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
Scale
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
