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Grilled Steak Elote Tacos

Grilled steak elote tacos with creamy elote-style corn, featuring juicy flank steak from a hot grill. Street-corn inspired toppings are mixed with mayo and sour cream, then piled into warm corn tortillas with cotija and lime.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

flank steak
  • 1.5 lb flank steak
lime juice
  • 3 tbsp lime juice
  • 1 tbsp lime juice
olive oil
  • 2 tbsp olive oil
garlic
  • 2 clove garlic minced
cumin
  • 1 tsp cumin
salt and pepper
  • 0.5 salt and pepper to taste
corn kernels, grilled
  • 3 cup corn kernels, grilled
mayonnaise
  • 0.25 cup mayonnaise
sour cream
  • 0.25 cup sour cream
cotija cheese
  • 0.5 cup cotija cheese, crumbled
chili powder
  • 0.5 tsp chili powder
corn tortillas
  • 12 corn tortillas
cilantro
  • 0.25 cup cilantro
lime wedges
  • 6 lime wedges

Equipment

  • 1 grill

Method
 

Marinate and grill the steak
  1. Stir lime juice, olive oil, minced garlic, cumin, salt, and pepper together, then coat the flank steak in the mixture and marinate at 30 minutes. Cover and let the steak rest while the grill preheats.
  2. Grill the marinated steak for 4-5 minutes per side at high heat until it has visible grill marks. Remove and let it rest for a few minutes, then slice against the grain.
Make elote topping
  1. In a bowl, mix the grilled corn, mayonnaise, sour cream, cotija cheese, lime juice, and chili powder until the corn is evenly coated. Taste and adjust with a pinch of salt and pepper if needed.
Warm tortillas and assemble tacos
  1. Warm the corn tortillas on the grill or in a dry pan for about 20-30 seconds each until pliable with light spots. Keep them covered so they don’t dry out.
  2. Fill each tortilla with sliced grilled steak, then spoon over the elote mixture. Top with cilantro and serve with lime wedges.

Notes

Pro tip: slice the flank steak against the grain so every bite stays tender, then build tacos right after warming tortillas to avoid sogginess. Store cooked steak and elote topping separately in the fridge up to 3 days; reheat steak gently and stir elote before using. Freezing isn’t recommended for the sour-cream mayo topping. For a lighter option, swap mayonnaise for light mayo or use Greek yogurt in the elote mixture.