Fresh, smoky, and saucy — steak and charred elote come together for irresistible tacos.
Running out of weeknight dinner ideas? These Grilled Elote Steak Tacos combine a simple cola-lime steak marinade with charred corn elote for tacos that feel festive but are fast enough for busy nights. Quick sear, make-ahead components, and melty cheese make them a crowd-pleasing solution.
Why You’ll Love Grilled Elote Steak Tacos
- Big, smoky flavor from a quick high-heat sear and charred corn.
- Hands-off marinating for deep flavor (marinade does the work).
- Flexible — easy to swap proteins or make dairy-free options.
- Great for feeding a crowd or meal-prepping for the week.
- Textural contrast: tender steak, creamy elote, and crispy cheese-toasted tortillas.
Ingredients
- 1.5 lbs flap steak
- 1/4 cup lime juice
- 1/2 cup cola
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 ears fresh corn on the cob
- 1 tablespoon canola oil
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons crumbled cotija cheese
- 1 teaspoon Tajin seasoning
- 1/4 cup chopped cilantro
- 2 tablespoons diced red onion
- 10 small tortillas
- 1 cup shredded Jack cheese
Step-by-Step Directions
- Whisk together lime juice, cola, hot sauce, kosher salt, black pepper, and garlic powder in a large bowl. Add the flap steak, turning to coat and submerging if possible. Refrigerate for at least 4 hours or overnight for best flavor.
- Preheat the grill to high heat. Remove steak from marinade and pat dry. Sear the steak 4–5 minutes per side for medium-rare, or until an internal temperature of 125°F (for medium-rare) is reached. Let the steak rest 10 minutes, then slice thinly against the grain.
- Brush corn with canola oil and grill, turning occasionally, 6–8 minutes until nicely charred. Let cool slightly, then cut kernels off the cob. In a bowl, combine kernels with mayonnaise, sour cream, Tajin, cotija, cilantro, and red onion to make the elote topping. Taste and adjust salt or Tajin.
- Heat a cast-iron skillet over medium-high heat. Toast tortillas briefly on the skillet; sprinkle shredded Jack cheese on half of each tortilla and fold to make a cheesy, slightly crispy shell. Cook until cheese is melted and tortilla is golden.
- Fill each tortilla with sliced steak and a generous scoop of elote topping. Drizzle with any reserved sauce or a squeeze of lime, garnish with extra cilantro and a pinch of Tajin, and serve immediately.
Make-Ahead / Meal Prep Options
- Marinate the steak up to 24 hours in advance (do not exceed 24 hours for best texture).
- Make the elote topping 1–2 days ahead; store covered in the fridge. Stir before serving.
- Slice cooked steak and store in an airtight container for 3–4 days. Reheat gently (see reheating tips).
- Tortillas can be stacked and wrapped in foil or plastic and kept at room temperature for a few hours or refrigerated for a couple of days; freeze for longer storage.
What to Serve With Grilled Elote Steak Tacos
- Sides: Mexican street corn salad, pickled red onions, tortilla chips & salsa, charred poblano peppers
- Bases: Cilantro-lime rice, black beans, or a simple quinoa pilaf
- Drinks: Classic margaritas, Mexican lager, horchata, or sparkling lime agua fresca
- Desserts: Churros, flan, or grilled pineapple with cinnamon
Variations & Substitutions for Grilled Elote Steak Tacos
- Protein swaps: Use skirt steak, flank steak, skirt steak, chicken thighs, or grilled shrimp. For vegetarian, use grilled portobello or marinated seitan.
- Extra veggies: Add sliced radishes, grilled bell peppers, avocado, or shredded cabbage for crunch.
- Spice/sweetness changes: Increase hot sauce or add chipotle for smokier heat; swap cola for orange soda for a sweeter marinade note.
- Dietary swaps:
- GF: Use corn tortillas (ensure your seasonings are GF).
- DF: Replace mayo/sour cream with vegan mayo and omit cotija or use vegan cheese.
- Vegan: Swap steak for grilled marinated tofu, tempeh, or mushrooms and use vegan mayo/cheese.
- Flavor twists/toppings: Pineapple salsa, pickled jalapeños, cotija + lime crema, or a cilantro-avocado crema.
How to Store, Freeze & Reheat Grilled Elote Steak Tacos
Fridge:
- Store steak slices and elote topping separately in airtight containers for up to 3–4 days. Keep tortillas wrapped in foil or in a sealed bag for 2–3 days.
Freezer:
- Raw marinated steak can be frozen (vacuum-sealed or in a freezer bag) for up to 3 months — thaw in the fridge before grilling.
- Cooked steak can be frozen for 2–3 months, but texture may change.
- Elote with mayo/sour cream does not freeze well (may separate), so avoid freezing; instead make fresh or keep components (grilled corn) frozen and mix with fresh mayo when ready.
- Tortillas freeze well for up to 3 months; thaw at room temperature.
Reheating:
- Best: Reheat sliced steak in a hot skillet with a splash of beef broth or oil over medium heat for a few minutes to warm through without overcooking. Warm tortillas in a skillet or oven (wrap in foil and heat at 350°F for 8–10 minutes).
- Avoid microwaving cheese-toasted tortillas or elote to keep texture; use microwave only if short on time and expect some loss of crispness.
Expert Tips for Grilled Elote Steak Tacos
- Use flap, skirt, or flank steak — they hold marinade and slice beautifully against the grain.
- Pat the steak dry before searing to get a better crust.
- Rest the steak 8–10 minutes after grilling to retain juices.
- Char the corn well — the smoky bits are crucial to classic elote flavor.
- Toast tortillas with cheese for sturdy, melty shells that hold toppings.
Grilled Elote Steak Tacos FAQs
Q: Can I make the tacos dairy-free?
A: Yes — replace mayo and sour cream with vegan mayo, skip or use a vegan cheese instead of cotija and Jack.
Q: How spicy are these and can I adjust heat?
A: The recipe is mildly spicy from hot sauce and Tajin. Increase hot sauce or add chopped jalapeño for more heat; reduce or omit hot sauce to mellow it.
Q: Can I freeze the assembled tacos?
A: Assembled tacos don’t freeze well because the elote and tortillas will get soggy. Freeze components separately if needed.
Q: How long should I marinate the steak?
A: At least 4 hours for noticeable flavor; overnight (up to 24 hours) is ideal. Avoid going much longer to prevent texture changes from the acid.
Q: Is there a stovetop option if I don’t have a grill?
A: Yes — sear steak in a hot cast-iron skillet for the same timing and char corn in the skillet or on a grill pan.
Conclusion
If you want more inspiration or a slightly different take on steak and elote tacos, see this recipe for additional techniques and ideas: Grilled Steak Elote Tacos – Over The Fire Cooking.
Print
Grilled Elote Steak Tacos
Fresh, smoky, and saucy — steak and charred elote come together for irresistible tacos.
- Total Time: 260 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 lbs flap steak
- 1/4 cup lime juice
- 1/2 cup cola
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 ears fresh corn on the cob
- 1 tablespoon canola oil
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons crumbled cotija cheese
- 1 teaspoon Tajin seasoning
- 1/4 cup chopped cilantro
- 2 tablespoons diced red onion
- 10 small tortillas
- 1 cup shredded Jack cheese
Instructions
- Whisk together lime juice, cola, hot sauce, kosher salt, black pepper, and garlic powder in a large bowl. Add the flap steak, turning to coat and submerging if possible. Refrigerate for at least 4 hours or overnight for best flavor.
- Preheat the grill to high heat. Remove steak from marinade and pat dry. Sear the steak 4–5 minutes per side for medium-rare, or until an internal temperature of 125°F (for medium-rare) is reached. Let the steak rest 10 minutes, then slice thinly against the grain.
- Brush corn with canola oil and grill, turning occasionally, 6–8 minutes until nicely charred. Let cool slightly, then cut kernels off the cob. In a bowl, combine kernels with mayonnaise, sour cream, Tajin, cotija, cilantro, and red onion to make the elote topping. Taste and adjust salt or Tajin.
- Heat a cast-iron skillet over medium-high heat. Toast tortillas briefly on the skillet; sprinkle shredded Jack cheese on half of each tortilla and fold to make a cheesy, slightly crispy shell. Cook until cheese is melted and tortilla is golden.
- Fill each tortilla with sliced steak and a generous scoop of elote topping. Drizzle with any reserved sauce or a squeeze of lime, garnish with extra cilantro and a pinch of Tajin, and serve immediately.
Notes
Marinate the steak up to 24 hours in advance for best texture. For meal prep, elote topping can be made 1–2 days ahead.
- Prep Time: 240 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Dairy-Free Option Available
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: tacos, steak, elote, grilled, Mexican cuisine
