These Grilled Steak Elote Tacos are packed with juicy steak and sweet, creamy corn. The combination of flavors makes each bite super tasty and satisfying!
Who knew tacos could be this fun? I love loading them up with fresh toppings like cilantro and lime. They’re perfect for sharing… or not! 🌮😉
Key Ingredients & Substitutions
Flank or Skirt Steak: Both cuts are flavorful and perfect for tacos. If you can’t find these, sirloin or ribeye can work as well. They might change the texture but still be delicious.
Dan-O’s Seasoning: This seasoning adds great flavor, but you can swap it with your favorite taco seasoning or a mix of chili powder, cumin, and garlic powder for a similar effect.
Corn: Fresh corn is best for its crunch, but canned or frozen corn works too. Just make sure to drain or thaw it if using frozen. I often prefer grilled corn for added flavor!
Cotija Cheese: This crumbly cheese is traditional for elote. If you can’t find it, feta is a good swap. For a dairy-free option, try nutritional yeast for a cheesy flavor without the cheese.
Sour Cream: Greek yogurt is a fantastic substitute if you want a healthier twist. It gives a similar creaminess and tang.
How Can I Get the Steak Perfectly Grilled?
Grilling steak can be tricky, but with a few tips, you can nail it! The key is to control your grill’s heat and timing.
- Before grilling, let the steak marinate for at least 15 minutes. This helps with flavor and tenderness.
- Preheat your grill to medium-high; this ensures a nice sear and helps avoid sticking.
- Brush your grill grates with olive oil for easy release!
- Grill the steak for 4-5 minutes on each side for that perfect medium-rare. Use a meat thermometer if you’re unsure—it should read around 130°F.
- Let it rest for 5 minutes before slicing. This helps retain juices, making it more flavorful in the tacos.
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 seasoning of choice)
- Olive oil, for grilling
For the Elote Topping:
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese (or feta cheese)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper, to taste
For the Tacos:
- 8 small corn tortillas
How Much Time Will You Need?
This delicious recipe takes about 15-30 minutes to prepare the steak and elote topping, plus around 10 minutes for grilling and assembly. In total, you should expect about 30 to 40 minutes to have your Grilled Steak Elote Tacos ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by preheating your grill to medium-high heat. Take your flank or skirt steak and season it generously with Dan-O’s seasoning (or your favorite seasoning mix). Allow it to marinate for at least 15-30 minutes to absorb the flavors.
2. Make the Elote Corn Topping:
While the steak is marinating, let’s whip up the tasty elote topping! In a mixing bowl, combine the corn kernels, mayonnaise, sour cream, crumbled Cotija cheese, lime juice, chopped cilantro, and finely chopped red onion. Stir everything together until well mixed. Don’t forget to add salt and pepper to taste. Once done, set the mixture aside.
3. Grill the Steak:
After the steak has marinated and your grill is hot, brush the grill grates with olive oil to prevent the meat from sticking. Carefully place the seasoned steak on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Once grilled to perfection, remove it from the grill and let it rest for about 5 minutes so the juices can redistribute.
4. Warm the Tortillas:
While the steak is resting, warm up the corn tortillas on the grill. Just place them on the grill for about 30 seconds on each side until they are soft and pliable, making them easier to fold.
5. Assemble the Tacos:
Now it’s time to slice the grilled steak. Cut it against the grain into thin strips. To build your tacos, take a warm tortilla and place a few slices of steak on top. Generously spoon the elote corn mixture over the steak. Feel free to add more toppings like fresh cilantro or extra lime wedges if you want!
6. Serve and Enjoy:
Serve your Grilled Steak Elote Tacos immediately while they’re warm and delicious. Enjoy every bite of this tasty combination!
Can I Use a Different Cut of Meat?
Absolutely! While flank or skirt steak works best for tacos due to their tenderness, you can also use sirloin, ribeye, or even chicken if you prefer. Just adjust the cooking time as needed—thicker cuts will require longer cooking.
What If I Don’t Have Cotija Cheese?
No worries! Feta cheese is a great substitute, as it has a similar flavor profile. If you want a milder option, shredded mozzarella can work too. Just keep in mind that the flavor will be slightly different!
Can I Make the Corn Topping Ahead of Time?
Yes, you can prepare the elote corn topping up to a day in advance! Just store it in an airtight container in the fridge. This will allow the flavors to meld even more, making it taste even more delicious!
How Should I Store Leftover Tacos?
To store leftovers, keep the steak and corn mixture separate from the tortillas in airtight containers. The steak will stay fresh in the fridge for up to 3 days, while tortillas should be wrapped tightly to prevent drying out. Reheat the steak and warm the tortillas before assembling your tacos.
