Grilled Elote Steak Tacos (Print Version)
Charred corn and grilled steak fill warm tortillas—topped with cotija, cilantro, and lime for bold summer flavor.
# Ingredients:
→ For the steak
01 -
2 ribeye steaks
02 -
Salt, to taste
03 -
Black pepper, to taste
→ For the elote topping
04 -
4 ears fresh corn, husked
05 -
2 tablespoons mayonnaise
06 -
2 tablespoons sour cream
07 -
60 millilitres mayonnaise
08 -
60 millilitres sour cream
09 -
15 grams fresh cilantro, chopped
10 -
50 grams cotija cheese, crumbled
11 -
Juice of 1 lime
12 -
Zest of 1 lime (optional)
→ For assembly
13 -
8 small flour or corn tortillas
14 -
1 jalapeño, thinly sliced (optional)
15 -
Extra lime wedges, for serving
# Instructions:
01 -
Set grill to medium-high heat and ensure grates are clean.
02 -
Place husked corn directly on the grill. Cook for 10 to 12 minutes, turning occasionally, until kernels are evenly charred and tender.
03 -
Remove grilled corn from heat and allow to cool slightly. Slice kernels from cobs with a sharp knife into a large mixing bowl.
04 -
Combine grilled corn with mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest. Mix until thoroughly blended.
05 -
Generously season ribeye steaks on both sides with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare, or cook to preferred doneness.
06 -
Remove steaks from the grill and rest for 5 minutes. Slice thinly against the grain for optimum tenderness.
07 -
Place tortillas on grill for approximately 1 minute per side, until warmed through with light char marks.
08 -
Arrange sliced steak onto each warm tortilla. Top with generous spoonfuls of the elote mixture, additional jalapeño slices if desired, and serve with lime wedges.
# Notes:
01 -
Slicing the steak against the grain ensures maximum tenderness in each bite.
02 -
For extra flavor, brush tortillas lightly with oil before grilling.