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.

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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.