If you’re craving a taco experience that bursts with smoky, spicy, and creamy flavors, you have to try this Grilled Steak Elote Tacos Recipe. It perfectly combines tender, juicy flap steak marinated in zesty lime and cola with the irresistible sweetness and char of grilled corn, all wrapped up in crispy, cheesy tortillas. This dish takes the classic taco to an entirely new level, blending bold Mexican-inspired flavors with an indulgently creamy elote sauce. Whether it’s for a weekend feast or an impressive dinner, these tacos are pure joy in every bite.
Ingredients You’ll Need
This recipe uses straightforward but thoughtfully selected ingredients that each play a vital role in building layers of taste and texture. From the citrusy marinade that tenderizes the steak, to the smoky charred corn and the creamy, spiced sauces, every element shines on its own and together creates taco magic.
- 1 Whole Flap Steak: A juicy, flavorful cut that grills beautifully and holds up well to bold marinades.
- 2 medium Limes, juiced: Adds bright acidity to the marinade and elote sauce, balancing richness.
- 1 cup Cola: An unexpected marinade ingredient that tenderizes and adds subtle sweetness.
- 2 tbsp Hot Sauce: Brings a spicy kick to both the steak marinade and the creamy sauce.
- 1.5 tbsp Kosher Salt: Enhances natural flavors and ensures the steak is perfectly seasoned.
- 1.5 tbsp Black Pepper: Adds a fragrant warmth and mild heat.
- 1 tbsp Garlic Powder: Provides savory depth to the steak’s flavor profile.
- Canola Oil, as needed: For grilling and crisping tortillas, helps prevent sticking without overpowering the flavors.
- 2.5 tbsp Mayonnaise: Base for the rich and tangy elote sauce, making it creamy and smooth.
- 1.5 tbsp Sour Cream: Adds a cool, slightly tangy contrast to the spicy sauce.
- 1 tsp Hot Sauce: Boosts the elote sauce with a gentle, lingering heat.
- 3-4 Corn on the Cob: Fresh corn is grilled to perfection, providing a smoky, sweet crunch.
- 2 tbsp Chopped Cilantro: Brings herbal freshness that brightens the tacos beautifully.
- 2 tbsp Diced Red Onions: Offers a crunchy bite and a mild pungency for contrast.
- 1.5 tbsp Cotija Cheese: Classic Mexican cheese that adds salty, crumbly texture on top of the elote.
- 1.5 tsp Tajin Seasoning: A tangy, spicy blend that ties the elote flavors together perfectly.
- Flour Tortillas: The perfect soft wrap to hold all the delicious fillings.
- 2 cups Jack Cheese, shredded: Melts just right to crisp up the tortillas and add a gooey texture.
How to Make Grilled Steak Elote Tacos Recipe
Step 1: Prepare the Marinade and Steak
Start by whisking together the lime juice, cola, hot sauce, kosher salt, black pepper, and garlic powder in a bowl until everything is thoroughly combined. This simple marinade not only infuses the steak with a medley of tangy, sweet, and spicy notes but also tenderizes it generously. Place your whole flap steak in a shallow dish or resealable bag and pour over the marinade, making sure the steak is fully coated. For the best flavor and tenderness, let it marinate for at least four hours or, even better, overnight.
Step 2: Grill the Steak
Heat your grill to high and grill the marinated steak for about 4-5 minutes on each side, depending on your preferred doneness. The high heat creates a beautiful sear, locking in juices and developing a mouthwatering crust. Once grilled, transfer the steak to a cutting board and allow it to rest for 5-10 minutes—this rest period helps the meat redistribute its juices. Afterward, slice the steak into bite-sized cubes, perfect for taco filling.
Step 3: Grill the Corn and Make the Elote Sauce
While the steak is resting, grill your corn on the cob until it’s tender and just slightly charred—this smoky edge is what makes the elote so magical. Once grilled, take the kernels off the cob and toss them with the diced red onions, chopped cilantro, and a squeeze of fresh lime juice to create a vibrant corn salsa. In a separate bowl, whisk together mayonnaise, sour cream, hot sauce, cotija cheese, lime juice, and Tajin seasoning to make the creamy and flavorful elote sauce that will be drizzled on top of the tacos.
Step 4: Prepare Crispy Cheese Tortillas
Lightly oil a skillet and cook the flour tortillas one by one. Sprinkle a generous amount of shredded Jack cheese over one half of each tortilla and fold it over. Cook on medium heat until the cheese has melted and the tortilla is golden and crispy—this adds an irresistible texture contrast and cheesy goodness that your tacos deserve.
Step 5: Assemble Your Grilled Steak Elote Tacos Recipe
Now comes the fun part! Fill each crispy cheese tortilla with a hearty spoonful of the sliced grilled steak, then add a generous helping of the grilled corn salsa. Finally, drizzle your creamy elote sauce over the top, ensuring every bite has that perfect balance of smoky, spicy, and creamy. Get ready to dig in and savor every mouthwatering moment.
How to Serve Grilled Steak Elote Tacos Recipe
Garnishes
To really elevate your tacos, garnish them with extra crumbled cotija, a sprinkle of fresh cilantro, and a few lime wedges on the side for squeezing. This adds brightness, freshness, and that classic Mexican touch that makes each taco vibrant and colorful.
Side Dishes
Serve your tacos with traditional Mexican sides like a light avocado salad, pickled jalapeños, or a simple black bean and corn salad. Each side complements the smoky richness of the steak and the creamy elote, making the entire meal satisfying and well-rounded.
Creative Ways to Present
For a special occasion, serve the grilled steak elote tacos on a rustic wooden board surrounded by small bowls of extra elote sauce, lime wedges, and hot sauce. You can even turn it into a taco bar where guests build their own tacos with all the delicious components laid out. It adds an interactive and festive vibe perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftover steak, corn, or sauces, store them separately in airtight containers in the refrigerator. The steak will keep well for up to 3 days, and the elote sauce about the same, but the tortillas are best fresh to maintain crispiness.
Freezing
While the individual components freeze well, it’s not recommended to freeze the assembled tacos because the tortillas and sauces can get soggy. You can freeze marinated steak uncooked for up to a month though. Defrost in the refrigerator overnight before grilling.
Reheating
To reheat leftover steak, warm it gently in a skillet over medium heat to avoid drying it out. Reheat grilled corn by briefly grilling or microwaving, and warm tortillas in a dry skillet or oven to bring back a bit of crispness. Add fresh elote sauce and toppings just before serving.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flap steak is ideal for its texture and flavor, other cuts like skirt or flank steak will also work wonderfully. Just adjust cooking times slightly based on thickness.
Is cola really necessary in the marinade?
Yes, the cola helps tenderize the steak and adds a subtle sweetness and complexity that you won’t get from other liquids. It’s a key ingredient in achieving that rich flavor.
Can I make this recipe vegetarian?
Definitely! You can substitute grilled mushrooms or tofu for the steak and still enjoy the delicious grilled corn elote combos with the creamy sauce and crispy tortillas.
What kind of hot sauce works best?
Choose your favorite Mexican-style hot sauce like Valentina, TapatÃo, or Cholula. They add just the right amount of heat and flavor without overpowering the other ingredients.
How spicy is this Grilled Steak Elote Tacos Recipe?
The dish has a mild to moderate heat level thanks to the hot sauce and Tajin seasoning. You can always adjust the spice to your preference by adding more or less hot sauce.
Final Thoughts
You absolutely have to make this Grilled Steak Elote Tacos Recipe soon. It’s a celebration of flavors and textures that come alive with every bite, guaranteed to become a favorite for taco night and beyond. Trust me—once you try these tacos, you’ll be dreaming about that perfect combo of smoky steak, grilled corn salsa, and luscious elote sauce for days.
Print
Grilled Steak Elote Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Grilled Steak Elote Tacos feature marinated, juicy flap steak grilled to perfection, paired with charred corn elote salsa, creamy spicy sauce, and melted cheese in a crispy flour tortilla. Perfect for a flavorful Mexican-inspired meal that combines smoky, tangy, and spicy elements in every bite.
Ingredients
Steak Marinade
- 1 Whole Flap Steak
- 2 medium Limes, juiced
- 1 cup Cola
- 2 tbsp Hot Sauce
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil, as needed
Elote Sauce
- 2.5 tbsp Mayonnaise
- 1.5 tbsp Sour Cream
- 1 tsp Hot Sauce
- 2 medium Limes, juiced
Corn Salsa
- 3–4 Corn on the Cob
- 2 tbsp Chopped Cilantro
- 2 tbsp Diced Red Onions
- Canola Oil, as needed
Assembly
- 1.5 tbsp Mayonnaise
- 1.5 tbsp Cotija Cheese
- 1.5 tsp Tajin Seasoning
- Flour Tortillas
- 2 cups Jack Cheese, shredded
Instructions
- Prepare the Steak Marinade: In a bowl, combine lime juice, cola, hot sauce, kosher salt, black pepper, garlic powder, and a bit of canola oil. Mix thoroughly to create a flavorful marinade.
- Marinate the Steak: Place the whole flap steak in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate the meat.
- Grill the Steak: Heat your grill to high. Remove steak from marinade and grill approximately 4-5 minutes per side, depending on thickness and desired doneness. Once cooked, let the steak rest for a few minutes, then slice into cubes.
- Grill the Corn: Grill the corn on the cob until cooked through and slightly charred, turning frequently to evenly char the kernels.
- Prepare Corn Salsa and Elote Sauce: Cut the grilled corn kernels off the cob. In a bowl, mix the corn with chopped cilantro and diced red onions. Separately, whisk together mayonnaise, sour cream, hot sauce, and lime juice to create the creamy Elote sauce.
- Cook the Tortillas and Melt Cheese: Heat the flour tortillas on a pan or griddle. Sprinkle shredded jack cheese on tortillas and cook until the cheese is melted and tortillas are crispy.
- Assemble the Tacos: Spread a thin layer of mayonnaise on the cheesy tortillas, then add the cubed grilled steak. Top with the corn salsa and drizzle liberally with the Elote sauce. Sprinkle cotija cheese and Tajin seasoning over the tacos for extra flavor.
Notes
- For best results, marinate the steak overnight to maximize flavor and tenderness.
- If you don’t have a grill, you can use a grill pan or broil the steak and corn in the oven.
- Adjust the hot sauce quantities in both the marinade and Elote sauce according to your spice preference.
- Use fresh tortillas for the crispiest result or warm store-bought ones with cheese melted on top.
- Serve immediately to enjoy the tacos at their best texture and flavor.
