Name: Grilled Elote Steak Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 ribeyes; Salt and pepper to taste; 4 ears of corn, husked; 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1/4 cup chopped cilantro; 1/2 cup crumbled cotija cheese; Juice of 1 lime; Zest of 1 lime (optional); 8 small flour or corn tortillas; 1 jalapeño, thinly sliced (optional, for jalapeño crème)

Jump to Recipe· 4.8 from 18 reviews

If you’re ready for bold flavors and some major summertime taco magic, you absolutely need to make Grilled Elote Steak Tacos. Imagine perfectly grilled ribeye, caramelized sweet corn tossed in a creamy elote sauce, and all the smoky, tangy, and crunchy toppings you love—every bite is a celebration. This recipe mashes up the best of Mexican street corn with juicy steak tacos, all wrapped up in warm tortillas. These tacos aren’t just dinner; they’re an experience that’ll make your weeknights or weekend get-togethers feel like a fiesta.

Grilled Elote Steak Tacos Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of bright, simple ingredients to deliver big flavor. Each one has a job to do—bringing smoke, richness, freshness, or crunch to every bite. Here’s what you’ll want to pick up to bring these Grilled Elote Steak Tacos to life:

Ribeye Steaks: The star of the show, ribeyes are well-marbled and grill up juicy and tender, perfect for slicing in tacos.
Salt and Pepper: Classic seasonings that highlight the natural flavor of the steak.
Fresh Corn on the Cob: Husks off! Grilling the corn amps up its sweetness and brings irresistible charred flavor.
Mayonnaise: Adds creamy richness to the elote mixture and helps it cling to the corn.
Sour Cream: Extra tang and smooth texture blend into the elote sauce.
Chopped Cilantro: For a pop of color and that unmistakable freshness.
Cotija Cheese: Crumbled and salty, cotija is essential for that traditional elote vibe.
Lime Juice (and Zest): Adds zippy acidity and a hint of brightness that wakes everything up.
Flour or Corn Tortillas: Your taco vessel! Warmed on the grill for a toasty finish.
Jalapeño (Optional): Sliced thin for a spicy, crisp crème if you want a fiery kick.

How to Make Grilled Elote Steak Tacos

Step 1: Preheat and Prep

Start by firing up your grill to medium-high heat. While the grill heats, get all your ingredients measured and ready to go. A little prep ahead means everything moves fast and smooth once you start grilling—plus, you can savor the anticipation!

Step 2: Grill the Corn

Place your husked corn right on the grates. Let them get golden and charred, turning every few minutes, for about 10-12 minutes total. You’re looking for those deepened brown spots and juicy, plump kernels just begging to be tossed in creamy sauce. Once they’re cool enough, cut the kernels from the cob and collect them in a large bowl.

Step 3: Prepare the Elote Mixture

To your bowl of grilled corn, add the mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest if you have it. Stir everything gently but thoroughly to coat all the kernels. This creamy, zesty, herby mixture is what makes these Grilled Elote Steak Tacos sing!

Step 4: Grill the Steak

Season your ribeyes generously with salt and pepper, then lay them on the hot grill. Sear for about 4-5 minutes per side, depending on how thick your steaks are and how you like them cooked. Once they’re beautifully charred and finished to your liking, let them rest for a few minutes so the juices redistribute before slicing thinly against the grain.

Step 5: Toast the Tortillas

Pop the tortillas on the grill, just for about a minute per side. This step not only warms them, but adds a light smoky flavor and a bit of char that’s the hallmark of great Grilled Elote Steak Tacos.

Step 6: Assemble the Tacos

Now the fun part! Place a few luscious slices of steak onto each tortilla, then top with a heaping spoonful of the elote corn mixture. The creamy corn paired with the smoky steak is pure taco joy!

Step 7: Optional Jalapeño Crème

If you love a little heat, scatter some thinly sliced jalapeños over the top for a punch of spice and crunch. It’s a fantastic way to take your Grilled Elote Steak Tacos up one more notch.

How to Serve Grilled Elote Steak Tacos

Garnishes

Pile on even more flavor with classic toppings: a sprinkle of extra cotija, fresh cilantro leaves, a squirt of lime juice, or pickled onions for tang and visual pop. Don’t forget an extra lime wedge on the side for that zesty squeeze right before your first bite. These details turn your Grilled Elote Steak Tacos from great to unforgettable.

Side Dishes

Pair your tacos with refried beans, Mexican rice, or a crisp jicama slaw. Chips and fresh guacamole or salsa fresca are the perfect supporting cast. Your table will feel complete and every tastebud will be doing the happy dance.

Creative Ways to Present

Host a taco bar with the elote corn and steak served separately, letting guests build their own Grilled Elote Steak Tacos just the way they like. Or set things up family-style with all the fixings in colorful bowls. Want to get fancy? Skewer mini tortillas and fillings for a taco “flight” perfect for parties!

Make Ahead and Storage

Storing Leftovers

Keep leftover steak and elote mixture in separate airtight containers in the fridge. The steak will stay moist for up to 3 days, and the creamy corn holds up beautifully for 2 days without turning watery.

Freezing

You can freeze sliced steak for up to two months—just thaw gently in the refrigerator before reheating. The elote corn doesn’t freeze well due to its creamy base, so enjoy it fresh for the best texture and flavor.

Reheating

Warm steak gently in a skillet or microwave until just heated through, then quickly re-toast the tortillas for that fresh-off-the-grill feel. Let the elote mixture come to room temperature (don’t microwave it, or you’ll lose the vibrant texture).

FAQs

Can I use a different cut of steak if I don’t have ribeye?

Absolutely! While ribeye gives maximum flavor and tenderness, other cuts like flank steak or strip steak work great and can be a bit lighter on the budget. Just adjust grilling times as needed.

Is there a way to make these Grilled Elote Steak Tacos vegetarian?

You bet—swap the steak for grilled portobello mushrooms or roasted cauliflower steaks. They absorb smoky flavors and pair deliciously with the creamy elote topping!

Can I make the elote mixture ahead of time?

Yes! You can grill the corn and prep the creamy elote mixture up to a day in advance. Just keep it refrigerated and give it a good stir before topping your tacos.

What is the best tortilla for Grilled Elote Steak Tacos—corn or flour?

Both work beautifully! Corn tortillas give you the most authentic, earthy flavor, while flour tortillas are softer and a bit sturdier. Pick whichever makes you happiest, or set out both for variety.

How do I keep the tortillas warm for a crowd?

Wrap your grilled tortillas in a clean kitchen towel and tuck them in a low oven (around 200°F), or pile them in a tortilla warmer until it’s taco time. They’ll stay soft and ready for your Grilled Elote Steak Tacos feast!

Final Thoughts

If you love game-changing tacos, you owe it to yourself to make these Grilled Elote Steak Tacos. Every component is easy but delivers serious wow—expect empty plates and lots of recipe requests! Trust me, this is one meal you’ll want to share with everyone you know.