Grilled Elote Steak Tacos
Juicy grilled steak meets smoky-sweet roasted corn in these irresistible Grilled Elote Steak Tacos. Inspired by Mexican street corn, this recipe combines tender marinated steak, charred corn mixed with crema and spices, crumbled queso fresco, and fresh cilantro, all wrapped in warm corn tortillas. Perfect for taco night or a summer cookout!
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.
Notes
For extra heat, add sliced jalapeños or a drizzle of hot sauce. Marinating overnight will give the steak deeper flavor.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 28gFat: 14gSaturated Fat: 6gCholesterol: 60mgSodium: 420mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 18mgCalcium: 12mgIron: 15mg
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