Grilled Elote Steak Tacos

This fusion of juicy grilled steak and Mexican street corn creates an explosion of flavors that elevates taco night to a whole new level. The charred sweetness of the corn combines with creamy, tangy elements while perfectly grilled ribeye adds a savory depth that makes these tacos absolutely irresistible.

I first made these tacos for a backyard gathering when I wanted something beyond basic grilled steak. The combination was such a hit that friends now specifically request my "corn steak tacos" whenever we have summer cookouts.

Ingredients

• Ribeye steaks chosen for their marbling and rich flavor that stands up beautifully to the bold elote topping
• Fresh corn on the cob for that authentic charred sweetness you cannot get from frozen or canned corn
• Cotija cheese adds the perfect salty punch and authentic Mexican flavor
• Mayonnaise and sour cream create the creamy base that binds the elote mixture together
• Fresh cilantro brings brightness that cuts through the richness of the other ingredients
• Lime juice adds essential acidity that balances the fatty elements of the dish
• Small tortillas preferably corn for authenticity but flour works well too
• Jalapeño optional but recommended for that perfect hint of heat

Step-by-Step Instructions

Preheat and Prep

Begin by heating your grill to medium high heat around 400°F. This temperature provides the perfect balance for both charring the corn and cooking the steaks. While the grill heats up, remove your steaks from the refrigerator to bring them closer to room temperature which ensures more even cooking.

Grill the Corn

Place husked corn directly on the grill grates. Turn them every few minutes until you achieve a nice char on all sides. The kernels should be bright yellow with dark brown spots when done. This usually takes about 10 to 12 minutes. The charring process caramelizes the natural sugars in the corn creating deep flavor.

Prepare the Elote Mixture

After cutting the corn kernels from the cob, combine them with mayonnaise, sour cream, cilantro, cotija cheese, and lime juice in a bowl. The warmth of the freshly grilled corn slightly melts the cheese and helps all flavors meld together. The mixture should have a creamy consistency but still show distinct corn kernels.

Grill the Steak

Season ribeyes generously with salt and pepper. Place them on the hottest part of the grill and cook for 4 to 5 minutes per side for medium rare. Look for a nice crust to develop before flipping. After cooking, let the steak rest for at least 5 minutes so the juices redistribute throughout the meat. Then slice thinly against the grain for maximum tenderness.

Toast the Tortillas

Place tortillas directly on the grill for about 30 seconds per side. Watch them carefully as they can burn quickly. You want them warm and pliable with light char marks. Keeping them warm in a towel or tortilla warmer will maintain their softness until serving time.

Assemble the Tacos

Layer several slices of steak on each warm tortilla then top with a generous spoonful of elote mixture. The warm steak will gently heat the corn mixture creating the perfect temperature contrast. Finish with a squeeze of fresh lime for brightness.

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The first time I made these tacos, I accidentally used twice the amount of lime juice called for in the recipe. To my surprise, that extra acidity created the perfect balance with the rich steak and creamy corn mixture. Sometimes the best cooking discoveries happen through happy accidents in the kitchen.

Make Ahead Options

The elote mixture actually develops even better flavor when made a few hours ahead. Prepare it in the morning and refrigerate until dinner time for an even more flavorful result. Just bring it to room temperature before serving for the best texture. The steak is best grilled just before serving, but in a pinch, you can grill it ahead and gently reheat in a low oven wrapped in foil with a tablespoon of beef broth to maintain moisture.

Variations to Try

For a vegetarian option, substitute the steak with grilled portobello mushrooms marinated in balsamic vinegar and olive oil. The mushrooms provide a meaty texture that pairs wonderfully with the elote mixture. You could also use grilled chicken thighs or shrimp if you prefer something lighter than beef. For a spicier version, add a tablespoon of chipotle in adobo to the elote mixture this adds smoky heat that complements the charred corn perfectly.

Serving Suggestions

These tacos pair beautifully with a simple side of black beans seasoned with cumin and lime. A light cabbage slaw dressed with lime juice and olive oil adds refreshing crunch that contrasts nicely with the rich tacos. For beverages, a classic margarita or Mexican beer with lime complements the flavors perfectly. If serving for a gathering, consider setting up a taco bar with all components separate so guests can build their own creations.

The History Behind Elote

Elote street corn has been a beloved street food in Mexico for centuries. Traditionally served on the cob slathered with mayonnaise, cheese, and chili powder, it represents the perfect marriage of indigenous corn cultivation with European dairy influences. This recipe takes that classic street food and transforms it into a topping that makes these tacos truly special. The combination honors Mexican culinary traditions while creating something new and exciting.

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Frequently Asked Questions About Recipes

→ What cuts of beef work best for these tacos?

Ribeye is ideal for these tacos due to its rich marbling and tenderness, but you can also use strip steak, flank steak, or skirt steak. Just remember that leaner cuts should be sliced very thinly against the grain after cooking to ensure tenderness.

→ Can I prepare any components ahead of time?

Yes! The elote mixture (grilled corn with mayo, sour cream, cotija, cilantro, and lime) can be prepared up to 24 hours in advance and stored in the refrigerator. Just bring it to room temperature before serving. The steak should be grilled fresh for best results.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor. Queso fresco or even grated parmesan can also work in a pinch.

→ Are corn or flour tortillas better for these tacos?

Both work well! Corn tortillas provide a more authentic Mexican flavor that complements the elote topping, while flour tortillas tend to be more pliable and less likely to break. Choose based on your preference or dietary needs.

→ How can I make these tacos spicier?

Besides the suggested jalapeño slices, you can add hot sauce, diced serrano peppers, or a sprinkle of cayenne pepper to the elote mixture. For a smoky heat, add a teaspoon of chipotle pepper in adobo sauce to the mayo-sour cream base.

→ What sides pair well with these tacos?

These tacos pair beautifully with Mexican rice, black beans, a simple green salad with avocado, or crisp jicama slaw. For drinks, consider a cold Mexican beer, margaritas, or agua fresca for a complete meal.