Description
Grilled Steak Elote Tacos bring together juicy ribeye steak with creamy, tangy Mexican street corn for a vibrant, flavor-packed taco perfect for summer grilling.
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)
Instructions
- Preheat the grill to medium-high. While it heats, prep the corn and season the steaks with salt and pepper.
- Grill the corn 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 using). Mix well to coat.
- Grill the ribeyes for about 4–5 minutes per side for medium-rare (135°F internal temperature), then let them rest a few minutes. Slice thinly against the grain.
- Toast tortillas directly on the grill for about 1 minute per side, until warm and lightly charred.
- Assemble tacos by layering steak slices, a generous spoonful of elote, and jalapeño slices if using. Serve immediately with lime wedges on the side.
Notes
- Ribeye can be swapped with skirt or flap steak for extra grill flavor.
- Add hot sauce or jalapeño crème for more heat.
- Greek yogurt can substitute sour cream and mayonnaise for a lighter option.
- Leftovers can be stored separately and reheated for quick future meals.
- Great as a taco salad over greens with tortillas on the side.
Nutrition
- Serving Size: 2 tacos
- Calories: 620
- Sugar: 5g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
