If you’re craving a dish that wraps juicy, smoky steak with the vibrant, creamy flavors of Mexican street corn, you have to try this Grilled Elote Steak Tacos Recipe. It’s a party on a tortilla, bringing together tender ribeye slices with a luscious elote mixture bursting with tangy lime, cilantro, and crumbly cotija cheese. Whether it’s a casual weeknight dinner or your next backyard gathering, these tacos deliver a flavor-packed experience that’s as fun to make as it is to eat. Get ready to impress yourself and your guests with every mouthwatering bite!
Ingredients You’ll Need
The magic of this Grilled Elote Steak Tacos Recipe lies in its simple yet incredibly purposeful ingredients. Each one contributes to building a perfect harmony of smoky, creamy, fresh, and rich flavors that make the tacos unforgettable. From the juicy ribeyes to the zesty lime, every element plays a role in transforming humble staples into a fiesta on your plate.
- 2 ribeyes: Choose well-marbled steaks for maximum flavor and tenderness.
- Salt and pepper to taste: Essential for seasoning the steak to bring out its natural flavors.
- 4 ears of corn husked: Fresh corn is key for the authentic, sweet crunch of elote.
- 2 tablespoons mayonnaise: Adds creaminess and richness to the elote mixture.
- 2 tablespoons sour cream: Brings a tangy balance to the creamy topping.
- 1/4 cup chopped cilantro: Infuses fresh herbaceous notes to brighten the flavors.
- 1/2 cup crumbled cotija cheese: Provides a salty, crumbly texture classic to authentic Mexican street corn.
- Juice of 1 lime: Adds zesty acidity that ties the whole dish together beautifully.
- Zest of 1 lime (optional): For an extra burst of citrus aroma and flavor.
- 8 small flour or corn tortillas: Choose your favorite tortilla to soak up all the delicious fillings.
- 1 jalapeño thinly sliced (optional, for jalapeño crème): Gives a spicy kick if you want a little heat.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Preheat and Prep
First things first, fire up your grill to a lively medium-high heat. This is crucial for getting that perfect char on both the corn and steak, infusing each bite with that irresistible smoky flavor.
Step 2: Grill the Corn
Place the husked ears of corn directly on the grill, turning them every couple of minutes so they cook evenly. Keep an eye out for a beautiful char all around—that smoky blackened texture will deepen the flavor beautifully. After about 10 to 12 minutes, the corn should be cooked through and ready to be turned off the heat.
Step 3: Prepare the Elote Mixture
Once the corn has cooled just enough to handle, carefully slice the kernels off the cob into a bowl. This is where the magic begins: mix in the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, fresh lime juice, and the optional lime zest. Stir until everything is combined and creamy with pockets of fresh, zesty brightness.
Step 4: Grill the Steak
Season your ribeyes generously with salt and pepper; don’t hold back here because this means flavor! Grill the steaks for approximately 4 to 5 minutes on each side, depending on how done you like them. After grilling, let the steaks rest for a few minutes—this step is essential for juicy, tender meat. Then slice the steak thinly against the grain for the perfect texture in your tacos.
Step 5: Toast the Tortillas
Place your tortillas on the grill, flipping them after about a minute to develop a slight char and warmth on the other side. This toasting step adds a subtle smokiness while making the tortillas pliable enough to hold all that delicious filling without tearing.
Step 6: Assemble the Tacos
Now the fun part! Lay out the warm tortillas and pile on the succulent slices of grilled steak. Spoon generous amounts of the creamy elote mixture on top to balance the richness of the meat. If you want an extra layer of flavor, add thin slices of jalapeño for a gentle heat boost. Serve immediately alongside lime wedges for an optional fresh squeeze as you dig in.
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
To elevate your Grilled Elote Steak Tacos Recipe, consider fresh cilantro sprigs or additional crumbled cotija on top. These garnishes add a fresh, vibrant touch and extra texture contrast, making every bite feel thoughtfully crafted.
Side Dishes
Pair these tacos with simple sides like Mexican street corn salad, a crisp cabbage slaw, or even some smoky black beans. These options complement the main flavors without overpowering the star of the show—the tacos themselves.
Creative Ways to Present
For a festive flair, serve the tacos on a wooden board lined with colorful napkins, or arrange them in a taco holder for easy grabbing. Adding small bowls of jalapeño crème or extra lime wedges on the side invites guests to customize each taco to their liking, creating a hands-on and interactive dining experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers—and you might—store the steak slices and elote mixture separately in airtight containers in the refrigerator. This prevents the tortillas from getting soggy and keeps everything tasting fresh for up to 2 days.
Freezing
While you can freeze cooked steak, the elote mixture freezes poorly because of the dairy content. For best results, freeze leftover steak slices wrapped tightly and thaw in the fridge before reheating. Avoid freezing prepared tacos to maintain texture quality.
Reheating
To reheat the steak, warm slices gently in a skillet over medium heat or in the microwave with a little moisture to keep them juicy. Toast the tortillas quickly on a skillet or grill to revive their texture, then reassemble with fresh elote mixture for a delicious second round.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeyes are flavorful and tender, cuts like skirt steak or flank steak also work wonderfully when grilled and sliced thin, offering slightly different textures and flavors.
Is it okay to use canned corn instead of fresh?
Fresh corn really shines in this recipe for that sweet, crisp bite and smoky char flavor. Canned corn can be used in a pinch, but it won’t have the same depth of taste or texture.
How spicy does the jalapeño crème make the tacos?
The jalapeño slices add a gentle heat that enhances without overwhelming the flavors. If you prefer more or less spice, adjust the amount or remove the seeds before slicing.
Can I make this recipe vegetarian?
Definitely! Substitute the steak with grilled portobello mushrooms or spiced tofu for a vegetarian twist that still pairs beautifully with the elote mixture.
What type of tortillas works best?
Both flour and corn tortillas are excellent options. Flour tortillas tend to be softer and more pliable, while corn tortillas offer an authentic texture and slightly nutty taste that pairs wonderfully with the smoky steak and elote.
Final Thoughts
There is something so satisfying about a taco that’s bursting with layers of flavor, and this Grilled Elote Steak Tacos Recipe delivers just that with every bite. It’s approachable enough for any home cook but impressive enough to serve guests with pride. So grab your grill, gather those simple ingredients, and get ready to fall in love with your new favorite taco creation. Trust me, you won’t want to make just one batch!
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Grilled Elote Steak Tacos Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These Grilled Elote Steak Tacos combine juicy, char-grilled ribeye steak with smoky grilled corn mixed into a creamy, tangy elote-style topping. Finished with fresh cilantro, zesty lime, crumbled cotija cheese, and optional jalapeño slices for heat, these tacos are a perfect blend of Mexican-inspired flavors elevated by the smoky grill. They make an impressive yet easy-to-make meal ideal for summer cookouts or any taco night.
Ingredients
Steak and Seasoning
- 2 ribeye steaks
- Salt and pepper to taste
Grilled Elote Mixture
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Zest of 1 lime (optional)
Other
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional, for jalapeño crème)
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat to prepare for cooking the corn and steak.
- Grill the Corn: Place the husked corn ears directly on the grill. Turn occasionally to ensure even charring and cook until the corn is tender and slightly blackened in spots, approximately 10-12 minutes. Remove from the grill and using a sharp knife, carefully slice the kernels off the cob into a bowl.
- Prepare the Elote Mixture: To the bowl with grilled corn kernels, add mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and optional lime zest. Stir thoroughly to combine all ingredients into a creamy, tangy mixture that captures the essence of Mexican street corn.
- Grill the Steak: Season both sides of the ribeye steaks with salt and pepper. Place the steaks on the grill and cook for about 4-5 minutes per side, depending on your preferred level of doneness. Once cooked, remove the steaks and allow them to rest for a few minutes before slicing thinly against the grain.
- Toast the Tortillas: Lightly grill each tortilla on the grill for about 1 minute per side, just until they develop some slight char marks and become pliable for wrapping the tacos.
- Assemble the Tacos: Lay out the grilled tortillas and add a portion of sliced steak on each. Spoon the prepared elote mixture generously over the steak. For added spice and flavor, garnish with thinly sliced jalapeño if desired.
- Serve: Serve the tacos immediately with lime wedges on the side for extra citrus brightness.
Notes
- Use either flour or corn tortillas based on preference or dietary needs.
- For a smoky flavor, char the corn well but avoid burning it completely.
- Allowing the steak to rest after grilling helps retain juices and enhances tenderness.
- The jalapeño crème is optional but adds a nice kick for those who enjoy spicy food.
- Leftover elote mixture can be stored in the refrigerator for up to 2 days.
- To make this dish gluten-free, opt for corn tortillas and ensure all ingredients are gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
