If you are craving a dish that perfectly marries smoky, savory steak with the vibrant zest and texture of Mexican street corn, then this Grilled Elote Steak Tacos Recipe is your new best friend. It’s a crowd-pleasing meal that brings together tender, juicy ribeyes grilled to perfection and topped with a luscious elote mixture bursting with freshness from lime, cilantro, and cotija cheese. Whether you’re cooking for friends or simply treating yourself, these tacos deliver bold flavors and textures that make every bite feel like a fiesta on your plate.
Ingredients You’ll Need
Each ingredient plays an essential role in creating the extraordinary taste and vibrant color of these tacos. Simple yet packed with flavor, these components come together beautifully for a balanced and satisfying meal.
- 2 ribeyes: Choose quality ribeye steaks for a tender and juicy base with plenty of rich flavor.
- Salt and pepper to taste: Keeps the steak perfectly seasoned and enhances its natural flavor.
- 4 ears of corn, husked: Fresh corn is crucial for the authentic grilled elote texture and sweetness.
- 2 tablespoons mayonnaise: Adds creamy richness to the elote topping.
- 2 tablespoons sour cream: Brings tanginess and smoothness to balance the spices.
- 1/4 cup chopped cilantro: Provides a burst of fresh herbaceous flavor that brightens the dish.
- 1/2 cup crumbled cotija cheese: This crumbly, salty cheese is a must-have for authentic elote taste.
- Juice of 1 lime: Adds acidity and freshness, elevating all the flavors.
- Zest of 1 lime (optional): Intensifies the citrus notes without overpowering the dish.
- 8 small flour or corn tortillas: Soft, warm tortillas bring everything together and make the meal portable.
- 1 jalapeño, thinly sliced (optional): Perfect for adding a spicy kick when making jalapeño crème or garnishing.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Preheat and Prep
Start by heating your grill to a medium-high temperature. This setting is key because it allows you to achieve that perfect char on the corn and a beautifully seared crust on your ribeyes without overcooking.
Step 2: Grill the Corn
Place your husked ears of corn directly on the grill. Make sure to turn them frequently so they get evenly charred all around. This process usually takes about 10 to 12 minutes and it’s the secret to that smoky, slightly caramelized flavor which plays beautifully against the creamy elote topping.
Step 3: Prepare the Elote Mixture
Once the corn is nicely grilled, carefully cut the kernels off the cobs and transfer them to a bowl. Add the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest if you’re using it. Stir everything gently to combine, making sure every kernel is coated with the creamy, tangy mixture that makes the elote topping so irresistible.
Step 4: Grill the Steak
Generously salt and pepper your ribeye steaks. Place them on the grill and cook for about 4 to 5 minutes per side for medium-rare, adjusting as needed to your desired doneness. When you’re done, let the steaks rest so the juices redistribute—this step is crucial to keep every slice tender and juicy. Then slice the steak thinly against the grain for the most flavorful bites.
Step 5: Toast the Tortillas
Heat your tortillas on the grill for about a minute on each side. This quick toasting warms them through and gives them a bit of a smoky edge, adding another layer of texture and flavor to your tacos.
Step 6: Assemble the Tacos
Build your tacos by layering slices of the grilled steak on each tortilla and topping them generously with the luscious elote mixture. If you want a little heat, add some thin slices of jalapeño or whip up a jalapeño crème on the side. Serve immediately with lime wedges for an extra zing.
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
Garnishing is where you can get really creative and customize the flavor profile. Fresh cilantro leaves, a sprinkle of extra cotija cheese, or thinly sliced jalapeños add freshness, creaminess, and heat respectively. Don’t forget a squeeze of lime just before eating to brighten up all those gorgeous grilled flavors.
Side Dishes
This recipe pairs wonderfully with simple side dishes like Mexican black beans, a crisp cabbage slaw, or even a fresh avocado salad. These sides help balance the richness of the steak and elote, making the entire meal feel well-rounded and satisfying.
Creative Ways to Present
If you want to impress guests or just make dinner feel extra special, serve the tacos on a colorful platter with bowls of garnishes and lime wedges on the side. You can also place a small bowl of jalapeño crème next to the tacos for guests to customize their heat level. Wrapping the tacos individually in parchment paper makes them party-perfect and easy to handle.
Make Ahead and Storage
Storing Leftovers
Leftover grilled steak and elote topping can be stored separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart helps maintain the best texture and flavor when you reheat or repurpose the ingredients.
Freezing
While fresh is best for this dish, you can freeze the cooked steak portions if needed. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. However, the elote topping and tortillas don’t freeze well due to their creamy texture and moisture.
Reheating
For the steak, gently reheat in a skillet over medium-low heat to keep it tender and juicy. Warm tortillas on the stovetop or in the oven. The elote mixture is best enjoyed cold or at room temperature, so add it fresh after reheating the other components.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! Ribeye is ideal for its marbling and flavor, but flank or skirt steak works well too. Just adjust grilling time based on thickness to avoid overcooking.
Is it okay to use frozen corn instead of fresh?
Fresh corn is preferred for its sweetness and texture, but if fresh isn’t available, thawed frozen corn can be grilled or sautéed as a substitute with good results.
How spicy does the jalapeño crème get?
The jalapeño crème adds a gentle heat with a creamy bite. You control the spice level by adjusting how much jalapeño you include or by removing seeds for a milder flavor.
Can I make these tacos vegetarian?
Yes! Substitute the steak with grilled portobello mushrooms or seared tofu, and keep the elote topping as a flavorful centerpiece for a delicious vegetarian option.
What is the best tortilla to use?
Both soft flour and corn tortillas work perfectly. Corn tortillas add a traditional touch and a slightly earthy flavor, while flour tortillas offer a soft, pillowy texture that some prefer.
Final Thoughts
This Grilled Elote Steak Tacos Recipe is one of those dishes that feels special yet comes together with surprisingly simple steps. Every element—from the juicy ribeye to the creamy, tangy elote—works in harmony for a meal that’s as satisfying as it is flavorful. I can’t wait for you to try it and make it a regular star in your taco rotation!
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Grilled Elote Steak Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Grilled Elote Steak Tacos combine juicy, perfectly grilled ribeye steak with charred Mexican street corn mixed into a creamy, tangy elote topping. Wrapped in warm tortillas and garnished with fresh cilantro, cotija cheese, and a hint of lime, these tacos deliver a deliciously smoky and vibrant flavor perfect for a quick yet impressive meal.
Ingredients
Steak
- 2 ribeye steaks
- Salt and pepper to taste
Elote Mixture
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Zest of 1 lime (optional)
Tortillas and Garnishes
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional, for jalapeño crème)
- Lime wedges for serving
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat to ensure it is hot enough for grilling the corn and steaks evenly.
- Grill the Corn: Place the husked corn directly on the grill and cook, turning occasionally, until the corn is evenly charred and cooked through, about 10-12 minutes. Then carefully cut the kernels off the cob and transfer them to a mixing bowl.
- Prepare the Elote Mixture: Add mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and optional lime zest to the bowl with the corn kernels. Mix everything well to create the creamy elote topping.
- Grill the Steak: Season the ribeye steaks generously with salt and pepper. Grill them for about 4-5 minutes per side for medium-rare to medium doneness, depending on thickness. Remove from the grill and let rest for a few minutes to allow juices to redistribute, then slice thinly against the grain.
- Toast the Tortillas: Place the tortillas on the grill and toast them for about 1 minute per side until warm and slightly charred but still pliable.
- Assemble the Tacos: Lay slices of grilled steak onto each tortilla, then top with a generous spoonful of the elote mixture.
- Optional Jalapeño Crème: For added heat and flavor, add thin slices of jalapeño on top of the tacos or mix them into the elote mixture before serving.
- Serve: Serve the tacos immediately with lime wedges on the side for extra tang.
Notes
- Use either flour or corn tortillas based on your preference or dietary needs.
- The lime zest in the elote mixture is optional but adds a bright citrus aroma.
- Resting the steak after grilling ensures juicy, tender meat.
- Adjust the jalapeño quantity to control the spice level of the tacos.
- For a gluten-free version, opt for corn tortillas that are certified gluten-free.
