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Grilled Steak Elote Tacos

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By Lauren McCall • March 10th, 2026
Golden grilled steak elote tacos topped with creamy cotija, fresh cilantro, and tangy crema Pin it
Golden grilled steak elote tacos topped with creamy cotija, fresh cilantro, and tangy crema | cookedandcozy.com

Savor the perfect fusion of smoky grilled steak and authentic Mexican street corn. Marinated flank steak gets a spicy rub of chili, cumin, and paprika before hitting the grill, while fresh corn develops a sweet charred flavor. The elote mixture combines roasted corn kernels with creamy mayonnaise, tangy sour cream, and crumbly cotija cheese. Everything comes together in warm corn tortillas with fresh cilantro, crisp red onion, and a final drizzle of Mexican crema.

The smell of charred corn and sizzling steak on my balcony grill takes me back to a summer potluck where my friend Maria taught me the art of elote. I was skeptical about putting street corn on tacos, but one bite convinced me this combination was meant to be. Now it is my go-to dinner when friends come over and I want something impressive but fuss-free.

Last summer my neighbor leaned over the fence while I was grilling the corn and asked what smelled so incredible. I ended up bringing over a plate of these tacos and we spent the rest of the evening on the patio eating and talking until the fireflies came out. That night turned into a monthly taco tradition on our block.

Ingredients

  • Flank or skirt steak: This cut takes on marinade beautifully and cooks quickly on high heat
  • Chili powder and smoked paprika: These spices create that authentic Mexican street corn flavor profile
  • Fresh corn on the cob: Nothing compares to the sweetness of fresh corn kissed by the grill
  • Cotija cheese: Salty and crumbly, it adds the perfect finishing touch
  • Limes: Fresh lime juice cuts through the rich crema and ties everything together

Instructions

Season and prepare the steak:
Rub the spice mixture all over the meat and let it sit while you prep the corn, the lime juice helps tenderize
Grill the corn:
Turn those ears frequently until you see nice char marks on all sides, about 8 to 10 minutes total
Cook the steak:
Grill 3 to 4 minutes per side for medium rare then let it rest tented with foil for at least 5 minutes
Make the elote mixture:
Cut the kernels off the cobs and stir in the mayo sour cream cotija cilantro and lime until creamy
Slice against the grain:
Cut the rested steak into thin strips perpendicular to the muscle fibers for the most tender bites
Warm your tortillas:
Give them a quick 30 seconds on the grill so they are pliable and get a little char
Build your tacos:
Layer steak then a generous spoon of elote then top with extra cotija cilantro onion and crema
Charred steak and Mexican street corn elote tacos piled high with cheese and red onion Pin it
Charred steak and Mexican street corn elote tacos piled high with cheese and red onion | cookedandcozy.com

These tacos have become my signature dish at every summer gathering. There is something magical about watching people take their first bite and seeing their eyes light up when the flavors hit.

Getting the Perfect Grill Marks

Pat your corn and steak completely dry before they hit the grates. Wet food steams instead of sears and you want that gorgeous caramelized exterior that only high heat dry surfaces can create. Resist the urge to move things around too much and let the grill do its work.

Making It Your Own

Sometimes I add pickled red onions instead of fresh for extra tang. Other times a squirt of hot sauce makes its way onto my plate. The beauty of these tacos is they are a canvas for whatever flavors you are craving that day.

Serving Suggestions

I like to set up a taco bar and let everyone build their own. It keeps the conversation flowing and people can load theirs up exactly how they like them.

  • Keep extra lime wedges on hand because you will need them
  • Have napkins ready because these get messy in the best way
  • A cold Mexican beer or limeade pairs perfectly with the smoky flavors
Warm corn tortillas filled with smoky grilled steak and zesty elote corn mixture with lime Pin it
Warm corn tortillas filled with smoky grilled steak and zesty elote corn mixture with lime | cookedandcozy.com

There is no better way to celebrate summer than gathering around a platter of these tacos with people you love.

Recipe FAQs

Flank or skirt steak are ideal choices because they're flavorful, cook quickly on the grill, and slice nicely against the grain for tender taco filling.

Yes, prepare the elote mixture up to a day in advance and store it refrigerated. Bring it to room temperature before assembling tacos for best flavor.

Feta cheese makes an excellent substitute with similar crumbly texture and salty flavor. You could also use queso fresco for a milder taste.

Warm corn tortillas on the grill or in a dry skillet until pliable. Keep them wrapped in a clean kitchen towel while assembling to maintain warmth and flexibility.

A grill pan or cast iron skillet works well for both the steak and corn. Cook steak over medium-high heat and use tongs to get good char marks on all sides.

The spice level is moderate with chili powder in both the steak rub and elote. Add jalapeños or hot sauce if you prefer extra heat.

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Golden grilled steak elote tacos topped with creamy cotija, fresh cilantro, and tangy crema
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Grilled Steak Elote Tacos

Juicy spiced steak paired with charred Mexican street corn, creamy cotija, and zesty lime in warm corn tortillas.

Prep 20m
Cook 20m
Total 40m
Servings 4
Difficulty Medium

Ingredients

For the Steak

  • 1 lb flank or skirt steak
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Juice of 1 lime

For the Elote

  • 2 ears fresh corn, husked
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1/4 cup crumbled cotija cheese
  • 1/2 tsp chili powder
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp lime juice

For Assembly

  • 8 corn tortillas
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup Mexican crema or sour cream
  • 1 small red onion, thinly sliced
  • Lime wedges, for serving

Instructions

1
Preheat the Grill: Preheat grill to medium-high heat.
2
Prepare the Steak Marinade: In a small bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice. Rub all over the steak and let marinate while preparing other ingredients.
3
Grill the Corn: Brush corn with a little oil and grill for 8-10 minutes, turning occasionally, until lightly charred on all sides. Remove and let cool slightly.
4
Grill the Steak: Grill steak for 3-4 minutes per side for medium-rare or to desired doneness. Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
5
Make the Elote Mixture: Cut corn kernels from the cob and place in a bowl. Add mayonnaise, sour cream, cotija, chili powder, cilantro, and lime juice. Stir to combine.
6
Slice the Steak: Slice steak thinly against the grain.
7
Warm the Tortillas: Warm tortillas on the grill or in a dry skillet.
8
Assemble the Tacos: Layer sliced steak on each tortilla, top with a generous spoonful of elote mixture, extra cotija, cilantro, red onion, and a drizzle of crema or sour cream. Serve with lime wedges.
Additional Information

Equipment Needed

  • Grill or grill pan
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Tongs
  • Foil

Nutrition (Per Serving)

Calories 410
Protein 25g
Carbs 36g
Fat 20g

Allergy Information

  • Contains dairy (cotija cheese, crema, sour cream, mayonnaise—check for egg in mayo)
  • Contains corn
Lauren McCall

Home cook sharing easy, family-friendly recipes and practical kitchen tips.