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ribeyes with seasoning

Grilled Elote Steak Tacos

Difficulty: Easy
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Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Method

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)

Method
 

Preheat and Prep:
  1. Preheat your grill to medium-high heat.
Grill the Corn:
  1. 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:
  1. 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:
  1. 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:
  1. Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.
Assemble the Tacos:
  1. 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:
  1. If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.
Serve:
  1. Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.