Why You’ll Love This Recipe
I love this recipe because it combines several favorite flavors into one unforgettable taco. The tender steak is perfectly seasoned, the creamy queso adds richness, and the elote topping brings sweetness, tanginess, and a hint of spice. I also appreciate how easy it is to prepare, making it ideal for both busy evenings and entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1½ pounds flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 small corn or flour tortillas
- 1 cup prepared queso cheese sauce
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder (for the elote)
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Directions
- I combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, then rub the mixture evenly over the steak.
- I drizzle the steak with olive oil and let it rest for about 15 minutes while I prepare the other ingredients.
- I mix the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro in a bowl to make the elote mixture.
- I heat a grill pan or skillet over medium-high heat and cook the steak for about 4 to 6 minutes per side, depending on the thickness and my preferred level of doneness.
- I transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing it thinly against the grain.
- I warm the tortillas in a dry skillet or directly over a gas flame until they become soft and lightly charred.
- I spread a spoonful of warm queso onto each tortilla.
- I top the queso with slices of steak and a generous scoop of the elote mixture.
- I garnish the tacos with extra cotija cheese, fresh cilantro, and a squeeze of lime juice before serving immediately.
Servings and Timing
- Servings: 4 (8 tacos)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Rest Time: 10 minutes
- Total Time: 45 minutes
Variations
- I substitute grilled chicken or shrimp for the steak when I want a different protein.
- I use pepper jack queso for an extra spicy kick.
- I add sliced avocado or homemade guacamole for extra creaminess.
- I top the tacos with pickled red onions or sliced jalapeños for additional flavor.
- I replace the cotija cheese with queso fresco if I prefer a milder taste.
Storage/Reheating
I store the steak, elote mixture, queso, and tortillas separately in airtight containers in the refrigerator for up to 3 days. I reheat the steak gently in a skillet over medium heat or in the microwave using short intervals until warmed through. I warm the queso separately and heat the tortillas just before serving. I assemble the tacos fresh to keep the elote topping crisp and flavorful.
FAQs
Can I use a different cut of steak?
Yes. I often use sirloin, ribeye, or New York strip if flank or skirt steak isn’t available. I simply slice the cooked steak thinly against the grain for the most tender bites.
Can I make the elote topping ahead of time?
Yes. I prepare the elote mixture up to one day in advance and keep it refrigerated until I’m ready to assemble the tacos.
What kind of tortillas work best?
I enjoy both corn and flour tortillas. Corn tortillas provide a more traditional flavor, while flour tortillas are softer and slightly more flexible.
Can I make these tacos spicy?
Absolutely. I add diced jalapeños, chipotle powder, cayenne pepper, or my favorite hot sauce to increase the heat.
What sides pair well with these tacos?
I like serving them with Mexican rice, refried beans, tortilla chips and salsa, guacamole, or a fresh green salad for a complete meal.
Conclusion
I enjoy making these Queso Steak and Elote Tacos because they combine juicy steak, creamy queso, and flavorful Mexican-style street corn in every bite. The balance of savory, smoky, creamy, and tangy flavors makes them a crowd-pleasing meal that’s easy enough for weeknights yet impressive enough for entertaining. Whether I’m serving them for Taco Tuesday or a weekend gathering, they always disappear quickly.
PrintQueso Steak and Elote Tacos Recipe
These Queso Steak and Elote Tacos are loaded with juicy seasoned steak, creamy queso, and smoky Mexican-style street corn for a bold and satisfying meal. Perfect for weeknight dinners, Taco Tuesday, or casual entertaining, they’re packed with savory, creamy, and tangy flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course
- Method: Grill
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
- 1½ pounds flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 small corn or flour tortillas
- 1 cup prepared queso cheese sauce
- 2 cups corn kernels (fresh, frozen, or grilled)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder (for the elote)
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, then rub the mixture evenly over the steak.
- Drizzle the steak with olive oil and let it rest for about 15 minutes.
- Mix the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and cilantro in a bowl to make the elote topping.
- Heat a grill pan or skillet over medium-high heat and cook the steak for 4–6 minutes per side, or until it reaches your desired doneness.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing thinly against the grain.
- Warm the tortillas in a dry skillet or directly over a flame until soft and lightly charred.
- Spread a spoonful of warm queso onto each tortilla.
- Top with sliced steak and a generous scoop of the elote mixture.
- Garnish with extra cotija cheese, fresh cilantro, and a squeeze of fresh lime. Serve immediately.
Notes
- Substitute grilled chicken or shrimp for the steak if desired.
- Use pepper jack queso for a spicier variation.
- Add sliced avocado, guacamole, pickled red onions, or jalapeños for extra flavor.
- Replace cotija cheese with queso fresco for a milder taste.
- Store the steak, queso, elote mixture, and tortillas separately in the refrigerator for up to 3 days.
- Reheat the steak and queso separately and assemble the tacos just before serving for the best texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 710 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 40 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
