Pat your steak dry with paper towels—this helps it sear beautifully on the grill.

In a small bowl, mix together smoked paprika, garlic powder, chili powder, cumin, salt, and pepper.

Rub the olive oil over the steak, then coat it evenly with the spice mix.

Pro Tip: Let the steak sit at room temperature for 15–20 minutes before grilling. It cooks more evenly and stays juicy.

Preheat your grill or grill pan over medium-high heat.

Place the steak on the hot surface and sear for about 4–5 minutes per side for medium-rare (adjust time based on thickness).

Once done, remove the steak and let it rest for 5–10 minutes to lock in the juices.

Pro Tip: Always slice steak against the grain—it makes each bite tender and easy to chew.

In a mixing bowl, combine mayonnaise, sour cream, cotija cheese, chili powder, lime juice, and a pinch of salt.

Heat the corn in a skillet or on the grill for 5–7 minutes until lightly charred.

Toss the warm corn with the creamy mixture until everything is evenly coated.

Pro Tip: Char the corn just a little—it adds flavor without making it dry.

Heat your tortillas on a dry skillet or grill for 30–60 seconds per side until soft and pliable.

Wrap them in a clean kitchen towel to keep warm while assembling the tacos.

Slice the rested steak thinly against the grain.

Place a few slices of steak on each tortilla.

Spoon the creamy corn mixture on top.

Garnish with chopped cilantro and a squeeze of fresh lime juice.

Plate your tacos and serve immediately while warm.

Pair with extra lime wedges or your favorite salsa if desired.

Pro Tip: A small drizzle of hot sauce adds a little kick that complements the creamy elote beautifully.