Grilled Elote Steak Tacos
Ingredients
- 2 ribeyes
- Salt and pepper to taste
- 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
- 8 small flour or corn tortillas
- 1 jalapeño)
thinly sliced (optional, for jalapeño crème
Directions
- 1
Preheat your grill to medium-high heat.
- 2
Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
- 3
In the large bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.
- 4
Season the ribeyes with salt and pepper. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain.
- 5
Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.
- 6
To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.
- 7
If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.
- 8
Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.
Grilled Elote Steak Tacos
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About this Recipe
Imagine sinking your teeth into a perfectly charred steak taco, crowned with the vibrant flavors of Mexican street corn. These Grilled Elote Steak Tacos bring a beloved combination right to your table, offering a delicious and straightforward experience.
This recipe shines by combining tender, savory grilled ribeye with the irresistible sweet and smoky char of elote, creating a harmonious blend of textures and tastes. The creamy cotija cheese and bright lime in the elote perfectly complement the rich beef, ensuring every bite is balanced and deeply satisfying. This is an easy-to-make dish that delivers on bold flavors.
You can anticipate a vibrant symphony of flavors and textures in every bite. The steak offers a savory, robust foundation, while the grilled corn kernels provide a sweet, smoky counterpoint. Layered with the tangy richness of mayonnaise, sour cream, and crumbled cotija cheese, plus fresh cilantro and a squeeze of lime, these tacos are a delightful balance. The optional thinly sliced jalapeño adds a welcome kick, making this an incredibly flavorful and approachable dish to enjoy.
Easily adapt these tacos to your preference. Consider swapping ribeye for another cut of steak you enjoy, like skirt or flank. For a vegetarian option, grilled portobello mushrooms or halloumi could stand in for the meat, maintaining a hearty texture. If cotija cheese isn't available, crumbled feta is a good substitute, offering a similar salty tang. You can also adjust the amount of jalapeño for more or less heat, or omit it entirely.
These tacos are ideal for casual weeknight dinners, lively backyard barbecues, or game day gatherings. Serve them simply on their own, allowing the bold flavors to shine.