These Grilled Steak Elote Tacos are a fun twist on a classic! Juicy grilled steak, sweet corn, and zesty toppings all come together in a warm tortilla for a tasty bite.
Who knew tacos could be this exciting? I love how each bite is filled with flavors of summer, and they’re easy to whip up for taco night! 🌮 Just grill, fill, and enjoy!
Ingredients & Substitutions
Flank or Skirt Steak: Both cuts are excellent for tacos as they’re flavorful and tender when cooked properly. If they’re not available, try sirloin or ribeye as good alternatives.
Dan-O’s Seasoning: This is my go-to for a flavorful kick! You can swap it with your favorite taco seasoning or a mix of garlic powder, cumin, and paprika if you prefer to keep it simple.
Corn Kernels: Fresh corn off the cob is the best choice for sweetness, but canned or frozen work just fine too! If you’re fresh out of corn, you can use diced bell peppers for crunch.
Cotija Cheese: This adds a wonderful salty flavor. If you can’t find it, Feta cheese is a great substitute. Just crumble it up and use it as you would Cotija.
Tortillas: Small corn tortillas hold up well for tacos. If you want a gluten-free option, corn tortillas are perfect, but flour tortillas can be used if you prefer them.
How Do I Grill the Perfect Steak for Tacos?
Grilling the steak is crucial for getting that ideal flavor and tenderness. Here’s how to do it right:
- Start by marinating the steak with Dan-O’s Seasoning. Let it sit for 30-60 mins to absorb the flavors.
- Preheat your grill to high. Make sure it’s really hot before you add the steak. This helps to create a nice sear.
- Grill each side for 4-5 minutes for medium-rare, but adjust the timing based on your preference. Use a meat thermometer if you need to be exact (135°F for medium-rare).
- Let the steak rest for about 5-10 minutes after grilling. This keeps the juices inside, making each bite tender and juicy.
- When slicing, always cut against the grain. This breaks up the muscle fibers for a more tender bite!
How to Make Grilled Steak Elote Tacos?
Ingredients You’ll Need:
For the Tacos:
- 1 lb flank steak or skirt steak
- 2 tbsp Dan-O’s Seasoning (or seasoning of choice)
- 8-10 small corn tortillas
For the Elote Corn Mixture:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 red onion, finely chopped
- 1 jalapeño, finely chopped (optional for heat)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and around 15-20 minutes to cook, plus marinating time for the steak (30 minutes to 1 hour). In total, you’re looking at about 1 hour to 1 hour and 15 minutes, including marinating. Perfect for a tasty meal!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by rubbing the flank or skirt steak with Dan-O’s Seasoning. Make sure it’s evenly coated for great flavor. Let the steak marinate for about 30 minutes to an hour. This step really enhances its taste!
2. Grill the Steak:
Next, preheat your grill to high heat. Once it’s good and hot, place the steak on the grill. Grill it for about 4-5 minutes on each side for medium-rare. You may need to adjust the time based on how you like your steak cooked. After grilling, remove the steak and let it rest for 5-10 minutes. This helps keep it juicy! When it’s ready, slice it thinly against the grain.
3. Prepare the Elote Corn Mixture:
While your steak is grilling and resting, it’s time to make the elote corn mixture! In a bowl, mix together the corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, red onion, and jalapeño (if you want some heat). Season it with salt and pepper. Stir until everything is well combined and creamy. Yum!
4. Warm the Tortillas:
While the steak rests, warm up the corn tortillas on the grill for about 30 seconds on each side. This makes them nice and pliable so you can fill them easily.
5. Assemble the Tacos:
Now comes the fun part! Place a few slices of the grilled steak on each tortilla. Generously top it with the elote corn mixture. Feel free to add as much as you like!
6. Serve and Enjoy:
Serve the tacos warm with extra lime wedges and fresh cilantro on the side for garnishing. These grilled steak elote tacos are ready to enjoy—dig in!
Can I Use a Different Cut of Meat?
Absolutely! If you don’t have flank or skirt steak, you can use sirloin or even chicken for a different flavor. Just adjust the cooking time accordingly, as chicken will need to cook longer than beef.
Can I Prepare the Elote Corn Mixture Ahead of Time?
Yes! The elote corn mixture can be made a day in advance and stored in an airtight container in the fridge. Just give it a good stir before using to blend the flavors again!
What Are Some Good Substitutes for Cotija Cheese?
If you can’t find cotija cheese, feta or queso fresco make great substitutes. Both will provide a similar creamy and tangy flavor to complement the tacos nicely.
How to Store Leftover Tacos?
Store the leftover ingredients separately in airtight containers in the fridge. Tacos are best eaten fresh, but the steak and elote corn mixture can be refrigerated for up to 3 days. When ready to eat, reheat the steak on the grill or in a skillet before assembling the tacos again!
