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.