There’s something truly magical about combining the delightful flavors of steak with the zingy, creamy goodness of elote — and that’s exactly what you get with these Grilled Elote Steak Tacos. Whether you’re a taco aficionado or just love exploring new culinary adventures, this recipe promises to deliver a fiesta of flavors in every bite.
Why You’ll Love This Recipe
- Ultimate Flavor Fusion: The creamy, tangy elote paired with juicy steak creates an explosion of flavor.
- Simple Yet Elegant: Despite its simplicity, this dish looks and tastes gourmet.
- Crowd-Pleaser: Perfect for gatherings, these tacos are universally adored by all taste buds.
- Quick and Easy: With easy-to-follow steps, you’ll have this delicious meal ready in no time.
Ingredients You’ll Need
This recipe is a celebration of vibrant ingredients that come together to create a memorable dining experience. Here’s what you’ll need for these Grilled Elote Steak Tacos. Each ingredient plays a crucial role in building the layers of flavor and texture.
- 2 ribeyes: These tender cuts of beef provide the juicy, flavorful base for our tacos.
- 4 ears of corn, husked: Fresh corn is the star of the elote mixture — sweet, charred, and irresistible.
- 2 tablespoons mayonnaise: Adds creamy richness to the elote.
- 2 tablespoons sour cream: Enhances the tanginess in the elote mixture.
- 1/4 cup chopped cilantro: Fresh and aromatic, it adds a hint of herbaceousness.
- 1/2 cup crumbled cotija cheese: This salty cheese adds the perfect finishing touch.
- Juice of 1 lime: Brightens up the flavors, offering a zesty kick.
- Zest of 1 lime (optional): Provides a fragrant citrus note.
- 8 small flour or corn tortillas: These are your taco canvases — choose your favorite!
- 1 jalapeño, thinly sliced (optional): For a spicy twist with jalapeño crème.
Variations
One of the best parts about cooking is making a dish your own. These Grilled Elote Steak Tacos are incredibly versatile, allowing you to tailor them to your taste, dietary preferences, or ingredient availability.
- Vegetarian Twist: Swap out the steak for grilled portobello mushrooms or zucchini for a meat-free version.
- Spicy Lovers: Add more jalapeños or a dash of hot sauce to really amp up the heat.
- Cheese Swap: Try feta or queso fresco if cotija is not available.
How to Make Grilled Elote Steak Tacos
Step 1: Preheat and Prep
Before diving into preparation, preheat your grill to medium-high heat. This will ensure it’s ready for both the corn and the steak, providing those signature grill marks and smoky flavors.
Step 2: Grill the Corn
Place your husked corn directly on the grill, turning occasionally. You’re looking for a bit of char on the outside, and this should take about 10-12 minutes. Once they’re done, let them cool slightly before stripping the kernels into a large bowl.
Step 3: Prepare the Elote Mixture
Add mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest to the bowl of corn. Mix until everything is deliciously combined, ready to top your tacos.
Step 4: Grill the Steak
Season your ribeyes generously with salt and pepper. Grill them for about 4-5 minutes per side depending on your preference. Once done, let them rest before slicing thinly against the grain.
Step 5: Toast the Tortillas
Briefly toast the tortillas on the grill. You’re aiming for a warm, slightly charred surface — around a minute on each side should do it.
Step 6: Assemble the Tacos
Start with placing a few slices of grilled steak on each tortilla. Top with a hearty scoop of the elote mixture and, if desired, a few jalapeño slices for that extra punch.
Pro Tips for Making Grilled Elote Steak Tacos
- Perfect Grill Marks: Make sure your grill is hot enough to sear the steaks properly, ensuring those alluring marks without overcooking.
- Corn Crunch: Don’t rush the grilling of the corn; the deeper the char, the more flavor it brings to the elote.
- Resting Time: Allow the steak to rest after grilling to let the juices redistribute, resulting in more succulent slices.
- Cheese Choice: Make sure your cotija is fresh and crumbly; it brings an unmatched salty contrast to the sweetness of the corn.
How to Serve Grilled Elote Steak Tacos
Garnishes
Garnish these tacos with a sprinkle of extra chopped cilantro and a dollop of sour cream. Thin slices of radishes can add a crisp freshness and extra pop of color to each taco.
Side Dishes
Pair your Grilled Elote Steak Tacos with a side of Mexican rice or a light, citrusy coleslaw to balance out the richness of the tacos. A refreshing cucumber salad is also a wonderful choice to keep the meal light and vibrant.
Creative Ways to Present
For an artistic touch, serve these tacos on a rustic wooden board with a small bowl of jalapeño crème on the side. Arrange lime wedges and fresh jalapeños around the edges to make the colors and textures pop.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and elote mixture in airtight containers, keeping them separate to maintain their individual flavors and textures. They should stay fresh in the refrigerator for up to three days.
Freezing
If you want to freeze some portions, go ahead and freeze the grilled steak slices in separate containers for up to three months. The elote mixture is best consumed fresh, but can be refrigerated separately.
Reheating
Reheat the steak gently in a skillet over low heat to prevent it from drying out. The elote can be warmed slightly in the microwave, preserving its creamy texture.
FAQs
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Can I use chicken instead of steak for these tacos?
Absolutely! Grilled chicken thighs or breasts make a great alternative, and will still pair beautifully with the elote mixture.
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What’s the best way to cut the steak for tacos?
Slice the steak thinly against the grain. This will ensure each piece is tender and easier to bite through.
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Is there a non-dairy option for the elote mix?
Yes, you can use a plant-based sour cream and omit the cheese or replace it with a vegan alternative.
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How can I make these tacos less spicy?
Simply omit the jalapeño slices for a milder, yet still flavorful taco experience.
Final Thoughts
If you’ve been searching for a dish that brings the sizzle of the grill and the soul of Mexican street food right to your kitchen, Grilled Elote Steak Tacos are it. They’re deliciously versatile, and sure to make your taste buds dance. Give them a try and enjoy a delicious, flavor-packed meal that’s as fun to make as it is to eat!
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Grilled Elote Steak Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Description
Delicious and smoky Grilled Elote Steak Tacos featuring tender grilled ribeye slices topped with sweet and charred corn, creamy cotija cheese, cilantro, and a tangy lime dressing. Perfect for a flavorful summer meal or a casual get-together, these tacos combine the bold flavors of Mexican street corn with juicy grilled steak for an irresistibly satisfying dish.
Ingredients
For the Corn and 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)
For the Steak
- 2 ribeyes (about 1 inch thick)
- Salt and pepper to taste
For the Tacos and Garnish
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional, for jalapeño crème)
- Extra lime wedges for serving
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat to ensure a hot, even cooking surface for both the corn and steak.
- Grill the Corn: Place the husked corn on the grill and cook, turning occasionally, until charred and cooked through, approximately 10-12 minutes. Remove from the grill and allow to cool slightly. Once cool enough to handle, cut the kernels off the cob and transfer them to a large mixing bowl.
- Prepare the Elote Mixture: Add the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest (if using) to the bowl with the corn. Mix thoroughly until well combined. Set aside.
- Grill the Steak: Season the ribeyes generously with salt and pepper. Place the steaks on the hot grill and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness. Remove from the grill and let rest for 5 minutes. Slice thinly against the grain.
- Toast the Tortillas: Place the tortillas on the grill for about 1 minute per side, until warmed and slightly charred. Keep warm until assembly.
- Assemble the Tacos: Place slices of grilled steak onto each tortilla. Top with a generous spoonful of the corn elote mixture. If desired, layer with thinly sliced jalapeños for added heat.
- Serve: Serve immediately with extra lime wedges on the side for squeezing over the tacos.
Notes
- Ensure the grill is preheated thoroughly to get nice char marks and even cooking.
- The steak can be cooked to your preferred doneness by adjusting cooking time.
- For a creamier topping, you can add a splash of milk or more sour cream to the elote mixture.
- Leftover elote mixture can be used as a flavorful dip or topping for salads.
- For gluten-free options, use corn tortillas instead of flour.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg
