Grilled Steak and Elote Tacos with Cilantro-Lime Cream Recipe
Introduction
Grilled Elote Steak Tacos combine juicy, charred ribeye with a creamy, tangy Mexican street corn topping. This vibrant dish is perfect for a flavorful weeknight dinner or a casual barbecue gathering.
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)
Instructions
- Step 1: Preheat your grill to medium-high heat.
- Step 2: Place the husked corn on the grill and cook, turning occasionally, for about 10-12 minutes until charred and cooked through. Remove and let cool slightly, then cut the kernels off the cob into a large bowl.
- Step 3: In the bowl with corn kernels, add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest if using. Mix well to combine.
- Step 4: Season the ribeyes with salt and pepper. Grill the steak for about 4-5 minutes per side or until desired doneness. Remove from grill and let rest for a few minutes before slicing thinly against the grain.
- Step 5: Warm the tortillas on the grill for about 1 minute per side until slightly charred.
- Step 6: Assemble tacos by placing several slices of grilled steak on each tortilla. Top with a generous spoonful of the elote mixture.
- Step 7: If desired, add thinly sliced jalapeños on top for extra heat, then serve immediately with lime wedges.
Tips & Variations
- For a smoky flavor, add a pinch of smoked paprika to the elote mixture.
- Try swapping cotija with feta if it’s easier to find, though it will alter the flavor slightly.
- If you prefer spicier tacos, mix some jalapeño juice into the mayonnaise and sour cream before combining with the corn.
- Use corn tortillas for a more authentic Mexican taco experience.
Storage
Store any leftover steak and elote mixture separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently on a grill or skillet to avoid overcooking. Rewarm tortillas by wrapping them in a damp cloth and heating briefly in the microwave or on a skillet.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, flank steak or skirt steak work well if you prefer leaner or more affordable cuts. Just adjust cooking time accordingly and slice thinly against the grain.
How do I make the tacos ahead of time?
Prepare the elote mixture and grill the steak ahead, then store separately in the fridge. Assemble tacos just before serving to keep tortillas from becoming soggy.
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Grilled Steak and Elote Tacos with Cilantro-Lime Cream Recipe
- Total Time: 30 minutes
- Yield: 8 tacos 1x
Description
These Grilled Elote Steak Tacos combine juicy, char-grilled ribeye steak with a creamy, tangy Mexican street corn salad, wrapped in warm tortillas. The smoky flavors from the grilled corn and steak meld beautifully, while the fresh cilantro, lime, and crumbly cotija cheese add bright and savory notes. Optional jalapeño slices provide a spicy kick for those who like extra heat. Perfect for summer cookouts or flavorful weeknight dinners.
Ingredients
For the Steak and Corn:
- 2 ribeye steaks
- Salt and pepper, to taste
- 4 ears of corn, husked
- 8 small flour or corn tortillas
For the Elote Mixture:
- 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)
Optional Topping:
- 1 jalapeño, thinly sliced (for jalapeño crème)
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat to ensure a perfect sear on both the corn and ribeye steaks.
- Grill the Corn: Place the husked ears of corn directly on the grill. Cook them for about 10-12 minutes, turning occasionally until the kernels are evenly charred and cooked through. Remove from the grill and allow to cool slightly. Once cool enough to handle, slice the kernels off the cob into a large mixing bowl.
- Prepare the Elote Mixture: To the bowl with the grilled corn kernels, add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and optional lime zest. Stir everything together until well combined to create a creamy, tangy Mexican street corn salad.
- Grill the Steak: Season the ribeye steaks generously with salt and pepper on both sides. Place the steaks on the grill and cook for 4-5 minutes per side, or until they reach your preferred doneness. Once cooked, remove from the grill and let rest for a few minutes to allow the juices to redistribute. Then, slice the steak thinly against the grain.
- Toast the Tortillas: Place the tortillas on the grill and toast them for about 1 minute per side until they are warmed through and develop slight char marks for added flavor.
- Assemble the Tacos: Lay out each warm tortilla and add a few slices of the grilled steak. Spoon a generous amount of the elote mixture on top of the steak.
- Optional Jalapeño Crème: If desired, add thin slices of jalapeño over the elote mixture to give the tacos an extra spicy kick.
- Serve: Serve the tacos immediately with extra lime wedges on the side for squeezing over the top.
Notes
- Use either flour or corn tortillas based on preference or dietary needs.
- If you prefer a spicier taco, finely chop jalapeños into the elote mixture instead of just slicing for a milder heat.
- The lime zest is optional but adds a fresh brightness that complements the smoky corn and steak.
- Letting the steak rest after grilling is essential to keep it juicy and tender.
- These tacos are best enjoyed fresh off the grill for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Keywords: Grilled Ribeye Tacos, Elote Tacos, Mexican Street Corn, Summer Grill Recipes, Steak Tacos
