If you are on the lookout for a vibrant, mouthwatering dish that combines smoky charred flavors with creamy, tangy toppings, then this Grilled Elote Steak Tacos Recipe is exactly what you need. Imagine juicy, perfectly grilled ribeye slices nestled in warm tortillas, topped with a luscious mixture of grilled corn, cotija cheese, and fresh cilantro — the symphony of textures and tastes makes every single bite unforgettable. This recipe is a celebration of bold flavors and simple ingredients, perfect for sharing with friends or spicing up your weeknight dinners.
Ingredients You’ll Need
This Grilled Elote Steak Tacos Recipe requires just a handful of fresh, simple ingredients that come together beautifully. Each component plays a crucial role, from the tender ribeyes that provide a rich, hearty base to the smoky grilled corn that adds a sweet crunch and the creamy, tangy toppings that tie everything together.
- Ribeyes: Choose well-marbled steaks for juicy, flavorful meat that grills up beautifully.
- Salt and pepper: Simple seasoning to bring out the natural flavor of the steak.
- Fresh corn on the cob: Husked and grilled for that perfect smoky sweetness integral to authentic elote.
- Mayonnaise: Adds creaminess and richness to the elote mixture.
- Sour cream: Balances the mayonnaise with a subtle tang.
- Chopped cilantro: Freshness and color that brightens every bite.
- Cotija cheese: Crumbled cheese with a salty kick that complements the corn superbly.
- Lime juice: Injects zesty citrus brightness and helps marry all the toppings together.
- Lime zest (optional): Adds an extra pop of lime aroma and flavor.
- Small flour or corn tortillas: Soft, warm carriers for the steak and toppings.
- Jalapeño (optional): Thinly sliced, it introduces a spicy kick if you prefer a little heat.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Preheat and Prep
Start by heating your grill to a medium-high temperature. This will allow you to achieve that signature char and smoky flavor we crave in both the steak and the corn. Meanwhile, prepare the corn by removing the husks, getting it ready for grilling.
Step 2: Grill the Corn
Place your husked ears of corn directly on the grill. Turn them occasionally to ensure a beautiful even char develops on all sides. This grilled corn is the heart of your elote topping, bringing a natural sweetness and a smoky depth. It will take around 10 to 12 minutes for the corn to be perfectly cooked through.
Step 3: Prepare the Elote Mixture
Once the corn cools slightly, carefully cut the kernels off the cobs and transfer them to a bowl. Now, add the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and optional lime zest. Mix everything gently but thoroughly until you get that creamy, tangy, and colorful elote mixture that’s bursting with flavor.
Step 4: Grill the Steak
Season your ribeye steaks generously with salt and pepper on both sides. Lay them on the hot grill and cook for about 4 to 5 minutes per side, depending on your preferred doneness. After grilling, let the steaks rest for a few minutes — this step is crucial for juicy slices. Then slice the steak thinly against the grain for maximum tenderness.
Step 5: Toast the Tortillas
While the steaks rest, place your tortillas on the grill for about a minute per side. This light toasting adds a subtle smoky flavor and makes them pliable, ideal for folding around your delicious fillings.
Step 6: Assemble the Tacos
Now the fun part! Layer the thinly sliced steak onto each tortilla, then spoon generous amounts of the creamy elote mixture on top. If you want a bit of heat, add thin slices of fresh jalapeño right on top. Serve immediately with wedges of lime to squeeze over the tacos for an extra zing.
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
Garnishing is where you make these tacos truly your own. Fresh cilantro leaves add a burst of vibrant green and herbal freshness. A sprinkle of extra cotija cheese can amplify the savory notes. For those craving a kick, thinly sliced jalapeños or a drizzle of jalapeño crème make perfect toppings.
Side Dishes
Complement your tacos with classic Mexican sides like spicy black beans, Mexican rice, or a fresh jicama salad. A crisp side of pickled onions or a tangy slaw adds crunch and balance, making your meal more colorful and texturally exciting.
Creative Ways to Present
For dinner parties, serve these Grilled Elote Steak Tacos Recipe on a large wooden board piled high, encouraging communal feasting. Alternatively, wrap each taco in parchment paper tied with twine for a charming rustic feel. Pair with mini bowls of salsa, guacamole, and sour cream on the side for a festive taco bar experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the sliced steak and elote topping separately in airtight containers in the refrigerator. This keeps the textures and flavors intact for up to 2 days. Avoid assembling the tacos ahead to prevent sogginess.
Freezing
The steak can be frozen for up to 2 months if wrapped well in foil and placed inside a freezer bag. The elote mixture does not freeze well because the creamy components may separate, so it’s best to prepare that fresh.
Reheating
Gently reheat steak slices in a skillet over low heat to keep them tender, adding a splash of beef broth if needed to prevent drying out. Warm tortillas on a hot pan or grill briefly. Add fresh elote topping after reheating for the best flavor and texture.
FAQs
Can I use a different cut of steak for this Grilled Elote Steak Tacos Recipe?
Absolutely! While ribeyes are fantastic for their marbling and flavor, flank or skirt steak are great alternatives. Just adjust grilling times to avoid overcooking.
What if I don’t have a grill? Can I cook this recipe indoors?
You can use a grill pan on the stove or broil the corn and steak in the oven to mimic the charred effect. Just keep a close eye to avoid burning.
Is there a vegetarian version of this recipe?
Yes! You can swap steak for grilled portobello mushrooms or tofu, paired with the same delicious elote topping to retain all the flavor and texture contrasts.
How spicy are the optional jalapeños?
Fresh jalapeños offer a mild to moderate heat that can be adjusted by removing seeds or using fewer slices, allowing you to control the spice level to your liking.
Can I make the elote mixture ahead of time?
Yes, you can prepare the elote topping a few hours in advance and keep it refrigerated. Just give it a quick stir before assembling the tacos for the best texture and flavor.
Final Thoughts
This Grilled Elote Steak Tacos Recipe is a wonderful blend of smoky, creamy, and bright flavors that feels like an instant celebration on your plate. It’s perfect for impressing guests or treating yourself to something special at home. I promise once you try it, these tacos will become a beloved staple in your recipe collection. So fire up the grill, gather your ingredients, and get ready to enjoy every delicious bite!
Print
Grilled Elote Steak Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Description
These Grilled Elote Steak Tacos combine juicy, perfectly grilled ribeye steaks with smoky charred corn mixed into a creamy elote topping, finished with fresh lime and cilantro for an unforgettable burst of flavor in every bite. Perfect for a quick and satisfying weeknight dinner or a weekend cookout.
Ingredients
Steak and Tortillas
- 2 ribeye steaks
- Salt and pepper to taste
- 8 small flour or corn tortillas
Elote Mixture
- 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)
Optional Jalapeño Crème
- 1 jalapeño, thinly sliced (optional)
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat to prepare for cooking the corn and the steak evenly.
- Grill the Corn: Place the husked ears of corn directly on the grill. Cook them for about 10-12 minutes total, turning occasionally until they are nicely charred and cooked through. Then, carefully cut the kernels off the cob and transfer them to a mixing bowl.
- Prepare the Elote Mixture: To the bowl with the grilled corn kernels, add mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and optional lime zest. Mix everything thoroughly to create a creamy, flavorful 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 doneness, adjusting time if preferred. After grilling, let the steaks rest for a few minutes to retain juices, then slice them thinly against the grain.
- Toast the Tortillas: Place the tortillas on the grill for about 1 minute on each side, just enough to warm them up and give a slight char for additional flavor.
- Assemble the Tacos: Lay slices of the grilled steak on each warmed tortilla. Generously top with the creamy elote mixture prepared earlier.
- Optional Jalapeño Crème: Add thin slices of jalapeño atop the tacos if you want an extra kick of heat and flavor.
- Serve: Serve the tacos immediately, with lime wedges on the side for squeezing fresh lime juice over the tacos just before eating.
Notes
- For best results, use ribeye steaks well-marbled for juiciness and flavor.
- Char the corn well on the grill to develop that classic smoky elote taste.
- If desired, substitute sour cream with Mexican crema for a tangier flavor.
- Use corn tortillas to keep it gluten-free or flour tortillas for softness, depending on preference.
- Adjust jalapeño quantity based on your heat tolerance or omit altogether for milder tacos.
