Sophia Langley
If there’s one taco that screams summer in every bite, it’s these Grilled Elote Steak Tacos. Picture perfectly grilled steak with a smoky char, topped with roasted corn, creamy crumbles of queso fresco, and fresh cilantro—all wrapped in a warm, lightly charred corn tortilla. The result is a taco that’s juicy, tangy, and layered with irresistible textures.
This recipe takes inspiration from classic Mexican street corn, known as “elote,” and infuses it into a hearty steak taco. The sweetness of the corn pairs beautifully with the bold, savory steak, while the creamy cheese and a squeeze of lime balance everything with a bright pop of flavor. Whether you’re hosting a backyard cookout or craving an elevated taco night, this is one recipe that will impress.
What Cut of Steak Works Best for These Tacos?
A juicy ribeye or skirt steak is ideal for these tacos. Both cuts absorb marinades well and stay tender even after grilling. Skirt steak brings a rich beefy flavor and cooks quickly, while ribeye provides a buttery texture for a more indulgent bite.
Ingredients for the Grilled Elote Steak Tacos
- Ribeye or Skirt Steak – The star of the taco, bringing a rich, savory bite.
- Fresh Corn on the Cob – Roasted or grilled, it gives that signature elote sweetness and smokiness.
- Queso Fresco – A creamy, crumbly cheese that balances the heat and adds richness.
- Cilantro – Fresh and bright, it adds a herbaceous kick.
- Lime Wedges – A squeeze of lime wakes up all the flavors.
- Corn Tortillas – Warmed or charred slightly for authentic flavor and texture.
- Mexican Crema or Sour Cream – Optional, but adds a cool creamy contrast to the spicy corn.
How To Make the Grilled Elote Steak Tacos
Step 1: Marinate the Steak
Rub your ribeye or skirt steak with a mix of olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Let it sit for at least 30 minutes to soak in all those flavors. If you have time, marinate for 2–4 hours for an even deeper taste.
Step 2: Grill the Corn
Brush fresh corn with olive oil and grill over medium-high heat until slightly charred, turning occasionally. This should take about 8–10 minutes. Once done, cut the kernels off the cob and mix them with a bit of Mexican crema, chili powder, and a sprinkle of lime juice.
Step 3: Grill the Steak
Preheat the grill to medium-high heat. Cook the steak for about 4–5 minutes per side for medium-rare, depending on thickness. Let the steak rest for 5 minutes before slicing it against the grain into thin strips.
Step 4: Warm the Tortillas
Toast or grill your corn tortillas for 30–45 seconds per side until warm and slightly charred.
Step 5: Assemble the Tacos
Lay the steak strips on the tortillas, top with the elote corn mixture, sprinkle generously with crumbled queso fresco, and add fresh cilantro. Finish with a squeeze of lime and, if desired, a drizzle of crema.
Serving and Storing These Grilled Elote Steak Tacos
These tacos are best served fresh off the grill when the steak is juicy and the corn is warm and smoky. If you need to prep ahead, grill the steak and corn earlier, then reheat before assembling. Store leftover steak and corn in airtight containers in the refrigerator for up to 3 days. Warm the steak gently in a skillet to avoid drying it out.
What to Serve With Grilled Elote Steak Tacos?
Mexican Rice
A fluffy, tomato-infused rice with a hint of garlic makes a perfect side.
Black Bean Salad
Fresh, tangy, and full of protein, this balances the richness of the tacos.
Chips and Guacamole
A classic that never disappoints and pairs perfectly with the smoky tacos.
Roasted Mexican Potatoes
Crispy potatoes tossed with paprika and lime zest for a zesty side.
Pineapple Salsa
Sweet and tangy, this tropical salsa brightens the savory steak.
Jalapeño Slaw
A crunchy, slightly spicy slaw that adds a refreshing bite.
Margaritas or Agua Fresca
Because a taco night deserves a fun drink to wash it all down!
Want More Taco Ideas?
If you love these Grilled Elote Steak Tacos, you’ll probably enjoy these other flavorful bites:
- Chicken Street Tacos for a classic, simple taco night.
- Grilled Fish Tacos with Spicy Mayo & Pico de Gallo when you’re craving something light and fresh.
- Smothered Baked Chicken Burritos for a cheesy, oven-baked twist.
- Garlic Butter Steak Bites with Parmesan Cream Sauce if you’re a steak lover looking for another beefy favorite.
- Mexican Potatoes – A Flavor-Packed Comfort Classic to serve alongside any taco feast.
Save This Grilled Elote Steak Tacos Recipe
Hit that Save button if you’re planning to wow your friends at your next cookout. This recipe is perfect for taco Tuesdays, backyard BBQs, or anytime you’re craving something bold and smoky.
Tried these tacos? I’d love to know how they turned out! Did you stick to the classic version, or did you get creative with add-ins like pickled onions or jalapeños? Drop your thoughts and any tweaks you made in the comments below.
📌 Pin this recipe to your “Taco Night” board on Pinterest – because once you taste it, you’ll want it again and again!
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Grilled Elote Steak Tacos
Equipment
- Grill
- Mixing bowl
- Knife
Ingredients
Ingredients
- 450 g ribeye or skirt steak
- 2 fresh corn on the cob
- 60 g queso fresco, crumbled
- 30 g fresh cilantro, chopped
- 1 lime, cut into wedges
- 8 corn tortillas
- 30 g Mexican crema or sour cream (optional)
- 30 ml olive oil
- 15 ml lime juice
- 5 g chili powder
- 3 g cumin
- 3 g garlic powder
- salt and pepper to taste
Instructions
- Marinate the steak with olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper for at least 30 minutes or up to 4 hours.
- Brush corn with olive oil and grill over medium-high heat for 8–10 minutes, turning occasionally, until charred. Cut kernels off the cob and mix with crema, chili powder, and lime juice.
- Preheat grill to medium-high heat. Grill steak for 4–5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain.
- Warm tortillas on the grill for 30–45 seconds per side until slightly charred.
- Assemble tacos: steak slices, corn mixture, queso fresco, cilantro, lime juice, and crema if desired.