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)

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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.
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.

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