Description
Juicy, smoky grilled ribeye meets creamy, tangy Mexican street corn—elote—in these vibrant, flavor-packed tacos perfect for summer gatherings.
Ingredients
- 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)
Instructions
- Heat grill to medium-high. Husk corn and set aside.
- Grill corn, turning occasionally, until evenly charred (about 10–12 minutes). Let cool, cut kernels off, and place in a large bowl.
- Mix mayo, sour cream, cilantro, cotija, lime juice, and optional lime zest into the corn to make elote mixture.
- Season ribeyes with salt and pepper. Grill for 4–5 minutes per side for medium-rare (135°F internal). Let rest, then slice thinly against the grain.
- Warm tortillas on the grill for about 1 minute per side until slightly charred.
- Assemble tacos with steak slices and a spoonful of elote mixture. Top with jalapeño slices if using.
- Serve immediately with extra lime wedges.
Notes
- Use flank or skirt steak for a leaner cut.
- Elote mixture can be made a day ahead and stored in the fridge.
- Toast tortillas to prevent tearing and add extra flavor.
- Store steak and elote separately for up to 3 days.
- Try with avocado, pickled onions, or hot sauce for extra toppings.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 5g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
