Grilled Elote Steak Tacos (Printable Version)
Juicy grilled ribeye paired with charred corn elote mixture in warm tortillas, finished with cotija cheese and lime.
# What You'll Need:
→ Protein
01 -
2 ribeye steaks
02 -
Salt and freshly ground black pepper, to taste
→ Elote Mixture
03 -
4 ears of corn, husked
04 -
2 tablespoons mayonnaise
05 -
2 tablespoons sour cream
06 -
1/4 cup fresh cilantro, chopped
07 -
1/2 cup cotija cheese, crumbled
08 -
Juice of 1 lime
09 -
Zest of 1 lime (optional)
→ Serving
10 -
8 small flour or corn tortillas
11 -
1 jalapeño, thinly sliced (optional)
12 -
Lime wedges, for serving
# Steps to Follow:
01 -
Heat grill to medium-high temperature.
02 -
Place husked corn on the hot grill. Rotate occasionally until charred and cooked through, approximately 10-12 minutes. Remove from heat and allow to cool slightly before cutting kernels off the cob into a large mixing bowl.
03 -
Combine grilled corn kernels with mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest (if using). Mix thoroughly to incorporate all ingredients.
04 -
Season ribeyes generously with salt and pepper. Grill for 4-5 minutes per side until desired doneness is reached. Remove from heat and rest for 5 minutes before slicing thinly against the grain.
05 -
Place tortillas on the grill for approximately 1 minute per side until warmed through with slight char marks.
06 -
Layer each warm tortilla with several slices of grilled steak topped with a generous portion of the elote mixture.
07 -
For extra heat, add thinly sliced jalapeños on top of assembled tacos.
08 -
Present immediately with lime wedges on the side for additional fresh citrus flavor.
# Additional Notes:
01 -
For maximum flavor, allow steaks to come to room temperature before grilling.
02 -
Cotija cheese can be substituted with feta if unavailable.