Description
Juicy grilled steak topped with charred corn, creamy cilantro-lime sauce, and a sprinkle of queso fresco. These Elote Steak Tacos bring bold, smoky flavors with a creamy twist that’ll make your taste buds dance.
Ingredients
For the Grilled Elote Steak Tacos:
- 1 lb (450g) flank steak, skirt steak, or sirloin steak, cut into 1-inch strips
- 4 small to medium-sized corn on the cob, husked
- 8 small corn tortillas (or flour tortillas, if preferred)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1/4 red onion, thinly sliced (for garnish)
- 2 lime wedges (for garnish)
For the Elote Crema:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
Start by preparing the steak marinade. In a medium-sized mixing bowl, combine olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Stir to mix the spices together. Add the steak strips to the bowl, making sure the meat is evenly coated with the marinade. Let the steak marinate for at least 10-15 minutes (or up to 30 minutes) while you prepare the other components of the dish.
While the steak marinates, preheat your grill to medium-high heat. Place the husked corn on the grill and cook for about 8-10 minutes, turning occasionally to ensure the corn is evenly charred. You want the corn to develop those signature grill marks and a slight smokiness, which will add depth to the flavor of the tacos.
Once the corn is grilled, remove it from the heat and let it cool for a few minutes. After it’s cool enough to handle, use a sharp knife to slice the kernels off the cob. Set the corn aside while you prepare the rest of the ingredients.
While the corn is grilling, mix the ingredients for the elote crema. In a small mixing bowl, combine mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, garlic powder, and salt and pepper to taste. Stir until the mixture is smooth and creamy. The crema should be tangy, creamy, and slightly spicy, perfectly complementing the grilled corn and steak. Set aside.
Once the corn is off the grill, increase the grill’s heat to high. Place the marinated steak strips on the grill and cook for about 3-4 minutes per side for medium-rare. If you prefer your steak well-done, cook for a few extra minutes until the desired level of doneness is reached. After grilling, let the steak rest for a couple of minutes before slicing it into smaller pieces if needed. The steak should be tender and juicy, with a slight char on the outside.
While the steak is resting, warm the tortillas. You can do this by placing them on the grill for about 30 seconds on each side, or warming them in a dry skillet over medium heat. Warming the tortillas makes them more pliable and helps enhance their flavor.
To assemble the tacos, place a warm tortilla on a plate. Spoon some grilled steak onto the center of the tortilla, followed by a generous portion of grilled corn. Drizzle the elote crema over the steak and corn, ensuring that each taco is well-coated. Top with freshly chopped cilantro, thinly sliced red onion, and a squeeze of fresh lime juice. For an extra kick, you can sprinkle a little more chili powder or cotija cheese on top.
Serve the tacos immediately while the steak is still warm and the tortillas are soft. These tacos are best enjoyed fresh, with a side of extra lime wedges for squeezing. The combination of grilled steak, smoky corn, and creamy elote crema will have everyone reaching for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 25-30g
- Protein: 20-25g