If you’re looking to elevate your taco night, these Grilled Elote Steak Tacos are about to become your new obsession. Inspired by the beloved Mexican street corn (elote), these tacos combine perfectly seasoned, juicy grilled steak with a creamy, tangy corn topping that brings all the classic elote flavors right to your dinner table.
What makes these tacos special is how they transform simple ingredients into something extraordinary. The char from the grill adds a smoky dimension to both the steak and corn, while the combination of creamy, spicy, and citrusy elements creates a perfect balance that will have everyone reaching for seconds.
Why You’ll Love This
- Perfect for entertaining – most prep can be done ahead of time
- Balanced flavors – smoky, spicy, tangy, and creamy all in one bite
- Customizable heat level – adjust the chili powder to your preference
- Restaurant-quality meal made easily at home
- Great for summer grilling but can be adapted for stovetop cooking year-round
Ingredients
- 2 ribeye steaks
- Salt to taste
- Black pepper to taste
- 4 ears fresh corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled
- Juice of 1 lime
- Zest of 1 lime (optional)
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional)
- Extra lime wedges for serving
Instructions
- Preheat your grill to medium-high heat and make sure the grates are clean.
- Place the husked corn directly on the grill. Cook for 10-12 minutes, turning occasionally, until the kernels are charred and tender all around.
- 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.
- Add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest to the bowl with corn. Mix everything together until well combined.
- 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.
- Remove steaks from grill and let them rest for 5 minutes. Then slice thinly against the grain for the most tender bites.
- Place tortillas on the grill for about 1 minute per side until they're warmed through and have light char marks.
- 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.
Tips & Variations
- For extra flavor, add a teaspoon of Mexican oregano to the steak marinade
- No grill? Use a cast-iron skillet for the steak and roast the corn in a 425°F oven for 15-20 minutes
- Make it spicier by adding minced jalapeño or a dash of hot sauce to the corn mixture
- For a time-saver, use frozen corn kernels – just char them in a hot skillet before mixing with other ingredients
- Vegetarian option: Replace steak with grilled portobello mushrooms or cauliflower steaks
- For meal prep, the corn mixture can be made up to 2 days ahead and stored in the refrigerator
Serving Suggestions
These tacos pair beautifully with Mexican-style rice and refried or black beans for a complete meal. For a lighter option, serve alongside a simple cabbage slaw dressed with lime juice and a touch of olive oil.
Don’t forget the drinks! These tacos are perfect with an ice-cold Mexican beer, a classic margarita, or for a non-alcoholic option, try agua fresca or horchata.
Notes
- The steak is best cooked to medium-rare (135°F) for maximum tenderness, but cook to your preferred doneness
- Always slice steak against the grain for the most tender bites
- Leftover corn mixture makes a great dip for tortilla chips
- Store components separately in airtight containers for up to 3 days
FAQs
Can I make these tacos ahead of time?
You can prepare the corn mixture and marinate the steak up to 24 hours in advance. Grill and assemble just before serving for best results.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese makes a good substitute, though it’s a bit saltier. Queso fresco or even grated parmesan will also work.
How do I know when my steak is done?
For medium-rare, cook until the internal temperature reaches 135°F. Medium is 145°F, and well-done is 160°F. Remember that the steak will continue cooking slightly while resting.
Can I use a different cut of beef?
Yes! Ribeye, sirloin, or flat iron steak all work well. Just adjust cooking times according to thickness and desired doneness.
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