Grilled Steak Elote Tacos

This is my go-to steak elote tacos recipe, and it never lets me down.

Elote and steak tacos are both grill night staples on their own, so combining them felt like an obvious move the first time I tried it. Smoky grilled steak paired with that classic creamy, charred corn topping turns into something greater than either dish alone.

This is what I make when I want to impress people at a backyard cookout without actually doing anything more complicated than usual. The grill does most of the work.

Why You’ll Love This Recipe

A few reasons this earns its spot at every cookout.

Bold, smoky flavor: the grill char runs through everything.
Two favorites combined: steak tacos and elote, together.
Great for entertaining: impressive without much extra effort.
Customizable heat: dial the spice up or down easily.

Why This Works

Grilling the corn and steak on the same hot grill, back to back, is what lets both develop real char and lets the smoky flavor carry through the whole dish. Cooking the corn in a pot instead of on the grill would give you sweet corn without any of the smoky depth that makes elote actually taste like elote.

Step-by-Step

Season the steak generously with salt, pepper, and a little garlic powder, then let it sit at room temperature for 15 minutes before grilling. Grill the corn alongside it, turning occasionally, until charred on several sides.

Grill the steak over high heat for 4 to 5 minutes per side for medium-rare, adjusting the time based on thickness and your preferred doneness. Let it rest for at least 5 minutes before slicing.

While the steak rests, cut the corn kernels from the cob and toss them with mayo, sour cream, cotija cheese, lime juice, and chili powder for the elote topping.

 

Warm the tortillas on the grill for a few seconds per side. Slice the rested steak thin against the grain, fill the tortillas with steak, and top generously with the elote mixture.

Finish with extra cotija, chopped cilantro, and a lime wedge on the side.

Tips

• Grill the corn and steak together, this is what carries the smoky flavor through the whole dish.
• Let the steak rest before slicing, this keeps every piece juicy.
• Slice the steak thin and against the grain for the most tender bite.
• Warm the tortillas on the grill for extra flavor.
• Adjust the chili powder to your preferred heat level.

Variations

• Add sliced avocado or guacamole.
• Use chicken or shrimp instead of steak.
• Add pickled red onions for tang.
• Swap cotija for queso fresco if that’s what you have.

What to Serve With

• Black beans.
• Mexican rice.
• Tortilla chips and salsa.
• A cold Mexican lager.

Storage

Refrigerator: store components separately in airtight containers for up to 3 days.

Freezer: the steak freezes reasonably well on its own, the elote topping is best made fresh.

Reheating: reheat the steak gently in a skillet, adding fresh elote topping after reheating.

Make Ahead

The steak can be seasoned ahead of time, and the elote topping can be made a few hours in advance and refrigerated until assembly.

Frequently Asked Questions

Can I make this without a grill?

Yes, use a grill pan or cast iron skillet indoors for a similar char on both the steak and corn.

What cut of steak works best?

Flank, skirt, or sirloin all work well, choose a cut that’s good for quick, high-heat grilling.

Can I use frozen corn?

Fresh corn on the cob is best for real char, but you can char thawed frozen corn in a hot skillet as an alternative.

Final Thoughts

These tacos prove that combining two grill favorites is almost always a good idea. Give them a try at your next backyard cookout.