Introduction: Can Tacos Be This Flavorful and Fun?
Ever wondered what happens when you combine the smoky, juicy goodness of grilled steak with the creamy, zesty flavors of Mexican street corn? You get Grilled Elote Steak Tacos, a mouthwatering dish that’s bursting with bold flavors and textures! These tacos pair tender ribeye steak with a creamy, cheesy elote mixture, all wrapped in warm, slightly charred tortillas. Perfect for summer barbecues, Taco Tuesdays, or any time you’re craving something vibrant and delicious, these tacos are sure to be a hit. Ready to fire up the grill and make a meal that’ll have everyone asking for seconds? Let’s get started!
Overview: Why Grilled Elote Steak Tacos Are So Special
The Grilled Elote Steak Tacos are a fusion of classic Mexican street food and hearty grilled steak, creating a taco that’s both indulgent and refreshing. The elote mixture—charred corn mixed with mayonnaise, sour cream, cotija cheese, and lime—brings a creamy, tangy topping that perfectly complements the savory, juicy ribeye. These tacos are quick to prepare, customizable, and ideal for feeding a crowd. Whether you’re hosting a party or enjoying a casual dinner, this dish delivers big on flavor with minimal effort.
- Time Requirement: About 30 minutes (15 minutes prep, 15 minutes cooking).
- Difficulty Level: Easy to intermediate. Grilling skills are helpful, but the steps are straightforward.
- Why It’s Special: These tacos combine the smoky, charred flavors of grilled steak and corn with the creamy, zesty elote topping. They’re quick, versatile, and perfect for any occasion, from casual weeknights to festive gatherings. The optional jalapeño crème adds a spicy kick for heat lovers.
Essential Ingredients
This recipe shines because of its fresh, high-quality ingredients that create a perfect balance of savory, creamy, and zesty flavors. Here’s what you’ll need for 8 tacos (4 servings):
- Ribeye steaks (2, about 1–1.5 lbs total): Juicy and flavorful, perfect for grilling.
- Salt and pepper (to taste): Enhances the steak’s natural flavor.
- Corn (4 ears, husked): The base for the elote, providing sweet, charred flavor.
- Mayonnaise (2 tbsp): Adds creaminess to the elote mixture.
- Sour cream (2 tbsp): Brings a tangy, smooth texture to the elote.
- Chopped cilantro (¼ cup): Adds fresh, herbaceous flavor.
- Crumbled cotija cheese (½ cup): Provides a salty, crumbly topping for the elote.
- Lime juice (from 1 lime): Adds a bright, citrusy zing.
- Lime zest (from 1 lime, optional): Enhances the citrus flavor for extra brightness.
- Flour or corn tortillas (8 small): The perfect vessel for the tacos.
- Jalapeño (1, thinly sliced, optional): For a spicy jalapeño crème topping.
Substitutions and Variations:
- Steak: Swap ribeye for flank, skirt, or sirloin steak for a leaner option. Chicken breast or thighs work for a lighter protein.
- Corn: Use 2 cups canned (drained) or frozen corn, sautéed until charred, if fresh corn isn’t available.
- Mayonnaise: Replace with Greek yogurt for a tangier, lighter option.
- Sour Cream: Use crema or additional mayonnaise for a different texture.
- Cotija Cheese: Substitute with feta, queso fresco, or Parmesan if cotija is unavailable.
- Tortillas: Use corn tortillas for gluten-free or flour for a softer texture. Lettuce wraps work for a low-carb option.
- Jalapeño: Swap with pickled jalapeños or omit for a milder flavor.
- Vegan Option: Use plant-based steak or grilled portobello mushrooms, vegan mayo, vegan sour cream, and vegan cheese.
- Gluten-Free: Use corn tortillas and ensure all ingredients are gluten-free.
Why These Ingredients Matter: The ribeye provides a juicy, savory base, while the grilled corn and elote mixture add sweet, creamy, and tangy flavors. Cotija cheese and cilantro bring authenticity to the elote, and the lime juice ties it all together with a fresh zing. The tortillas hold everything together, making each taco a perfect bite.
Step-by-Step Instructions
Making Grilled Elote Steak Tacos is quick and fun, with bold flavors in every step. Follow these instructions for a perfect meal.
Step 1: Preheat and Prep
- Preheat the Grill: Set your grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean.
- Prep the Corn: Husk 4 ears of corn and set aside. Pat the ribeyes dry with paper towels.
Tip: If using a grill pan or skillet, heat it over medium-high heat with a touch of oil.
Step 2: Grill the Corn
- Cook the Corn: Place the husked corn directly on the grill. Cook for 10–12 minutes, turning every 2–3 minutes, until charred and tender.
- Cool and Cut: Remove the corn from the grill and let it cool slightly. Use a sharp knife to cut the kernels off the cob and place them in a large bowl.
Tip: For even charring, rotate the corn frequently and watch for hot spots on the grill.
Step 3: Prepare the Elote Mixture
- Mix Ingredients: To the bowl of corn kernels, add 2 tbsp mayonnaise, 2 tbsp sour cream, ¼ cup chopped cilantro, ½ cup crumbled cotija cheese, and the juice of 1 lime. Optionally, add the zest of 1 lime for extra flavor.
- Stir Well: Mix until the corn is evenly coated with the creamy, cheesy mixture.
Tip: Taste the elote mixture and adjust with more lime juice or salt if needed.
Step 4: Grill the Steak
- Season the Steak: Season the 2 ribeyes generously with salt and pepper on both sides.
- Grill: Place the steaks on the grill and cook for 4–5 minutes per side for medium-rare (135°F internal temperature) or longer for desired doneness (140–145°F for medium).
- Rest and Slice: Remove the steaks from the grill and let them rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
Tip: Use a meat thermometer for accuracy, and let the steak rest to keep it juicy.
Step 5: Toast the Tortillas
- Grill Tortillas: Place 8 small flour or corn tortillas on the grill. Cook for about 1 minute per side until warmed and slightly charred.
- Keep Warm: Wrap the tortillas in a clean kitchen towel or foil to keep them warm and pliable.
Tip: Don’t over-toast the tortillas to avoid them becoming brittle.
Step 6: Assemble the Tacos
- Add Steak: Place a few slices of grilled steak on each tortilla.
- Top with Elote: Spoon a generous amount of the elote mixture over the steak, spreading it evenly.
- Optional Jalapeño Crème: For a spicy kick, add thinly sliced jalapeños on top of the elote mixture.
Tip: Don’t overload the tacos to keep them easy to eat, but be generous with the elote for flavor.
Step 7: Serve
- Garnish and Serve: Serve the tacos immediately with extra lime wedges on the side for squeezing.
- Enjoy: Dig into these vibrant, flavorful tacos hot off the grill!
Tip: Serve on a platter with extra cilantro and cotija cheese for a festive presentation.
Assembly: Building the Perfect Grilled Elote Steak Tacos
Assembling these tacos is all about layering flavors for a perfect bite. Here’s how to put it together:
- Start with the Tortilla: Use warm, slightly charred flour or corn tortillas as the base.
- Layer the Steak: Place thin slices of juicy ribeye on each tortilla for a savory foundation.
- Add Elote Mixture: Spoon the creamy, cheesy elote mixture generously over the steak, ensuring each taco gets a mix of corn, cheese, and sauce.
- Optional Spice: Add sliced jalapeños for a spicy crème effect that complements the creamy elote.
- Finish with Lime: Serve with lime wedges to squeeze over the tacos, enhancing the fresh, zesty flavors.
Presentation Tips:
- Serve Hot: Arrange the tacos on a colorful platter or wooden board for a vibrant, inviting look.
- Garnish: Sprinkle extra cilantro, cotija cheese, or a pinch of chili powder for a pop of color.
- Pairing: Serve with Mexican rice, guacamole, or a refreshing cucumber salad to complete the meal.
Storage and Make-Ahead Tips
These tacos are best enjoyed fresh, but you can prep components ahead or store leftovers. Here’s how:
- Storing Leftovers: Store the steak, elote mixture, and tortillas separately in airtight containers in the fridge for up to 3 days. Reheat steak and tortillas before assembling.
- Freezing: Freeze cooked steak in a freezer-safe bag for up to 2 months. The elote mixture doesn’t freeze well due to the dairy. Thaw steak in the fridge overnight before reheating.
- Reheating: Reheat steak in a skillet over medium heat for 1–2 minutes per side. Warm tortillas on a grill or skillet. Reheat elote mixture gently in the microwave or on the stove.
- Make-Ahead Tips:
- Steak: Season and refrigerate the steak up to 1 day ahead. Grill just before serving.
- Elote Mixture: Prepare the elote mixture (without cilantro) up to 2 days ahead and refrigerate. Add cilantro before serving to keep it fresh.
- Corn: Grill and cut corn kernels up to 2 days ahead and store in the fridge.
- Tortillas: Wrap in foil and store at room temperature for 1 day or refrigerate for up to 3 days.
Tip: Assemble tacos just before serving to keep the tortillas from getting soggy.
Recipe Variations
The Grilled Elote Steak Tacos are versatile and easy to customize. Here are some fun ideas:
- Chicken Elote Tacos: Swap steak for grilled chicken breast or thighs for a lighter option.
- Spicy Elote: Add ½ tsp chili powder or diced serrano peppers to the elote mixture for extra heat.
- Veggie Version: Replace steak with grilled zucchini or mushrooms for a vegetarian taco.
- Cheesy Twist: Use queso fresco or shredded cheddar instead of cotija for a different cheese flavor.
- Low-Carb Option: Use lettuce wraps or low-carb tortillas instead of flour or corn tortillas.
Tip: Keep the elote mixture’s ratios consistent to maintain its creamy texture when making variations.
Conclusion: Get Creative and Taco ‘Bout Delicious!
The Grilled Elote Steak Tacos are a flavor-packed meal that brings together the best of grilled steak and Mexican street corn. With juicy ribeye, creamy elote, and warm tortillas, these tacos are a perfect balance of savory, tangy, and fresh. Whether you’re grilling for a summer party, a family dinner, or a fun weeknight meal, this recipe is sure to impress. Play with toppings, proteins, or spices to make it your own—tacos are all about fun and flavor! So fire up the grill, assemble those tacos, and enjoy a delicious, vibrant meal that’s as exciting as it is tasty.
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Grilled Elote Steak Tacos
Description
Ever wondered what happens when you combine the smoky, juicy goodness of grilled steak with the creamy, zesty flavors of Mexican street corn? You get Grilled Elote Steak Tacos, a mouthwatering dish that’s bursting with bold flavors and textures! These tacos pair tender ribeye steak with a creamy, cheesy elote mixture, all wrapped in warm, slightly charred tortillas.
Ingredients
This recipe shines because of its fresh, high-quality ingredients that create a perfect balance of savory, creamy, and zesty flavors. Here’s what you’ll need for 8 tacos (4 servings):
- Ribeye steaks (2, about 1–1.5 lbs total): Juicy and flavorful, perfect for grilling.
- Salt and pepper (to taste): Enhances the steak’s natural flavor.
- Corn (4 ears, husked): The base for the elote, providing sweet, charred flavor.
- Mayonnaise (2 tbsp): Adds creaminess to the elote mixture.
- Sour cream (2 tbsp): Brings a tangy, smooth texture to the elote.
- Chopped cilantro (¼ cup): Adds fresh, herbaceous flavor.
- Crumbled cotija cheese (½ cup): Provides a salty, crumbly topping for the elote.
- Lime juice (from 1 lime): Adds a bright, citrusy zing.
- Lime zest (from 1 lime, optional): Enhances the citrus flavor for extra brightness.
- Flour or corn tortillas (8 small): The perfect vessel for the tacos.
- Jalapeño (1, thinly sliced, optional): For a spicy jalapeño crème topping.
Substitutions and Variations:
- Steak: Swap ribeye for flank, skirt, or sirloin steak for a leaner option. Chicken breast or thighs work for a lighter protein.
- Corn: Use 2 cups canned (drained) or frozen corn, sautéed until charred, if fresh corn isn’t available.
- Mayonnaise: Replace with Greek yogurt for a tangier, lighter option.
- Sour Cream: Use crema or additional mayonnaise for a different texture.
- Cotija Cheese: Substitute with feta, queso fresco, or Parmesan if cotija is unavailable.
- Tortillas: Use corn tortillas for gluten-free or flour for a softer texture. Lettuce wraps work for a low-carb option.
- Jalapeño: Swap with pickled jalapeños or omit for a milder flavor.
- Vegan Option: Use plant-based steak or grilled portobello mushrooms, vegan mayo, vegan sour cream, and vegan cheese.
- Gluten-Free: Use corn tortillas and ensure all ingredients are gluten-free.
Why These Ingredients Matter: The ribeye provides a juicy, savory base, while the grilled corn and elote mixture add sweet, creamy, and tangy flavors. Cotija cheese and cilantro bring authenticity to the elote, and the lime juice ties it all together with a fresh zing. The tortillas hold everything together, making each taco a perfect bite.
Instructions
Making Grilled Elote Steak Tacos is quick and fun, with bold flavors in every step. Follow these instructions for a perfect meal.
Step 1: Preheat and Prep
- Preheat the Grill: Set your grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean.
- Prep the Corn: Husk 4 ears of corn and set aside. Pat the ribeyes dry with paper towels.
Tip: If using a grill pan or skillet, heat it over medium-high heat with a touch of oil.
Step 2: Grill the Corn
- Cook the Corn: Place the husked corn directly on the grill. Cook for 10–12 minutes, turning every 2–3 minutes, until charred and tender.
- Cool and Cut: Remove the corn from the grill and let it cool slightly. Use a sharp knife to cut the kernels off the cob and place them in a large bowl.
Tip: For even charring, rotate the corn frequently and watch for hot spots on the grill.
Step 3: Prepare the Elote Mixture
- Mix Ingredients: To the bowl of corn kernels, add 2 tbsp mayonnaise, 2 tbsp sour cream, ¼ cup chopped cilantro, ½ cup crumbled cotija cheese, and the juice of 1 lime. Optionally, add the zest of 1 lime for extra flavor.
- Stir Well: Mix until the corn is evenly coated with the creamy, cheesy mixture.
Tip: Taste the elote mixture and adjust with more lime juice or salt if needed.
Step 4: Grill the Steak
- Season the Steak: Season the 2 ribeyes generously with salt and pepper on both sides.
- Grill: Place the steaks on the grill and cook for 4–5 minutes per side for medium-rare (135°F internal temperature) or longer for desired doneness (140–145°F for medium).
- Rest and Slice: Remove the steaks from the grill and let them rest for 5 minutes. Slice thinly against the grain for maximum tenderness.
Tip: Use a meat thermometer for accuracy, and let the steak rest to keep it juicy.
Step 5: Toast the Tortillas
- Grill Tortillas: Place 8 small flour or corn tortillas on the grill. Cook for about 1 minute per side until warmed and slightly charred.
- Keep Warm: Wrap the tortillas in a clean kitchen towel or foil to keep them warm and pliable.
Tip: Don’t over-toast the tortillas to avoid them becoming brittle.
Step 6: Assemble the Tacos
- Add Steak: Place a few slices of grilled steak on each tortilla.
- Top with Elote: Spoon a generous amount of the elote mixture over the steak, spreading it evenly.
- Optional Jalapeño Crème: For a spicy kick, add thinly sliced jalapeños on top of the elote mixture.
Tip: Don’t overload the tacos to keep them easy to eat, but be generous with the elote for flavor.
Step 7: Serve
- Garnish and Serve: Serve the tacos immediately with extra lime wedges on the side for squeezing.
- Enjoy: Dig into these vibrant, flavorful tacos hot off the grill!
Tip: Serve on a platter with extra cilantro and cotija cheese for a festive presentation.
FAQs
1. Can I use a different cut of steak?
Yes! Flank, skirt, or sirloin work well. Adjust grilling time (3–4 minutes per side for flank or skirt) for medium-rare.
2. What if I don’t have a grill?
Use a grill pan or cast-iron skillet over medium-high heat for the steak and corn. You can also broil the corn in the oven for 8–10 minutes.
3. Are there health benefits to this dish?
The corn provides fiber and vitamins, steak offers protein and iron, and lime adds vitamin C. Use Greek yogurt instead of mayo for a lighter option.
4. Can I make this vegetarian?
Yes! Swap steak for grilled veggies like zucchini, mushrooms, or eggplant, and use a vegetarian cheese like feta.
5. How do I keep the tortillas from tearing?
Warm them briefly on the grill or in a skillet to make them pliable, and don’t overfill the tacos.
6. Can I use frozen or canned corn?
Yes! Use 2 cups thawed frozen corn or drained canned corn. Sauté in a skillet with a little oil for a charred effect.
7. How do I know when the steak is done?
Use a meat thermometer: 135°F for medium-rare, 140–145°F for medium. Let it rest to lock in juices.