grilled steak elote tacos
Grilled Steak Elote Tacos combine the smoky flavors of grilled steak with the creamy, tangy goodness of Mexican street corn. They’re a flavor-packed meal that’s sure to be a hit at any taco night or gathering.
Ingredients
- 2 ribeye steaks
- 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
Preheat and Prep:
- Heat your grill to medium-high.
Grill the Corn:
- Place the husked corn directly on the grill. Turn the corn occasionally, cooking until it’s charred and tender, around 10-12 minutes. Once done, remove it from the grill and let it cool slightly. After it’s cool enough to handle, cut the kernels off the cob and transfer them to a large bowl.
Prepare the Elote Mixture:
- In the bowl with the corn kernels, add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Stir everything together until fully combined.
Grill the Steak:
- Season the ribeyes with salt and pepper. Grill the steaks for about 4-5 minutes per side, or until they reach your preferred doneness. Once done, remove from the grill and allow them to rest for a few minutes before slicing thinly against the grain.
Toast the Tortillas:
- Place the tortillas on the grill for about 1 minute per side, just until they’re warm and slightly charred.
Assemble the Tacos:
- For each taco, place a few slices of grilled steak on the tortilla and top with a generous spoonful of the elote mixture.
Optional Jalapeño Crème:
- If you like a bit of spice, add thinly sliced jalapeños on top of the elote mixture for extra heat.
Serve:
- Serve the Grilled Steak Elote Tacos immediately with additional lime wedges on the side.