Grilled Elote Steak Tacos Recipe

Posted on December 5, 2023

Grilled Elote Steak Tacos topped with fresh ingredients served on a plate

Grilled Elote Steak Tacos — A Quick Peek

introduction

These Grilled Elote Steak Tacos are a joyful mash-up of smoky, charred corn elote and tender, cola-lime marinated steak—perfect for weeknight grilling or a weekend fiesta. Warm, bright, and full of texture, this recipe delivers bold flavor with easy prep and crowd-pleasing appeal. If you love bold grilled flavors, you might also enjoy this copycat Applebee’s grilled chicken sandwich recipe for another simple weeknight winner..

Why You’ll Love This Grilled Elote Steak Tacos:

Big, bold smoky flavors from grilled steak and charred corn.
Easy prep and hands-off marinating—make ahead for busy nights.
Family-friendly: kids can build their own tacos with melted cheese and creamy elote.
Great for entertaining: a build-your-own taco station is always a hit.
Balanced textures: juicy steak, creamy elote topping, and crispy toasted tortillas.

Ingredients Needed

Protein & Marinade:

1.5 lbs flap steak: Perfectly tender and ideal for grilling.
1/4 cup lime juice: Adds a bright, zesty kick to the marinade.
1/2 cup cola: Tenderizes the steak and adds a subtle sweetness.
1 tablespoon hot sauce: Brings just the right amount of heat.
1 teaspoon kosher salt: Enhances the steak’s natural flavors.
1 teaspoon black pepper: Adds a touch of spice.
1/2 teaspoon garlic powder: Infuses the meat with a savory depth.

Corn & Grill:

2 ears fresh corn on the cob: Fresh corn gives the best texture and sweetness.
1 tablespoon canola oil: Helps achieve that perfect char on the grill.

Elote Topping:

3 tablespoons mayonnaise: Creamy and rich (the base for the elote topping).
2 tablespoons sour cream: Adds tanginess and balances the mayo.
2 tablespoons crumbled cotija cheese: Salty and crumbly for authentic elote flavor.
1 teaspoon Tajin seasoning: A chili-lime spice blend that makes the flavors pop.
1/4 cup chopped cilantro: Adds freshness and a vibrant green color.
2 tablespoons diced red onion: Provides crunch and a sharp bite.

Tortillas & Cheese:

10 small tortillas: Corn or flour (lightly toasted for the best texture).
1 cup shredded Jack cheese: Melts beautifully for gooey, cheesy tacos.

Step-by-Step Instructions

Whisk together lime juice, cola, hot sauce, kosher salt, black pepper, and garlic powder in a large bowl. Add the flap steak, ensuring it’s fully coated in the marinade. Cover and refrigerate for at least 4 hours, or leave it overnight for maximum flavor. This step tenderizes the meat and infuses it with bold, zesty flavors.
Preheat your grill to high heat. Sear the marinated steak for 4–5 minutes per side, aiming for a medium-rare center. Use a meat thermometer to check for an internal temperature of 125°F. Once done, let the steak rest for 10 minutes to lock in the juices before slicing.
Set your grill to medium-high heat. Brush the fresh corn with canola oil and grill for 6–8 minutes, turning occasionally, until evenly charred. Once cooled, cut the kernels off the cob and mix them with mayonnaise, sour cream, Tajin, cotija cheese, cilantro, and red onion. This creamy, smoky topping is the star of the tacos!
Heat a cast iron skillet over medium heat. Toast one side of a tortilla, flip it, sprinkle shredded Jack cheese, and fold it in half. Cook until the cheese melts and the tortilla is crispy. Repeat for all tortillas.
Fill each cheesy tortilla with sliced steak and a generous scoop of the elote corn topping. Drizzle any extra creamy elote sauce over the top and garnish with extra cilantro and a sprinkle of Tajin. Serve immediately and enjoy!

Serving Suggestions Grilled Elote Steak Tacos

Serve with lime wedges and extra chopped cilantro for brightness.
Add pickled jalapeños or a quick slaw for extra tang and crunch.
Pair with simple sides: chips + salsa, Mexican rice, or a light avocado salad.
Offer hot sauce and extra cotija on the side for guests who like more heat or salt.

Tips for Success Grilled Elote Steak Tacos

Marinate longer for deeper flavor: overnight yields the best tenderness and taste.
Use a hot, clean grill for a good sear—this locks in juices and creates flavor.
Let the steak rest at least 10 minutes before slicing against the grain for max tenderness.
Char the corn well but watch closely—char adds flavor but can burn fast.
Warm and toast tortillas right before serving so cheese melts and shells stay crisp.
If cotija is hard to find, feta is a salty substitute—use sparingly.

variation (if any)

Chicken Elote Tacos: Substitute skirt or flank steak with thinly sliced chicken breast; grill 4–6 minutes per side until 165°F.
Veggie Version: Skip meat, grill extra corn, and add charred poblano strips and roasted cauliflower for hearty vegetarian tacos.
Spicy Crema: Stir 1–2 teaspoons of hot sauce into the mayo-sour cream mix for a spicier elote topping.

FAQs

Q: Can I use flank steak instead of flap steak?
A: Yes—flank or skirt steak are good swaps. Cook times are similar; slice thinly against the grain for tenderness.

Q: How far in advance can I make the elote topping?
A: You can make the elote topping a day ahead and refrigerate. Bring it to room temperature before serving for best flavor.

Q: What’s the best way to reheat leftovers?
A: Reheat steak slices briefly in a hot skillet or on the grill to avoid overcooking. Reheat assembled tacos in a 350°F oven for 6–8 minutes, covered with foil, to keep tortillas from drying out.

Q: Can I make this gluten-free?
A: Absolutely—use corn tortillas (check labels for cross-contamination if needed) and confirm any packaged seasonings are gluten-free.

Conclusion

For more inspiration and a slightly different take on grilled steak with elote-style toppings, check out this recipe roundup at Grilled Steak Elote Tacos – Over The Fire Cooking. These tacos are an easy, show-stopping meal that combines smoky grill flavor with creamy, tangy corn—perfect for feeding a crowd or spicing up a weeknight.