If you want a bold, flavor-forward taco for your next cookout, try these Grilled Steak Elote Tacos. They combine marinated, char-grilled steak with smoky, creamy Mexican street corn (elote) and melty Jack cheese for a satisfying summer meal that’s easy to make at home.
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These tacos are straightforward to prepare but deliver impressive flavor. The trick is marinating the steak long enough for the flavors to penetrate, grilling the meat over high heat to get a smoky char, and assembling the tacos while the components are hot so the cheese melts and everything comes together neatly.
The recipe pairs savory grilled flap steak with a bright, creamy elote sauce and charred corn salsa. Flap steak is an economical cut with loose grain that benefits from a good marinade and a quick, hot sear. The corn brings sweetness and texture while the elote sauce adds tang and a touch of heat.
Table of Contents
- Why You’ll Love Grilled Steak Elote Tacos
- Easy Steak Tacos Recipe Ingredients Round-Up
- How to Make Grilled Steak Elote Tacos
- Steak
- Corn & Elote
- Tacos
- What to Serve with Grilled Steak Elote Tacos
- More Taco Action
- What to Do with Leftovers
- FAQs for Grilled Steak Elote Tacos
- Grilled Steak Elote Tacos Recipe
Why You’ll Love Grilled Steak Elote Tacos
These tacos balance bold, smoky steak with creamy, tangy elote and bright, fresh garnishes. The marinade adds depth to the steak while the grill provides an unbeatable char and smoky flavor. The grilled corn contributes natural sweetness and a little texture; the elote sauce—made with mayonnaise, sour cream, lime and a dash of hot sauce—adds richness and a pleasant zip of acidity. Melty Jack cheese inside the tortilla helps bind everything together and gives each bite a gooey finish.
They’re versatile, too: serve them simply with lime wedges for a casual family meal or build a taco bar for guests to customize. The components also travel well—grilled steak and corn stored separately allow for quick reheating and assembly later.
Easy Steak Tacos Recipe Ingredients Round-Up
- Steak – Whole flap steak (from the bottom sirloin) works great here. Marinate in lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder and a little canola oil to tenderize and flavor the meat.
- Elote Sauce – A simple mix of mayonnaise, sour cream, hot sauce and fresh lime juice creates a creamy, tangy sauce that dresses the tacos and the corn.
- Grilled Corn – Fresh corn on the cob, brushed with oil and grilled until charred, then cut from the cob and combined with cilantro, diced red onion, mayonnaise, cotija cheese (or a similar crumbly cheese) and a sprinkle of Tajín or chili-lime seasoning.
- Tortillas & Cheese – Flour tortillas are recommended for these tacos because they hold up well and leave room for a layer of shredded Jack cheese that melts inside the tortilla for a crisp, cheesy shell. Corn tortillas can be used if preferred, but they are smaller and more fragile.
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How to Make Grilled Steak Elote Tacos
Steak
Start by whisking the marinade ingredients together in a bowl. Place the flap steak in a food-safe bag or container and pour in the marinade, ensuring the meat is evenly coated. Seal and refrigerate for at least 4 hours, or ideally overnight for deeper flavor.
Preheat your grill to a high temperature (around 450°F) for direct grilling. Remove the steak from the marinade and discard any excess liquid. Sear the steak for about 4–5 minutes per side, aiming for an internal temperature near 125°F for medium-rare. Adjust time for your preferred doneness.
Let the steak rest for about 10 minutes after grilling, then slice against the grain and cut into bite-sized pieces or strips suitable for tacos.
Corn & Elote
Preheat the grill to medium-high (around 375°F). Brush the corn with a little canola oil and grill directly for 6–8 minutes, turning occasionally, until the kernels are slightly charred and cooked through. Remove from the grill and slice the kernels off the cobs with a sharp knife.
Toss the grilled kernels with chopped cilantro, diced red onion, a bit of mayonnaise and cotija cheese. In a separate bowl, whisk together the elote sauce ingredients (mayonnaise, sour cream, hot sauce and lime juice) and adjust seasoning to taste. Combine as desired so each spoonful of corn has balance and brightness.
Tacos
Heat a cast iron skillet or griddle over medium heat. Place a flour tortilla in the skillet, cook briefly on one side, flip, and add a generous handful of shredded Jack cheese. Fold the tortilla in half to create a cheesy pocket and cook both sides until slightly crispy and the cheese is fully melted.
Open the warm, cheesy tortilla and fill it with sliced steak and a spoonful of the grilled corn mixture. Drizzle with elote sauce and finish with extra cotija, chopped cilantro, and lime wedges. Serve immediately while hot.
Looking for more taco inspiration? Try different proteins and corn preparations to vary the flavor and texture.
What to Serve with Grilled Steak Elote Tacos
Complement these tacos with classic sides like Mexican rice, refried beans, or a simple avocado salad. Cold beers, a citrusy margarita, or agua fresca pair nicely. Offer extra salsa, guacamole and lime wedges so guests can customize their tacos.
More Taco Action
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American Lamb Tacos Al Pastor
Smoked Carnitas Tacos
Quesabirria Tacos
Steak Tacos with Corn Salsa
What to Do with Leftover Elote & Steak
Store leftover steak and corn separately in airtight containers in the refrigerator. Reheat gently—steak slices can be warmed in a skillet or oven; corn can be reheated briefly on the stovetop or microwave. Leftover steak makes a great salad topping or nacho filler; leftover elote works well as a side dish, mixed into rice, or spooned over grilled vegetables.
FAQs for Grilled Steak Elote Tacos
Cotija is firmer and saltier, great for crumbling on top of dishes for a savory finish. Queso fresco is softer and milder, offering a lighter, creamier texture.
Tajín is a Mexican spice blend of dried chiles, lime and salt that adds a tangy, slightly spicy finish to fruit, corn and many savory dishes.
Elote literally means “corn on the cob” in Spanish, but in culinary contexts it often refers to Mexican-style grilled corn dressed with mayonnaise, sour cream, cheese, chili powder and lime.
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Grilled Steak Elote Tacos
Ingredients
Steak:
- 1 whole flap steak
- 2 medium limes, juiced
- 1 cup cola
- 2 tbsp hot sauce
- 1.5 tbsp kosher salt
- 1.5 tbsp black pepper
- 1 tbsp garlic powder
- Canola oil, as needed
Elote Sauce:
- 2.5 tbsp mayonnaise
- 1.5 tbsp sour cream
- 1 tsp hot sauce
- 2 medium limes, juiced
Grilled Corn:
- 3–4 ears corn on the cob
- 2 tbsp chopped cilantro
- 2 tbsp diced red onion
- 1.5 tbsp mayonnaise
- 1.5 tbsp cotija cheese
- 1.5 tsp Tajín seasoning
- Canola oil, as needed
Tacos:
- Flour tortillas
- 2 cups shredded Jack cheese
Instructions
Steak:
- Combine all marinade ingredients in a bowl and mix well.
- Place steak in a food-safe bag or container and pour in the marinade. Refrigerate at least 4 hours or overnight.
- Preheat the grill to high heat (about 450°F) for direct grilling.
- Remove steak from marinade, discard excess, and grill 4–5 minutes per side until internal temperature reaches about 125°F for medium-rare.
- Let rest 10 minutes, then slice against the grain and cut into bite-sized pieces.
Corn & Elote:
- Preheat grill to medium-high (about 375°F).
- Brush corn with oil and grill for 6–8 minutes, turning until slightly charred.
- Slice kernels from the cob and combine with cilantro, red onion, mayonnaise and cotija to make the grilled corn mixture.
- Whisk together elote sauce ingredients in a separate bowl.
Tacos:
- Preheat a cast iron skillet over medium heat.
- Place a tortilla in the skillet, flip, add shredded Jack cheese, fold and cook until the tortilla is slightly crispy and the cheese has melted.
- Open the tortilla and fill with sliced steak, corn salsa, and a drizzle of elote sauce. Serve immediately.