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
Scale
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
