Hey there, friends! I’m beyond excited to share one of my all-time favorite recipes with you today: Easy Marinated Steak Tacos with Grilled Elote Corn. I discovered this gem of a dish a few summers back when I was desperate to impress my in-laws at a backyard barbecue, and let me tell ya, it was a total game-changer. My family still raves about those juicy, flavorful tacos paired with smoky, creamy corn every time we fire up the grill.
Now, I’m not gonna lie, the first time I whipped up these Easy Marinated Steak Tacos with Grilled Elote Corn, I was a bit nervous. Would the marinade be too overpowering? Would the corn actually char without burning to a crisp? Spoiler alert: it all worked out, and now it’s a staple in my kitchen rotation.
If you’re looking for a meal that’s equal parts simple and show-stopping, stick with me. These Easy Marinated Steak Tacos with Grilled Elote Corn are gonna steal the spotlight at your next dinner, I promise. Let’s dive into why this recipe is such a winner!
Why You’ll Love This Recipe
I’ve found that these Easy Marinated Steak Tacos with Grilled Elote Corn are a surefire hit for just about any crowd. The steak gets so tender and packed with zesty flavor from a quick marinade I’ve tweaked over the years, and the grilled corn? Oh, it’s like a little taste of summer heaven with that smoky, cheesy vibe.
In my kitchen, this recipe has saved the day more times than I can count. Whether it’s a busy weeknight or a lazy weekend cookout, the combo of Easy Marinated Steak Tacos with Grilled Elote Corn feels fancy without all the fuss. Trust me, once you try it, you’ll be hooked just like I am!
Ingredients List
Alright, let’s talk about what you’ll need to make these Easy Marinated Steak Tacos with Grilled Elote Corn. I’m super picky about fresh ingredients here because they really make the flavors pop. Below, I’ve broken it down into sections for clarity, with my personal faves for each item.
For the Steak Tacos
- 1.5 pounds flank steak, trimmed of excess fat (I usually buy mine from a local butcher for the best quality)
- 1/4 cup (60ml) lime juice, freshly squeezed for that bright zing
- 1/4 cup (60ml) olive oil, extra virgin if you’ve got it
- 2 tablespoons (30ml) soy sauce, for a savory depth
- 2 cloves garlic, minced (I prefer fresh over pre-minced for punchier flavor)
- 1 teaspoon ground cumin, to warm things up
- 1 teaspoon chili powder, for a subtle kick
- 12 small corn tortillas, warmed up before serving (I love the mini ones for easy eating)
- 1/2 cup cilantro, chopped for garnish (skip if you’re not a fan, no judgment here)
For the Grilled Elote Corn
- 4 ears of fresh corn, husked and cleaned (I grab mine at the farmers’ market when in season)
- 1/4 cup (60g) mayonnaise, full-fat for that creamy texture
- 1/4 cup (60g) sour cream, to balance the richness
- 1/2 cup (50g) crumbled cotija cheese, for salty goodness (feta works in a pinch)
- 1 teaspoon chili powder, for a smoky touch
- 1 lime, cut into wedges for squeezing over the top
These ingredients are the backbone of Easy Marinated Steak Tacos with Grilled Elote Corn, and I swear by keeping things fresh. I’ve made this dish a million times, and quality makes all the difference. Let’s keep that in mind as we tweak things up next!
Variations
One thing I adore about Easy Marinated Steak Tacos with Grilled Elote Corn is how easy it is to switch things up based on what you’ve got or who you’re feeding. I’ve played around with this recipe a ton over the years, and my family has some strong opinions on their favorite twists. Here are a few variations I’ve tried (and loved) that might inspire you too.
- Chicken Swap: Sub the steak for boneless chicken thighs if you’re not in a beef mood; they soak up the marinade like a dream.
- Spicy Kick: Add a chopped jalapeño to the marinade for the steak if you’re craving some heat—I did this once and my husband couldn’t stop raving.
- Veggie Version: Use portobello mushrooms instead of steak for a meatless take; grill ‘em just the same and they’re crazy good.
- Elote Salad: Cut the kernels off the cob after grilling and mix with the elote toppings for a scoopable side—my kids always ask for this one.
- Citrus Twist: Swap lime for orange juice in the marinade for a sweeter vibe; I tried this on a whim and it was surprisingly awesome.
- Cheesy Overload: Sprinkle extra cotija on both the corn and tacos if you’re a cheese fiend like me.
- Tortilla Upgrade: Use flour tortillas instead of corn for a softer bite; my picky nephew prefers this every time.
- Smoky Boost: Toss a pinch of smoked paprika into the elote mix for deeper flavor—I’m obsessed with this little trick.
Each of these spins on Easy Marinated Steak Tacos with Grilled Elote Corn brings something new to the table. I think you’ll find at least one that clicks with your crew. Let me know which you try!
Servings and Timing
Let’s break down the nitty-gritty of making Easy Marinated Steak Tacos with Grilled Elote Corn, especially if you’re planning ahead. In my experience, this recipe comes together pretty quickly once you’ve got the hang of it. Here’s how it usually shakes out for me.
- Prep Time: 20 minutes (including marinating if you’re speedy)
- Cook Time: 25 minutes (grilling both steak and corn)
- Total Time: 45 minutes (give or take a few if I’m distracted)
- Servings: 4-6 hungry folks (or 8 if you’ve got sides)
I’ve made Easy Marinated Steak Tacos with Grilled Elote Corn for small weeknight dinners and bigger gatherings, and these timings hold up. Just make sure you’ve got your grill ready to roll!
Step-by-Step Instructions
Alright, let’s get cooking! I’m walking you through how I make Easy Marinated Steak Tacos with Grilled Elote Corn, step by step, with all my little tricks thrown in. Follow along, and you’ll be chowing down in no time.
Step 1: Marinate the Steak
First things first, mix up that marinade. In a bowl, whisk together lime juice, olive oil, soy sauce, garlic, cumin, and chili powder until it’s all blended. Pop your flank steak into a zip-top bag, pour the marinade over, seal it up, and let it sit in the fridge for at least 30 minutes—I’ve left it overnight before and it was next-level tasty.
Step 2: Prep the Corn
While the steak soaks up those flavors, husk your corn and give it a quick rinse. I like to pat mine dry so it chars better on the grill. No fancy tricks here, just make sure it’s ready to go when the grill’s hot for Easy Marinated Steak Tacos with Grilled Elote Corn.
Step 3: Fire Up the Grill
Get your grill preheated to medium-high, around 400°F if you’ve got a gauge. I’ve learned the hard way to oil the grates a bit so nothing sticks—trust me on this. You’re setting the stage for both the steak and corn in this Easy Marinated Steak Tacos with Grilled Elote Corn masterpiece.
Step 4: Grill the Steak and Corn
Pull the steak from the marinade, shake off the excess, and slap it on the grill for about 4-5 minutes per side for medium-rare (adjust if you like it more done). Toss the corn on at the same time, turning every few minutes until it’s got those gorgeous char marks—usually 10-12 minutes total. I love watching the transformation for Easy Marinated Steak Tacos with Grilled Elote Corn!
Step 5: Dress the Elote
Once the corn’s off the grill, mix mayo and sour cream in a small bowl and slather it on each ear while they’re still warm. Sprinkle with cotija and chili powder, and serve with lime wedges—my secret is to go heavy on the cheese for that extra oomph in Easy Marinated Steak Tacos with Grilled Elote Corn.
Step 6: Assemble the Tacos
Let the steak rest for 5 minutes after grilling (don’t skip this or it’ll be dry!), then slice it thin against the grain. Warm your tortillas, pile on the steak, and top with cilantro if you’re into it. That’s the final touch for Easy Marinated Steak Tacos with Grilled Elote Corn, and you’re ready to eat!
Nutritional Information
I’m no dietician, but I always like to know the rough breakdown of what I’m eating with Easy Marinated Steak Tacos with Grilled Elote Corn. Here’s what I’ve figured out per serving, based on dividing this into 6 portions. Keep in mind, it’s a hearty meal!
- Calories: 480 per serving
- Fat: 22g
- Protein: 28g
- Carbohydrates: 42g
- Sodium: 620mg
These numbers for Easy Marinated Steak Tacos with Grilled Elote Corn are just a guide, but they help me balance my meals. If you’re counting calories, you can tweak things, which I’ll get into next.
Healthier Alternatives
I’m all for indulging, but sometimes I need to lighten things up with Easy Marinated Steak Tacos with Grilled Elote Corn. I’ve swapped stuff out over the years when I’m watching my intake, and these ideas still keep the flavor on point. Give ‘em a shot if you’re in the same boat.
- Leaner Meat: Use skirt steak or even turkey cutlets instead of flank for less fat; I’ve done this and it’s still super tasty.
- Low-Fat Elote: Swap mayo and sour cream for Greek yogurt on the corn—it’s not quite as decadent, but I barely notice the difference.
- Less Cheese: Cut back on cotija or use a lighter feta; when I’m feeling disciplined, this works for Easy Marinated Steak Tacos with Grilled Elote Corn.
- Whole-Grain Tortillas: Go for whole-wheat tortillas over corn for more fiber; I’ve tried this and it adds a nice nutty vibe.
These tweaks make Easy Marinated Steak Tacos with Grilled Elote Corn a bit kinder to your waistline without sacrificing much. Play around and see what you like!
Serving Suggestions
I’ve got some go-to ways to serve up Easy Marinated Steak Tacos with Grilled Elote Corn that really elevate the whole experience. These ideas come from countless taco nights at my house, and they never fail to impress. Try one (or all) of these!
- With Fresh Salsa: I love pairing this with a quick homemade pico de gallo for extra brightness on the tacos.
- Side of Guac: A bowl of creamy avocado dip is non-negotiable for dipping or dolloping on Easy Marinated Steak Tacos with Grilled Elote Corn.
- Mexican Rice: Serve alongside fluffy rice with a hint of lime—my family devours this combo every time.
- Chilled Drinks: Wash it down with an ice-cold agua fresca or margarita; at my last cookout, this made Easy Marinated Steak Tacos with Grilled Elote Corn unforgettable.
Common Mistakes to Avoid
I’ve made my fair share of slip-ups while perfecting Easy Marinated Steak Tacos with Grilled Elote Corn, so let me save you some trouble. These are lessons I learned the hard way, and I’m passing ‘em on with love. Don’t make the same goofs I did!
- Skipping the Rest: Don’t cut the steak right off the grill; let it rest or the juices run out—I messed this up once and it was dry as heck.
- Overcooking Corn: Keep an eye on the elote or it’ll go from charred to burnt; I’ve ruined a batch by chatting too much.
- Weak Marinade Time: Don’t rush the marinating; 30 minutes minimum, or the flavor flops—I learned this after a sad, bland attempt at Easy Marinated Steak Tacos with Grilled Elote Corn.
- Wrong Heat: Grill too hot and the steak chars before cooking through; medium-high is my sweet spot after some trial and error with Easy Marinated Steak Tacos with Grilled Elote Corn.
Storing Tips
I’ve found that Easy Marinated Steak Tacos with Grilled Elote Corn can hold up decently if you’ve got leftovers, though they’re best fresh. Here’s how I keep things tasty for round two. It’s saved me more than once!
- Refrigerator: Store steak and corn separately in airtight containers for up to 3 days; reheat gently to avoid toughness.
- Freezer: Freeze sliced steak in portions for up to 2 months, but skip freezing the elote—it gets weird.
- Tortillas: Keep extras wrapped tight at room temp for a day or two for Easy Marinated Steak Tacos with Grilled Elote Corn.
Frequently Asked Questions
I get a lotta questions about Easy Marinated Steak Tacos with Grilled Elote Corn, so I’ve rounded up the most common ones. Here’s my take on ‘em, straight from my kitchen to yours. Let’s clear things up!
Can I make this ahead of time?
Absolutely! Marinate the steak up to 24 hours in advance for deeper flavor. Just don’t grill until you’re ready to eat Easy Marinated Steak Tacos with Grilled Elote Corn, as fresh is best.
Can I use a different cut of steak?
Yep, skirt or sirloin works great too. I’ve used both when flank wasn’t around, and they grill up nicely.
What if I don’t have a grill?
No worries! Use a grill pan or even a hot cast-iron skillet indoors. I’ve done this for Easy Marinated Steak Tacos with Grilled Elote Corn on rainy days, and it’s still delish.
Is there a substitute for cotija cheese?
Sure, feta or even grated Parmesan can step in. It’s not quite the same, but it works in a pinch.
Can I make the elote less messy?
For sure—cut the kernels off post-grill and mix with the toppings. My kids prefer it this way!
How do I know when the steak is done?
I use a meat thermometer—135°F for medium-rare. Or just cut into it if you’re like me and wing it sometimes.
Can I make this spicy?
Heck yeah, toss some hot sauce or extra chili into the marinade. I’ve cranked up the heat on Easy Marinated Steak Tacos with Grilled Elote Corn and loved it.
Are there vegan options?
Totally, swap steak for tofu or mushrooms and use vegan mayo and cheese. I’ve tried it for a friend, and it’s solid.
Conclusion
Well, there you have it, my tried-and-true guide to making Easy Marinated Steak Tacos with Grilled Elote Corn. I hope you’re as pumped as I am to get this on your table, whether it’s for a quick family dinner or a fun get-together. Give these Easy Marinated Steak Tacos with Grilled Elote Corn a whirl, and lemme know how it turns out—I’m all ears for your stories and tweaks!
Conclusion
I hope you enjoyed this recipe for Easy Marinated Steak Tacos with Grilled Elote Corn! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.
Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!