Grilled Steak Elote Tacos combine the rich, smoky flavor of grilled ribeye steak with the creamy, tangy brightness of Mexican street corn (elote). This mouthwatering recipe offers a bold mix of textures and tastes, making it ideal for casual dinners, summer barbecues, or festive gatherings. Juicy steak pairs beautifully with a mixture of charred corn, mayonnaise, sour cream, cotija cheese, cilantro, and lime juice. Thin jalapeño slices can be added for a spicy kick.
Why Elote Makes These Tacos Unforgettable
At the heart of this recipe is elote, the popular Mexican-style grilled corn. When grilled, the corn develops a smoky sweetness that enhances its natural flavor. Mixed with creamy mayo and sour cream, the corn becomes rich and smooth. Cotija cheese brings a salty crumble, lime juice adds brightness, and fresh cilantro rounds out the mix with herbal freshness. Combined with grilled steak, this topping transforms ordinary tacos into a standout dish.
Grilled Tortillas Add Flavor and Texture
Grilling the tortillas gives them a lightly charred flavor and crispy edges, perfect for holding the steak and elote mixture. Whether you use corn or flour tortillas, this step boosts their taste and structure. For additional heat and brightness, try adding jalapeño slices or lime zest before serving.
Ingredients
- 2 ribeye steaks
- Salt and pepper to taste
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup chopped fresh 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)
How to Make Grilled Steak Elote Tacos
1. Preheat the Grill
Preheat your grill to medium-high heat. While it heats, husk the corn and prep it for grilling.
2. Grill the Corn
Place the corn on the grill and cook for 10–12 minutes, turning occasionally until lightly charred. Let the corn cool, then slice the kernels off the cob and place them in a large bowl.
3. Make the Elote Mixture
To the bowl of grilled corn, add mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest (if using). Stir until evenly coated and creamy.
4. Grill the Steak
Season ribeye steaks with salt and pepper. Grill for 4–5 minutes per side, or until desired doneness (135°F for medium-rare). Allow the steak to rest, then slice thinly against the grain.
5. Toast the Tortillas
Place tortillas on the grill for 1 minute per side, or until warm with slight charring.
6. Assemble the Tacos
Add slices of grilled steak to each tortilla, then top generously with the elote mixture.
7. Optional: Add Jalapeño Slices
Top each taco with sliced jalapeños for added spice and flavor.
8. Serve and Enjoy
Serve the tacos immediately with extra lime wedges on the side. The fresh citrus enhances the smoky and creamy elements of the dish.
