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
Scale
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.
