grill pan or cast-iron skillet over high heat will work well for cooking the steak indoors.
What can I use instead of mayonnaise in the salsa?
Greek yogurt or additional sour cream can be used as lighter substitutes.
How should I slice the steak?
Always slice against the grain to ensure tenderness in each bite.
Conclusion
Grilled Elote Steak Tacos with Charred Corn Salsa are a celebration of smoky, spicy, and creamy flavors—all wrapped in a warm tortilla. This dish blends the essence of classic Mexican street corn with the heartiness of grilled steak for a taco that’s as vibrant and crowd-pleasing as it is easy to make. Whether you’re hosting a backyard cookout or spicing up a weeknight dinner, these tacos promise bold flavor and satisfying bites every time.
Print
Grilled Elote Steak Tacos with Charred Corn Salsa
- Total Time: 35 minutes
- Yield: 4 servings (2 tacos each)
- Diet: Gluten Free
Description
These Grilled Elote Steak Tacos bring together juicy grilled flank steak and creamy Mexican street corn salsa in warm tortillas. Packed with bold spices, lime, cotija, and smoky flavor, they’re the ultimate Taco Tuesday upgrade. #elotetacos #steaktacos #cornsalsa
Ingredients
For the Grilled Steak:
-
1 1/2 lbs flank or skirt steak
-
2 tbsp olive oil
-
1 tbsp lime juice
-
1 tsp smoked paprika
-
1 tsp chili powder
-
1 tsp garlic powder
-
Salt & black pepper to taste
For the Elote Corn Salsa:
-
2 cups grilled corn kernels (about 3 ears)
-
1/4 cup mayonnaise
-
1/4 cup sour cream or Mexican crema
-
1/2 cup crumbled cotija cheese
-
1 small jalapeño, minced
-
1/4 cup chopped fresh cilantro
-
1 tbsp lime juice
-
1/2 tsp chili powder
-
Salt to taste
For Serving:
-
8 small flour or corn tortillas, warmed
-
Extra cilantro & cotija cheese (optional)
-
Lime wedges (optional)
Instructions
-
Marinate Steak: Mix olive oil, lime juice, smoked paprika, chili powder, garlic powder, salt, and pepper. Rub onto steak and marinate for at least 30 minutes.
-
Grill Steak: Heat grill or grill pan over high. Cook steak for 4–5 minutes per side (medium-rare), or until desired doneness. Let rest, then slice thinly against the grain.
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Make Elote Salsa: Char corn on the grill. Remove kernels. In a bowl, combine corn, mayo, sour cream, cotija, jalapeño, cilantro, lime juice, chili powder, and salt. Mix well.
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Assemble Tacos: Fill tortillas with sliced steak and a generous scoop of elote salsa. Garnish with extra cotija and cilantro. Serve with lime wedges.
Notes
Marinate steak in advance for even more flavor. Swap sour cream for crema for an authentic touch. Add hot sauce for heat or queso fresco for a twist on the salsa.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main, Tacos
- Method: Grilling, Assembling
- Cuisine: Mexican-Inspired, Latin Fusion
