Grilled Elote Steak Tacos
Tender ribeye steak, smoky grilled corn, and a creamy elote topping come together in these Juicy Grilled Elote Steak Tacos a vibrant, flavor packed twist on street food that’s perfect for gatherings or indulgent weeknight dinners.
Calories:
Ingredients
- For the steak
- 2 ribeye steaks
- Salt to taste
- Black pepper to taste
- For the elote topping
- 4 ears fresh corn husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ¼ cup fresh cilantro chopped
- ½ cup cotija cheese crumbled
- Juice of 1 lime
- Zest of 1 lime optional
- For assembly
- 8 small flour or corn tortillas
- 1 jalapeño thinly sliced (optional)
- Extra lime wedges for serving
Instructions
- Pat ribeye dry, season generously with salt and pepper, and let rest 20–30 minutes.
- Grill husked corn over medium-high heat until lightly charred, 8–10 minutes.
- Cut kernels off, mix with mayo, sour cream, cilantro, cotija, lime juice/zest.
- Grill steak over high heat, 4–5 minutes per side for medium-rare; rest 5–10 minutes.
- Slice steak thinly against the grain.
- Warm tortillas on grill until slightly charred but soft.
- Assemble tacos with steak, elote topping, optional jalapeños, and lime wedges.