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Grilled Steak Elote Tacos

Grilled steak elote tacos with charred corn and a creamy elote-style sauce loaded with cotija and Parmesan. Sliced flank steak is grilled hot for tender, medium-rare bite and served on warm corn tortillas with fresh cilantro and lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

flank steak or skirt steak
  • 1.5 lb flank steak or skirt steak
Salt and pepper to taste
  • 1 Salt and pepper to taste Use generously for both sides.
corn kernels
  • 2 cup corn kernels Fresh is best for charring.
mayonnaise
  • 0.5 cup mayonnaise
cotija cheese, crumbled
  • 0.25 cup cotija cheese, crumbled
Parmesan cheese, grated
  • 0.25 cup Parmesan cheese, grated
lime juice
  • 2 tbsp lime juice
jalapeño, minced
  • 1 jalapeño, minced Minced so it distributes evenly in the sauce.
fresh cilantro, chopped
  • 2 tbsp fresh cilantro, chopped
corn tortillas
  • 8 corn tortillas Warm right before assembling.
Lime and cilantro for serving
  • 1 Lime and cilantro for serving Lime wedge and extra cilantro for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Grill the steak
  1. Preheat a grill or grill pan to high heat until hot. You should see strong heat shimmer right before cooking.
  2. Season the flank steak generously with salt and pepper on both sides. Coat evenly so the seasoning looks speckled and matte.
  3. Grill the steak for 6-7 minutes per side for medium-rare. The outside should char in spots and the center should remain pink when sliced.
  4. Transfer the steak to a cutting board and rest for 5 minutes. It should look slightly puffed as juices redistribute.
Make charred elote corn sauce
  1. Charr fresh corn kernels in a hot skillet until lightly blackened, about 3-4 minutes. Stir so kernels blister and develop dark toasted flecks.
  2. Combine mayonnaise, cotija cheese, Parmesan cheese, lime juice, and minced jalapeño. Mix until the sauce looks thick and speckled with jalapeño.
  3. Fold in the charred corn and fresh cilantro. The mixture should appear creamy with visible corn pieces and green herb flecks.
Assemble the tacos
  1. Slice the grilled steak against the grain into thin pieces. The slices should be narrow and easy to fold into tortillas.
  2. Warm the corn tortillas on the grill or griddle. They should become pliable with light browning and steam.
  3. Fill each tortilla with sliced steak and top generously with elote corn mixture. Make sure the creamy corn sauce sits in a thick layer.
  4. Garnish with fresh cilantro and lime wedge before serving. The top should look fresh and bright with a pop of green and glossy lime.

Notes

Pro tip: Resting the steak for 5 minutes keeps it juicy when you slice against the grain. Refrigerate leftovers in an airtight container for up to 3 days; rewarm tortillas briefly and serve steak lukewarm or quickly. Freezing isn’t recommended because the corn sauce can break. For a lighter swap, use Greek yogurt in place of half the mayonnaise for a tangier, lower-fat elote-style sauce.