Grilled Steak Elote Tacos

Grilled Steak Elote Tacos are a mouthwatering combination of tender grilled steak, creamy and tangy elote (Mexican street corn) topping, all wrapped up in warm tortillas. This recipe is a perfect balance of smoky, savory, and fresh flavors! Here’s how to make them:

Grilled Steak Elote Tacos Recipe

Ingredients:

For the Steak:

• 1 lb (450g) flank steak, skirt steak, or ribeye (your choice, but flank is great for tacos)

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika (optional, for extra smokiness)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Elote (Mexican Street Corn) Topping:

• 2 cups corn kernels (fresh or frozen; if using frozen, thaw them)

• 2 tablespoons mayonnaise

• 2 tablespoons sour cream (or Mexican crema if you can find it)

• 1 tablespoon lime juice

• 1/2 teaspoon chili powder

• 1/4 teaspoon garlic powder

• 1/4 cup cotija cheese, crumbled (or feta as a substitute)

• 2 tablespoons fresh cilantro, chopped

• Pinch of salt and pepper

For the Tacos:

• 8 small corn or flour tortillas

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

Instructions:

1. Marinate the Steak:

   • In a small bowl, combine the olive oil, lime juice, chili powder, garlic powder, paprika, cumin, salt, and pepper.

   • Rub the marinade all over the steak and let it sit for at least 20-30 minutes (or up to 2 hours in the fridge) to absorb the flavors.

2. Prepare the Elote (Mexican Street Corn) Topping:

   • Heat a small skillet or grill over medium-high heat. Add the corn kernels and cook, stirring occasionally, for about 5-7 minutes until the corn is slightly charred. You can also grill the corn if you have fresh ears and want to go the full street corn route.

   • In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cotija cheese, and cilantro. Stir to mix well.

   • Add the cooked corn and gently toss to combine. Season with a pinch of salt and pepper to taste.

3. Grill the Steak:

   • Preheat your grill or grill pan to medium-high heat.

   • Place the marinated steak on the grill and cook for about 4-5 minutes per side for medium-rare (or longer depending on your preferred level of doneness). Flank steak cooks quickly, so be sure to check with a thermometer if you’re uncertain (target 130-135°F for medium-rare).

   • Once done, remove the steak from the grill and let it rest for 5-10 minutes to retain its juices.

4. Warm the Tortillas:

   • While the steak is resting, warm the tortillas on the grill for about 30 seconds per side, or you can heat them on a dry skillet until they’re warm and slightly charred.

5. Assemble the Tacos:

   • Slice the rested steak against the grain into thin strips.

   • Place a few slices of steak in the center of each tortilla.

   • Spoon the elote mixture on top of the steak.

   • Garnish with more chopped cilantro and a squeeze of fresh lime juice.

6. Serve:

   • Serve your Grilled Steak Elote Tacos with extra lime wedges on the side, and enjoy the explosion of flavors!

Tips:

• If you want a charred corn flavor for your elote topping, try grilling the corn first before mixing it with the mayo and sour cream.

• Feel free to adjust the level of spice by adding more chili powder or a dash of hot sauce to the elote mixture.

• You can use soft flour tortillas for a more traditional taco, or corn tortillas for an authentic touch. Both work great!

This recipe is a fun twist on your standard steak taco and will have your taste buds dancing with those creamy, spicy, and smokey flavors! Let me know if you try it and how it turns out!