Grilled Steak Elote Tacos
These Grilled Steak Elote Tacos combine juicy, high-heat grilled skirt steak with creamy Mexican street corn salad for a bold Tex-Mex flavor experience. Tender steak slices are layered into warm corn tortillas and topped with smoky charred corn tossed in crema, mayo, lime, and chili powder. Finished with salty cotija cheese and fresh cilantro, these tacos deliver a perfect balance of smoky, creamy, tangy, and savory flavors in every bite.
Equipment
- grill or cast iron skillet
- Whisk
- Tongs
- Chef’s Knife
Ingredients
- 1.5 lb skirt steak
- 12 corn tortillas
- 4 ears corn
- 0.25 cup Mexican crema
- 2 tbsp mayonnaise
- 0.5 cup cotija cheese, crumbled
- 1 lime, juiced
- 1 tsp chili powder
- fresh cilantro for garnish
- salt and pepper to taste
Instructions
- Preheat a grill or cast iron skillet over high heat. Season the skirt steak with oil, garlic, salt, and pepper.
- Grill the steak for 3–4 minutes per side until nicely charred and cooked to your preferred doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.
- While the steak rests, grill the corn until charred on all sides. Slice the kernels off the cob and place them in a bowl.
- Mix the corn with crema, mayonnaise, lime juice, chili powder, and a pinch of salt to create the elote salad.
- Toast the corn tortillas on the grill for about 30 seconds per side until warm and lightly charred.
- Build the tacos by placing sliced steak onto each tortilla, topping with a generous spoonful of elote salad.
- Finish with crumbled cotija cheese and fresh cilantro before serving.
Notes
Do not skip charring the corn. Deep grill marks add smoky sweetness and create the signature flavor that makes these steak elote tacos stand out.