Smoky grilled ribeye meets creamy, tangy Mexican street corn (elote) in these irresistible tacos. Perfect for summer cookouts or an easy family dinner!
Why I keep making this
- 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.
Pantry check
- 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.
How long it takes
- 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
Swap ideas
- 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.
Keeping it fresh
- 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
How long does Grilled Steak Elote Tacos last in the fridge?
In my experience, store leftover Grilled Steak Elote Tacos in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. The grilled steak slices can be frozen for 2-3 months; thaw overnight in the fridge before reheating. Warm steak slices in a skillet for best results.
Can I substitute butter in this recipe?
I’ve found that you can substitute butter with a few options. Olive oil offers a lighter, fruitier flavor and less richness. Vegetable oil is a neutral alternative that provides similar moisture. Margarine can also be used for a similar texture and richness, often suitable for plant-based diets.
What internal temperature should beef reach?
For food safety, beef should reach an internal temperature of 145°F measured with a meat thermometer, per USDA FSIS guidelines. Always remove the steak from the heat and let it rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful result.
What goes well with Grilled Steak Elote Tacos?
Grilled Steak Elote Tacos pair wonderfully with several fresh sides. Consider serving them with a simple black bean and corn salad, a vibrant pico de gallo, or creamy guacamole with tortilla chips. A refreshing side of Mexican rice or a light green salad with a lime vinaigrette would also complement the flavors beautifully.
Is Grilled Steak Elote Tacos gluten-free?
This recipe, as written, may contain gluten if you choose flour tortillas. To make Grilled Steak Elote Tacos gluten-free, simply opt for corn tortillas instead of flour. Ensure all other ingredients, like your cotija cheese and mayonnaise, are certified gluten-free for a completely safe meal.
One last tip
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!
Recipes that pair well
- Brisket Mac & Cheese Tacos: Brisket Mac & Cheese Tacos are my go-to for using up leftovers!
- Garlic Butter Honey BBQ Beef Tacos: My go-to Garlic Butter Honey BBQ Beef Tacos are seriously so easy and ready in under 30 minutes!
- Loaded Cheesy Taco Potato Skillet: My Cheesy Taco Potato Skillet is your new go-to for busy nights!
- Spicy Cajun Alfredo Pasta With Garlic Butter Steak Bites: My Cajun Alfredo Pasta with Steak Bites is a weeknight miracle!
- Philly Cheesesteak Bell Pepper Bites: Craving Philly Cheesesteak but want low-carb? These Bell Pepper Bites are quick, easy, and ready in under an hour.
Grilled Steak Elote Tacos
- Total Time: PT40M
- Yield: 4 servings 1x
Description
Smoky grilled ribeye and creamy, tangy Mexican street corn come together in these delicious tacos—perfect for cookouts or an easy dinner!
Ingredients
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)
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: PT20M
- Cook Time: PT20M
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American Fusion
