Grilled Elote Steak Tacos with Cotija and Lime (Print version)
Smoky grilled steak tacos topped with creamy charred corn, cotija, cilantro, jalapeño, and plenty of lime.
# Ingredients:
For the steak
01 -
1 1/2 lb (680 g) skirt steak or flank steak
02 -
1 tablespoon olive oil or avocado oil
03 -
2 tablespoons fresh lime juice
04 -
2 cloves garlic, finely grated
05 -
1 teaspoon chili powder
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon smoked paprika
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
For the elote topping
10 -
4 ears fresh corn, husked
11 -
1/4 cup (60 g) mayonnaise
12 -
3 tablespoons sour cream or Mexican crema
13 -
1/2 cup (60 g) crumbled cotija cheese, plus more for serving
14 -
1/3 cup chopped fresh cilantro
15 -
1 lime, zested and juiced
16 -
1/2 teaspoon chili powder, plus more for serving
17 -
1 jalapeño, thinly sliced
For assembly
18 -
8 small corn tortillas
19 -
Lime wedges, for serving
20 -
Hot sauce, optional
# Instructions:
01 -
Pat the steak dry. Rub it with oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Let it sit at room temperature for 15 minutes while the grill heats.
02 -
Heat a grill to medium-high. Grill the corn for 10-12 minutes, turning often, until tender and charred in spots. Transfer to a cutting board to cool slightly.
03 -
Grill the steak for 3-5 minutes per side, depending on thickness, until nicely seared and cooked to your preferred doneness. Rest for 5-10 minutes.
04 -
Cut the corn kernels from the cobs. Stir them with mayonnaise, sour cream, cotija, cilantro, lime zest, lime juice, chili powder, and jalapeño.
05 -
Toast the tortillas on the grill for about 30 seconds per side. Stack them in a clean towel so they stay soft.
06 -
Slice the steak thinly against the grain. Fill each tortilla with steak, elote topping, extra cotija, cilantro, hot sauce if using, and a squeeze of lime.
# Good to know:
01 -
Serve right after assembling for the best tortilla texture.
02 -
Use an instant-read thermometer for steak doneness.
03 -
Store steak and elote topping separately for leftovers.