Few things say summer more than smoky grilled steak and sweet charred corn.
These Grilled Steak Elote Tacos are layered with tender ribeye, creamy cotija-lime corn salad, and warm tortillas.
It’s the perfect street-style taco with a gourmet twist—ideal for backyard BBQs, weeknight dinners, or casual weekend feasts.
Why You’ll Love This Recipe
Juicy grilled ribeye – A steak taco lover’s dream.
Elote-inspired topping – Creamy, cheesy, and full of fresh herbs.
Smoky + zesty combo – Every bite is rich, bright, and satisfying.
Customizable heat – Add jalapeño crème for extra kick.
Perfect for gatherings – Easy to prep, fun to assemble.
What You’ll Need (Ingredient Highlights)
Ribeye steaks – Tender, marbled, and ideal for grilling.
Fresh corn on the cob – Grilled and tossed into a creamy Mexican street corn mix.
Mayonnaise + sour cream – Creates a tangy, velvety elote base.
Cotija cheese – Salty and crumbly, perfect contrast to sweet corn.
Lime juice + zest – For bright, citrusy balance.
Chopped cilantro – Adds freshness and herbal depth.
Flour or corn tortillas – Toasted for warmth and texture.
Jalapeños (optional) – For a spicy finish.
Pro Tips Before You Start
Grill corn directly over high heat for a nice char.
Let steak rest before slicing to keep juices inside.
Toast tortillas just before serving so they stay soft and pliable.
Mix elote topping while corn is warm to help flavors blend.
Want extra spice? Add a drizzle of hot sauce or thin jalapeño crema.
How to Make Grilled Steak Elote Tacos
Step 1: Prep the Grill
Preheat grill to medium-high heat.
Step 2: Grill the Corn
Char the corn all around. Let cool, then cut off the kernels.
Step 3: Make Elote Topping
Toss corn with mayo, sour cream, cotija, cilantro, lime juice, and zest.
Step 4: Grill the Steak
Season steaks with salt and pepper.
Grill to preferred doneness, rest, then slice thinly against the grain.
Step 5: Warm the Tortillas
Toast tortillas on the grill briefly until soft with slight char.
Step 6: Assemble the Tacos
Layer sliced steak on tortillas, top with elote mixture, and jalapeños if using.
Step 7: Serve
Serve warm with extra lime wedges on the side.
What to Serve It With
Grilled veggies – zucchini, peppers, or mushrooms.
Fresh guacamole or pico de gallo.
Mexican rice or black bean salad.
Iced hibiscus tea or margaritas.
Crispy tortilla chips with queso blanco.
Variations / Substitutions
Use skirt or flank steak instead of ribeye.
Try corn off the cob for ease—roast it in the oven or pan-sear.
Add avocado slices or pickled onions for richness and tang.
Swap cotija for feta if needed.
Use hard taco shells for extra crunch.
Storage & Leftovers
Fridge – Store grilled steak and elote mixture separately for up to 3 days.
Reheat steak gently – Avoid drying it out; pan-fry briefly.
Tortillas – Toast fresh as needed.
Don’t freeze assembled tacos – Reheat ingredients and assemble fresh.
FAQs
Can I use a different cut of beef?
Yes! Flank, skirt, or sirloin also work well—just slice thinly.
How spicy is this dish?
Mild as written. Add jalapeños or hot sauce to turn up the heat.
Can I make the elote mix ahead?
Absolutely. Prep up to 1 day in advance and refrigerate.
What’s the best cheese substitute for cotija?
Feta is a close match—salty, crumbly, and tangy.
Can I grill indoors?
Yes, use a grill pan or broiler if outdoor grilling isn’t possible.
Are corn or flour tortillas better?
Both work! Corn is more traditional; flour is softer and more flexible.
What if I don’t have a grill?
Roast corn in the oven and sear steak in a hot skillet.
Final Thoughts
These Grilled Steak Elote Tacos are bursting with bold flavor and street-food soul.
The combination of smoky meat, creamy corn, and zesty lime makes them an instant favorite in our house.
Whether you’re grilling on a summer evening or craving tacos any day of the week, this one’s a winner.
