Description
Grilled Steak Elote Tacos combine juicy grilled ribeye with creamy Mexican street corn, fresh lime, and cotija cheese for a bold and satisfying meal perfect for grilling.
Ingredients
Scale
- 2 ribeye steaks
- Salt and pepper to taste
- 4 ears of corn husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup chopped cilantro
- 1/2 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 for 10-12 minutes turning occasionally until charred
- Remove corn let cool then cut kernels off the cob into a bowl
- Mix corn with mayonnaise sour cream cilantro cotija cheese lime juice and zest
- Season ribeye steaks with salt and pepper
- Grill steak for 4-5 minutes per side until desired doneness
- Let steak rest then slice thinly against the grain
- Warm tortillas on the grill for about 1 minute per side
- Assemble tacos with sliced steak and elote mixture
- Top with jalapeños if desired and serve immediately
Notes
- Do not overcook the steak to keep it tender and juicy
- Let the steak rest before slicing for better texture
- Use fresh lime juice for the best flavor
- Grill tortillas lightly for improved taste and texture
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg