Smoky grilled ribeye meets creamy, tangy Mexican street corn (elote) in these irresistible tacos. Perfect for summer cookouts or an easy family dinner!

Why You’ll Love This Recipe

Smoky & Savory: Grilled steak and charred corn create an irresistible flavor combination.
Perfect for Gatherings: Easy to prepare and great for summer cookouts or casual dinners.

Customizable: Adjust the spice level by adding or omitting jalapeños.
Fresh & Creamy: The elote mixture adds a zesty contrast to the rich, tender steak.
Quick & Easy: Ready in just 40 minutes with simple ingredients.

Ingredients

2 ribeye steaks
Salt and pepper, to taste
4 ears of 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, for added heat)

Directions

Preheat the grill: Heat your grill to medium-high heat.

Grill the corn: Place the husked corn directly on the grill. Cook, turning occasionally, until charred and cooked through, about 10–12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
Prepare the elote mixture: To the bowl with corn kernels, add mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest (if using). Mix well to combine.
Grill the steak: Season the ribeye steaks with salt and pepper. Place on the preheated grill and cook for about 4–5 minutes per side, or until reaching desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Remove from the grill and let rest for a few minutes before slicing thinly against the grain.

Warm the tortillas: Place the tortillas on the grill for about 1 minute per side, or until warmed and slightly charred.
Assemble the tacos: On each tortilla, place a few slices of grilled steak and top with a generous spoonful of the elote mixture. Add thinly sliced jalapeños if desired.
Serve: Enjoy the tacos immediately, perhaps with extra lime wedges on the side for an additional burst of citrus flavor.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Servings: 4 servings (2 tacos per serving)
Calories: Approximately 450 kcal per serving

Variations

Spicy Version: Add a dash of hot sauce or mix cayenne pepper into the elote mixture.

Cheese Alternative: Swap cotija cheese for feta or queso fresco.
Different Cuts of Meat: Use flank steak or skirt steak instead of ribeye for a leaner option.
Vegan Option: Replace steak with grilled mushrooms or jackfruit and use dairy-free mayo and cheese.

Extra Crunch: Add crushed tortilla chips or crispy fried onions on top.

Storage & Reheating

Refrigeration: Store leftover steak and elote mixture separately in airtight containers for up to 3 days.
Freezing: Freeze grilled steak slices for up to 2 months; thaw overnight in the fridge before reheating.

Reheating: Warm steak slices in a skillet over medium heat for a few minutes or microwave in short intervals. Reheat tortillas on a dry pan for best texture.

FAQs

Can I cook the steak on a stovetop instead of a grill?

Yes! Use a cast-iron skillet over medium-high heat, cooking for 4–5 minutes per side.

What other toppings can I add to these tacos?

Try avocado slices, pickled red onions, or a drizzle of chipotle crema.

Can I make the elote mixture ahead of time?

Yes! Prepare it up to a day in advance and store it in the fridge until ready to use.

What’s the best way to char the corn if I don’t have a grill?

Use a broiler or a stovetop grill pan to achieve a similar smoky flavor.

Can I use pre-cooked or canned corn instead?

Fresh grilled corn is best, but canned or frozen corn can be used in a pinch—just sauté it in a dry pan to char slightly.

How can I make these tacos lower in calories?

Use leaner steak cuts, reduce the cheese, and opt for smaller tortillas.

Can I use store-bought elote seasoning instead of making my own mix?

Yes, store-bought elote seasoning can be used for convenience.

What’s the best way to slice the steak for tacos?

Always slice against the grain to keep the meat tender and easy to chew.

Can I make these tacos gluten-free?

Yes! Just use gluten-free corn tortillas instead of flour tortillas.

How do I keep the tacos warm for serving?

Keep assembled tacos wrapped in foil in a warm oven (200°F) until ready to serve.

Conclusion

Grilled Steak Elote Tacos are a mouthwatering combination of smoky, savory, and creamy flavors that make every bite irresistible. Whether for a summer barbecue or a simple weeknight meal, these tacos are sure to be a hit. Enjoy!

Grilled Steak Elote Tacos

Author: Chef Clara
Total Time: 40 minutes

Yield: 4 servings 1x

Print Recipe

Description

Smoky grilled ribeye and creamy, tangy Mexican street corn come together in these delicious tacos—perfect for cookouts or an easy dinner!

Ingredients

Scale

For the steak:

2 ribeye steaks

Salt and pepper, to taste

For the elote mixture:

4 ears of 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)

For the tacos:

8 small flour or corn tortillas
1 jalapeño, thinly sliced (optional)

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Instructions

Preheat the grill to medium-high heat.

Grill the corn: Cook corn directly on the grill, turning occasionally, until charred and tender (about 10–12 minutes). Let cool slightly, then cut the kernels off the cob into a bowl.
Make the elote mixture: Add mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest (if using) to the corn. Mix well.
Grill the steak: Season ribeye with salt and pepper. Grill for 4–5 minutes per side (medium-rare: 135°F/57°C). Let rest before slicing thinly against the grain.

Warm the tortillas: Grill for about 1 minute per side until warm and slightly charred.
Assemble the tacos: Add steak slices to each tortilla, top with elote mixture, and garnish with jalapeño slices if desired.
Serve immediately with lime wedges for extra citrus flavor.

Notes

Substitute skirt or flank steak for ribeye if preferred.
For extra heat, mix cayenne or chili powder into the elote mixture.
Serve with guacamole or salsa for added flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course

Method: Grilling
Cuisine: Mexican-American Fusion