Grilled Elote Steak Tacos (Print Version)
# Ingredients:
→ For the steak
01 -
2 ribeye steaks
02 -
Salt to taste
03 -
Black pepper to taste
→ For the elote topping
04 -
4 ears fresh corn, husked
05 -
2 tablespoons mayonnaise
06 -
2 tablespoons sour cream
07 -
¼ cup fresh cilantro, chopped
08 -
½ cup cotija cheese, crumbled
09 -
Juice of 1 lime
10 -
Zest of 1 lime (optional)
→ For assembly
11 -
8 small flour or corn tortillas
12 -
1 jalapeño, thinly sliced (optional)
13 -
Extra lime wedges for serving
# Instructions:
01 -
Preheat your grill to medium-high heat and make sure the grates are clean.
02 -
Place the husked corn directly on the grill. Cook for 10-12 minutes, turning occasionally, until the kernels are charred and tender all around.
03 -
Remove corn from grill and let it cool slightly. Once cool enough to handle, use a sharp knife to cut the kernels off the cobs into a large bowl.
04 -
Add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest to the bowl with corn. Mix everything together until well combined.
05 -
Season ribeyes generously with salt and pepper on both sides. Grill for 4-5 minutes per side for medium-rare, or until they reach your preferred doneness.
06 -
Remove steaks from grill and let them rest for 5 minutes. Then slice thinly against the grain for the most tender bites.
07 -
Place tortillas on the grill for about 1 minute per side until they're warmed through and have light char marks.
08 -
Place sliced steak on each warm tortilla and top with a generous spoonful of the elote mixture. Add jalapeño slices if desired and serve with lime wedges.
# Notes:
01 -
Let the steak rest after grilling to keep the juices from running out when you slice it.
02 -
Cutting the steak against the grain makes it much more tender and easier to eat.
03 -
You can make the elote mixture ahead of time and keep it in the fridge until ready to use.
04 -
If you don't have a grill, you can char the corn in a cast iron skillet over high heat.