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Grilled Steak Elote Tacos

Grilled steak elote tacos with charred steak slices and creamy corn elote sauce. Quick grill timing keeps the meat juicy, then you spoon warm, lightly blackened corn over the tacos with cotija and cilantro.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Steak and seasoning
  • 1.5 lb flank steak or skirt steak
  • 0.25 tsp Salt and pepper to taste Season generously.
Elote sauce
  • 2 cup corn kernels
  • 0.5 cup mayonnaise
  • 0.25 cup cotija cheese, crumbled
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lime juice
  • 1 jalapeño, minced
  • 2 tbsp fresh cilantro, chopped
Tacos
  • 8 corn tortillas
  • 0.5 Lime and cilantro for serving

Equipment

  • 1 grill pan
  • 1 skillet

Method
 

Grill and rest the steak
  1. Preheat a grill or grill pan to high heat until hot. You should be able to sear the steak immediately when it touches the surface.
  2. Season the flank steak or skirt steak generously with salt and pepper on both sides. Press the seasoning in so it adheres for better browning.
  3. Grill the steak for 6-7 minutes per side for medium-rare. Transfer to a cutting board and rest for 5 minutes so juices redistribute before slicing.
  4. Slice the grilled steak against the grain into thin pieces. Aim for even slices so each taco gets a similar bite.
Make the charred corn elote mixture
  1. Charr the corn kernels in a hot skillet until lightly blackened, about 3-4 minutes. Stir occasionally so most kernels blister without burning.
  2. Combine the mayonnaise, cotija cheese, Parmesan cheese, lime juice, and minced jalapeño in a bowl until smooth and thick. Whisking helps the cheeses and lime juice bind into a creamy sauce.
  3. Fold the charred corn kernels and fresh cilantro into the creamy mixture. Mix just until the corn is evenly coated.
Warm tortillas and assemble
  1. Warm the corn tortillas on the grill or griddle. Heat until pliable with light browning spots.
  2. Fill each tortilla with sliced flank steak or skirt steak and top generously with the elote corn mixture. Use enough sauce to reach the edges so it acts like a topping, not just a drizzle.
  3. Garnish with fresh cilantro and lime wedge before serving. Serve immediately while the steak is warm and the elote topping is creamy.

Notes

Pro tip: Resting is key—rest the steak 5 minutes before slicing to keep the slices juicy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat tortillas and steak gently so they don’t dry out, and warm the elote mixture just enough to loosen. Freezing is not recommended for best texture. Dietary swap: use regular yogurt in place of mayonnaise for a lighter, tangier elote sauce.