Go Back
Grilled Elote Steak Tacos Recipe
Ash Tyrrell

Grilled Elote Steak Tacos Recipe

When I first made these Grilled Elote Steak Tacos, I couldn’t believe how effortlessly the flavors came together. The smoky, tender steak paired with creamy, charred elote corn is a match made in taco heaven.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs flap steak: Perfectly tender and ideal for grilling.
  • 1/4 cup lime juice: Adds a bright zesty kick to the marinade.
  • 1/2 cup cola: Tenderizes the steak and adds a subtle sweetness.
  • 1 tablespoon hot sauce: Brings just the right amount of heat.
  • 1 teaspoon kosher salt: Enhances the steak’s natural flavors.
  • 1 teaspoon black pepper: Adds a touch of spice.
  • 1/2 teaspoon garlic powder: Infuses the meat with a savory depth.
  • 2 ears fresh corn on the cob: Fresh corn gives the best texture and sweetness.
  • 1 tablespoon canola oil: Helps achieve that perfect char on the grill.
  • 3 tablespoons mayonnaise: Creamy and rich the base for the elote topping.
  • 2 tablespoons sour cream: Adds tanginess and balances the mayo.
  • 2 tablespoons crumbled cotija cheese: Salty and crumbly for authentic elote flavor.
  • 1 teaspoon Tajin seasoning: A chili-lime spice blend that makes the flavors pop.
  • 1/4 cup chopped cilantro: Adds freshness and a vibrant green color.
  • 2 tablespoons diced red onion: Provides crunch and a sharp bite.
  • 10 small tortillas: Corn or flour lightly toasted for the best texture.
  • 1 cup shredded Jack cheese: Melts beautifully for gooey cheesy tacos.

Method
 

  1. Start by whisking together lime juice, cola, hot sauce, kosher salt, black pepper, and garlic powder in a large bowl. Add the flap steak, ensuring it’s fully coated in the marinade. Cover and refrigerate for at least 4 hours, or leave it overnight for maximum flavor. This step tenderizes the meat and infuses it with bold, zesty flavors.
  2. Preheat your grill to high heat. Sear the marinated steak for 4–5 minutes per side, aiming for a medium-rare center. Use a meat thermometer to check for an internal temperature of 125°F. Once done, let the steak rest for 10 minutes to lock in the juices before slicing.
  3. Set your grill to medium-high heat. Brush the fresh corn with canola oil and grill for 6–8 minutes, turning occasionally, until evenly charred. Once cooled, cut the kernels off the cob and mix them with mayonnaise, sour cream, Tajin, cotija cheese, cilantro, and red onion. This creamy, smoky topping is the star of the tacos!
  4. Heat a cast iron skillet over medium heat. Toast one side of a tortilla, flip it, sprinkle shredded Jack cheese, and fold it in half. Cook until the cheese melts and the tortilla is crispy. Repeat for all tortillas.
  5. Fill each cheesy tortilla with sliced steak and a generous scoop of the elote corn topping. Drizzle the creamy elote sauce over the top and garnish with extra cilantro and Tajin. Serve immediately and enjoy!

Notes

  • Marinate Overnight: The longer the steak marinates, the more flavorful it becomes.
  • Use a Grill Pan: If you don’t have an outdoor grill, a grill pan works just as well.
  • Warm the Tortillas: Toasting the tortillas enhances their texture and flavor.
  • Slice Against the Grain: This keeps the steak tender and easy to chew.