Grilled Elote Steak Tacos (Printable Recipe)
Juicy ribeye strips topped with charred corn, cotija cheese, and cilantro in warm tortillas—a perfect Mexican-inspired dinner.
# Ingredients You'll Need:
→ Proteins
01 -
2 ribeye steaks
02 -
Salt and pepper to taste
→ Vegetables
03 -
4 ears of corn, husked
04 -
1/4 cup chopped cilantro
05 -
1 jalapeño, thinly sliced (optional)
→ Dairy
06 -
2 tablespoons mayonnaise
07 -
2 tablespoons sour cream
08 -
1/2 cup crumbled cotija cheese
→ Citrus
09 -
Juice of 1 lime
10 -
Zest of 1 lime (optional)
→ Base
11 -
8 small flour or corn tortillas
# Steps to Follow:
01 -
Heat grill to medium-high heat.
02 -
Place husked corn on the grill and cook until charred and tender, turning occasionally, about 10-12 minutes. Remove from heat, cool slightly, then cut kernels off the cob into a large bowl.
03 -
Combine the grilled corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest (if using). Mix thoroughly.
04 -
Season ribeyes generously with salt and pepper. Grill for 4-5 minutes per side until desired doneness is reached. Let rest for a few minutes before slicing thinly against the grain.
05 -
Place tortillas on the grill for approximately 1 minute per side until warmed and slightly charred.
06 -
Layer each tortilla with sliced steak and top with a generous portion of the elote mixture. Add sliced jalapeños on top for extra heat if desired.
07 -
Serve immediately with additional lime wedges on the side.
# Extra Tips:
01 -
The elote mixture can be prepared ahead of time and refrigerated for up to 24 hours.