Grilled Elote Steak Tacos (Print Version)
Juicy steak, charred corn, cotija, and fresh lime, all wrapped in warm tortillas for a vibrant bite.
# Ingredients:
→ Main
01 -
2 ribeye steaks
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Elote Filling
04 -
4 ears corn, husks removed
05 -
2 tablespoons mayonnaise
06 -
2 tablespoons sour cream
07 -
1/4 cup fresh cilantro, chopped
08 -
1/2 cup cotija cheese, crumbled
09 -
Juice of 1 lime
10 -
Zest of 1 lime (optional)
→ To Serve
11 -
8 small flour or corn tortillas
12 -
1 jalapeño, thinly sliced
# Steps:
01 -
Preheat the grill to medium-high heat.
02 -
Place husked corn directly on the grill. Cook, turning occasionally, until evenly charred and tender, about 10 to 12 minutes. Remove from heat and allow to cool slightly.
03 -
Cut kernels from the cooled corn cobs and transfer to a large bowl. Add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest if using. Mix thoroughly until well combined.
04 -
Generously season both sides of the ribeye steaks with salt and pepper. Place steaks on the grill and cook for approximately 4 to 5 minutes per side or until preferred doneness is reached. Remove from the grill and let rest for several minutes. Slice thinly against the grain.
05 -
Place tortillas directly on the grill for about 1 minute per side, until warmed and lightly charred.
06 -
Layer several slices of grilled steak on each tortilla. Spoon elote mixture over the steak, then top with thinly sliced jalapeños as desired. Serve immediately.
# Notes:
01 -
Allowing steak to rest before slicing ensures more tender, juicy meat.
02 -
For authentic flavor, use fresh corn on the cob rather than frozen or canned kernels.