Grilled Steak Tacos with Elote-Style Corn Salsa

By , Test Kitchen Director · 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 blends flank steak, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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