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
Scale
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.
