Grilled Steak Elote Tacos
Come savor the smoky, savory goodness of these Grilled Steak Elote Tacos — bursting with flavor and topped with creamy, zesty street corn!
Ingredients
- 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 your grill to medium-high heat.
- Grill the husked corn, turning occasionally, until charred and cooked through (about 10-12 minutes). Remove from the grill, let cool slightly, then cut the kernels off the cob into a large bowl.
- In the bowl with the corn kernels, add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well.
- Season the ribeyes with salt and pepper, then grill for about 4-5 minutes per side or until desired doneness. Let the steak rest before slicing thinly against the grain.
- Toast the tortillas on the grill for about 1 minute per side until warmed and slightly charred.
- To assemble the tacos, place slices of grilled steak on each tortilla and top with a spoonful of the elote mixture.
- For an extra kick, add thinly sliced jalapeños on top of the elote mixture.
- Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.
Notes
Notes: Add a dollop of jalapeño crème for a spicy twist.