Grilled Elote Steak Tacos

Grilled Elote Steak Tacos bring together two of my favorite things about summer in one irresistible bite rich juicy steak and creamy street corn all wrapped in a warm tortilla. I love making these for easy weeknight dinners or when friends come over to eat outside it always turns into a fun build your own taco night.

I started making these after a trip to Mexico City and even my picky eaters are obsessed with the tangy corn topping and how the steak stays tender every time.

Ingredients

• Ribeye steaks: You get rich beefy flavor and juicy results even without a marinade I pick steaks with visible marbling for max tenderness
• Fresh corn on the cob: Grilled corn adds sweetness and smoky notes Always use the freshest ears you can find dull husks mean older corn
• Mayonnaise: Makes the elote topping rich and creamy a good quality mayo gives extra silkiness
• Sour cream: Adds tang and helps balance the richness of mayo choose for full fat if you can
• Cotija cheese: The classic for elote salty and crumbly Cheese should smell fresh not sour look for blocks to crumble yourself
• Chopped cilantro: Brings freshness and color opt for perky bright green leaves and rinse well
• Lime juice and zest: Citrus makes the flavors pop Sub lemons or extra lime juice if you are out of zest
• Small flour or corn tortillas: Both work Pick the freshest most pliable tortillas you can find check your market bakery if possible
• Salt and pepper: Essential for seasoning the steak properly
• Jalapeño (optional): for a spicy kick Choose firm peppers with smooth skin

Step-by-Step Instructions

Preheat and Prep:

Get your grill hot set to medium high heat for the perfect sear Let your steaks come to room temperature this helps them cook more evenly

Grill the Corn:

Place shucked corn directly on the grates Keep turning every couple minutes until kernels are charred and cooked through usually about ten to twelve minutes Take off the grill and let cool until easy to handle Carefully cut kernels off each cob and collect in a large bowl

Prepare the Elote Mixture:

To the bowl of grilled corn add mayonnaise sour cream cotija cheese cilantro lime juice and zest if using Stir everything until well coated The mixture should be creamy and slightly tangy taste and adjust salt if needed

Grill the Steak:

Season the ribeye steaks generously with salt and pepper Place on grill cook about four to five minutes per side for medium rare or longer for your preferred doneness Take steaks off grill and let rest a few minutes before slicing thinly against the grain this keeps the meat tender

Toast the Tortillas:

Lay tortillas right on the grill about a minute per side until warm with some char marks Stack in a towel to keep soft

Assemble the Tacos:

Layer slices of steak onto each tortilla Top with a big spoonful of the elote mixture so you get lots of creamy corn in every bite

Optional Jalapeño Crème:

Add thin slices of jalapeño on top for a hit of heat If you want even more creaminess mix a little sour cream with chopped jalapeño for a cold topping

Serve:

Bring your tacos to the table hot and fresh with extra lime on the side for squeezing

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I always look forward to that moment when everyone takes a first bite I use cotija cheese every time because its saltiness gives the corn layer that authentic elote taste I grew up sharing street corn at summer fairs and now it is my favorite part of taco night

Storage Tips

Store extra steak and elote topping separately in airtight containers Steak will stay juicy if you slice only before serving For best texture enjoy the corn topping within two days If you have leftover tacos already assembled wrap them tightly and reheat gently so the tortillas do not get dry

Ingredient Substitutions

Swap ribeye for flank or skirt steak for a leaner option Queso fresco works if you cannot get cotija For a dairy free version use vegan mayo and omit cheese Grilled poblano peppers can stand in for jalapeños if you want a milder heat

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Serving Suggestions

Set out sides like black beans Mexican rice or a simple salad with avocado Chips and salsa or a smoky chipotle crema are perfect for dipping For a crowd arrange all the taco fixings so everyone can build their own plate

Cultural and Historical Context

Elote or Mexican street corn is a beloved snack usually sold by street vendors and often covered in mayo cotija cheese lime and chili powder Bringing elote to tacos combines two icons of Mexican cuisine for a dish that feels celebratory any night of the week

Recipe FAQs

→ Can I use a different cut of steak?

Absolutely! While ribeye provides rich flavor and tenderness, skirt or flank steak also work beautifully when sliced thinly.

→ How do I char corn without a grill?

If you don’t have a grill, roast the corn under a broiler or in a hot cast iron pan, turning frequently for an even char.

→ What does cotija cheese add to the tacos?

Cotija brings a salty, creamy note that pairs wonderfully with the smoky corn and steak, enhancing the overall flavor.

→ Are corn or flour tortillas better?

Both work well! Corn tortillas offer a classic taste with added texture, while flour tortillas are softer and more pliable.

→ Can I make the elote topping ahead?

Yes! Prepare the elote mix and store it in the fridge, then grill steak and warm tortillas just before serving for best taste.

→ How can I adjust spice levels?

Add more jalapeño slices or a dash of chili powder for extra kick, or omit jalapeño entirely for a milder flavor.