I bring juicy, smoky grilled ribeye together with creamy, tangy Mexican street corn—elote—in vibrant tacos that celebrate summer flavors in every bite. Grilled Steak Elote Tacos

Why You’ll Love This Recipe

I love how the charred ribeye and sweet grilled corn play off each other. The creamy elote, with mayo, sour cream, cotija cheese, lime, and cilantro, adds brightness and richness. Toasting the tortillas on the grill gives a satisfying crisp edge. I always build these for a cookout or casual dinner—they’re easy to make but feel special.

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 tablespoons mayonnaise
2 tablespoons 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, for a spicy kick)

Directions

Preheat & Prep: Heat grill to medium-high. Husk corn and set aside.
Grill Corn: Place corn on the grill, turning occasionally, until evenly charred (about 10–12 min). Let it cool, cut off kernels, and place in a large bowl.
Make Elote Mixture: Stir in mayo, sour cream, cilantro, cotija, lime juice, and optional lime zest until well-combined.
Grill Steak: Season ribeyes with salt and pepper. Grill ~4–5 min per side to medium-rare (~135 °F internal). Let rest, then thinly slice against the grain.
Toast Tortillas: Warm tortillas on the grill about 1 min per side, until slightly charred.
Assemble Tacos: On each tortilla, layer steak slices and a spoonful of elote mixture. Add jalapeño slices if using.
Serve: Serve immediately with extra lime wedges for squeezing.

Servings and Timing

Yields: 8 tacos (about 4 servings)
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes

Variations

Swap ribeye for flank or skirt steak, and marinate briefly in lime, garlic, and cumin for extra depth.
Add a jalapeño-sour cream drizzle for spice.
Use cotija + a sprinkle of Tajín for added flavor.

Storage/Reheating

Store steak and elote separately in airtight containers in the fridge for up to 3 days. To reheat, warm the steak gently in a skillet or oven to keep it tender, and microwave the elote mixture briefly to restore creaminess before assembling fresh tacos.

FAQs

What cut of steak works best?

I typically use ribeye for its marbling and flavor, but flank, skirt, or flap steak are equally great when sliced thin against the grain.

Can I make the elote mixture ahead?

Yes! I sometimes make it 1 day ahead and store it chilled. It stays creamy and tastes even more harmonious after resting.

How do I keep tortillas from falling apart?

I warm them on the grill until pliable and slightly charred—that extra toasting prevents tearing and adds flavor.

Is there a vegetarian option?

Sure—I swap steak for grilled portobello strips or roasted sweet potatoes, then load up on the elote mixture and toppings.

Can I add other toppings?

Absolutely! I like adding sliced avocado, pickled red onions, or a drizzle of hot sauce for extra layers.

Conclusion

These grilled steak elote tacos are my go-to for any relaxed summer gathering. They’re simple yet layered with smoky, creamy, tangy flavors—and always impress. I can’t wait for you to make them at home and savor every bite.