Grilled Elote Steak Tacos combine two peppery ribeyes with smoky corn folded into a creamy cotija-lime topping. Warm, lightly charred tortillas keep the steak and elote mixture together without covering their fresh grilled flavor.
The recipe makes exactly 8 tacos for 4 servings in 40 minutes: 15 minutes of preparation and 25 minutes of cooking. Resting the steaks for 5 minutes before slicing is essential to keep their juices in the meat.
Grilled Elote Steak Taco Ingredients
Prepare exactly 2 ribeye steaks with salt and black pepper to taste. The elote topping uses 4 husked corn ears, 2 tablespoons mayonnaise, 2 tablespoons sour cream, ¼ cup chopped cilantro, ½ cup crumbled cotija, juice of 1 lime, and optional zest from that lime.
For assembly, use exactly 8 small flour or corn tortillas, an optional thinly sliced jalapeño, and extra lime wedges.
If you enjoy this recipe, you may also like Cowboy Casserole.
How to Make Grilled Elote Steak Tacos
- Preheat a clean grill to medium-high.
- Grill exactly 4 corn ears for 10–12 minutes, turning until charred and tender.
- Cool slightly and cut the kernels into a bowl.
- Mix corn with mayonnaise, sour cream, cilantro, cotija, lime juice, and optional zest.
- Season 2 ribeyes with salt and pepper. Grill 4–5 minutes per side for medium-rare or to preferred doneness.
- Rest steaks 5 minutes, then slice thinly against the grain.
- Warm 8 tortillas on the grill about 1 minute per side.
- Fill each tortilla with steak and elote topping; add optional jalapeño and lime.
Preheat a Clean Grill to Medium-High
Char Four Corn Ears for Ten to Twelve Minutes
Cut the Kernels Safely
Mix the Creamy Elote Topping
Season Both Ribeyes Simply
Grill Four to Five Minutes per Side
Rest Five Minutes Before Slicing
Warm Exactly Eight Tortillas
Assemble Eight Balanced Tacos
Serve Promptly and Store Components Separately
Conclusion
At medium-high heat, grill 4 corn ears for 10–12 minutes and turn until charred. Cut off kernels and mix with mayonnaise, sour cream, cilantro, cotija, lime juice, and optional zest. Season 2 ribeyes; grill 4–5 minutes per side for medium-rare or to preferred doneness, rest 5 minutes, and slice against the grain. Warm 8 tortillas about 1 minute per side, then fill with steak and elote topping.
Frequently Asked Questions
- → How many tacos does this recipe make?
It makes exactly 8 tacos, providing two tacos for each of 4 servings.
- → How long should the corn grill?
Grill the four ears for 10–12 minutes, turning occasionally until charred and tender.
- → How long should ribeye rest?
Rest both steaks for exactly 5 minutes before slicing them thinly against the grain.
- → Can flour or corn tortillas be used?
Yes. The recipe allows either type, as long as you use 8 small tortillas.