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
Units
Scale
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
