Grilled Steak Tacos with Elote-Style Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled steak served in warm tortillas topped with a smoky, tangy corn salsa inspired by Mexican street corn flavors. This mexican-inspired street food ready in about 30 minutes pairs flank steak, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (13 ratings) Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat. Brush 1 pound flank steak with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper evenly.
  2. Step 2: Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness. Remove and let rest for 5 minutes before slicing thinly against the grain.
  3. Step 3: While steak rests, heat a large skillet over medium-high heat. Add 1 1/2 cups fresh or frozen corn kernels and cook, stirring occasionally, for 6-7 minutes until kernels are slightly charred.
  4. Step 4: In a bowl, combine the charred corn with 3 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1/2 teaspoon chili powder, 1/4 cup crumbled cotija cheese, 2 tablespoons chopped cilantro, and 2 sliced green onions. Mix well.
  5. Step 5: Warm 8 small corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
  6. Step 6: Assemble tacos by layering sliced steak and 2-3 tablespoons of the elote-style corn salsa on each tortilla. Serve immediately.

Frequently asked questions

How long does Grilled Steak Tacos with Elote-Style Corn Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Steak Tacos with Elote-Style Corn Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Grilled Steak Tacos with Elote-Style Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Steak Tacos with Elote-Style Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Steak Tacos with Elote-Style Corn Salsa?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes