Grilled Steak Tacos with Corn Elote Recipe

If you dream about bold flavors, sizzling steak, and the sweet-smoky magic of classic Mexican street corn, Grilled Steak Tacos with Corn Elote are about to become your new weeknight obsession. Fast, unfussy, and bursting with color and texture, this recipe wraps up all your summer cravings in a warm tortilla!

Ingredients You’ll Need

Grilled Steak Tacos with Corn Elote come together with a handful of approachable, vibrant ingredients. Each one shows up for a reason—adding juicy texture, zippy brightness, or a smoky hit that takes your tacos from basic to unforgettable!

• Steak (flap, flank, or skirt): These cuts bring deep beefy flavor and remain juicy after grilling—perfect for slicing against the grain for tender tacos.
• Olive oil: Helps the BBQ rub cling to the steak and keeps everything juicy on the grill.
• BBQ rub: Your favorite blend adds instant depth and a signature smoky-sweet kick; customize it to your taste.
• Corn (on the cob): Grilling fresh ears gives you that toasty, sweet flavor at the heart of classic Mexican elote.
• Jalapeno: For just the right swipe of heat—adjust up or down depending on your spice tolerance.
• Spring onion: Adds a mild bite while keeping the elote fresh and light.
• Coriander (cilantro): Herbaceous, citrusy, and absolutely essential for both the elote and garnish.
• Sour cream & mayonnaise: Make the elote delightfully creamy, tangy, and rich—don’t skip!
• Salt: Balances flavors and brings out the sweetness of the corn.
• Cotija cheese (or crumbled feta): The salty, crumbly magic on top of your elote—if you can’t find cotija, feta is an awesome substitute.
• Lime: Zest and freshness, plus an essential squeeze before serving your tacos.
• Tortillas (corn or flour): Soft, charred, and ready to catch all the juicy fillings.
• Red cabbage: Thinly sliced for crunch and vibrant color—a natural taco topper.
• Extra coriander (cilantro): For that final shower of green and a pop of flavor in every bite.

Variations

No two taco nights are ever the same! Grilled Steak Tacos with Corn Elote are a delicious blank canvas for swapping proteins, amping up toppings, or catering to dietary needs, so you can serve up everyone’s favorites with ease.

• Chicken or Portobello: Swap steak for boneless chicken thighs or thickly sliced portobello mushrooms for a fantastic alternative.
• Cheese Switch: Cotija or feta is delicious, but try queso fresco, shredded cheddar, or even a dairy-free cheese if needed.
• Heat Levels: Adjust the jalapeno, or swap in chipotle powder, pickled jalapenos, or sweet bell pepper to control the spice.
• Tortilla Choices: Corn tortillas add classic flavor, but small flour tortillas or even lettuce leaves work for a low-carb taco.

How to Make Grilled Steak Tacos with Corn Elote

Step 1: Prepare and Marinate the Steak

Start by drizzling your steak with olive oil, making sure every side gets coated. Then massage in your favorite BBQ rub until each nook and cranny is seasoned—this locks in moisture and builds a caramelized crust on the grill. Set aside and let the flavors mingle while you prep the other components.

Step 2: Prep the Veggies and Elote Ingredients

Finely dice your jalapeno, chop the spring onion, and roughly chop that big handful of fresh coriander. These vibrant bits will fold into your creamy elote later, adding bite, heat, and unmistakable freshness.

Step 3: Char the Corn and Make the Elote

Fire up your BBQ and grill the corn cobs until they’re evenly charred—don’t shy away from those dark, toasty spots! Once cooled slightly, cut the corn off the cob and toss it with the jalapeno, spring onion, coriander, sour cream, mayo, salt, cotija (or feta), and a generous squeeze of lime. This creamy, smoky elote is pure magic for your tacos.

Step 4: Grill the Steak and Warm the Tortillas

Grill your steak for about 2 minutes per side over high heat, or until your thermometer reads 48-52°C (118-126°F) for a perfect medium-rare. Let it rest on a wire rack—you want every drop of juice locked in! As the steak rests, char your tortillas briefly on the grill for that irresistible smoky edge and a touch of softness.

Step 5: Assemble and Serve

Thinly slice your rested steak against the grain (this seriously guarantees tenderness!), then layer up your tortillas with a handful of red cabbage, a generous spoonful of corn elote, and slices of steak. Finish with extra cilantro and a big squeeze of lime—and just wait for those first taco-loving “wows!”

How to Serve Grilled Steak Tacos with Corn Elote

Garnishes

Garnishing is where these Grilled Steak Tacos with Corn Elote truly come alive! A generous sprinkle of chopped fresh coriander, creamy extra cotija (or feta), and an extra squeeze of lime over the top add brightness and zing. You can also add sliced radishes or a drizzle of chili oil if you love a punch of color and heat.

Side Dishes

These tacos turn any meal into a fiesta, but sides make them even more fun! Try simple black beans, zesty tomato salsa, or crisp cucumber salad. If you want extra indulgence, load up with tortilla chips and guacamole or a smoky grilled pineapple for a sweet contrast.

Creative Ways to Present

A taco board is always a showstopper—pile tortillas, steak, elote, and garnishes onto a big platter so everyone can build their own. Or, serve “street food style” in paper wraps for a hands-on, casual vibe. For parties, turn everything into taco sliders or mini tostadas for bite-sized brilliance!

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and corn elote in separate airtight containers in the fridge—both will stay fresh and delicious for up to 3 days. Keep tortillas and cabbage separate so everything stays soft and crisp.

Freezing

If you want to freeze, just freeze the steak: slice, cool completely, and wrap tightly before adding to a freezer bag (good for 2 months). The creamy corn elote doesn’t freeze well, but you can always whip up a fresh batch in minutes!

Reheating

To reheat steak, use a hot skillet or a quick blast in the oven to warm through without drying out—just avoid the microwave where steak can go tough. Assemble tacos with cold elote right before serving for the best texture and taste.

FAQs

Final Thoughts

If you’re craving something totally irresistible, I hope Grilled Steak Tacos with Corn Elote make it to the top of your list. Let the sizzle, spice, and creamy, zesty corn sweep you right to taco-night paradise—don’t be surprised if this becomes a weekly tradition in your own kitchen!

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