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Grilled Steak Elote Tacos

Grilled steak tacos with creamy elote-style corn topping—juicy flank steak and charred corn mixed into a cotija-lime sauce. This Mexican fusion taco method includes a 30-minute lime-olive oil marinade for bold, well-seasoned flavor.
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Prep Time 25 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-Fusion
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 1.5 lb flank steak
  • 3 tbsp lime juice for marinating
  • 2 tbsp olive oil
  • 2 clove garlic, minced
  • 1 tsp cumin
  • 0.5 tsp salt and pepper to taste
Elote topping
  • 3 cup corn kernels, grilled
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese, crumbled
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
To serve
  • 18 corn tortillas for warming
  • 0.25 cup cilantro chopped
  • 2 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate the steak
  1. In a bowl, combine flank steak with lime juice, olive oil, minced garlic, cumin, salt, and pepper, then coat evenly. Refrigerate for 30 minutes so the surface flavors soak in.
Grill and slice the steak
  1. Preheat a grill or cast iron skillet over high heat (about 450°F) until hot. Grill the steak for 4-5 minutes per side, turning once, until browned.
  2. Transfer the steak to a plate and rest for 5 minutes. Slice against the grain so each piece stays tender.
Make elote-style corn
  1. In a bowl, mix grilled corn kernels with mayonnaise, sour cream, cotija cheese, lime juice, and chili powder until creamy and evenly coated. Taste and adjust seasoning if needed.
Warm tortillas and assemble tacos
  1. Warm the corn tortillas in a dry skillet over medium-high heat (about 350-400°F) for 20-30 seconds per side until pliable. Stack them in a towel to keep warm.
  2. Fill each tortilla with sliced grilled steak and spoon over the elote mixture. Top with cilantro and serve immediately with lime wedges.

Notes

For the best texture, let the steak rest briefly before slicing so juices redistribute. Store leftover steak and elote separately in the refrigerator up to 3 days; reheat steak gently and stir elote to loosen before serving. Freezing is not recommended for the creamy corn topping. For a lighter option, use Greek yogurt in place of mayonnaise for a similar tangy, creamy elote-style topping.