8 small corn tortillas (or flour tortillas, if preferred)
Fresh cilantro leaves for garnish
Lime wedges for serving
Instructions:
Prepare the Steak: Start by marinating the steak. In a bowl, combine the olive oil, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the lime juice and stir to combine. Coat the steak evenly with the marinade and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator for extra flavor.
Grill the Steak: Preheat your grill or grill pan over medium-high heat. Once hot, place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remove from the grill and let the steak rest for a few minutes before slicing it thinly against the grain.
Prepare the Elote Corn Mixture: While the steak is grilling, cook the corn. If using fresh corn, grill it for a few minutes until slightly charred, then cut the kernels off the cob. If using frozen corn, cook it in a skillet over medium heat until it’s heated through and slightly caramelized.
In a bowl, mix the corn with mayonnaise, sour cream, lime juice, chili powder, cotija cheese, and cilantro (if using). Season with salt to taste, then set aside.
Assemble the Tacos: Warm the tortillas on the grill or in a dry skillet until they are soft and slightly charred. Lay each tortilla flat and layer with slices of grilled steak. Top with the elote corn mixture, a sprinkle of cotija cheese, and a few cilantro leaves.
Serve: Serve the tacos immediately with a wedge of lime on the side for squeezing. These tacos pair wonderfully with a cold margarita or a refreshing iced tea.
Tips for Serving and Storing:
Serving Tips: Serve these tacos with a side of Mexican rice, black beans, or a fresh avocado salad for a complete meal. For extra flavor, drizzle a little bit of salsa or crema on top of the tacos.
Storing Leftovers: If you have any leftovers, store the steak and elote mixture separately in airtight containers in the refrigerator. The steak should be eaten within 2-3 days, while the elote mixture can be stored for up to 4 days. When ready to serve, reheat the steak on the grill or in a skillet, and warm the corn mixture gently in the microwave.
Freezing: While the corn mixture can be frozen for up to a month, it’s best to freeze the steak and tortillas separately. Defrost and reheat the steak in a skillet or grill for the best flavor and texture.
Variants:
Vegetarian Version: You can easily make this dish vegetarian by substituting the grilled steak with grilled mushrooms, tempeh, or tofu. The elote mixture will still add a burst of flavor to the taco.
Grilled Shrimp or Chicken: For a different protein option, you can swap the steak for shrimp or chicken. The seasoning and grilling method will work equally well for both.
Spicy Twist: If you like your food with a kick, add some chopped jalapeños or a few dashes of hot sauce to the elote mixture or on top of the tacos for extra heat.
FAQ:
Can I use frozen corn for the elote mixture? Yes, frozen corn works perfectly for this recipe. Simply cook it in a skillet until warmed through and slightly charred, and then mix it with the other ingredients.
How can I make these tacos spicier? To make your tacos spicier, add more chili powder to the elote mixture, or top with sliced jalapeños or hot sauce.
Can I make these tacos ahead of time? The components can be prepped in advance. You can marinate the steak ahead of time and prepare the elote mixture a few hours before serving. Just assemble the tacos right before serving to keep the tortillas fresh.
What kind of tortillas should I use? Traditional corn tortillas work great for these tacos, but flour tortillas can be used if you prefer them. Corn tortillas have the authentic flavor and texture that pairs perfectly with the grilled steak and creamy elote mixture.
How do I know when the steak is done? To ensure your steak is perfectly cooked, use a meat thermometer. For medium-rare, the internal temperature should reach 130°F (54°C). For medium, aim for 140°F (60°C), and for well-done, 160°F (71°C).
Conclusion:
Grilled Steak Elote Tacos are the perfect combination of smoky, juicy steak and rich, creamy corn, all wrapped up in a soft tortilla. Whether you’re hosting a taco night or just looking for a satisfying weeknight meal, these tacos are sure to be a hit. With the genius combination of flavors and textures, they will quickly become a favorite in your household. Enjoy the smoky, tangy goodness in every bite!
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