Grilled Elote Steak Tacos

These tacos happened when I was trying to figure out what to do with some ribeye steaks and fresh corn I'd bought for a barbecue, but I wanted something more interesting than just regular steak and corn on the cob. I'd been obsessed with elote from this street vendor near my work, and suddenly thought, what if I turned that amazing corn mixture into a taco topping? The combination of perfectly grilled steak with that creamy, tangy, cheesy corn mixture creates this incredible flavor experience that's like eating the best street food but at home. Every bite delivers tender steak with that addictive elote flavor that makes you understand why Mexican street corn is so popular.

My husband, who usually prefers his steak plain, tried these and said the elote mixture was "genius" because it added so much flavor without covering up the meat. My neighbor saw me grilling and came over to ask what smelled so good, then ended up staying for dinner because she couldn't resist trying them. Even my teenage son, who normally picks off any "weird" toppings, ate these without complaint.

Ingredients

• Ribeye steaks: Rich, flavorful cut that grills beautifully and stays tender in tacos
• Fresh corn: Grilled until charred for that authentic elote flavor
• Creamy elote mixture: Mayo, sour cream, cilantro, cotija cheese, and lime create that classic street corn taste
• Warm tortillas: Either flour or corn work great, depending on your preference
• Simple seasonings: Just salt, pepper, and fresh lime to let the main flavors shine

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Step-by-Step Instructions

Corn Grilling

Preheat your grill to medium-high heat and place the husked corn directly on the grates. Turn occasionally until the corn is charred and cooked through, about 10 to 12 minutes. You want nice char marks all around for that authentic elote flavor. Let it cool slightly, then cut the kernels off the cob.

Elote Mixture Creation

In a large bowl, combine the grilled corn kernels with mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest if you're using it. Mix everything together until the corn is well coated with the creamy mixture. This is basically deconstructed elote.

Steak Grilling

Season your ribeyes generously with salt and pepper. Grill for about 4 to 5 minutes per side for medium-rare, or adjust the timing based on your preference and the thickness of the steaks. Let the steak rest for a few minutes after grilling, then slice it thinly against the grain.

Tortilla Warming

Place the tortillas on the grill for about a minute per side until they're warmed through and have slight char marks. This adds flavor and makes them more pliable for folding.

Assembly Process

Place a few slices of grilled steak on each warm tortilla, then top with a generous spoonful of the elote mixture. If you want extra heat, add some thinly sliced jalapeños on top. Serve immediately with extra lime wedges.

I learned the grain lesson after making these with steak that was chewy and tough because I cut it the wrong way. Now I always look for the direction of the muscle fibers and cut perpendicular to them. Also, I used to think charring the corn was optional, but it really does make a huge difference in the final flavor.

Perfect Pairings

These are substantial enough to be a complete meal, but they're great with some Mexican rice or black beans on the side. A cold beer or agua fresca helps cool down your mouth between bites. For extra freshness, a simple avocado salad or some pickled jalapeños add nice contrast.

Creative Variations

Try different cuts of steak like flank or skirt steak if ribeye is too expensive. You could add some diced jalapeños directly to the elote mixture for extra heat throughout. Different cheeses like queso fresco work well if you can't find cotija. Some people like to add a sprinkle of chili powder to the corn mixture for more authentic elote flavor.

Storage Solutions

The elote mixture can be made a day ahead and stored in the fridge, which actually improves the flavors. The steak is best grilled fresh, but you can prep it earlier and reheat gently. The assembled tacos should be eaten immediately while everything is still warm and the tortillas are soft.

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These grilled elote steak tacos have become our go-to summer dinner when we want something that feels special but doesn't require complicated preparation. They combine two of the best things about Mexican cuisine - perfectly seasoned meat and that addictive elote flavor - in a format that's fun to eat and share. Every time I make them, I'm reminded why street food flavors are so appealing and how easy it is to recreate them at home with good ingredients and simple techniques.

Frequently Asked Questions

→ Can I use a different cut of steak?

Yes! Skirt steak, flank steak, or sirloin work great too. Just adjust the cooking time based on thickness and your preferred doneness.

→ What if I don't have cotija cheese?

Feta cheese or queso fresco make good substitutes. You could also use grated parmesan or even crumbled goat cheese for a different flavor.

→ Can I make the elote mixture ahead of time?

Absolutely! The corn mixture actually gets better after sitting for a while. Make it up to a day ahead and keep it refrigerated.

→ How do I grill corn without it falling through the grates?

Keep the corn whole while grilling and turn it frequently. The kernels won't fall through when the corn is still on the cob.

→ Can I make this without a grill?

Yes! Use a cast iron skillet on high heat to char the corn, and cook the steak in the same pan. You'll still get great flavor.