These tasty grilled steak elote tacos are a perfect mix of juicy meat and creamy corn goodness. With fresh toppings, every bite is packed with flavor!
Who doesn’t love tacos? When I make these, I can practically hear my taste buds cheering! 🌮 I enjoy adding extra lime for a zesty kick. Yum!
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are flavorful and perfect for grilling. If you’re looking for a leaner option, you can use sirloin or chicken instead. I love the tenderness of flank steak but skirt steak has that rich beefy texture!
Taco Seasoning: Dan-O’s seasoning adds a unique twist, but any taco seasoning will work. If you’re making your own, combine chili powder, cumin, garlic powder, and paprika for a simple blend. I often mix my spices to get just the right kick!
Tortillas: Flour tortillas are soft and chewy, while corn tortillas bring a more traditional flavor. If gluten-free is a priority, go for corn tortillas. I lean towards corn for that classic taco experience!
Corn: Fresh is best for this recipe, but canned or frozen corn works when fresh isn’t available. Grilling the corn gives it a nice charred flavor, which I really enjoy!
Cotija Cheese: This cheese is crumbly and adds a salty flavor. If you can’t find cotija, feta or queso fresco are good replacements. I use a sprinkle of feta when cotija is unavailable!
How Do I Grill Steak to Perfection?
Grilling the steak just right can be a challenge, but it’s key for great tacos. Here’s how to nail the grilling process!
- Preheat your grill to medium-high heat. This helps in getting a good sear.
- Season your steak heavily; don’t be shy with the seasoning. Let it sit for at least 15 minutes to absorb the flavor.
- Oil the grill grates lightly before placing the steak on them. This prevents sticking.
- Cook the steak for about 4-5 minutes per side for medium-rare. Use a meat thermometer if you want: 130°F is perfect!
- Once done, let the steak rest for 5 minutes to keep it juicy before slicing against the grain.
How to Make Grilled Steak Elote Tacos
Ingredients You’ll Need:
For the Tacos:
- 1 lb flank steak or skirt steak
- 2 tbsp Dan-O’s seasoning or your favorite taco seasoning
- 4 large tortillas (flour or corn, based on preference)
For the Corn Mixture:
- 2 cups corn kernels (fresh or grilled)
- 1/4 cup red onion, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1/4 cup fresh cilantro, chopped
- 1/2 lime, juiced
- 1/2 cup crumbled cotija cheese (optional)
- Salt and pepper to taste
- Olive oil for grilling
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 15-20 minutes for cooking. In total, you’ll spend around 30-35 minutes from start to finish. Perfect for a tasty dinner or a fun taco night!
Step-by-Step Instructions:
1. Preheat Your Grill:
Start by preheating your grill to medium-high heat. This helps get those nice grill marks and flavors on your steak.
2. Season the Steak:
Take your flank or skirt steak and season it liberally with Dan-O’s seasoning or your choice of taco seasoning. Make sure to cover it well for maximum flavor. Let it marinate for at least 15 minutes while you prepare the other ingredients.
3. Mix the Corn Topping:
In a large bowl, combine the corn, chopped red onion, mayonnaise, sour cream, cilantro, lime juice, half of the cotija cheese (if using), and a sprinkle of salt and pepper. Mix well and set aside. This will be your delicious topping full of flavors!
4. Grill the Steak:
Lightly oil the grill grates to prevent sticking. Place the seasoned steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer if you have one; around 135°F is perfect for medium-rare.
5. Rest and Slice the Steak:
Once your steak is done, remove it from the grill and let it rest for about 5 minutes. This keeps it juicy. After resting, slice the steak against the grain into thin strips.
6. Warm the Tortillas:
While the steak is resting, you can warm the tortillas on the grill for about 1-2 minutes. Just until they are soft and pliable—this makes them easier to fold and eat!
7. Assemble Your Tacos:
Now it’s time to put it all together! Take a warm tortilla, add a generous amount of the grilled steak, and top with the corn mixture you prepared earlier.
8. Add the Finishing Touches:
Sprinkle the remaining cotija cheese over the tacos if you like. Serve immediately with lime wedges on the side for an extra zesty kick. Enjoy your grilled steak elote tacos with family or friends!
Can I Use a Different Cut of Steak?
Absolutely! While flank and skirt steaks are ideal for tacos, you can use other cuts like sirloin or ribeye. Just keep in mind that cooking times may vary depending on the thickness and marbling of the meat, so always check for your desired level of doneness.
What If I Don’t Have Cotija Cheese?
If cotija isn’t available, you can substitute it with feta or queso fresco, which will provide a similar creamy texture and salty flavor. If you want a vegan option, consider using nutritional yeast for a cheesy flavor or simply omit the cheese altogether.
How to Store Leftover Tacos?
Store any leftover ingredients separately in airtight containers. The grilled steak can be refrigerated for up to 3 days, while the corn mixture will stay fresh for about 2 days. To reheat, warm the steak in a skillet or microwave, and gently warm the tortillas before assembling the tacos again.
Can I Make the Corn Mixture Ahead of Time?
Yes! You can prepare the corn mixture up to a day ahead. Just mix everything and store it in the fridge to let the flavors develop. Be sure to give it a good stir before serving to combine any separation that may occur.
