Get ready to dive into a flavor fiesta with this Grilled Elote Steak Tacos Recipe! Imagine juicy, smoky ribeye steak grilled to perfection, paired with that irresistible creamy, tangy, and slightly spicy grilled corn salad known as elote. Wrapped in warm tortillas and topped with fresh cilantro and crumbled cotija cheese, these tacos bring together bold textures and vibrant flavors that will have you craving more with every bite.
Ingredients You’ll Need
This recipe keeps things straightforward but every ingredient plays a starring role in creating the perfect balance of taste, texture, and color. From rich ribeye steaks to fresh lime juice, each element enhances the final taco experience.
- 2 ribeyes: Choose well-marbled cuts for juicy, flavorful steak that’s ideal for grilling.
- Salt and pepper to taste: Simple seasoning to bring out the natural flavors of the steak.
- 4 ears of corn husked: Fresh corn is essential for that authentic grilled elote taste.
- 2 tablespoons mayonnaise: Adds delicious creaminess to the elote topping.
- 2 tablespoons sour cream: Brings tangy richness that balances the sweet corn.
- 1/4 cup chopped cilantro: Fresh herbs add bright, herbal notes and pop of green color.
- 1/2 cup crumbled cotija cheese: Salty and crumbly cheese delivers a perfect finishing touch.
- Juice of 1 lime: Infuses the taco with zesty brightness and a little acidity.
- Zest of 1 lime (optional): Adds a subtle citrus aroma to the elote mixture.
- 8 small flour or corn tortillas: Choose your favorite tortilla type to wrap all those delicious ingredients.
- 1 jalapeño thinly sliced (optional): For a bit of heat, jalapeños create an addictive kick.
How to Make Grilled Elote Steak Tacos Recipe
Step 1: Prep Your Grill
Start by preheating your grill to medium-high heat. This ensures a hot surface so the steak and corn develop those gorgeous, smoky grill marks and deep flavor.
Step 2: Grill the Corn
Place the husked corn directly on the grill. Turn occasionally to char the kernels evenly. This smoky charring on the corn is what makes the elote topping so unforgettable. Grill for about 10 to 12 minutes until cooked through.
Step 3: Make the Elote Mixture
Once the corn is grilled, carefully cut the kernels off the cob and toss them in a bowl. Add mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest (if using). Mix everything until the flavors meld into a creamy, tangy, and slightly spicy topping.
Step 4: Season and Grill the Ribeye Steaks
Season the ribeye steaks generously with salt and pepper. Place them on the grill and cook for about 4 to 5 minutes per side for medium rare, or adjust time to your preferred doneness. After grilling, let the steak rest for a few minutes to retain its juices, then slice thinly against the grain.
Step 5: Warm the Tortillas
While the steak rests, grill your tortillas for about 1 minute on each side. This quick toasting warms them up and adds just a hint of char — perfect for holding all the taco fillings without falling apart.
Step 6: Assemble Your Tacos
Layer the sliced steak on each tortilla, then generously spoon the grilled elote mixture on top.
Step 7: Add Heat if You Like
For those who love a little spice, add thin slices of jalapeño atop the elote. It gives the tacos an exciting fiery edge without overpowering the other flavors.
Step 8: Serve Immediately
Grab those tacos and serve them right away with lime wedges on the side, perfect for a squeeze of extra citrusy goodness with every bite.
How to Serve Grilled Elote Steak Tacos Recipe
Garnishes
Fresh cilantro and a sprinkle of extra cotija cheese never hurt anyone. You can also add a drizzle of crema or a dash of chili powder for a beautiful and flavorful garnish that elevates the tacos even more.
Side Dishes
These tacos shine with complementary sides like Mexican street corn salad, black beans, or a crisp cabbage slaw. A refreshing cucumber and avocado salad can balance the smoky steak and creamy elote for an all-around satisfying meal.
Creative Ways to Present
If you’re hosting a casual taco night, serve the steak, elote mixture, and tortillas separately so everyone can build their own tacos. Or lay everything out on a large platter with lime wedges and jalapeños to encourage sharing and fun customization.
Make Ahead and Storage
Storing Leftovers
Leftover steak, elote mixture, and tortillas can be stored separately in airtight containers in the fridge for up to 2 days. Keeping them apart helps maintain texture and freshness.
Freezing
The sliced steak can be frozen for up to 2 months if stored properly in freezer bags. However, the elote mixture with fresh ingredients doesn’t freeze well, so prepare that fresh whenever possible.
Reheating
Reheat the steak gently in a hot skillet or microwave to avoid drying it out. Warm the tortillas briefly on a skillet or in the oven. Serve the elote topping chilled or at room temperature for best flavor.
FAQs
Can I use a different cut of steak?
Absolutely! Ribeye is ideal for its marbling and flavor, but flank or skirt steak also works well if you prefer leaner cuts — just adjust grilling time accordingly.
Is there a vegetarian alternative for this recipe?
You can swap the steak for grilled portobello mushrooms or even thick slices of grilled halloumi cheese. The elote topping is already vegetarian and packed with flavor.
What if I don’t have a grill?
No worries! You can grill the corn and steak in a cast iron pan or broil them in the oven. It won’t be quite the same smoky flavor, but still delicious.
Can I make the elote mixture spicier?
Yes! Add diced jalapeños, chipotle powder, or even a splash of hot sauce directly to the elote mix for a fiery twist.
How do I prevent the tortillas from falling apart?
Warming the tortillas until flexible and slightly charred helps prevent tearing. Also, don’t overfill the tacos—layer ingredients steadily to maintain structure.
Final Thoughts
This Grilled Elote Steak Tacos Recipe is a celebration of bold, fresh, and satisfying flavors that come together effortlessly. Whether it’s for a laid-back weeknight dinner or a lively weekend cookout, these tacos are sure to become a treasured favorite. Roll up your sleeves, fire up the grill, and enjoy every delicious bite with friends and family!
Print
Grilled Elote Steak Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Description
These Grilled Elote Steak Tacos combine juicy, perfectly grilled ribeye steak with smoky, charred street-style Mexican corn (elote). Topped with a creamy, tangy elote mixture and crumbled cotija cheese, these tacos offer a delightful blend of bold flavors and textures, ideal for a flavorful and satisfying meal.
Ingredients
Steak and Seasoning
- 2 ribeye steaks
- Salt and pepper to taste
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)
Taco Assembly
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional, for jalapeño crème)
- Lime wedges, for serving
Instructions
- Preheat the grill: Preheat your grill to medium-high heat to prepare for cooking the corn and steaks evenly.
- Grill the corn: Place the husked ears of corn directly on the grill. Turn occasionally until the corn is charred and cooked through, about 10-12 minutes. Remove from grill and cut the kernels off the cob into a bowl.
- Make 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 thoroughly to combine all the flavors.
- Prepare and grill the ribeye steaks: Season both sides of the ribeyes generously with salt and pepper. Place steaks on the grill and grill each side for 4-5 minutes for medium-rare, or cook longer to your desired doneness. Remove from grill and let rest for a few minutes before slicing thinly.
- Grill the tortillas: Lightly grill each tortilla on the grill for about 1 minute per side until warm and slightly charred.
- Assemble the tacos: Place slices of grilled steak on each tortilla, then top generously with the prepared elote mixture.
- Add jalapeños: If desired, add thinly sliced jalapeños on top of the tacos for an extra spicy kick.
- Serve: Serve the tacos immediately with lime wedges on the side for added brightness and flavor.
Notes
- For a spicier version, consider mixing some jalapeño slices directly into the elote mixture.
- If you prefer corn tortillas, warm them carefully to avoid breaking.
- Letting the steak rest after grilling ensures juicier and more tender slices.
- You can substitute cotija cheese with feta if desired, but the flavor will vary slightly.
- To make this dish gluten-free, use corn tortillas instead of flour tortillas.
