Let’s talk about the kind of meal that turns an ordinary night into a sizzling celebration: Grilled Skirt Steak and Elote Tacos. Smoky, juicy steak meets sweet, charred corn, all wrapped up in warm tortillas with a fiesta of toppings. This dish effortlessly combines the bold flavors of Mexican street food with the primal satisfaction of perfectly grilled beef. Whether you’re hosting a summer get-together or simply craving something vibrant on a weeknight, you’ll love the punchy flavors, pleasing textures, and the party atmosphere these tacos bring to your table.

Grilled Skirt Steak and Elote Tacos Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grilled Skirt Steak and Elote Tacos is how you need just a handful of vibrant, essential ingredients to create something spectacular. Every element—from the steak’s richness to the corn’s sweetness and the zingy toppings—plays a crucial role in layering flavor and color on your plate.

Skirt steak: The star of your tacos; it grills up quickly and brings that irresistible beefy flavor to the party.
Fresh corn on the cob: Charred grilled corn is the secret to authentic elote flavor and a sweet, smoky crunch.
Corn tortillas: Soft, slightly toasted tortillas provide the perfect canvas and can stand up to all the juicy toppings.
Cotija cheese: Salty, crumbly Cotija adds authentic street corn flavor and a wonderful creaminess.
Mexican crema or sour cream: A drizzle brings tang and a creamy contrast that ties everything together.
Chili powder: Just a sprinkle infuses warmth, color, and that little hint of heat elote is famous for.
Lime wedges: Fresh lime wakes up every flavor and adds a bright, zesty finish to your tacos.
Fresh cilantro: Chopped cilantro gives a burst of color and fresh herbal aroma that smells like summer.
Olive oil: Brushing your steak and corn with olive oil helps everything caramelize beautifully on the grill.
Salt and pepper: Sometimes, the classics are all you need for perfect seasoning—don’t skimp here!

How to Make Grilled Skirt Steak and Elote Tacos

Step 1: Marinate the Skirt Steak

Start by generously seasoning your skirt steak with salt, pepper, a drizzle of olive oil, and a quick squeeze of lime. Although skirt steak is flavorful on its own, allowing it to rest with these simple seasonings for even 15–30 minutes will enhance its richness and tenderness. If you have extra time, let it marinate in the fridge for up to 2 hours for an even bigger payoff.

Step 2: Prepare the Elote Corn

While the steak soaks up the flavors, brush your corn cobs lightly with olive oil and a pinch of salt. This step is crucial—even coverage of oil yields those sought-after charred kernels once the corn hits the grill. The oil also helps the seasoning stick, making every bite full of smoky flavor.

Step 3: Fire Up the Grill

Preheat your grill to medium-high. Clean the grates well and oil them lightly—this helps prevent sticking and produces those mouthwatering grill marks. When everything’s hot, it’s go time for the steak and corn!

Step 4: Grill Steak and Corn to Perfection

Lay the skirt steak and corn directly on the grates. Grill the steak for about 3–4 minutes per side for medium-rare (skirt steak is best cooked quickly and served pink inside). Turn the corn every couple minutes, charring it evenly all the way around (about 8–10 minutes total). Let the steak rest under foil for a few minutes while the corn cools slightly, then slice the steak thinly against the grain and cut the kernels from the cob.

Step 5: Assemble Your Grilled Skirt Steak and Elote Tacos

Warm your corn tortillas on the grill for 30 seconds per side until pliable. Fill each tortilla with juicy steak slices and pile on the grilled corn. Add a generous sprinkling of Cotija cheese, a drizzle of crema, a shake of chili powder, a dash of cilantro, and a squeeze of fresh lime. Each bite is the perfect balance of smoky, creamy, tangy, and fresh.

How to Serve Grilled Skirt Steak and Elote Tacos

Garnishes

Bold garnishes make these tacos unforgettable! Cotija cheese and fresh cilantro are non-negotiable for authenticity and flavor. Add sliced radishes, diced red onion, extra lime wedges, or pickled jalapeños for pop, color, and a little extra zing on the side.

Side Dishes

Pair Grilled Skirt Steak and Elote Tacos with sides that let the flavors sing. Try a fresh tomato and avocado salad, creamy Mexican rice, or a bowl of black beans. Even a simple bowl of tortilla chips and homemade salsa makes the perfect companion, maximizing both crunch and fun.

Creative Ways to Present

For an easy crowd-pleaser, set up a taco bar with your grilled steak, elote corn, and all the fixings displayed so guests can build their own Grilled Skirt Steak and Elote Tacos. For a more intimate feel, wrap assembled tacos in parchment and tie with twine for a picnic vibe or cut them in halves and arrange on a platter for stunning party appetizers!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the steak slices, elote corn, and toppings separately in airtight containers in the fridge. The steak will keep well for up to 3 days, and the corn stays juicy for 2–3 days as well. Keep tortillas sealed to prevent them from drying out.

Freezing

Skirt steak freezes beautifully—slice it first, then lay the pieces in a single layer in a zip-top bag for up to three months. Elote corn doesn’t freeze as well, but you can gently freeze the kernels if you plan to use them in soups or tucked back into tacos later. Tortillas also freeze perfectly—just wrap them tightly to prevent freezer burn.

Reheating

To reheat steak, warm it quickly in a hot skillet or on the grill to preserve its tenderness—just a minute or two will do. Corn can be reheated in the microwave or tossed in a skillet until hot. If your tortillas have stiffened, wrap them in a damp paper towel and microwave until soft and pliable.

FAQs

Can I use another cut of steak besides skirt?

Absolutely! Flank steak is a great stand-in and takes well to the same marinade and grilling technique. Just remember to slice thinly against the grain for maximum tenderness.

Is it possible to make these tacos without a grill?

Yes, you can achieve delicious results on a stovetop grill pan or even under the broiler. The key is high heat to get those charred edges. For the corn, roasting under the broiler or even using frozen fire-roasted corn works in a pinch.

How spicy are Grilled Skirt Steak and Elote Tacos?

The base recipe is quite mild—perfect for all palates. You control the heat with the amount of chili powder and your choice of spicy garnishes. Add sliced jalapeños or your favorite hot sauce if you want more kick!

What’s the best cheese for elote besides Cotija?

If you can’t find Cotija, queso fresco or feta cheese are the next best things. They both offer that lovely salty creaminess and crumbly texture that’s signature to elote.

How do I keep tortillas warm for a crowd?

Stack tortillas and wrap them in a clean kitchen towel, then place in a low oven or a tortilla warmer. They’ll stay soft and warm for up to an hour—perfect for building plenty of Grilled Skirt Steak and Elote Tacos all evening long.

Final Thoughts

If you’re looking for a dinner that guarantees compliments and happy faces, Grilled Skirt Steak and Elote Tacos are a home run every time. The fireworks of flavor in each bite will make you want to fire up the grill all year long. Trust me—once you try these, they’ll become a go-to favorite any time you crave a meal worth celebrating!

Grilled Skirt Steak and Elote Tacos Recipe