Get ready for a tasty treat with these Grilled Steak Elote Tacos! Juicy steak meets sweet corn, all wrapped in a soft taco. It’s a fun way to mix flavors!
These tacos are like a little fiesta in every bite! I love topping them with creamy sauce and fresh cilantro. Who can resist more tacos, right? 🌮
Key Ingredients & Substitutions
Flank or Skirt Steak: Both cuts work great here, offering tenderness and flavor. If you’re looking for a leaner option, try sirloin instead. It won’t have the same richness, but it’s still delicious!
Dan-O’s Seasoning: This seasoning blend adds a nice kick. If you don’t have it, any all-purpose seasoning or a mix of garlic powder, paprika, and chili powder works well too!
Corn Kernels: Fresh corn tastes best, but feel free to use canned or frozen corn in a pinch. Just make sure to thaw frozen corn before mixing it into your elote topping.
Mayonnaise & Sour Cream: Mayonnaise adds creaminess, but Greek yogurt is a healthier option. You can swap out the sour cream with plain yogurt for a lighter version too!
Cheese: Cotija brings a nice salty flavor, but feta cheese makes a good substitute. You could also use crumbled goat cheese if you like a stronger taste.
How Do You Get the Steak Perfectly Grilled?
Grilling steak can seem tricky, but it’s all about heat and timing. Here’s how to ensure you get that perfect cook:
- Preheat your grill to high heat. This is essential for getting great grill marks and a nice crust.
- Let the steak rest after seasoning for at least 30 minutes. If you have more time, overnight in the fridge will deepen the flavor.
- Grill the steak without moving it for 4-5 minutes per side. This helps develop a nice sear.
- Use a meat thermometer! Aim for about 130-135°F for medium-rare. Don’t forget to let it rest for 5 minutes before slicing to keep juices in.
How to Make Grilled Steak Elote Tacos!
Ingredients You’ll Need:
For the Steak:
- 1 pound flank steak or skirt steak
- 2 tablespoons Dan-O’s seasoning (or any seasoning blend of your choice)
For the Elote Topping:
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled cotija cheese (or feta cheese)
- Salt and pepper to taste
For the Tortillas:
- 8 corn tortillas
How Much Time Will You Need?
You’ll need about 15 minutes to prep the ingredients, 30 minutes for marinating, and about 15 minutes for cooking and assembling the tacos. In total, plan for around 1 hour to enjoy these delicious tacos from start to finish!
Step-by-Step Instructions:
1. Marinate the Steak:
Start by seasoning the flank steak or skirt steak with Dan-O’s seasoning (or your chosen seasoning) on both sides. Make sure it’s evenly coated for great flavor! Let it sit at room temperature for at least 30 minutes or, if you have more time, marinate it overnight in the refrigerator for deeper flavor.
2. Grill the Steak:
Preheat your grill to high heat. Once it’s hot, place the marinated steak on the grill. Cook it for about 4–5 minutes on each side, or until it’s cooked to your preferred doneness (aim for medium rare at 130-135°F). After grilling, take the steak off and let it rest for about 5 minutes on a cutting board to keep it juicy.
3. Prepare the Elote Topping:
While the steak is resting, grab a mixing bowl. Combine the corn kernels, mayonnaise, sour cream (or Greek yogurt), lime juice, chopped cilantro, finely chopped red onion, and crumbled cotija cheese. Give it a good stir until everything is well mixed. Don’t forget to season this mixture with salt and pepper to taste!
4. Warm the Tortillas:
To get those tortillas nice and soft, lightly warm them on the grill or in a pan for about 30 seconds on each side. This will make them easier to fold and fill!
5. Slice the Steak:
After letting the steak rest, use a sharp knife to thinly slice it against the grain. This technique helps make the meat more tender and easy to bite into.
6. Assemble the Tacos:
It’s taco time! Take a warm tortilla and add a few slices of grilled steak. Then, top it generously with the delicious elote mixture you prepared. Feel free to load it up!
7. Serve:
Serve your tacos warm and enjoy them with extra lime wedges and cilantro on the side if you like. These Grilled Steak Elote Tacos are sure to be a hit! Enjoy every bite!
Can I Use a Different Cut of Steak?
Absolutely! If you can’t find flank or skirt steak, feel free to use sirloin or ribeye instead. Just adjust the cooking time, as thicker cuts may require a few extra minutes on the grill to reach your desired doneness.
What If I Can’t Find Cotija Cheese?
No worries! Feta cheese is a great substitute for cotija cheese. It has a similar crumbly texture and tangy flavor. Other options include queso fresco or even Parmesan cheese if you’re in a pinch.
How Should I Store Leftover Tacos?
Store any leftover components in separate airtight containers in the refrigerator. The steak and elote mixture will keep for about 3 days. When ready to eat, you can reheat the steak in a skillet and warm the tortillas quickly on the grill or in a pan.
Can I Make the Elote Topping Ahead of Time?
Yes! You can prepare the elote topping a day in advance and store it in the fridge. Just give it a good stir before serving to mix any separated ingredients. This also helps the flavors meld beautifully!
