Steak Elote Tacos
These easy steak elote tacos are topped with a fantastic Mexican street corn and served in corn tortillas for a flavorful take on street tacos! Make this street corn steak tacos recipe on the griddle or in a skillet for a fresh spin on Taco Tuesday!
Servings: 6 tacos
Ingredients
- 1-1½ lb steak like ribeye, NY strip, or sirloin
- 1 tablespoon hot sauce optional, to be used as a binder
- 1 tablespoon Mexican seasoning
- 12 corn tortillas taco-sized
- 1 tablespoon cooking oil for searing the steak
- crushed Flamin' Hot Cheetos, crumbled Cotija cheese, chopped cilantro, or pickled jalapeños for serving optional
For the Mexican Street Corn:
- 10 oz frozen corn kernels thawed and drained
- 1 jalapeno seeded and small diced
- 1 tablespoon cooking oil
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 tablespoons Cotija cheese
- zest of ½ lime
- ½ tablespoon Tajin seasoning *or substitute your favorite Mexican seasoning
- 2 tablespoons cilantro finely chopped
Instructions
- Season the steak. Add about ½ tablespoon of hot sauce to each side of the steak, rubbing into a thin layer. Then sprinkle both sides of the steak with your Mexican seasoning. Set aside.
- Heat griddle or large skillet over medium heat.
- When griddle or skillet is hot, add about 1 tablespoon cooking oil. Add the thawed corn kernels and diced jalapeños to the hot cooking surface in a thin, even layer. Allow to cook untouched for 2-3 minutes to develop some char and color. Then sauté together briefly, and spread back out in a thin even layer to cook an additional 2-3 minutes until you have some nice char.
- While corn is cooking, add the mayo, sour cream, lime zest, Tajin seasoning, and Cotija cheese to a medium bowl and mix together well. Set aside.
- When corn and jalapeños are done cooking, add to the bowl with the other Mexican street corn ingredients. Fold together until well combined. Then fold in the chopped cilantro. Set aside.
- Adjust the griddle or skillet temperature to medium-high heat - about 425-450℉ for griddle cooking.
- When griddle or skillet is hot, add about 1 tablespoon cooking oil to the surface and spread it around with your spatula. Place the steak down on the hot surface, pressing down to ensure even searing. Sear the steak about 2-3 minutes on the first side untouched. Then flip to the next side and sear an additional 2 minutes. Continue searing the steak, flipping every 1-2 minutes for even heating, until done to your liking. *We cooked our steak to an internal temperature of about 130℉ for medium rare. Transfer the seared steak to a cutting board to rest for 5-10 minutes.
- After steak has rested, cut into bite-sized cubes.
- Warm the corn tortillas on the griddle or in the skillet, or wrap in paper towels and heat in the microwave for about 20 seconds to become pliable.
- Assemble steak elote tacos. Stack 2 corn tortillas on top of each other for each taco. Add some steak, a few spoonfuls of the Mexican street corn, and a sprinkle of Cotija cheese. You can also sprinkle on some crushed up Flamin’ Hot Cheetos or finely chopped cilantro. Serve immediately.
Video
Notes
- For Corn Tortillas – If you’re using corn tortillas, then I highly recommend stacking two tortillas on top of each other for each taco. Corn tortillas are much more susceptible to tearing, especially if you have a heavy hand when assembling your tacos, and the extra tortilla keeps your steak tacos from falling apart.