Grilled Steak Elote Tacos
Juicy, char-grilled ribeye slices nestled in warm tortillas and crowned with a creamy, tangy elote-style topping of roasted corn, cotija, cilantro, and lime. These tacos marry rich steak flavor with bright Mexican-street-corn notes for a show-stopping meal.
Ingredients
- 2 ribeye steaks
- Salt and pepper to taste
- 4 ears corn husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ¼ cup chopped cilantro
- ½ cup crumbled cotija cheese
- Juice of 1 lime
- Zest of 1 lime optional
- 8 small flour or corn tortillas
- 1 jalapeño thinly sliced (optional)
Instructions
- Preheat grill to medium-high heat.
- Grill corn, turning until charred. Cool, cut off kernels.
- Mix corn with mayo, sour cream, cotija, cilantro, lime juice, and zest.
- Season and grill steaks until desired doneness. Rest and slice thin.
- Warm tortillas on grill until lightly charred.
- Assemble tacos with steak, elote topping, and jalapeño if desired.
- See full steps with tips & photos → https://mischacrossing.com/grilled-steak-elote-tacos/
Notes
- Steak Swap: Use skirt or flank steak—adjust grilling time for thinner cuts.
- Make-Ahead: Char and cut corn kernels up to 2 hours ahead; stir into elote mix just before serving.
- Tortilla Options: Corn tortillas for a gluten-free version; flour tortillas for a softer wrap.