The Most Flavourful Grilled Steak Elote Tacos

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I recently discovered the combination of perfectly grilled steak and Mexican street corn (elote).

I have had a craving for these a lot recently.

This is perfect for a weeknight dinner for even the most picky of kids!

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A rustic wooden table with a spread of grilled steak elote tacos. In the foreground, two assembled tacos on small corn tortillas, filled with juicy, perfectly seared slices of medium-rare steak, topped with a vibrant elote mixture. The elote topping should showcase charred corn kernels, sprinkled with crumbled cotija cheese, fresh cilantro, and a dusting of red chili powder. Beside the tacos, a small bowl of additional elote mixture, a halved lime, and a scattering of fresh jalapeño slices. In the background, a cutting board with the remaining sliced steak, and a plate holding more warm tortillas. The scene should be lit with warm, natural light, emphasizing the appetizing colors and textures of the dish.

Steps

Start by preparing your steaks. Remove them from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels to ensure a better sear. Season generously with kosher salt, fresh ground black pepper, and your favourite BBQ rub. Massage the seasonings into the meat to ensure even coverage.

Prepare your grill for two-zone cooking: set one side to high heat (450-500°F) and the other to medium heat (350-400°F).

While the grill heats up, prepare the corn. Place the corn on the medium-heat side of the grill. Rotate every 3-4 minutes until the kernels have nice char marks and are tender about 12-15 minutes total. Remove the corn from the grill when done.

For the steaks, place them on the high-heat side of the grill. Grill for 4-5 minutes per side for medium-rare (135°F internal) or 5-6 minutes per side for medium (145°F internal). If the exterior chars too quickly, move the steaks to the medium-heat side of the grill. Once cooked to your desired level, remove the steaks and cover them loosely with foil. Let them rest for 10 minutes.

While the steaks are resting, prepare the elote topping. Stand the grilled corn upright in a large bowl and carefully cut the kernels off the cobs using a sharp knife. In a separate bowl, combine the corn kernels with 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1/4 cup crumbled queso fresco or cotija, 1 finely diced jalapeño (seeds removed for less heat), 2 tablespoons chopped cilantro, lime juice, and 1/2 teaspoon chili powder. Stir everything together and season with salt to taste.

To assemble the tacos, warm the tortillas on the grill for about 30 seconds per side. Slice the rested steak thinly against the grain.

To assemble each taco, place a warm tortilla on a plate. Add 2-3 slices of steak, followed by a generous spoonful of the elote mixture. Sprinkle extra crumbled queso fresco over the top and garnish with fresh cilantro. Serve with lime wedges on the side and optionally, some thinly sliced white onion.

Enjoy your delicious Grilled Steak Elote Tacos!

A rustic wooden table with a spread of grilled steak elote tacos. In the foreground, two assembled tacos on small corn tortillas, filled with juicy, perfectly seared slices of medium-rare steak, topped with a vibrant elote mixture. The elote topping should showcase charred corn kernels, sprinkled with crumbled cotija cheese, fresh cilantro, and a dusting of red chili powder. Beside the tacos, a small bowl of additional elote mixture, a halved lime, and a scattering of fresh jalapeño slices. In the background, a cutting board with the remaining sliced steak, and a plate holding more warm tortillas. The scene should be lit with warm, natural light, emphasizing the appetizing colors and textures of the dish.

Grilled Steak Elote Tacos

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

For the Steaks:

  • 2 ribeye steaks about 1-inch thick
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • Your favorite BBQ rub to taste

For the Elote Topping:

  • 4 ears of fresh corn
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup crumbled queso fresco or cotija cheese
  • 1 fresh jalapeño finely diced, seeds removed for less heat
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1/2 teaspoon chili powder
  • Salt to taste

For the Tacos:

  • 8-10 small corn or flour tortillas
  • 1 white onion optional, for serving
  • Lime wedges for serving

Instructions
 

  • Start by preparing your steaks. Remove them from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels to ensure a better sear. Season generously with kosher salt, fresh ground black pepper, and your favorite BBQ rub. Massage the seasonings into the meat to ensure even coverage.
  • Prepare your grill for two-zone cooking: set one side to high heat (450-500°F) and the other to medium heat (350-400°F).
  • While the grill heats up, prepare the corn. Place the corn on the medium-heat side of the grill. Rotate every 3-4 minutes until the kernels have nice char marks and are tender, about 12-15 minutes total. Remove the corn from the grill when done.
  • For the steaks, place them on the high-heat side of the grill. Grill for 4-5 minutes per side for medium-rare (135°F internal) or 5-6 minutes per side for medium (145°F internal). If the exterior chars too quickly, move the steaks to the medium-heat side of the grill. Once cooked to your desired level, remove the steaks and cover them loosely with foil. Let them rest for 10 minutes.
  • While the steaks are resting, prepare the elote topping. Stand the grilled corn upright in a large bowl and carefully cut the kernels off the cobs using a sharp knife. In a separate bowl, combine the corn kernels with 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1/4 cup crumbled queso fresco or cotija, 1 finely diced jalapeño (seeds removed for less heat), 2 tablespoons chopped cilantro, lime juice, and 1/2 teaspoon chili powder. Stir everything together and season with salt to taste.
  • To assemble the tacos, warm the tortillas on the grill for about 30 seconds per side. Slice the rested steak thinly against the grain.
  • To assemble each taco, place a warm tortilla on a plate. Add 2-3 slices of steak, followed by a generous spoonful of the elote mixture. Sprinkle extra crumbled queso fresco over the top and garnish with fresh cilantro. Serve with lime wedges on the side and optionally, some thinly sliced white onion.
  • Enjoy your delicious Grilled Steak Elote Tacos!

Pro Tips

  • For extra flavor, brush corn with olive oil before grilling
  • Keep tortillas warm in foil packet or tortilla warmer
  • Serve with Mexican hot sauce or chimichurri for extra kick
  • Make extra elote mixture – it’s great as a side dish!

Storage and Leftovers

  • Store components separately in airtight containers
  • Steak will keep 3-4 days in refrigerator
  • Elote mixture stays fresh 2-3 days
  • Reheat steak gently to avoid overcooking

This recipe brings together the best of both worlds: the sophistication of a perfectly grilled steak and the casual, crave-worthy appeal of Mexican street corn.

The result is a taco that’s both elevated and approachable – perfect for casual entertaining or a special family dinner.

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