Here’s your full recipe profile for Grilled Steak Elote Tacos, with all the requested sections and the wide line removed:
Introduction
Grilled Steak Elote Tacos combine two irresistible Mexican street food staples—juicy grilled steak and elote (Mexican street corn). The smoky, charred flavor of grilled corn meets creamy cotija dressing and tender slices of steak, all tucked into warm corn tortillas. These tacos pack bold flavor, rich texture, and a fiesta of freshness in every bite.
Origin and Cultural Significance
These tacos are inspired by the vibrant flavors of Mexican street cuisine. Elote, a beloved street snack made with grilled corn, mayonnaise, cheese, lime, and chili, is a staple found throughout Mexico. Merging it with flame-grilled steak—a nod to carne asada—creates a fusion that honors traditional roots while offering a modern, indulgent twist. It’s a celebration of summer grilling, bold spices, and community gatherings around the table.
Ingredients Quantity
- 1 lb flank or skirt steak
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 ears of corn, grilled and kernels removed
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese
- 1 clove garlic, minced
- Juice of 1 lime
- ½ tsp chili powder
- 8 small corn tortillas
- Fresh cilantro, chopped
Optional Additions
- Sliced jalapeños for heat
- Extra cotija cheese for added creaminess
- Lime wedges for added brightness
- Avocado slices or guacamole
- Hot sauce or Tajín sprinkle
- Pickled red onions for tangy contrast
Tips for Success
- Let the grilled steak rest before slicing to preserve juiciness.
- Use fresh corn on the cob and grill it for maximum charred flavor.
- Don’t skip the lime juice—it brightens the entire dish.
- Warm tortillas just before serving for pliability and toastiness.
- Prepare the elote mixture in advance for quick assembly during meals.
Instructions
- Season the steak with salt and pepper, then drizzle with olive oil.
- Grill over medium-high heat for 4–5 minutes per side, or until desired doneness. Let rest for 5–10 minutes, then slice thinly against the grain.
- Grill the corn until lightly charred. Remove kernels and place in a bowl.
- Add mayonnaise, sour cream, cotija cheese, garlic, lime juice, and chili powder to the corn. Stir to combine.
- Warm tortillas on the grill or in a skillet.
- Fill each tortilla with steak slices and a generous spoonful of the elote mixture.
- Top with chopped cilantro and any optional garnishes. Serve immediately.
Description
These tacos are a symphony of textures and flavors: smoky grilled steak, creamy-spicy corn salad, and soft yet toasty corn tortillas. Each bite delivers a punch of umami from the meat, the tangy richness of elote, and fresh herbal brightness from cilantro and lime. They’re crave-worthy, colorful, and effortlessly crowd-pleasing.
Nutritional Information (Estimated per 2 tacos)
- Calories: 480
- Protein: 29g
- Carbohydrates: 28g
- Sugars: 3g
- Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 540mg
- Fiber: 3g
Conclusion
Grilled Steak Elote Tacos bring the magic of Mexican street food into your kitchen or backyard grill. They’re ideal for summer cookouts, casual weeknight dinners, or Taco Tuesday with a twist. These tacos offer an exciting way to enjoy familiar ingredients in a fresh, fusion-inspired format.
Recommendation
Pair with a crisp Mexican lager, agua fresca, or classic margarita. Serve with a side of grilled veggies, Mexican rice, or black bean salad to round out the meal. Make extra elote topping—it disappears fast!
Embracing Healthful Indulgence
For a lighter take, try leaner cuts like sirloin, use Greek yogurt in place of sour cream, and reduce the mayo. Load up on grilled vegetables and skip the extra cheese or tortillas for a deconstructed bowl version. This approach keeps all the essential flavor while adding nutritional value and balance.
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