Queso Steak and Elote Tacos are a decadent, flavor-packed twist on traditional tacos, blending the richness of grilled steak with the creamy goodness of queso and the vibrant flavors of Mexican street corn (elote). The juicy, seasoned steak pairs beautifully with the smoky, charred corn, while the queso adds a layer of indulgent creaminess. These tacos are topped with fresh cilantro, a squeeze of lime, and a sprinkle of chili powder, giving them a well-balanced mix of textures and tastes. Perfect for taco night or a fun weekend meal, these tacos will take your taste buds on a culinary journey.
Ingredients:
- 1 lb flank or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 ears of corn (or 2 cups frozen corn kernels)
- 1 tablespoon mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1/2 teaspoon smoked paprika
- 1/4 cup queso dip (store-bought or homemade)
- 8 small corn or flour tortillas
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
- Prepare the steak: In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the seasoning all over the steak. Let it marinate for at least 15 minutes at room temperature or up to 1 hour in the refrigerator.
- Grill the corn: Preheat your grill or stovetop grill pan over medium-high heat. Grill the ears of corn until they are slightly charred on all sides, about 8-10 minutes. Once cooked, let them cool slightly, then slice the kernels off the cobs. If using frozen corn, sauté it in a skillet until lightly browned.
- Prepare the elote mix: In a bowl, combine the grilled corn kernels, mayonnaise, cotija cheese, and smoked paprika. Mix well and set aside.
- Cook the steak: Grill the steak over medium-high heat for 4-5 minutes per side, depending on your preferred doneness. Once cooked, let the steak rest for 5 minutes before slicing it thinly against the grain.
- Warm the tortillas: While the steak is resting, warm the tortillas on the grill or in a dry skillet until they are soft and slightly charred.
- Assemble the tacos: Spread a spoonful of queso dip on each tortilla. Add slices of steak, followed by a spoonful of the elote mixture. Top with fresh cilantro and a squeeze of lime juice.
- Serve: Serve the tacos with extra lime wedges on the side and enjoy!
These queso steak and elote tacos are a crowd-pleaser, combining the bold, smoky flavors of steak and corn with the rich creaminess of queso for a memorable meal.
