Grilled Steak Elote Tacos

I bring together smoky, grilled ribeye with creamy, tangy elote (Mexican street corn) in a flavor-packed taco that’s perfect for summer cookouts or a cozy family dinner.

Why You’ll Love This Recipe

I love how the charred steak and corn combine with creamy mayo-sour cream sauce, zesty lime, fresh cilantro, and salty cotija cheese. The result is a vibrant, satisfying taco with layers of flavor and texture. Grilling everything adds an extra smoky depth that elevates the tacos to something truly memorable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ribeye steaks
Salt and pepper, to taste
4 ears corn, husked
2 TB mayonnaise
2 TB sour cream
¼ cup chopped cilantro
½ cup crumbled cotija cheese
Juice of 1 lime
Zest of 1 lime (optional)
8 small flour or corn tortillas
1 jalapeño, thinly sliced (optional)

directions

1. Preheat grill to medium-high. Husk corn.

2. Grill corn, turning occasionally, until charred (10–12 min). Cool slightly, then cut kernels into a bowl.

3. Stir in mayo, sour cream, cilantro, cotija, lime juice (and zest if using) to make elote mixture.

4. Season ribeyes with salt and pepper. Grill 4–5 min per side for medium‑rare (≈135 °F), then rest a few minutes and slice thinly against the grain.

5. Toast tortillas on the grill about 1 min per side until lightly charred.

6. Assemble tacos: steak slices, then elote mixture, finishing with jalapeño slices if desired. Squeeze extra lime over top.

7. Serve immediately and enjoy!

Servings and timing

Makes about 8 tacos (4 servings).
Prep time: ~15 minutes
Cook time: ~20–25 minutes (plus resting time for steak)
Total time: ~40–45 minutes.

Variations

• Use flank, skirt, or flap steak instead of ribeye—just adjust cook time.

• Add lime zest into the mixture for extra brightness.

• For a smoky kick, sprinkle in a dash of chili powder or Tajín.

• Swap cotija for crumbled queso fresco or feta.

• Use corn tortillas for an authentic touch, or flour tortillas if I want a larger, sturdier wrap.

storage/reheating

I store leftover steak and elote in separate airtight containers in the fridge for up to 3 days. To reheat, I gently warm the steak in a skillet or microwave and spoon the elote onto heated tortillas. These ingredients also work well repurposed in salads or on nachos.

FAQs

What cut of steak works best?

I usually go with ribeye because it’s juicy and flavorful, but flank or skirt steak works great too—just slice thinly against the grain for tenderness.

Can I make the elote mixture ahead?

Yes—I mix it up to one day in advance and store it in an airtight container in the fridge. Stir before serving.

How can I make these tacos spicy?

I add thin jalapeño slices when assembling and sometimes mix a little hot sauce into the elote topping.

Can I use canned or frozen corn?

I can, but fresh corn gives the best flavor. If I do use canned/frozen, I sauté it briefly to warm and slightly caramelize before mixing.

How do I reheat leftovers without drying everything out?

I reheat steak gently in a skillet with a splash of water or in the microwave at low power, covered. The elote I serve cold or room temp, since it stays creamy.

Conclusion

I’m always excited to throw these Grilled Steak Elote Tacos on the table. They bring smoky, juicy steak together with creamy, zesty corn in a way that delights every time. Whether it’s for a casual dinner or a weekend barbecue, they go down fast—and there’s always talk of making them again. Enjoy every bite!