Grilled Elote Steak Tacos (Printer-Friendly Version)
# What You'll Need:
→ For the Steak
01 -
2 ribeye steaks
02 -
Salt and pepper, to taste
→ For the Elote Mixture
03 -
4 ears of corn, husked
04 -
2 tablespoons mayonnaise
05 -
2 tablespoons sour cream
06 -
¼ cup chopped cilantro
07 -
½ cup crumbled cotija cheese
08 -
Juice of 1 lime
09 -
Zest of 1 lime (optional)
→ For Assembly
10 -
8 small flour or corn tortillas
11 -
1 jalapeño, thinly sliced (optional, for jalapeño crème)
# Let's Cook!:
01 -
Preheat your grill to medium-high heat.
02 -
Place the husked corn on the grill. Cook, turning occasionally, until charred and cooked through, about 10-12 minutes. Let cool slightly, then cut the kernels off the cob and place them in a large bowl.
03 -
In the bowl with the corn kernels, add mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.
04 -
Season the ribeyes with salt and pepper. Grill for 4-5 minutes per side, or until desired doneness. Let rest for a few minutes, then slice thinly against the grain.
05 -
Place the tortillas on the grill for about 1 minute per side, until warmed and slightly charred.
06 -
Place a few slices of grilled steak on each tortilla. Top with a generous spoonful of the elote mixture.
07 -
Add thinly sliced jalapeños on top of the elote mixture for extra spice, if desired.
08 -
Serve immediately with extra lime wedges on the side.
# Cook's Notes:
01 -
For a spicier kick, add jalapeño crème or hot sauce to the tacos.
02 -
Use fresh lime juice and zest for the best flavor in the elote mixture.