Name: Grilled Steak Elote Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 ribeye steaks; Salt and pepper to taste; 4 ears of corn, husked; 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1/4 cup chopped cilantro; 1/2 cup crumbled cotija cheese; Juice of 1 lime; Zest of 1 lime (optional); 8 small flour or corn tortillas; 1 jalapeño, thinly sliced (optional)

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Grilled Steak Elote Tacos bring together the rich, smoky flavors of grilled steak and the creamy, tangy goodness of elote. This recipe is perfect for a summer cookout or a casual family dinner, offering a delightful combination of textures and tastes. The tender ribeye, seasoned simply with salt and pepper, pairs beautifully with the elote mixture made from charred corn, mayonnaise, sour cream, cilantro, cotija cheese, and lime juice.

Why You’ll Love This Recipe

I love how this recipe combines the bold flavors of grilled steak with the creamy, tangy elote topping. The charred corn adds a smoky sweetness that complements the richness of the steak, while the cotija cheese and lime juice bring a zesty finish. It's a simple yet impressive dish that's perfect for entertaining or a satisfying weeknight dinner.

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 jalapeño crème)

Directions

Preheat and Prep: I start by preheating my grill to medium-high heat. While it's heating, I husk the corn and set it aside.
Grill the Corn: I place the husked corn directly on the grill, turning occasionally, until it's charred and cooked through, about 10-12 minutes. Once done, I remove the corn and let it cool slightly before cutting the kernels off the cob into a large bowl.
Prepare the Elote Mixture: In the bowl with the corn kernels, I add mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest (if using). I mix everything well to ensure the corn is evenly coated.
Grill the Steak: I season the ribeyes with salt and pepper, then grill them for about 4-5 minutes per side, or until they reach my desired level of doneness. After grilling, I let the steaks rest for a few minutes before slicing them thinly against the grain.
Toast the Tortillas: While the steak is resting, I place the tortillas on the grill for about 1 minute per side, until they're warmed and slightly charred.
Assemble the Tacos: I place a few slices of grilled steak onto each tortilla, then top with a generous spoonful of the elote mixture. For a spicy kick, I add thinly sliced jalapeños on top.

Servings and Timing

This recipe serves 4 people and takes approximately 30 minutes to prepare and cook.

Variations

Protein Swap: Sometimes I use grilled chicken or shrimp instead of steak for a different flavor profile.
Cheese Options: If I don't have cotija cheese, I substitute with feta or queso fresco.
Spice Level: To adjust the heat, I add more or less jalapeño slices, or include a dash of hot sauce in the elote mixture.

Storage/Reheating

If I have leftovers, I store the steak and elote mixture separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the steak slices in a skillet over medium heat until heated through, and gently reheat the elote mixture in the microwave or on the stovetop. I always assemble the tacos just before serving to maintain the best texture and flavor.

FAQs

How can I tell when the steak is done?

I use a meat thermometer to check the internal temperature. For medium-rare, I aim for 135°F (57°C). Letting the steak rest after grilling helps retain its juices.

Can I use frozen corn instead of fresh?

Yes, I can use frozen corn if fresh isn't available. I thaw it first, then sauté it in a skillet until it's slightly charred before mixing it with the other elote ingredients.

What's the best way to grill tortillas?

I place the tortillas directly on the grill over medium heat for about 30 seconds to 1 minute per side, until they're warm and have light grill marks.

Can I make the elote mixture ahead of time?

Absolutely. I prepare the elote mixture up to a day in advance and store it in the refrigerator. I give it a good stir before using it to top the tacos.

What other toppings can I add to these tacos?

I sometimes add sliced avocado, diced tomatoes, or a drizzle of hot sauce to enhance the flavors and add more texture to the tacos.

Conclusion

Grilled Steak Elote Tacos are a delightful fusion of smoky, savory, and tangy flavors that make for a memorable meal. I enjoy how the charred corn and creamy elote topping complement the juicy grilled steak, all wrapped in a warm tortilla. Whether I'm hosting a summer cookout or looking for a satisfying dinner option, these tacos never disappoint.

Grilled Steak Elote Tacos

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Mexican
Diet: Gluten Free

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Description

Grilled Steak Elote Tacos combine smoky grilled ribeye steak with a creamy, tangy elote topping, all wrapped in warm tortillas for a delicious, summery meal.

Instructions

Preheat grill to medium-high heat and husk the corn.
Grill the corn, turning occasionally, until charred and cooked through, about 10-12 minutes. Let cool slightly and cut kernels off the cob.
In a bowl, mix corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest if using.
Season ribeye steaks with salt and pepper, then grill for 4-5 minutes per side or to desired doneness. Let rest, then slice thinly against the grain.
Toast tortillas on the grill for about 1 minute per side until warm and slightly charred.
Assemble tacos by placing steak slices on tortillas, topping with elote mixture, and adding jalapeño slices if desired.

Notes

Use a meat thermometer for perfect steak doneness: 135°F for medium-rare.
Substitute frozen corn if fresh is unavailable—just sauté until slightly charred.
Elote mixture can be made a day ahead and refrigerated.
Try feta or queso fresco if cotija cheese isn't available.
Customize heat with jalapeños or hot sauce.