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Grilled Steak Elote Tacos

Elote tacos with grilled steak and a creamy, cotija-studded corn topping. Flank steak is marinated in lime and spices, grilled to a juicy finish, then tucked into warm corn tortillas with street-corn style elote.
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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: 670
Ingredients Equipment Method Notes

Ingredients
  

Flank steak marinade
  • 1.5 lb flank steak
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 garlic minced
  • 1 tsp cumin
  • 1 salt to taste
  • 0.5 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
Taco build
  • 1 corn tortillas warm
  • 1 cilantro chopped
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. Combine lime juice, olive oil, minced garlic, cumin, salt, and pepper, then coat the flank steak and marinate for 30 minutes.
  2. Soak off excess marinade by letting the steak sit briefly while you preheat the grill.
Grill and rest
  1. Grill the steak for 4-5 minutes per side until grill marks form and it’s cooked to your preferred doneness, then transfer to a plate.
  2. Rest the steak for 5-10 minutes before slicing so the juices redistribute.
  3. Slice the steak against the grain into thin strips.
Make the elote topping
  1. In a bowl, mix grilled corn kernels, mayonnaise, sour cream, cotija cheese, lime juice, and chili powder until creamy and evenly coated.
Assemble the tacos
  1. Warm corn tortillas on the grill for about 20-30 seconds per side until pliable.
  2. Fill tortillas with sliced steak and spoon on the elote mixture.
  3. Top with cilantro and serve with lime wedges.

Notes

For best texture, grill the steak hot and avoid overcooking—flank steak stays most tender when rested before slicing. Refrigerate leftovers in separate containers for up to 3 days; freeze cooked steak only for up to 2 months (reheat gently). For a lighter option, swap mayonnaise for light mayo or use Greek yogurt in the elote mix for a tangier, lower-fat topping.