Name: Grilled Steak Elote Tacos
Prep time: 20 min
Cook time: 20 min
Total time: PT-487260H10M13S
Cuisine: Mexican
Ingredients: 2 ribeye steaks; Salt and pepper to taste; 4 ears of corn, husked; 2 tbsp mayonnaise; 2 tbsp 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)

I bring together tender grilled ribeye with creamy, tangy elote (Mexican street corn) to create vibrant, satisfying tacos perfect for summer grilling—and yes, they’re as delicious as they sound. Grilled Steak Elote Tacos

Why You’ll Love This Recipe

I love how the simplicity of seared, juicy steak pairs effortlessly with smoky, creamy corn. The charred flavors from the grill bring everything to life, and the lime‑bright elote balances the richness with a refreshing zing. These tacos are quick to prep, fun to assemble, and crowd-pleasing at any cookout.

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 of corn, husked
2 tbsp mayonnaise
2 tbsp 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

Preheat the grill to medium‑high. While it heats, prep the corn and season the steaks.
Grill the corn directly for about 10–12 minutes, turning occasionally until nicely charred. Let cool slightly, then cut kernels off the cob into a bowl.
Stir in mayonnaise, sour cream, cilantro, cotija cheese, and lime juice (plus zest if I’m feeling extra citrusy). Mix well to coat.
Season ribeyes with salt and pepper. Grill about 4–5 minutes per side for medium‑rare (135 °F internal), then let them rest a few minutes. Slice thinly against the grain.
Toast tortillas directly on the grill about 1 minute per side, until warm and lightly charred.
Assemble tacos by layering steak slices, a generous spoonful of elote, and extra jalapeño slices if using. Serve immediately with lime wedges on the side.

Servings and timing

Serves: 4 people (2 tacos each)
Prep time: ~20 minutes
Grill time: ~20 minutes (including corn, steak, tortillas)
Total time: ~40–45 minutes

Variations

I sometimes swap ribeye for skirt or flap steak for more grill-char flavor.
To add heat, I stir a dash of hot sauce into the elote mix or top with jalapeño crème.
For a lighter version, I use Greek yogurt in place of sour cream and mayonnaise.

storage/reheating

I keep leftover steak and elote separately in airtight containers for up to 3 days in the fridge. To serve again, I warm the steak in a skillet and briefly reheat the corn mixture in the microwave or on the stovetop. Then I assemble fresh tacos for a fast, delicious second round.

FAQs

What’s the best cut of steak to use?

I prefer ribeye for its marbling and tenderness, but skirt, flank, or flap steak work beautifully too—just slice against the grain for maximum juiciness.

Can I prepare the elote ahead of time?

Absolutely. I grill and mix the elote up to a day ahead, storing it in the fridge. It still tastes fresh and lets me spend more time grilling and less time prepping later.

What if I don’t have cotija cheese?

I substitute queso fresco or even feta in a pinch. Cotija is a bit firmer and saltier, but both alternatives work just fine and add creaminess.

How spicy are these tacos?

They’re mild on their own. If I want heat, I drizzle hot sauce into the elote or top each taco with sliced jalapeños. It’s easy to customize!

Can I make them taco salad instead of tacos?

Yes—I often layer everything over a bed of greens with tortillas on the side. It’s the same flavors, just served differently.

Conclusion

I find these Grilled Steak Elote Tacos are the perfect blend of smoky, creamy, and bright flavors—and they’re so easy to make. Whether I’m firing up the grill for a casual weeknight or a backyard gathering, they’re always a hit. I hope they become a staple at your table, too!