You know that exact moment the sun starts to dip, and the air gets thick with the smell of a neighbor’s grill? Yeah, that one. We’re basically taking that feeling and wrapping it in a warm corn tortilla.
This isn’t just another taco recipe. It’s the meeting of two summer heavyweights: smoky, flame-licked steak and that creamy, tangy Mexican street corn, or Elote. Put them together, and you’ve got something special. The kind of dinner that makes you forget about your to-do list for a little while.
What You’ll Need
For the Grilled Steak & Marinade:
- Steak: 1.5 lbs flank or skirt steak
- Olive Oil: 1/4 cup
- Lime Juice: 1/4 cup (and yes, fresh-squeezed matters)
- Orange Juice: 2 tablespoons
- Garlic: 4 cloves, minced up real fine
- Cumin: 1 tablespoon, ground
- Chili Powder: 1 teaspoon (I use ancho for its smoky depth)
- Dried Oregano: 1 teaspoon, Mexican if you can find it
- Kosher Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon, freshly ground
- Cilantro: 1/4 cup, chopped (stems and all)
For the Grilled Elote Slaw:
- Corn: 4 ears of fresh corn, shucked
- Mayonnaise: 1/2 cup (don’t cheap out; Kewpie or Duke’s is the move)
- Mexican Crema or Sour Cream: 1/2 cup
- Cotija Cheese: 1/2 cup, crumbled, plus extra for later
- Red Onion: 1/4 cup, finely chopped
- Cilantro: 1/4 cup, chopped
- Lime Juice: From 1 big lime, about 2 tablespoons
- Chili Powder: 1-2 teaspoons, you decide the heat
- Salt: To taste
For Assembly:
- Corn Tortillas: 12-16 small ones
- Optional Garnishes: Sliced jalapeños, pickled red onions, more lime wedges
Required Tools
No need for a five-star kitchen. Just grab these essentials and you’ll be golden.
| Category | Tool | Notes |
|---|---|---|
| Cooking | Grill or Grill Pan | Charcoal or gas works. |
| Prep | Large Mixing Bowls | You’ll want two. |
| Prep | Sharp Knife & Board | Don’t fight a dull knife. |
| Utensils | Tongs & Whisk | Your grill-side companions. |
How to Make Grilled Elote Steak Tacos
Let’s get to it. This is a dance between a few moving parts, but it’s an easy one to learn.
Step 1: Get that steak marinating. Whisk together the olive oil, lime juice, orange juice, garlic, and all the spices in a big bowl. Toss in the cilantro. Put the steak in there and get it all coated. Cover it and stick it in the fridge for at least 2 hours, but 4-6 is the sweet spot. Any longer and the citrus gets a little too aggressive.
Step 2: About 30 minutes before showtime, pull the steak from the fridge so it can shake off the chill. Get your grill fired up to medium-high heat, around 400-450°F. And please, clean your grates.
Step 3: Throw the corn directly on the hot grill. Let it cook for 10-15 minutes, turning it every so often until you’ve got some nice char marks all over. Those blackened bits are pure flavor. Set it aside to cool.
Step 4: While the corn cools, make the slaw. Mix the mayo, crema, cotija, red onion, cilantro, lime juice, and chili powder in a bowl. Once the corn is cool enough to handle, slice the kernels off the cob and dump them into the dressing. Stir it all up and taste it. Maybe it needs a pinch of salt.
Step 5: Time to grill the steak. Lay it on the hot grates. For flank steak, you’re looking at 4-6 minutes per side for a nice medium-rare. Skirt steak is thinner and faster, more like 2-4 minutes a side. A meat thermometer reading 130-135°F is your best friend here.
Step 6: This part is not a suggestion. Take the steak off the grill and let it rest on a cutting board for 10 solid minutes. If you cut into it early, all the flavor runs out onto the board, and that’s just a tragedy.
Step 7: While the steak is resting, warm up your tortillas on the grill for about 30 seconds a side. You just want them warm and pliable.
Step 8: Slice the steak thin, and—this is important—slice it *against* the grain. Look at the way the muscle fibers run, and cut across them. Pile some steak on a warm tortilla, add a big spoonful of the elote slaw, and maybe a little extra cotija. Done.
Pro Tips
I’ve made my fair share of mediocre tacos to get to the great ones. Here’s what I’ve learned.
- Don’t be shy with the char on your corn. You want it a little burnt. It adds a smoky complexity that just works.
- Slicing against the grain isn’t just a fancy chef term. For cuts like flank steak, it’s the difference between tender and chewing for an eternity.
- That 10-minute rest for the steak? It’s non-negotiable. Seriously. Set a timer if you have to.
- Taste the slaw before you serve it. Sometimes it needs a little more lime, a little more salt. Trust your gut.
Substitutions and Variations
Cooking should be fun, so feel free to mess with this. Make it yours.
- Different Protein: The marinade is killer on chicken thighs. Or try it with shrimp, but only marinate them for 30 minutes.
- Cheese Swap: Can’t find cotija? Crumbled feta is a decent stand-in. It’s got that same salty kick.
- Crank the Heat: Finely dice a jalapeño and throw it in the slaw. Or add some cayenne to the steak marinade if you’re feeling brave.
FAQs
Q1. Can I make this without a grill?
Ans: For sure. A cast-iron grill pan on the stove will get you those sear marks. For the corn, you can char it over a gas flame with tongs or stick it under the broiler for a few minutes.
Q2. What’s the best steak for tacos?
Ans: Flank steak and skirt steak are the champs. They soak up marinade like a sponge and cook fast. Hanger steak is another great one if you can find it.
Q3. My corn tortillas always break. What gives?
Ans: I feel your pain. The trick is a quick blast of high, dry heat. A hot skillet or the grill, 20-30 seconds a side. Then immediately stack them and wrap them in a clean kitchen towel. They’ll steam themselves into being perfectly soft and foldable.
Wrapping Up
At the end of the day, this is a taco that tastes like summer. It’s a little bit of work, sure, but the payoff is huge.
It’s the kind of meal that silences a table, in a good way. So go on, make a mess, fire up the grill, and see what happens. I’d love to hear how it turns out.