Description
Smoky grilled ribeye steak combined with creamy, tangy elote (Mexican street corn) in soft tortillas, creating a vibrant and flavorful taco perfect for summer cookouts or cozy dinners.
Ingredients
- 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)
Instructions
- Preheat grill to medium-high heat. Husk the corn.
- Grill corn, turning occasionally, until charred (10–12 minutes). Let it cool slightly, then cut kernels off into a bowl.
- Stir in mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest (if using) to make the elote mixture.
- Season ribeye steaks with salt and pepper. Grill for 4–5 minutes per side for medium-rare (about 135°F), then let rest and slice thinly against the grain.
- Toast tortillas on the grill for about 1 minute per side until lightly charred.
- Assemble tacos with steak slices, followed by the elote mixture, and top with jalapeño slices if desired. Squeeze extra lime over top.
- Serve immediately and enjoy!
Notes
- Store leftover steak and elote separately in airtight containers for up to 3 days.
- Flank or skirt steak can be used instead of ribeye.
- Add chili powder or Tajín for extra spice.
- Queso fresco or feta can replace cotija cheese.
- Corn tortillas add authenticity, while flour tortillas offer more structure.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
