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Grilled Steak Elote Tacos

Grilled steak elote tacos with smoky street-corn topping. Marinated flank steak is grilled and sliced, then tucked into warm tortillas and finished with creamy elote-style corn, 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Flank steak
  • 1.5 lb flank steak
Steak marinade
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp cumin
  • 1 salt and pepper
Elote (street corn) topping
  • 3 cup corn kernels, grilled
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese, crumbled
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
Toppings and serving
  • 1 corn tortillas
  • 1 cilantro
  • 1 lime wedges

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper, then rub over the flank steak. Refrigerate for 30 minutes so the surface looks glossy and aromatic.
Grill and slice
  1. Preheat the grill to high heat and grill the steak for 4-5 minutes per side, until the outside is browned with clear grill marks. Adjust time as needed to reach your preferred doneness.
  2. Remove the steak to a plate and rest so juices redistribute. After resting, slice the steak against the grain into thin strips with a clean, tender texture.
Make elote and assemble tacos
  1. Mix grilled corn with mayonnaise, sour cream, cotija, lime juice, and chili powder until the corn is evenly coated. The mixture should look creamy with specks of cotija throughout.
  2. Warm the corn tortillas on the grill or until pliable and lightly toasted. Fill each tortilla with sliced steak and spoon in the elote mixture.
  3. Top the tacos with cilantro and serve immediately with lime wedges. Finish when the steak is still hot so the topping clings to the corn.

Notes

For maximum tenderness, slice the flank steak against the grain into thin pieces—this keeps each bite easy to chew. Store assembled tacos in the fridge up to 1 day, but keep the elote and steak separate for best texture; rewarm tortillas and steak, then stir fresh elote. Freezing isn’t recommended for the assembled tacos, though you can freeze leftover elote topping for up to 1 month and thaw overnight in the fridge. If you want a lighter option, use light mayonnaise and light sour cream for a lower-fat elote while keeping the same creamy consistency.