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Grilled elote steak tacos are my go-to for a festive summer meal that never fails to impress friends and family. The savory ribeye stakes play perfectly with smoky sweet grilled corn and creamy cotija cheese. If you love vibrant flavors and want something easy but exciting for your next cookout, this recipe delivers every single time.
I first made these tacos for a Fourth of July backyard party. The combination of elote and steak instantly had everyone hovering around the grill asking for seconds and now they are requested at every cookout I host.
Ingredients
- Ribeye steaks: Rich marbling gives extra flavor and tenderness Tip Look for steaks with even streaks of fat and bright red color for the juiciest result
- Sea salt and black pepper: Essential for adding savory balance and enhancing the steak's flavor Freshly cracked black pepper gives a beautiful punch
- Fresh corn on the cob: Grilling fresh husked corn gives smoky sweet flavor Choose ears with tight green husks and moist shiny silk at the ends
- Mayonnaise: Creamy base that helps the elote topping stick to the corn and steak Go for full-fat for better flavor and richness
- Sour cream: Adds tang and an extra silky texture Use Mexican crema if you can find it for more authenticity
- Fresh cilantro: Chopped for a hit of herbal brightness Pick bunches with vivid green leaves and no wilt
- Cotija cheese: Crumbled salty cheese that mimics the flavor of classic elote Choose block cotija for a fresher crumble
- Lime juice and zest: Offer lively acidity that cuts richness and lifts every bite Roll the lime before juicing for max flavor
- Small flour or corn tortillas: Authentic vessel for all your fillings Fresher tortillas grill and fold without breaking
- Jalapeño: Thinly sliced for a kick of heat Totally optional but I love the bite it adds
- Lime wedges: To squeeze over tacos and amp up freshness
Step-by-Step Instructions
- Preheat the Grill:
- Make sure your grill is set to medium-high and the grates are cleaned well This ensures strong char lines on both corn and steak without sticking
- Grill the Corn:
- Lay husked ears directly on the grates Turn them every couple of minutes for about 10 to 12 minutes until the kernels are deeply charred and tender all sides The smokier the better for authentic street corn flavor
- Prepare the Elote Topping:
- Let the grilled corn cool then use a sharp knife to slice kernels off into a large bowl Gently mix in mayonnaise sour cream chopped cilantro cotija cheese lime juice and lime zest Stir thoroughly until all the corn is coated in creamy dressing with flecks of green from the cilantro
- Season and Grill the Steaks:
- Lay ribeyes on a tray and sprinkle plenty of salt and black pepper on both sides When the grill is hot cook the steaks for about 4 to 5 minutes per side for a juicy medium rare Adjust time if you like them more or less done Use tongs and do not press down on the steaks to avoid losing juicy goodness
- Rest and Slice the Steak:
- Transfer hot steaks to a cutting board and let them rest for a full 5 minutes before slicing Use a sharp knife and cut against the grain in thin strips for maximum tenderness
- Warm the Tortillas:
- Place tortillas straight onto the grill for about a minute each side until they puff up or develop gentle grill marks This softens and flavors them without making them crispy
- Assemble the Tacos:
- Lay warm tortillas on a platter Top with a few slices of steak A big spoonful of elote mixture goes on next Finish with jalapeño slices if using and extra lime wedges for squeezing at the table
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Every summer my daughter loves helping me shuck the corn and sprinkle the cheese We now have a tradition of racing to see who gets the best char on their corn It is a part of our summer memories and makes the meal even more special
How to Store Leftovers
Wrap any leftover steak slices and elote topping separately in airtight containers Store in the refrigerator for up to three days Warm steak gently in a skillet over low heat to keep it juicy Keep tortillas in a zip-top bag at room temperature and grill to refresh before serving again
Ingredient Swaps
If ribeye is not available skirt steak or flank steak works very well Just be sure to slice against the grain for tenderness For the cheese try feta as a replacement for cotija if needed And while flour tortillas are classic corn tortillas give a more traditional touch and are naturally gluten free
Serving Suggestions
These tacos pair beautifully with simple sides like charred peppers or a crisp cabbage slaw Try serving with extra grilled limes for squeezing and a big bowl of guacamole Fresh salsas especially ones with mango or pineapple add a bright contrast to the rich steak
A Little History
Elote is the iconic street corn found across Mexico known for being brushed with creamy sauce then rolled in cheese and lime By adding it to steak tacos you get all the electric flavors of market stalls combined with the comfort of a hearty meal Tacos like these shine at any summer celebration bridging cherished cooking traditions with modern flavors
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Frequently Asked Questions
- → How can I get perfectly charred corn for the topping?
Grill the corn directly over medium-high heat, turning often until all sides are lightly blistered and tender. Let it cool, then cut off the kernels.
- → What cut of steak works best for these tacos?
Ribeye offers rich flavor and tenderness when grilled and sliced thin. Other cuts like flank or skirt can be used as alternatives.
- → Can flour tortillas be substituted with corn tortillas?
Yes, either flour or corn tortillas work well. Toast each on the grill for added flavor and texture.
- → How do I keep the steak slices juicy?
Let the steak rest for a few minutes after grilling, then slice it thinly against the grain to maintain tenderness and juiciness.
- → What cheese is best for topping these tacos?
Cotija cheese adds a salty, crumbly finish to the tacos, echoing the flavor of authentic Mexican elote.
- → Are there other toppings I can add?
Sliced jalapeños add heat, while extra lime wedges and fresh cilantro offer brightness and color.