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.
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)
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.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 460mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
