Charred Corn Steak Tacos

This grilled elote steak tacos recipe brings together the smoky char of perfectly grilled ribeye with the creamy, tangy flavors of Mexican street corn. The combination creates an explosion of flavors that transforms taco night into something truly special and memorable.

I first made these tacos for a backyard gathering last summer and they disappeared within minutes. Now whenever we fire up the grill, my friends specifically request these tacos by name and I'm more than happy to oblige.

Ingredients

• Ribeye steaks choose well marbled cuts for maximum flavor and juiciness
• Corn fresh sweet corn is ideal but frozen can work in a pinch during off seasons
• Mayonnaise provides the creamy base for the elote mixture
• Sour cream adds tanginess and helps balance the richness
• Cilantro fresh chopped cilantro brings brightness to cut through the rich flavors
• Cotija cheese this crumbly Mexican cheese adds saltiness and authentic flavor
• Lime juice fresh squeezed lime juice is essential for balancing the richness
• Tortillas corn tortillas are traditional but flour works well too
• Jalapeños optional for heat lovers who want an extra kick

Step-by-Step Instructions

Preheat and Prep

Start by heating your grill to medium high heat around 400 425°F. This temperature ensures a nice char on both the corn and steak without burning. While the grill heats up remove the husks from your corn and season your ribeyes generously with salt and pepper allowing them to come to room temperature for about 15 minutes before grilling.

Grill the Corn

Place husked corn directly on the grill grates turning every 2 3 minutes until you achieve an even char on all sides approximately 10 12 minutes total. You want some kernels to blacken slightly this develops that smoky flavor that makes elote special. Once charred remove from heat and let cool just enough to handle safely. Stand each cob upright in a large bowl and carefully cut downward to remove the kernels.

Prepare the Elote Mixture

In the bowl with your grilled corn kernels add mayonnaise sour cream chopped cilantro crumbled cotija cheese lime juice and lime zest if using. Gently fold everything together until the corn is evenly coated. The mixture should be creamy but not overly wet. Taste and adjust seasoning adding more lime or salt as needed. Set aside while you cook the steak.

Grill the Steak

Place your seasoned ribeyes on the hottest part of the grill. For medium rare cook approximately 4 5 minutes on the first side until you see a dark crust forming then flip and cook another 3 4 minutes on the second side. Use a meat thermometer for precision medium rare registers at 135°F. Remove steaks from grill and transfer to a cutting board. Let rest for at least 5 minutes before slicing to allow juices to redistribute.

Toast the Tortillas

While the steak rests place your tortillas on the grill for about 30 45 seconds per side. You want them warm with light char marks but still pliable. Stack them on a plate covered with a clean kitchen towel to keep warm and prevent them from drying out.

Assemble the Tacos

Slice the rested steak thinly against the grain this is crucial for tenderness. Place a few slices of steak on each warmed tortilla then top with a generous spoonful of elote mixture. The warm steak against the cool creamy corn creates a delightful temperature contrast.

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The cotija cheese is truly the star ingredient here. I discovered it years ago at a local Mexican market and now keep it on hand specifically for elote dishes. The salty crumbly texture perfectly balances the sweetness of the corn and richness of the steak.

Make Ahead Options

The elote mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together even better. When ready to serve simply bring to room temperature while you grill the steaks. The steak itself is best grilled fresh but in a pinch you can grill it earlier in the day reheat briefly on the grill and slice just before serving.

Vegetarian Adaptation

These tacos can easily be made vegetarian by omitting the steak and doubling the elote topping. For added substance consider adding grilled portobello mushrooms sliced into strips and seasoned with the same spices you would use on the steak. The mushrooms provide a meaty texture while still keeping the dish vegetarian friendly. You could also add black beans tossed with lime and cilantro for protein.

Serving Suggestions

Serve these tacos with simple sides that complement but dont compete with their bold flavors. A light cabbage slaw dressed with lime vinaigrette makes a refreshing accompaniment. For drinks Mexican beer with lime or a sparkling agua fresca pairs beautifully. Set up a small toppings bar with additional cotija cheese lime wedges sliced radishes and hot sauces of varying heat levels so guests can customize their tacos.

Cultural Context

Elote which means corn on the cob in Spanish is a beloved street food throughout Mexico. Traditionally its served on the cob slathered with mayonnaise lime juice and cotija cheese. This recipe takes that classic flavor profile and transforms it into a taco topping paired with grilled steak. Its a wonderful example of how traditional foods evolve and adapt while maintaining their essential character and cultural significance.

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Recipe Q&A

→ What is elote and how does it enhance these tacos?

Elote is Mexican street corn traditionally served on the cob with a mixture of mayo, crema, cotija cheese, lime, and spices. In these tacos, the elote mixture is cut from the cob and becomes a creamy, flavorful topping that adds sweetness, tanginess and creaminess to balance the savory grilled steak.

→ Can I use a different cut of steak instead of ribeye?

Absolutely! While ribeye provides excellent marbling and flavor, you can substitute with flank steak, skirt steak, or sirloin. Just adjust cooking times accordingly as leaner cuts typically cook faster and benefit from being sliced very thinly against the grain.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, feta makes an excellent substitute with a similar crumbly texture and salty flavor. Queso fresco or even grated parmesan can also work in a pinch, though each will bring a slightly different flavor profile.

→ Can I make these tacos ahead of time?

You can prepare components ahead of time: grill and slice the steak (reheat gently before serving), make the elote mixture (store refrigerated), and have tortillas ready. However, assembly is best done just before serving to maintain optimal texture and prevent tortillas from becoming soggy.

→ What sides pair well with these tacos?

These tacos pair beautifully with Mexican rice, black beans, a simple green salad with cilantro-lime dressing, or homemade guacamole. For beverages, a cold Mexican beer, margarita, or agua fresca complements the flavors perfectly.

→ How can I make these tacos spicier?

Beyond the optional jalapeño topping, you can add heat by mixing chipotle powder into the elote mixture, adding hot sauce to the assembled tacos, or preparing a spicy crema with blended chipotles in adobo sauce. For consistent heat throughout, add cayenne or chili powder to your steak seasoning.