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
Scale
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.
