Grilled Skirt Steak and Elote Tacos Recipe

If there’s one thing I love about summertime, it’s firing up the grill and putting together unforgettable tacos. Grilled Skirt Steak and Elote Tacos are a juicy, flavor-packed celebration of smoky meat, creamy Mexican street corn, and vibrant toppings all nestled in a warm tortilla. The real magic is in blending the irresistible char of perfectly grilled skirt steak with sweet, creamy elote, resulting in a taco night that tastes like a fiesta in every bite.

this Recipe

Ingredients You’ll Need

You’d be surprised how a handful of simple ingredients come together to create multi-layered flavor and texture. Each ingredient plays a starring role, from the main components to those little touches that bring everything into perfect harmony.

• Skirt steak: Known for its bold beefy flavor, skirt steak grills up fast and stays tender when sliced thinly across the grain.
• Fresh corn on the cob: You can’t have real elote without grilling up fresh summer corn — charred kernels add sweet crunch and smokiness.
• Corn or flour tortillas: Choose your favorite, but always toast them for best flavor and structure.
• Mayonnaise: The base of elote sauce, lending richness and creaminess.
• Cotija cheese: This crumbly, salty cheese is classic on Mexican street corn and brings a tangy bite.
• Fresh cilantro: Brings bright, herbal freshness that balances the heavier flavors.
• Fresh lime: A generous squeeze just before serving heightens all the other flavors.
• Chili powder or Tajín: Just a sprinkle adds gentle heat and extra color to the elote.
• Garlic powder: Rounds out the marinade for the steak with aromatic depth.
• Olive oil: Essential for marinating the steak and grilling the corn beautifully.
• Salt and pepper: The foundation seasonings that make every ingredient sing.

How to Make Grilled Skirt Steak and Elote Tacos

Step 1: Marinate the Skirt Steak

Start by whisking together olive oil, chili powder, garlic powder, fresh lime juice, salt, and pepper. Place the skirt steak in a large dish or zip-top bag, pour the marinade over the meat, and massage it in well. Let the steak sit for at least 30 minutes (or up to 2 hours) so those flavors can soak in. This simple marinade ensures every bite of steak in your Grilled Skirt Steak and Elote Tacos is ultra-juicy and loaded with smoky spice.

Step 2: Grill the Corn

Shuck your ears of corn, brush them lightly with olive oil, and grill over high heat. Rotate them often so all sides get nicely charred, about 8–10 minutes total. This step transforms the corn into smoky, caramelized kernels, which is essential for authentic elote flavor.

Step 3: Prepare the Elote

Once the corn has cooled just enough to handle, slice the kernels off the cob into a large bowl. Toss with mayonnaise, crumbled cotija, a squeeze of lime, chopped cilantro, chili powder or Tajín, and a pinch of salt. The mixture should be creamy and tangy with just a little punch of heat — exactly what you want for topping your Grilled Skirt Steak and Elote Tacos.

Step 4: Grill the Skirt Steak

Preheat your grill to high heat. Remove the steak from the marinade, letting excess drip off, and grill for about 3–5 minutes per side depending on thickness and your preferred doneness. Let it rest for 5-10 minutes, then slice thinly across the grain for the most tender results. The char and smoky flavor are what make these tacos truly unforgettable.

Step 5: Warm the Tortillas

This step is quick but crucial. Toast your tortillas right on the grill grates or in a hot, dry skillet for 30 seconds per side until they become warm, slightly blistered, and flexible. Warm tortillas taste better and make taco assembly so much easier.

Step 6: Assemble the Grilled Skirt Steak and Elote Tacos

Add a layer of tender steak to each tortilla, then top generously with elote. Finish with extra cotija, cilantro, and lime wedges on the side. Every finished taco bursts with juicy steak, creamy corn, and fresh, zesty toppings—get ready for taco perfection!

How to Serve Grilled Skirt Steak and Elote Tacos

Garnishes

Tacos should be as lively visually as they are delicious. I love showering Grilled Skirt Steak and Elote Tacos with extra cilantro leaves, a crumble of cotija cheese, and a dusting of chili powder or Tajín on top. Offer lime wedges for everyone to squeeze over their tacos for that signature tang at the table.

Side Dishes

For a full-on taco night vibe, serve these tacos with sides like charro beans, Mexican rice, or a fresh, crisp salad tossed with lime vinaigrette. Chips and salsa or creamy guacamole make for crowd-pleasing starters everyone will love alongside their Grilled Skirt Steak and Elote Tacos.

Creative Ways to Present

Turn your taco night into a build-your-own experience by setting everything out buffet-style. Let guests assemble their own Grilled Skirt Steak and Elote Tacos with extra toppings, salsa bars, and pickled onion. Or, for parties, try slicing the tacos into appetizer-sized halves and serving with colorful napkins for the ultimate hand-held treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak, elote, and tortillas separately in airtight containers. The steak and elote will keep best in the fridge for up to 3 days, allowing you to quickly reassemble fresh Grilled Skirt Steak and Elote Tacos without losing flavor or texture.

Freezing

You can freeze cooked skirt steak in tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating. Elote does not freeze well due to its creamy texture, so make just what you’ll eat fresh.

Reheating

For best flavor, warm steak slices in a hot skillet just until heated through. If your elote gets too thick in the fridge, stir in a splash of lime juice or a little more mayo to loosen. Always reheat tortillas on a skillet or on the grill for that signature toasty flavor before reassembling your tacos.

FAQs

Can I use another cut of meat if I can’t find skirt steak?

Absolutely! Flank steak or even thinly sliced sirloin will work well. Just remember to marinate and slice across the grain for the most tender results in your Grilled Skirt Steak and Elote Tacos.

Is there a way to make these tacos vegetarian?

Yes, you can swap the skirt steak for grilled portobello mushrooms or thick slices of zucchini. Marinate and grill as you would the steak, then assemble with the same vibrant elote topping.

What if I don’t have access to a grill?

No worries! Use a grill pan on the stovetop for both corn and steak, or even broil them in the oven, flipping once to get a good char. The flavors of Grilled Skirt Steak and Elote Tacos come through regardless of your grill situation.

How spicy are these tacos?

The base recipe is mild but flavorful. You can dial up the heat with extra chili powder or Tajín, add sliced jalapeños, or drizzle on your favorite hot sauce to taste.

Can I make the elote ahead of time?

Definitely! The elote topping can be made a day in advance and stored in the fridge. Let it come to room temperature and give it a good stir before spooning onto your tacos for the best flavor and texture.

Final Thoughts

I hope you’ll give these Grilled Skirt Steak and Elote Tacos a spot on your next taco night lineup. The combination of juicy steak, smoky-sweet corn, and fresh toppings never fails to impress. Gather your friends, get grilling, and enjoy every flavorful, colorful bite!

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