Description
These Grilled Steak Elote Tacos bring together smoky, juicy steak and creamy, cheesy elote (Mexican street corn) for a delicious, flavor-packed taco experience. With charred tortillas and a tangy lime kick, these tacos are perfect for a summer cookout or a quick weeknight dinner.
Ingredients
Scale
For the Steak:
- 2 ribeye steaks (or sirloin for a leaner option)
- Salt and black pepper to taste
- 1 tbsp olive oil
For the Elote Mixture:
- 4 ears of corn, husked and grilled
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- ¼ cup chopped cilantro
- ½ cup crumbled cotija cheese (or feta as a substitute)
- Juice of 1 lime
- Zest of 1 lime (optional)
- 1 jalapeño, thinly sliced (optional)
For the Tacos:
- 8 small flour or corn tortillas
- Extra lime wedges for serving
Instructions
- Preheat the Grill: Heat the grill to medium-high.
- Grill the Corn: Place corn directly on the grill, turning occasionally, until charred (10-12 minutes). Let cool, then cut kernels off the cob.
- Make the Elote Mixture: In a bowl, mix grilled corn, mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest. Stir well.
- Grill the Steak: Rub steaks with olive oil, season with salt and pepper, and grill for 4-5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain.
- Warm the Tortillas: Toast tortillas on the grill for about 1 minute per side until slightly charred.
- Assemble the Tacos: Place sliced steak on each tortilla, top with elote mixture, and add sliced jalapeños if desired.
- Serve: Garnish with extra lime wedges and enjoy!
Notes
- For extra flavor, marinate the steak in lime juice and garlic for 30 minutes before grilling.
- If fresh corn is unavailable, use frozen corn and char it in a dry skillet.
- Store leftover steak separately to keep it from making the tortillas soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired