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Grilled Steak Elote Tacos

Grilled steak elote tacos with charred steak slices and a creamy corn elote topping. Flank steak is grilled hot, rested, then layered into warm tortillas with a jalapeño-cotija corn mixture.
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Prep Time 15 minutes
Cook Time 15 minutes
resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak and seasoning
  • 1.5 lb flank steak or skirt steak
  • salt and pepper to taste
Elote corn mixture
  • 2 cup corn kernels
  • 0.5 cup mayonnaise
  • 0.25 cup cotija cheese, crumbled
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lime juice
  • 1 jalapeño, minced
  • 2 tbsp fresh cilantro, chopped
Taco assembly
  • 8 corn tortillas
  • lime and cilantro for serving

Equipment

  • 1 grill pan
  • 1 cast iron skillet

Method
 

Grill the steak
  1. Preheat a grill or grill pan to high heat, ensuring the cooking surface is hot before you start grilling.
  2. Season the steak generously with salt and pepper on both sides so every surface is coated.
  3. Grill the steak for 6-7 minutes per side for medium-rare, keeping the grill at high heat and watching for charred edges.
  4. Transfer the grilled steak to a cutting board and rest for 5 minutes to let juices redistribute.
  5. Slice the steak against the grain into thin pieces for tender bite-size taco filling.
Make the creamy elote corn
  1. Charr the fresh corn kernels in a hot skillet until lightly blackened, about 3-4 minutes, stirring as needed for even browning.
  2. Combine mayonnaise, cotija cheese, Parmesan cheese, lime juice, and minced jalapeño in a bowl and mix until smooth and thick.
  3. Fold in the charred corn and fresh cilantro so the sauce coats every kernel.
Warm tortillas and assemble tacos
  1. Warm the corn tortillas on the grill or griddle until pliable with light browning spots.
  2. Fill each tortilla with sliced steak and top generously with the elote corn mixture.
  3. Garnish with fresh cilantro and lime wedge before serving for bright, fresh finish.

Notes

For best texture, rest the steak exactly 5 minutes before slicing and keep the elote mixture slightly warm so it spreads easily on the tortillas. Store assembled tacos in the fridge up to 2 days, but keep tortillas separate to avoid sogginess. Freeze the cooked steak slices up to 2 months; thaw and rewarm gently so they don’t overcook. For a dairy-light option, use a smaller amount of cotija/Parmesan or substitute a mild crumbly cheese to reduce total cheese.