Grilled Elote Steak Tacos (Print-Friendly Version)
Juicy grilled steak meets creamy elote corn for bold, summer-inspired tacos ready in just 40 minutes.
# What You Need:
→ For the steak
01 -
2 ribeye steaks, about 1 inch thick
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon freshly ground black pepper
→ For the elote topping
04 -
4 ears fresh corn, husked
05 -
1/4 cup mayonnaise
06 -
1/4 cup sour cream
07 -
1/3 cup chopped fresh cilantro
08 -
1/2 cup crumbled cotija cheese
09 -
2 tablespoons freshly squeezed lime juice
10 -
1 teaspoon lime zest (optional)
→ For serving
11 -
8 small corn or flour tortillas
12 -
1 fresh jalapeño, thinly sliced (optional)
13 -
Lime wedges, for garnish
# How to Make It:
01 -
Preheat grill to medium-high heat. Place husked corn directly on grates and grill, turning occasionally, until evenly charred and cooked through, about 10–12 minutes. Remove and let cool slightly before cutting kernels from the cob.
02 -
In a large bowl, combine grilled corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest. Mix until well combined and creamy.
03 -
Season ribeye steaks generously with salt and pepper. Grill for 4–5 minutes per side for medium-rare, adjusting for thickness. Let rest for several minutes before slicing thinly against the grain.
04 -
Place tortillas on grill and cook for 1 minute per side until warmed through with slight charring. Remove and keep warm.
05 -
Place sliced steak on each tortilla and top with a generous spoonful of the elote mixture. Garnish with jalapeño slices and serve immediately with lime wedges.
# Important Notes:
01 -
Let the steak rest before slicing to preserve juiciness.
02 -
Slice the steak against the grain for maximum tenderness.
03 -
Do not skip charring the corn — it provides authentic smoky elote flavor.