Grilled Steak Elote Tacos bring together the rich, smoky flavors of grilled steak and the creamy, tangy goodness of elote. This recipe is perfect for a summer cookout or a casual family dinner, offering a delightful combination of textures and tastes. The tender ribeye, seasoned simply with salt and pepper, pairs beautifully with the elote mixture made from charred corn, mayonnaise, sour cream, cilantro, cotija cheese, and lime juice. These tacos are easy to assemble and can be customized with optional jalapeño slices for those who enjoy a bit of heat.

The key to these tacos lies in the preparation of the elote, a popular Mexican street food. Grilling the corn brings out its natural sweetness and adds a slight smokiness that complements the other ingredients. Mixing the corn with mayonnaise and sour cream creates a creamy base, while the addition of lime juice and cilantro provides a fresh, zesty flavor. The cotija cheese adds a salty, crumbly texture that ties everything together. When combined with the juicy, grilled steak, this elote mixture elevates the tacos to a new level of deliciousness.

Grilling the tortillas adds a nice char and slight crispness, making them the perfect vessel for the steak and elote. Whether you choose flour or corn tortillas, the grilling process enhances their flavor and texture. This recipe also allows for customization: lime zest can be added for extra citrusy notes, and jalapeño slices can be included for a spicy kick. These Grilled Steak Elote Tacos are sure to become a favorite, offering a vibrant and satisfying meal that celebrates the best of summer grilling.

Ingredients:

2 Ribeyes
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, for jalapeño crème)
Tortillas

Instructions:

1. Preheat and Prep: Begin by preheating your grill to medium-high heat. While the grill is heating, husk the corn and set it aside. This will ensure that the grill is ready for both the corn and the steak when it’s time to cook.

2. Grill the Corn: Place the husked corn directly on the grill. Cook the corn, turning occasionally, until it is charred and cooked through, which should take about 10-12 minutes. The goal is to achieve a nice char on all sides without burning the corn. Once cooked, remove the corn from the grill and let it cool slightly. When the corn is cool enough to handle, cut the kernels off the cob and place them in a large bowl. This step creates the base for the elote mixture.

3. Prepare the Elote Mixture: In the bowl with the corn kernels, add 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1/4 cup of chopped cilantro, 1/2 cup of crumbled cotija cheese, and the juice of 1 lime. Optionally, add the zest of 1 lime for an extra burst of citrus flavor. Mix all the ingredients well to ensure the corn is evenly coated with the creamy mixture. This combination of ingredients will form a delicious topping for your tacos.

4. Grill the Steak: Season the ribeyes with salt and pepper to taste. Place the steak on the preheated grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F. After grilling, remove the steak from the grill and let it rest for a few minutes. Resting the steak allows the juices to redistribute, ensuring a juicy and tender result. Slice the steak thinly against the grain to maximize tenderness.

5. Toast the Tortillas: While the steak is resting, place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred. Grilling the tortillas adds a nice texture and flavor, making them the perfect base for your tacos.

6. Assemble the Tacos: To assemble the tacos, start by placing a few slices of grilled steak onto each tortilla. Top the steak with a generous spoonful of the elote mixture. The combination of the tender steak and creamy elote will create a delicious and satisfying bite.

7. Optional Jalapeño Crème: If you enjoy a bit of heat, add some thinly sliced jalapeños on top of the elote mixture. This will provide a spicy kick that complements the other flavors in the tacos.

8. Serve: Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side. The lime wedges can be squeezed over the tacos for an extra burst of citrusy flavor. Enjoy these vibrant and flavorful tacos as a delightful meal for any occasion.

Below is a printable recipe card!

Grilled Elote Steak Tacos

Difficulty: Easy

Print Recipe Pin Recipe

Course Appetizer, Main Course

Cuisine Mexican

Ingredients

2 ribeyes
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, for jalapeño crème)

Instructions

Preheat and Prep:

Preheat your grill to medium-high heat.

Grill the Corn:

Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.

Prepare the Elote Mixture:

In the large bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.

Grill the Steak:

Season the ribeyes with salt and pepper. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain.

Toast the Tortillas:

Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.

Assemble the Tacos:

To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.

Optional Jalapeño Crème:

If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.

Serve:

Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.

Keyword elote, elote steak tacos, grilled elote steak tacos, grilled steak tacos, steak tacos

Grilled Steak Elote Tacos are a delightful fusion of tender, juicy steak and the vibrant flavors of Mexican street corn. Perfect for any gathering, these tacos offer a mouthwatering combination of creamy elote, charred corn, and zesty lime, all wrapped in a toasted tortilla. The optional jalapeño crème adds an extra kick for those who love a bit of spice. Easy to prepare and sure to impress, these tacos bring a taste of summer to your table. Enjoy them with family and friends, and savor every bite of this deliciously satisfying meal.