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Grilled elote steak tacos with fresh toppings and grilled corn.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  • Author: jayne
  • 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