Description
These Grilled Elote Steak Tacos are a delicious and satisfying twist on traditional tacos. Juicy ribeye steak is paired with a flavorful elote mixture made with grilled corn, creamy mayonnaise, tangy sour cream, zesty lime, and fresh cilantro. Topped with crumbled cotija cheese and optional spicy jalapeños, these tacos are bursting with flavor and perfect for a summer barbecue.
Ingredients
Ribeye Steak:
- 2 ribeyes
- Salt and pepper to taste
Elote Mixture:
- 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)
Additional:
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional, for jalapeño crème)
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat.
- Grill the Corn: Place the husked corn on the grill. Cook, turning occasionally, until charred and cooked through, about 10-12 minutes. Remove, let cool slightly, cut off kernels, and place in a bowl.
- Prepare the Elote Mixture: Add mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest to the bowl with corn. Mix well.
- Grill the Steak: Season ribeyes with salt and pepper. Grill for 4-5 minutes per side. Rest, then slice thinly against the grain.
- Toast the Tortillas: Grill tortillas for about 1 minute per side until warmed and slightly charred.
- Assemble the Tacos: Place steak slices on tortillas, top with elote mixture.
- Optional Jalapeño Crème: Add sliced jalapeños for extra spice.
- Serve: Serve tacos immediately with lime wedges.
Notes
- This recipe can easily be customized by adding your favorite toppings such as avocado, salsa, or hot sauce.
- If you prefer a spicier kick, you can sprinkle chili powder or hot sauce on the steak before grilling.
Nutrition
- Serving Size: 1 taco
- Calories: 380
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
