Introduction
Okay friends, gather ’round! If there’s one thing that screams summer (or just a really good time, honestly!), it’s the smell of something delicious hitting the grill. And if you’re like me, you’re always on the hunt for that perfect bite that’s easy enough for a weeknight but special enough for company. Well, get ready, because these Grilled Elote Steak Tacos are about to become your absolute obsession. They combine juicy, perfectly grilled steak with the creamy, tangy, slightly smoky goodness of classic Mexican street corn (Elote). It’s a flavor explosion in every single bite, and trust me, everyone who tries them is going to ask for the recipe. The best part? They’re surprisingly simple to throw together!
Why You’ll Love This Recipe
- Fast: Seriously, from grill to plate in well under an hour.
- Easy: Simple steps, straightforward ingredients, huge flavor payoff.
- Giftable: Okay, maybe not giftable in a box, but definitely a gift to anyone you make them for!
- Crowd-pleasing: Who doesn’t love tacos? Add steak and elote? Instant party.
Ingredients
- 2 Ribeye Steaks: Go for good quality here, you want that juicy tenderness.
- 4 ears Corn: Fresh corn on the cob is key! The grilling brings out its sweetness.
- 1 Jalapeno: For a little kick! You can adjust the amount or remove seeds for less heat.
- Juice of 1 Lime: Brightens everything up and cuts through the richness.
- Zest of 1 Lime: Don’t skip this! It adds intense lime flavor.
- 1/4 cup Cilantro, chopped: Fresh herbs are a must in tacos.
- 2 tbsp Mayonnaise: The classic binder for elote, makes it creamy.
- 1/2 cup Cotija cheese, crumbled: Salty, crumbly, and utterly delicious on elote.
- 2 tbsp Sour cream: A cool, creamy finishing touch for the tacos.
- Salt and pepper to taste: The essentials for seasoning your steak and elote mix.
- 8 small Flour or corn tortillas: Your choice! Warm them up for the best experience.
How to Make It
Ready? Let’s get grilling! First things first, head outside (or to your grill pan) and preheat that grill to medium-high heat. While it’s heating up, let’s get the corn ready.
Carefully place your corn directly on the hot grill grates. You’re going to grill the corn, turning it every couple of minutes, until you get some nice char marks on all sides. This usually takes about 8-10 minutes. The char adds a wonderful smoky depth to the elote. Once it’s done, take it off the grill and set it aside for a few minutes to cool down just enough so you can handle it safely.
Now for the elote magic! Once the corn is cool enough to touch, stand each ear on its end in a large bowl and carefully cut the kernels off the cobs using a sharp knife. Try to get as close to the cob as you can. Next, finely chop that jalapeno. Remember, if you want less heat, you can remove the seeds and ribs before chopping. Add the chopped jalapeno to the bowl with the corn kernels.
Time to make it creamy! Add the mayonnaise, crumbled cotija cheese, the juice and zest from your lime, and the chopped cilantro to the bowl. Give everything a good stir to combine. Season this delicious elote mixture with salt and pepper to taste. Taste it! Does it need a little more salt? More lime? Adjust until it’s perfect for you. Set this aside while you cook the steak.
Okay, steak time! Pat your ribeye steaks dry with paper towels – this helps them get a better sear. Season them generously on both sides with salt and pepper. Place the seasoned steaks on the hot grill. For a gorgeous medium-rare, you’ll want to grill them for about 4-6 minutes per side. Of course, you can adjust the time based on how you like your steak cooked. Use a meat thermometer if you want to be super precise (130-135°F for medium-rare).
Once your steaks are grilled to perfection, take them off the grill and place them on a cutting board. This next step is crucial for juicy steak: let them rest for 5-10 minutes. Seriously, don’t skip the rest! It allows the juices to redistribute throughout the meat. After resting, slice the steak thinly against the grain. This ensures tender bites.
Almost there! Warm up your tortillas. You can do this quickly on the grill for about 30 seconds per side, or in a dry pan on the stovetop. Just warm them enough to make them pliable.
Now for the grand finale: assembly! Place a generous amount of sliced steak onto each warm tortilla. Then, pile that incredible grilled elote mixture right on top of the steak. Finish it off with a dollop of cool sour cream.
Serve immediately and watch them disappear!
Substitutions & Additions
- Steak Swap: No ribeye? Skirt steak, flank steak, or even sirloin would work beautifully here. Just adjust grilling times based on thickness.
- Cheese Please: Can’t find cotija? Feta cheese is a great substitute – it has a similar salty, crumbly texture.
- Heat Level: Make it milder by omitting the jalapeno or spicier by leaving the seeds in or adding a pinch of cayenne pepper to the elote mix.
- Add-Ins: Want even more? Sliced avocado or a sprinkle of thinly sliced red onion would be fantastic additions.
- Protein Alternative: This elote mix isn’t just for steak! It’s amazing on grilled chicken or even shrimp tacos.
Tips for Success
- Rest Your Steak: I know I said it, but it’s worth repeating! Resting is key to juicy steak.
- Cut Corn Safely: Use a sturdy bowl and place the cut end of the corn down. Hold the top steady and slice downwards carefully.
- Don’t Overcrowd the Grill: Give your corn and steaks space on the grill for even cooking and better charring.
- Make Elote Ahead: You can make the grilled elote mixture a few hours ahead of time and keep it covered in the fridge. Just bring it closer to room temp before serving.
- Taste and Adjust: Always taste your elote mixture before assembling! Adjust salt, pepper, or lime as needed.
How to Store It
If you happen to have any leftovers (a rare occurrence, in my experience!), the best way to store them is to keep the components separate. Store the sliced steak and the elote mixture in airtight containers in the refrigerator for 2-3 days. Warm the steak gently before assembling leftover tacos, and you can enjoy the elote mix cold or slightly warmed.
FAQs
Q: Can I make this if I don’t have an outdoor grill?
A: Yes! You can cook the corn and steak in a cast-iron grill pan on your stovetop, or even under the broiler for the steak.
Q: Is Cotija cheese necessary?
A: It adds authentic flavor, but as mentioned above, crumbled feta is the closest substitute. You could also use a mild, crumbly white cheese.
Q: Can I make the elote mixture spicy?
A: Absolutely! Leave some or all of the seeds and ribs in the chopped jalapeno, or add a pinch of chili powder or cayenne pepper to the mix.
Q: What’s the best way to reheat leftover steak?
A: Gently warm sliced steak in a skillet over medium heat for a few minutes until just heated through, or pop it in a warm oven (around 300°F) for 5-10 minutes. Avoid high heat or microwaving, which can make it tough.
Grilled Elote Steak Tacos
Equipment
- Grill or grill pan/broiler
- Large bowl
- Sharp knife
- Cutting board
- Meat thermometer optional
- Pan for tortillas, optional
Ingredients
Ingredients
- 2 Ribeye Steaks good quality
- 4 ears Corn fresh on the cob
- 1 Jalapeno adjust for heat
- 1 Lime juice of
- 1 Lime zest of
- 0.25 cup Cilantro chopped
- 2 tbsp Mayonnaise
- 0.5 cup Cotija cheese crumbled
- 2 tbsp Sour cream
- Salt and pepper to taste
- 8 Flour or corn tortillas small
Instructions
- Preheat your grill to medium-high heat.
- Carefully place the corn directly on the hot grill grates. Grill the corn, turning it every couple of minutes, until you get nice char marks on all sides (about 8-10 minutes). Take it off the grill and set aside to cool slightly.
- Once the corn is cool enough to handle, stand each ear on its end in a large bowl and carefully cut the kernels off the cobs using a sharp knife.
- Finely chop the jalapeno (remove seeds and ribs for less heat) and add it to the bowl with the corn kernels.
- Add the mayonnaise, crumbled cotija cheese, the juice and zest from the lime, and the chopped cilantro to the bowl with the corn mixture. Give everything a good stir to combine.
- Season the elote mixture with salt and pepper to taste. Taste and adjust seasoning as needed. Set aside while you cook the steak.
- Pat the ribeye steaks dry with paper towels and season generously on both sides with salt and pepper.
- Place the seasoned steaks on the hot grill. For medium-rare, grill for about 4-6 minutes per side (8-12 minutes total). Adjust time based on desired doneness (130-135°F for medium-rare using a meat thermometer).
- Once the steaks are grilled to perfection, take them off the grill and place them on a cutting board. Let them rest for 5-10 minutes.
- After resting, slice the steak thinly against the grain.
- Warm up your tortillas on the grill (about 30 seconds per side) or in a dry pan on the stovetop until pliable.
- Assemble the tacos: Place a generous amount of sliced steak onto each warm tortilla. Then, pile the grilled elote mixture right on top of the steak. Finish it off with a dollop of cool sour cream.
- Serve immediately.
Notes
Cut Corn Safely: Use a sturdy bowl and place the cut end of the corn down. Hold the top steady and slice downwards carefully.
Don't Overcrowd the Grill: Give your corn and steaks space on the grill for even cooking and better charring.
Make Elote Ahead: You can make the grilled elote mixture a few hours ahead of time and keep it covered in the fridge. Just bring it closer to room temp before serving.
Taste and Adjust: Always taste your elote mixture before assembling! Adjust salt, pepper, or lime as needed.
Storage: Store sliced steak and elote mixture separately in airtight containers in the refrigerator for 2-3 days. Warm steak gently before assembling.