This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Jump to RecipeThese street corn steak tacos combine two Mexican favorites in every bite. Juicy, charred flank or skirt steak is marinated in lime, garlic, chili and cumin, then sliced thin and piled into warm tortillas with creamy Mexican street corn, known as elote, made with charred corn, mayo, lime, chili powder and salty cotija cheese. Finished with cilantro, pickled onions and a squeeze of lime, they are smoky, tangy, cheesy and completely irresistible.
They feel special enough for a party but are easy enough for taco Tuesday. For more Mexican inspired dinners, try my slow cooker Southwest chicken, quick and easy chicken burritos or garlic butter steak bites.
Why You Will Love These Street Corn Steak Tacos
- Bold flavor. Smoky steak, creamy corn and tangy lime.
- Restaurant quality. A taqueria favorite made at home.
- Quick cooking. Steak and corn cook in about 15 minutes.
- Great for crowds. Set up a taco bar and let everyone build their own.
- Customizable. Mild or spicy, with your favorite toppings.
What Is Mexican Street Corn?
Elote is a popular Mexican street food made by grilling corn on the cob until charred, then slathering it with mayonnaise or crema, sprinkling it with crumbly cotija cheese and chili powder and finishing it with lime juice. When the kernels are cut off the cob and served in a cup, it is called esquites. In these tacos, the corn is charred in a skillet and tossed with all the classic elote flavors, creating a creamy, smoky, tangy topping that pairs perfectly with savory grilled steak.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the steak marinade
- Flank or skirt steak: about 1 1/2 pounds. Both are flavorful and cook quickly.
- Lime juice and orange juice: tenderize and brighten.
- Olive oil and soy sauce: savory depth.
- Garlic, chili powder, cumin, smoked paprika and oregano.
- Salt and pepper.
For the street corn
- Corn: fresh kernels from 4 ears, or frozen and thawed.
- Butter: for charring.
- Mayonnaise and Mexican crema or sour cream.
- Cotija cheese: salty and crumbly. Feta is a good substitute.
- Chili powder, lime juice, garlic and cilantro.
- Jalapeno: optional, for heat.
For serving
- Small corn or flour tortillas.
- Pickled red onions, avocado, cilantro, lime wedges and hot sauce.
How to Make Street Corn Steak Tacos
1. Marinate the steak
In a bowl, whisk together the lime juice, orange juice, olive oil, soy sauce, garlic and spices. Place the steak in a shallow dish or zip top bag, pour over the marinade and refrigerate for at least 30 minutes and up to 8 hours.
2. Char the corn
Melt the butter in a large cast iron skillet over medium high heat. Add the corn in a single layer and let it cook without stirring for 3 to 4 minutes, until charred in spots. Stir and cook for 2 to 3 minutes more. Transfer to a bowl and let it cool slightly, then stir in the mayo, crema, cotija, chili powder, lime juice, garlic, cilantro and jalapeno.
3. Cook the steak
Remove the steak from the marinade and pat it dry. Wipe out the skillet, add a little oil and heat until very hot, or heat a grill to high. Sear the steak for 4 to 5 minutes per side for medium rare, reaching 130°F to 135°F, or longer to your preferred doneness. The USDA recommends 145°F with a 3 minute rest for steak. Check with an instant read thermometer.
4. Rest and slice
Let the steak rest on a cutting board for 5 to 10 minutes, then slice it thinly against the grain with a sharp chef knife. Slicing against the grain is essential for tender flank and skirt steak.
5. Assemble the tacos
Warm the tortillas in a dry skillet or over a gas flame for a few seconds per side. Fill each with sliced steak, a generous spoonful of street corn, pickled onions, avocado and cilantro. Finish with extra cotija, a sprinkle of chili powder and a squeeze of lime.
Tips for the Best Steak Tacos
- Use high heat. A very hot pan or grill creates a flavorful crust.
- Do not over marinate. Citrus can make the texture mushy after 8 hours.
- Pat the steak dry. Dry steak sears better.
- Slice against the grain. It shortens the fibers for tender bites.
- Char the corn well. Those browned kernels give the smoky elote flavor.
Best Cut of Steak for Tacos
Flank steak and skirt steak are the top choices for tacos. Both are thin, flavorful cuts with long muscle fibers that absorb marinades well and cook in minutes over high heat. Skirt steak is slightly more marbled and richer, while flank steak is leaner and a little thicker. Sirloin and flat iron steak also work well. Whichever you choose, the key is to cook it hot and fast, then slice it thinly against the grain, which turns a potentially chewy cut into tender, juicy strips.
How to Make Quick Pickled Onions
Pickled red onions add a bright, tangy crunch that cuts through the rich steak and creamy corn. Thinly slice one red onion and pack it into a jar. Heat 1/2 cup of water, 1/2 cup of apple cider vinegar or white vinegar, 1 tablespoon of sugar and 1 1/2 teaspoons of salt until dissolved, then pour it over the onions. Let them sit for at least 30 minutes. They keep in the fridge for up to 2 weeks and are delicious on salads, sandwiches and bowls too.
Corn or Flour Tortillas?
Traditional street tacos use small corn tortillas, often doubled up so they do not tear. They have an earthy flavor that pairs well with steak and corn. Flour tortillas are softer and more flexible, and many people prefer them for loaded tacos.
Whichever you use, warm them before serving a quick char over a gas flame or in a hot dry skillet brings out their flavor and makes them pliable. Keep warmed tortillas wrapped in a clean kitchen towel so they stay soft.
How to Set Up a Taco Bar
These tacos are perfect for entertaining because everything can be prepared ahead and served buffet style. Keep the sliced steak warm in a covered dish or low oven, and set the street corn in a serving bowl alongside. Wrap warm tortillas in a clean kitchen towel or place them in a tortilla warmer.
Then fill small bowls with toppings: pickled onions, sliced avocado or guacamole, extra cotija, chopped cilantro, sliced radishes, shredded cabbage, jalapenos, salsa verde and lime wedges. Guests can build their own tacos just the way they like. Plan on about three tacos per adult. Add bowls of chips, salsa and Mexican rice to round out the spread.
Oven Broiler Method for Steak
No grill or cast iron? The broiler works great. Position an oven rack about 4 inches from the heat and preheat the broiler on high. Place the marinated, patted dry steak on a foil lined sheet pan and broil for 4 to 6 minutes per side, depending on thickness, until it reaches your preferred doneness. The intense top heat creates a nicely charred exterior similar to a grill. Rest and slice against the grain as usual.
Common Mistakes to Avoid
- Slicing with the grain. The steak will be chewy and tough.
- Crowding the corn. Kernels steam instead of char. Cook in batches if needed.
- Skipping the rest. The juices run out if you slice the steak immediately.
- Using cold tortillas. They crack and taste flat.
Variations
- Chicken: use boneless chicken thighs and cook to 165°F.
- Shrimp: marinate shrimp for 15 minutes and cook 2 minutes per side.
- Bowls: serve the steak and street corn over cilantro lime rice.
- Spicy: add chipotle in adobo to the marinade.
- Lighter corn: use Greek yogurt in place of mayo and crema.
What to Serve With Steak Tacos
Serve these tacos with Mexican rice, refried or black beans, chips and guacamole, fresh salsa or a crisp cabbage slaw. A pitcher of agua fresca or limeade makes it a fiesta.
Storage and Reheating
- Refrigerator: store steak and street corn separately in airtight containers for up to 3 days.
- Reheating: warm the steak briefly in a hot skillet to avoid overcooking. The street corn is delicious cold or gently warmed.
- Make ahead: marinate the steak and make the pickled onions the day before.
Frequently Asked Questions
What is the best steak for tacos?
Flank or skirt steak, sliced thinly against the grain.
Can I use frozen corn?
Yes. Thaw and pat dry, then char in a hot skillet.
What can I use instead of cotija?
Feta or grated Parmesan.
How long should I marinate the steak?
At least 30 minutes and up to 8 hours.
Can I grill the steak?
Yes. Grill over high heat for 4 to 5 minutes per side.
Are these tacos spicy?
They are mildly spicy. Add jalapeno or hot sauce for more heat.
Final Thoughts
Street corn steak tacos are smoky, creamy, tangy and packed with flavor. With juicy marinated steak and charred elote style corn in warm tortillas, they bring the taste of a Mexican street stall to your own table.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Protein | 43 g |
| Carbohydrates | 48 g |
| Fat | 28 g |
| Saturated Fat | 10 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 980 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Street Corn Steak Tacos
Ingredients
Method
- Whisk the marinade, add the steak and refrigerate 30 minutes to 8 hours.
- Char the corn in butter in a hot skillet 5 to 7 minutes, then mix with the mayo, crema, cotija, chili powder, lime, garlic, cilantro and jalapeno.
- Pat the steak dry and sear over high heat 4 to 5 minutes per side to your preferred doneness.
- Rest 5 to 10 minutes and slice thinly against the grain.
- Warm the tortillas and fill with steak, street corn, pickled onions, avocado and cilantro. Serve with lime.
