A Delicious, Easy-To-Make Dish With Juicy Steak And Flavorful Elote Corn, All Cooked Together In One Pan – A Perfect Balance Of Savory, Sweet, And Smoky!
This One-Pan Steak & Elote Skillet is a crowd-pleasing dinner that combines juicy steak with the irresistible flavors of elote (Mexican street corn) – all cooked in one pan! I decided to make this dish because I wanted something hearty yet full of flavor, with minimal cleanup.
The steak is seared to perfection, while the elote-style corn is creamy, smoky, and slightly charred, making for a flavor-packed meal. My family loves this because it’s easy to prepare, it’s bursting with flavor, and it’s all made in one pan, which means less mess and more time to enjoy!
Questions I Often Get Asked About This Recipe
Q: Can I use a different type of corn?
A: While fresh corn on the cob is ideal for this dish, you can use frozen corn if fresh corn isn’t available. Just make sure to sauté the corn in a bit of oil to get some nice color and flavor.
Q: Can I use a different cut of steak?
A: Yes! While flank steak is perfect for this recipe because it’s tender and easy to slice, you can use other cuts like sirloin, ribeye, or skirt steak. Just adjust the cooking time depending on the thickness of the steak.
Q: Can I make this dish vegetarian?
A: Yes! You can easily make this dish vegetarian by skipping the steak and using grilled portobello mushrooms or roasted vegetables as the main protein. The elote corn is delicious on its own!
Q: Can I cook this dish in the oven instead of on the stove?
A: Yes, you can sear the steak in a skillet on the stove, then finish cooking it in the oven at 400°F (200°C) for about 5-7 minutes, depending on how well done you like your steak.
Q: Can I make this ahead of time?
A: While the steak is best when freshly cooked, you can prepare the elote corn and even sear the steak ahead of time. Reheat them together in the pan just before serving.
What You Need to Make One-Pan Steak & Elote Skillet
For the Steak:
- 1 lb flank steak (or your preferred cut of steak)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice (optional for serving)
For the Elote Corn:
- 4 ears of corn (or 2 1/2 cups frozen corn kernels)
- 1 tablespoon butter
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled (or Parmesan)
- 1 teaspoon chili powder (or more for extra heat)
- 1/2 teaspoon smoked paprika
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How to Make One-Pan Steak & Elote Skillet
1. Prepare the steak:
Season the flank steak with salt, pepper, garlic powder, and smoked paprika. Let it sit at room temperature for about 15 minutes while you prepare the corn.
2. Cook the corn:
If using fresh corn, grill or boil the corn on the cob until tender, about 6-8 minutes. Once the corn is cooked, slice the kernels off the cob. If using frozen corn, sauté it in a large pan with a tablespoon of butter over medium-high heat until it starts to brown, about 5 minutes.
3. Make the elote sauce:
In a bowl, combine the mayonnaise, crumbled cotija cheese, chili powder, smoked paprika, and a pinch of salt. Mix until well combined.
4. Cook the steak:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak and sear for 4-5 minutes per side for medium-rare, or longer if you prefer it more well done. Once cooked to your desired doneness, remove the steak from the pan and let it rest for 5 minutes. Slice the steak against the grain.
5. Combine the steak and corn:
In the same pan, add the cooked corn and drizzle the elote sauce over the top. Stir to coat the corn in the sauce and warm it through for about 2-3 minutes.
6. Assemble and serve:
Return the sliced steak to the pan, mixing it with the elote corn. Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of extra cotija cheese. Serve immediately.
Tips
- For added flavor: Top with a drizzle of extra lime juice and a sprinkle of chili powder for an extra pop of flavor.
- Make it spicier: Add a diced jalapeño to the corn for an extra kick of heat.
- Add veggies: You can add sautéed bell peppers or onions to the pan for a more robust dish.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “This One-Pan Steak & Elote Skillet is a game-changer! The steak is so juicy and tender, and the elote corn adds the perfect touch. My family loved it!”
🌟🌟🌟🌟 Rachel S. – “I love how easy this dish is to make, and the flavors are incredible! The combination of steak and elote is just perfect. I’ll definitely make this again!”
🌟🌟🌟🌟🌟 Sophie W. – “The steak and elote corn were a match made in heaven! The flavors come together so well, and the smoky paprika on both the steak and corn makes it extra delicious.”
🌟🌟🌟🌟 Emma B. – “This dish is so flavorful and filling. The elote corn really takes it to the next level. We served it with rice, and it was the perfect meal.”
🌟🌟🌟🌟🌟 Jessica H. – “Such a fun twist on steak and corn! The steak was perfectly seared, and the elote sauce is amazing. I can’t wait to make it again!”
Printable Recipe
One-Pan Steak & Elote Skillet
This One-Pan Steak & Elote Skillet is a delicious and easy dish that combines juicy steak with smoky, creamy elote corn. Perfect for a quick and flavorful weeknight meal!
Ingredients
- For the Steak:
- 1 lb flank steak (or your preferred cut of steak)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice (optional for serving)
- For the Elote Corn:
- 4 ears of corn (or 2 1/2 cups frozen corn kernels)
- 1 tablespoon butter
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled (or Parmesan)
- 1 teaspoon chili powder (or more for extra heat)
- 1/2 teaspoon smoked paprika
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
1. Prepare the steak:
- Season the flank steak with salt, pepper, garlic powder, and smoked paprika. Let it sit at room temperature for about 15 minutes while you prepare the corn.
2. Cook the corn:
- If using fresh corn, grill or boil the corn on the cob until tender, about 6-8 minutes. Once the corn is cooked, slice the kernels off the cob. If using frozen corn, sauté it in a large pan with a tablespoon of butter over medium-high heat until it starts to brown, about 5 minutes.
3. Make the elote sauce:
- In a bowl, combine the mayonnaise, crumbled cotija cheese, chili powder, smoked paprika, and a pinch of salt. Mix until well combined.
4. Cook the steak:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak and sear for 4-5 minutes per side for medium-rare, or longer if you prefer it more well done. Once cooked to your desired doneness, remove the steak from the pan and let it rest for 5 minutes. Slice the steak against the grain.
5. Combine the steak and corn:
- In the same pan, add the cooked corn and drizzle the elote sauce over the top. Stir to coat the corn in the sauce and warm it through for about 2-3 minutes.
6. Assemble and serve:
- Return the sliced steak to the pan, mixing it with the elote corn. Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of extra cotija cheese. Serve immediately.
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If You Enjoyed This Recipe, Please Share!
If you loved this One-Pan Steak & Elote Skillet, please share it with your friends and family! It’s a flavorful, easy-to-make dish that’s perfect for any night of the week. Share it on social media and tag me – I’d love to see how your skillet turns out!
