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Grilled Steak Elote Tacos

Grilled steak elote tacos with creamy street-corn topping and juicy flank steak, grilled and sliced for visible char. Warm tortillas are filled with steak and a mayo-sour-cream elote-style corn mix, finished with cotija, cilantro, and lime wedges.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-Fusion
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1.5 lb flank steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 garlic
  • 1 tsp cumin
  • 1 salt and pepper
Elote topping
  • 3 cup corn kernels, grilled Use grilled corn kernels for the signature charred sweetness.
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese, crumbled
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
Tacos
  • 1 corn tortillas Warm until pliable before filling.
  • 1 cilantro Chopped for topping.
  • 1 lime wedges Serve on the side for squeezing.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper, then rub over flank steak. Marinate for 30 minutes so the surface flavor penetrates.
Grill and slice
  1. Preheat a grill or grill pan over high heat. Grill steak for 4-5 minutes per side until browned and cooked to your preferred doneness.
  2. Transfer steak to a cutting board and let it rest for 5 minutes. Slice against the grain into thin strips.
Make the elote-style corn
  1. In a bowl, mix grilled corn kernels with mayonnaise, sour cream, cotija cheese, lime juice, and chili powder. Stir until creamy and evenly coated.
Assemble the tacos
  1. Warm tortillas in a dry pan until soft and lightly toasted. Fill each tortilla with sliced steak and the elote mixture.
  2. Top with cilantro and serve with lime wedges. Add extra squeeze of lime right before eating.

Notes

For best grilling results, pat the steak dry before marinating so the cumin-lime rub clings and chars more evenly. Refrigerate leftovers in an airtight container up to 3 days; rewarm tortillas gently and stir corn topping before serving. Freezing is not recommended for the creamy elote-style topping. For a lighter option, use Greek yogurt in place of mayonnaise and sour cream to keep the topping creamy with less fat.