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)
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
