Grilled Elote Steak Tacos (Print-Friendly Version)
Grilled steak with elote-style corn pairs beautifully in warm tortillas for a vibrant, summery meal.
# What You'll Need:
→ For the steak
01 -
2 ribeye steaks, approximately 2.5 cm thick
02 -
1 teaspoon kosher salt
03 -
0.5 teaspoon freshly ground black pepper
→ For the elote topping
04 -
4 ears fresh corn, husked
05 -
60 millilitres mayonnaise
06 -
60 millilitres sour cream
07 -
20 grams fresh cilantro, finely chopped
08 -
50 grams cotija cheese, crumbled
09 -
2 tablespoons freshly squeezed lime juice
10 -
1 teaspoon finely grated lime zest (optional)
→ For serving
11 -
8 small corn or flour tortillas
12 -
1 fresh jalapeño, thinly sliced (optional)
13 -
Lime wedges for garnish
# How to Make It:
01 -
Preheat the grill to medium-high. Place husked corn cobs directly onto the grates and grill, turning as needed, until evenly charred and tender, about 10 to 12 minutes. Remove and cool slightly, then slice kernels off the cob.
02 -
In a large mixing bowl, combine the charred corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and optional lime zest. Stir thoroughly until the mixture is creamy.
03 -
Season both sides of the ribeye steaks generously with kosher salt and black pepper. Grill for 4 to 5 minutes per side for medium-rare, adjusting for thickness. Remove from heat and allow steaks to rest for several minutes.
04 -
Place tortillas on the grill and heat for 1 minute per side until warmed through with slight charring. Transfer to a clean towel to keep warm.
05 -
Slice the steaks thinly against the grain. Place steak slices onto each tortilla, top generously with elote mixture, and garnish with jalapeño slices as desired. Serve immediately with lime wedges.
# Additional Tips:
01 -
Allow steaks to rest before slicing to retain juices.
02 -
For the most tender steak, always slice against the grain.
03 -
Properly charring the corn imparts an essential smoky flavour.