Description
Savor the smoky flavors of grilled ribeye steaks paired with a creamy, tangy elote-style corn topping in these delicious Grilled Elote Steak Tacos. Perfect for a quick, flavorful weeknight dinner, these tacos combine juicy steak, charred corn, zesty lime, and rich cotija cheese wrapped in warm tortillas, optionally enhanced with spicy jalapeño crème.
Ingredients
Scale
Steak and Tortillas
- 2 ribeye steaks
- Salt and pepper to taste
- 8 small flour or corn tortillas
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)
Optional Jalapeño Crème
- 1 jalapeño, thinly sliced
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat to ensure it is hot and ready for cooking both the corn and steaks.
- Grill the Corn: Place the husked ears of corn directly on the grill. Cook them for about 10-12 minutes, turning occasionally until they are nicely charred and cooked through. Once done, carefully cut the kernels off the cob into a bowl.
- Prepare the Elote Mixture: To the bowl with the grilled corn, add mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest if using. Stir everything together until well combined to create a creamy, flavorful topping.
- Grill the Steak: Season the ribeye steaks generously with salt and pepper. Place them on the grill and cook for about 4-5 minutes per side for medium-rare to medium, depending on thickness and preference. Once cooked, remove from the grill and let the steaks rest for a few minutes before slicing thinly against the grain.
- Toast the Tortillas: While the steaks rest, grill the tortillas directly on the grill for about 1 minute per side to warm and lightly char them, enhancing their flavor and pliability.
- Assemble the Tacos: Lay the toasted tortillas flat, then place thin slices of the grilled steak on each. Spoon generous amounts of the elote mixture over the steak.
- Optional Jalapeño Crème: For a spicy kick, add thinly sliced jalapeños on top of the elote mixture before serving.
- Serve: Serve the tacos immediately, accompanied by lime wedges to squeeze over as desired for an extra burst of citrus flavor.
Notes
- For extra smoky flavor, soak the corn cobs in water for 15 minutes before grilling to prevent burning.
- You can substitute cotija cheese with feta if cotija is unavailable.
- Use corn tortillas for a gluten-free option.
- Adjust cooking times for steak based on your desired level of doneness.
- Jalapeño crème is optional but adds a nice heat and contrast to the creamy elote topping.
