Steak and Elote Tacos

These Steak and Elote Tacos combine juicy, marinated grilled steak with creamy Mexican street corn for a bold and flavorful taco night upgrade. Wrapped in warm corn tortillas and topped with fresh cilantro, they’re the perfect balance of smoky, tangy, and savory.

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Steak and Elote (Street Corn) Tacos

My kids have dubbed these tacos the best tacos in the world, and you should really listen to them and make some! I mean it is hard to beat savory marinated grilled steak on a warmed tortilla topped with sweet and savory street corn dip, the flavors and textures are out of this world.

Not only is this a truly delicious taco recipe it is fairly simple to put together with two main parts to the recipe, the steak/marinade and the elote dip to go on top. The steak should be marinated ahead of time and the marinade is easy to make by just throwing everything together in a blender or food processor (I actually use my single serving blender to make clean up even easier). Then the second part is the corn dip aka the elote sauce, this has simple ingredients hopefully most of which you already have in your fridge to prep together before the corn is added. Then the steak, corn, and tortillas get cooked on the grill before cutting up and serving together for perfect summertime tacos.

Try serving along side this Simple Guacamole, Classic Margarita, or this Margarita Mocktail.

Ingredients

• Skirt Steak – Is a long tender piece of beef that is commonly used for grilling and tacos. Most commonly you will find these weighing about 1 1/2 pounds. Keep in mind that sometimes this cut of meat can be fairly thin, if it seems really thin you might want to consider reducing the cooking time.
• Lime – Fresh limes are used for the marinade, corn dip, and if you want to squeeze a little extra on top of the tacos, make sure you have fresh lime juice because the bottled stuff will be too bitter. You’ll most likely want to have at least two limes to ensure you have enough juice 
• Orange – A medium size fresh orange helps bring a beautiful citrusy flavor to the marinade.
• Olive Oil – The olive oil will be used in the marinade to make sure that the beef stays tender and doesn’t stick to the grill.
• Worcestershire Sauce – Worcestershire sauce is used instead of using regular salt for this marinade. Using Worcestershire sauce gives the marinade a nice umami taste opposed to just plain salt. If you don’t want to use Worcestershire sauce, go ahead and use half a teaspoon of kosher salt or sea salt.
• Cilantro – Fresh cilantro is used for the marinade, the corn dip, and for topping the tacos so make sure you have a full bunch of fresh and clean cilantro.
• Garlic – The marinade uses just a little bit of fresh garlic. You’ll add it to the blender and blend right into the marinade to give it some extra flavor.
• Corn Tortillas – Corn tortillas, work best for this recipe as they are use in street tacos. If you prefer to use flour tortillas go ahead and use flour tortillas in its place either way you’ll wanna warm up the tortillas since the grill is on the grill works best.
• Corn on the Cob – The more fresh the best. You will want to make sure you remove the husks before grilling so that the kernels get the nice char marks.
• Mayonnaise – Mayonnaise is the base for the latte dip for the corn a good brand that I like to use is Hellmann’s.
• Sriracha – Adjust to taste for the Sriracha you will want about 1 teaspoon even for people who can’t tolerate too much heat just to add flavor. If you have a bunch of people who like a little heat then add two teaspoons of sriracha.
• Parmesan Cheese – Parmesan cheese is used in the street corn dip. It helps bring a nice salty taste to the dip. If you prefer you can also use finely shredded cotija cheese or queso fresco instead of the parmesan. 

Instructions

In a blender or food processor combine the lime juice for the marinade, orange juice, olive oil, Worcestershire sauce, cilantro, and garlic. Blend until smooth.

Place the steak in a large zip-top bag or an airtight container. Pour the marinade over the steak, seal it up, and refrigerate for at least 30 minutes—overnight if you have the time. The longer it marinates, the more flavorful and tender the steak will be. You will want to remove the steak from the fridge about 30 minutes before cooking.

While the steak is marinating, prep the sauce for the street corn dip. In a large bowl, mix together the mayo, chopped cilantro, lime juice, sriracha, and Parmesan cheese. Set aside until the corn in cooked (refrigerate if need be).

Preheat your grill to medium-high and lightly oil the grates. Place the corn (husks removed) and marinated steak directly on the grill.

Grill both for 3 minutes, then rotate the corn and flip the steak. Grill for another 3 minutes. Depending on the thickness of your steak, you may need an additional 2–3 minutes. For medium doneness, aim for an internal temperature of 145°F. I highly recommend using a Thermoworks Thermapen.

Once the steak is done, transfer it to a platter or cutting board and cover with foil to rest. This helps the juices redistribute, keeping your steak moist and flavorful.

Do the same for the corn—remove it from the grill and let it rest covered to complete its cooking for at least 3 minutes.

While the steak and corn are resting, toss your tortillas on the grill for about 1 minute per side. Keep an eye on them—they can burn quickly. Once warmed, stack them in a clean kitchen towel or a tortilla warmer to keep them soft.

Once the grilled corn has cooled slightly, cut the kernels off the cobs. Add the kernels to the bowl with your mayo mixture and stir well to coat.

After resting, slice the steak thinly against the grain. This ensures each bite is tender and easy to chew.

Now for the fun part—building your tacos! Start with warm tortillas, add the sliced steak, top with a generous spoonful of the corn elote, and finish with a sprinkle of fresh cilantro. Serve immediately and watch them disappear!

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