The Ultimate Grilled Steak & Street Corn Tacos

Welcome to the ultimate backyard flavor mashup. If you have ever been torn between ordering the Carne Asada or the Elote (Mexican Street Corn), this recipe is your permission to have it all. These Grilled Steak Street Corn Tacos combine the savory, smoky richness of perfectly seared steak with the sweet, creamy, tangy crunch of fresh corn salad. It is a texture masterclass: hot, juicy meat meets cool, crisp corn, all wrapped in a warm, toasted tortilla.

In this guide, we aren’t just making tacos; we are building an experience. We will walk through choosing the right cut of beef (and why the marbling matters), how to achieve that restaurant-quality crust while keeping the inside pink and tender, and the secret to a “glue-y” (in a good way) street corn topping that stays on the taco rather than falling onto your plate. Whether it is Taco Tuesday or a Saturday afternoon BBQ, this dish is a showstopper that looks impressive on a platter but comes together surprisingly fast.

Why This Recipe Works

This dish works because it hits every single flavor profile on the human palate in one bite.

• Umami & Smoke: The steak, seasoned heavily and seared over high heat, provides a deep, savory base.
• Sweet & Creamy: The corn salad (Elote style) brings natural sweetness from the corn and richness from the mayo/crema base.
• Acid & Heat: Lime juice and chili powder cut through the fat of the steak and the richness of the cream, cleaning the palate for the next bite.
• Texture: You get the chew of the steak, the pop of the corn kernels, and the softness of the warm tortilla.

Ingredients Needed

To recreate this masterpiece, you need fresh ingredients. The magic here is simplicity done right.

The Steak

• – 1.5 lbs Flank Steak or Skirt Steak: These cuts are best for tacos because they have a loose grain that soaks up marinade and becomes incredibly tender when sliced correctly.
• – 2 tablespoons Olive Oil: To bind the seasoning.
• – 2 tablespoons Steak Seasoning: (Use a savory blend with garlic, onion, and herbs—similar to the Dan-O’s style seen in the inspiration).
• – 1 teaspoon Smoked Paprika: For that extra “grilled” flavor even if you are using a pan.

The Street Corn (Elote) Topping

• – 2 cups Corn Kernels: Fresh off the cob is best, but fire-roasted canned corn works wonders too.
• – 1/4 cup Mayonnaise: High quality is key here.
• – 2 tablespoons Mexican Crema or Sour Cream: To lighten up the mayo.
• – 1/2 cup Cotija Cheese: Crumbled. If you can’t find Cotija, Feta is a decent substitute, though slightly saltier.
• – 1/2 cup Fresh Cilantro: Chopped roughly.
• – 1 teaspoon Chili Powder: Or Tajín for extra lime kick.
• – 1 Lime: Zested and juiced.

The Assembly

• – 8-10 Flour Tortillas: Small taco size (6-inch). Flour works best here to hold the heavy filling, but corn is traditional.
• – Extra Lime wedges: For serving.

Step-by-Step Instructions

Preparation is everything. Read through these steps before you fire up the grill.

Step 1: Prep the Steak

Remove your steak from the fridge about 30 minutes before cooking to let it come to room temperature. This ensures even cooking. Pat it completely dry with paper towels. Rub the steak with olive oil, then coat liberally with your steak seasoning and smoked paprika. Press the seasoning into the meat.

Step 2: Make the Street Corn Salsa

While the steak rests, grab a medium mixing bowl. Combine the corn kernels, mayonnaise, Mexican crema, crumbled Cotija cheese, chopped cilantro, chili powder, lime zest, and lime juice. Stir well until the corn is coated in a thick, creamy sauce. Taste and add salt if needed (though the cheese is usually salty enough). Set this aside in the fridge to let flavors meld.

Step 3: The Sear

Preheat your grill or a cast-iron skillet to high heat. You want it smoking hot.
Place the steak on the heat. For a flank steak, cook for about 4-5 minutes per side. For a thinner skirt steak, 3 minutes per side is usually plenty. You are looking for a deep dark char on the outside and an internal temperature of 130°F-135°F for medium-rare.
Crucial Step: Remove the steak and let it REST on a board for at least 10 minutes. Do not skip this, or the juices will run out when you cut it.

Step 4: Warm the Tortillas

While the meat rests, throw your tortillas on the grill or in the hot dry pan for 30 seconds per side. You want them warm and slightly blistered, not crunchy.

Step 5: Slice and Assemble

Slice the steak against the grain into thin strips or small cubes.
To assemble: Lay down a warm tortilla. Add a generous portion of steak. Top heavily with the creamy street corn mixture. Garnish with a little extra cilantro or chili powder if desired.

Tips for Success

Slicing Against the Grain: Look at the steak; you will see lines running through the meat (muscle fibers). You want to cut perpendicular (across) those lines, not parallel to them. This shortens the fibers and makes the steak melt-in-your-mouth tender rather than chewy.

Char the Corn: If you want extra depth, sauté your corn kernels in a very hot pan with a little butter until they turn golden brown before mixing them into the salad.

Temperature Control: Don’t fear the high heat. Steak needs aggression to develop that crust. If your heat is too low, you will just boil the meat in its own juices.

Variations and Substitutions

Protein Swap: This corn topping is magic on grilled chicken thighs or even blackened shrimp.

The “Esquites” Method: If you prefer a bowl format, serve the steak over rice and pile the corn salad on top for a “Burrito Bowl” version.

Make it Spicy: Add minced jalapeño or serrano peppers to the corn salad for a genuine kick.

Serving Suggestions

These tacos are quite rich, so light sides are best.
– A crisp cucumber salad with lime vinaigrette.
– Black beans simmered with onions and garlic.
– An ice-cold Mexican lager or a classic Margarita.

Nutritional Notes

While indulgent, this meal offers significant protein and fiber. The flank steak is a lean cut of beef, providing iron and zinc. To reduce calories, you can substitute the mayonnaise for Greek yogurt in the corn salad, which adds protein and maintains creaminess while cutting fat.

Enjoy these Grilled Steak Street Corn Tacos—a rustic, flavorful feast that brings the best of the steakhouse and the street food stall together!