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Juicy grilled steak meets the creamy crunch of elote corn in these tacos that always scream summer. These are not just weeknight-easy but honestly special enough to impress at any backyard get-together. The combo of fresh sweet corn and perfectly tender steak wrapped in a warm tortilla makes every bite unforgettable.
The first time I tried grilled elote on steak, everything changed — my family cannot get enough of this mashup and asks for it at every barbecue.
Ingredients
- Ribeye steak: Choose steaks about one inch thick for the best grilling They provide maximum juiciness
- Kosher salt: Draws out steak flavor and seasons the corn topping as well Choose salt with large flakes for even coverage
- Black pepper: Freshly ground adds little bursts of heat Use a pepper grinder for best aroma
- Fresh corn on the cob: Use ears that feel heavy and smell sweet for the juiciest kernels
- Mayonnaise: Gives elote its signature creamy texture Go for a high quality full fat version
- Sour cream: Adds tang that balances the richness Look for brands with a thick texture
- Fresh cilantro: Brightens everything It should look vibrant and not wilted
- Cotija cheese: Brings salty tangy flavor Search for crumbly fresh cotija in the cheese section
- Lime juice and zest: Adds refreshing acidity Roll limes before slicing to get the most juice
- Small corn or flour tortillas: Go for tortillas that feel soft and pliable Either kind works
- Fresh jalapeño: For a spicy kick Pick one with glossy skin and no blemishes
- Lime wedges: Serve on the side for squeezing extra brightness
Step-by-Step Instructions
- Grill the Corn:
- Place husked corn directly on a preheated grill set to medium high You want the cobs to char deeply and cook through This usually takes about ten minutes Turn every couple minutes so all sides blister evenly Let the corn cool before handling then slice off the kernels with a sharp knife
- Make the Elote Mixture:
- Spoon the grilled corn kernels into a large mixing bowl Add mayonnaise sour cream chopped cilantro cotija cheese fresh lime juice and optional lime zest Stir thoroughly so every kernel gets coated and a creamy mix forms
- Grill the Steaks:
- Season both sides of your ribeye steaks generously with kosher salt and freshly ground black pepper Place on the hot grill and cook for four minutes on the first side then flip and grill for another four minutes for medium rare Allow thicker steaks to go a minute or two longer Let the steaks rest five minutes so juices do not escape then slice thinly across the grain for the most tender bite
- Warm the Tortillas:
- Toss your tortillas straight onto the grill for about one minute per side until they are hot with just a kiss of char Keep them stacked and covered with a towel to stay warm and soft
- Assemble the Tacos:
- Fill each tortilla with a few slices of grilled steak then pile high with the creamy elote mixture Garnish with fresh jalapeño slices and a squeeze of lime Enjoy immediately so the flavors and textures are at their best
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My favorite part is always the corn I have memories of my kids sneaking spoonfuls before the tacos are assembled It is the perfect balance of sweet and smoky creamy and zingy every time
Storage Tips
Keep any leftover steak and elote topping in separate airtight containers Refrigerate for up to three days Reheat steak gently so it does not lose moisture Tortillas are best fresh but can be revived on a hot pan
Ingredient Substitutions
- Skirt or flank steak works beautifully if ribeye is not available
- Greek yogurt stands in for sour cream if needed
- Feta cheese can substitute for cotija in a pinch
- For a dairy free option use vegan mayo and skip the cheese
Serving Suggestions
These tacos shine with a simple side like grilled veggies or a bright cucumber salad For a crowd set out all toppings buffet style and let guests build their own Add rice and beans for a bigger meal
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The Story Behind Elote Steak Tacos
Elote or Mexican street corn is iconic for its blend of cheesy creaminess and charred corn From first bite this taco tribute grabs attention at any BBQ The idea was born at our July cookout and the flavor combo quickly became a signature in our house
Common Recipe Questions
- → How do you achieve juicy steak for tacos?
Generously season ribeye steaks and grill over medium-high heat. Let the steak rest before slicing to lock in juices, then slice thinly against the grain for tenderness.
- → What makes the elote topping so flavorful?
Charring the corn on the grill enhances its sweetness and adds smoky depth. Mixing with creamy mayo, sour cream, cotija, fresh cilantro, and lime brings classic street corn flavor.
- → Can I use a different cut of steak?
Yes, you can substitute flank, skirt, or sirloin steak. Adjust grilling time for thinner cuts and always slice against the grain for tenderness.
- → Why do tortillas need to be grilled?
Grilling tortillas warms them through and gives a slight char, adding flavor and making them pliable for easy folding and serving.
- → Do I need to use cotija cheese?
Cotija adds a traditional salty touch, but you can substitute with feta or queso fresco if preferred.