Grilled Elote Steak Tacos

This grilled elote steak taco recipe combines the beloved flavors of Mexican street corn with juicy ribeye steak for a mouthwatering fusion that elevates taco night to a whole new level. The charred sweetness of grilled corn mixed with creamy, tangy elote toppings creates the perfect complement to smoky grilled steak.

I first made these tacos for a backyard gathering last summer, and they've become our go to crowd pleaser. Even my brother in law who claims to dislike Mexican food asks for seconds every time.

Ingredients

• Ribeye steaks: Provide the perfect balance of tender meat and flavorful marbling for a juicy taco filling
• Fresh corn on the cob: Delivers sweet kernels that char beautifully on the grill for authentic elote flavor
• Cotija cheese: Adds the traditional salty crumble that makes elote unmistakably Mexican
• Mayonnaise and sour cream: Create the creamy base that helps all the flavors cling to the corn
• Fresh cilantro: Brings a bright herbaceous note that cuts through the richness
• Lime juice: Provides essential acidity that balances the rich steak and creamy corn mixture
• Tortillas: Serve as the vessel look for high quality corn tortillas for maximum flavor

Step-by-Step Instructions

Preheat and Prep:

Get your grill nice and hot at medium high heat around 450°F. While it preheats, remove your ribeyes from the refrigerator and let them come to room temperature for about 15 minutes which helps them cook more evenly.

Grill the Corn:

Place husked corn directly on the grill grates. The key is rotating them every 2 to 3 minutes to achieve even charring without burning. Look for kernels to turn golden with some darker spots indicating proper caramelization. This brings out the natural sweetness in the corn that makes elote so irresistible.

Prepare the Elote Mixture:

After cutting the kernels off the cob, combine them in a bowl with mayonnaise and sour cream which create the creamy base. Then add the cotija cheese which should be crumbled finely. The lime juice brightens everything while the cilantro adds freshness. Mix gently but thoroughly to ensure every kernel is coated evenly with the mixture.

Grill the Steak:

Season ribeyes generously with salt and pepper on both sides. Place them on the hottest part of the grill to get a nice sear. For medium rare cook about 4 minutes per side until the internal temperature reaches 135°F. Let the meat rest for a full 5 minutes before slicing to allow juices to redistribute.

Toast the Tortillas:

Place tortillas directly on the grill for just 30 to 45 seconds per side. You want them warm and pliable with slight char marks but not crispy. Keep them wrapped in a clean kitchen towel to stay warm and soft while assembling.

Assemble the Tacos:

Slice the rested steak against the grain into thin strips about ¼ inch thick. Place a small amount of steak on each tortilla then top with a generous scoop of the elote mixture. The warm steak will slightly melt the cotija cheese creating a delicious texture contrast.

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My absolute favorite part about this recipe is the way the sweet charred corn contrasts with the savory steak. It reminds me of summers in Arizona when my grandmother would make elote from corn purchased from roadside stands. That first bite always transports me back to those family gatherings.

Make Ahead Tips

The elote mixture actually improves with a little time for the flavors to meld. You can prepare it up to a day ahead and store in the refrigerator in an airtight container. Just bring it to room temperature before serving.

The corn can be grilled up to 2 days ahead. After grilling, refrigerate the ears whole and cut off the kernels just before mixing the elote topping. This saves significant time when preparing for a gathering.

Serving Suggestions

Serve these tacos with a side of black beans seasoned with cumin and a touch of lime for a complete meal. The creamy beans provide a nice textural contrast to the tacos.

For beverages, a Mexican lager with a lime wedge makes the perfect pairing. The light beer helps cut through the richness of the steak and elote mixture.

Consider setting up a toppings bar with additional options like pickled red onions, fresh avocado slices, and various hot sauces so guests can customize to their taste preferences.

Recipe FAQs

→ What is elote and how does it enhance these tacos?

Elote is Mexican street corn traditionally served on the cob with a mixture of mayo, cotija cheese, lime, and spices. In these tacos, the elote elements are transformed into a topping by cutting the charred corn kernels off the cob and mixing them with the classic ingredients. This creates a creamy, sweet, tangy and slightly charred component that beautifully complements the savory grilled steak.

→ Can I substitute the ribeye with another cut of beef?

Absolutely! While ribeye offers excellent marbling and flavor, you can substitute with flank steak, skirt steak, or sirloin. Just adjust cooking times accordingly as leaner cuts may require less time on the grill to prevent toughness. Remember to always slice against the grain, especially with cuts like flank or skirt steak.

→ What can I use if I can't find cotija cheese?

If cotija cheese isn't available, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor profile. Other alternatives include queso fresco (for a milder flavor) or even grated parmesan in a pinch, though this will change the flavor profile slightly.

→ How can I make this dish spicier?

Beyond the optional jalapeño topping, you can increase the heat by adding a teaspoon of chipotle powder or cayenne pepper to the elote mixture. Another option is to prepare a simple hot sauce by blending roasted jalapeños or serranos with a bit of lime juice and salt. Pickled jalapeños also make a great spicy garnish.

→ Can I prepare any components ahead of time?

The elote mixture can be prepared up to 24 hours in advance and stored in the refrigerator. You can also grill the corn ahead of time, but mix the ingredients just before serving for best results. The steak should ideally be grilled just before serving, though you can season it hours in advance to enhance flavor. Warm the tortillas immediately before assembly.

→ What sides pair well with these tacos?

These tacos pair wonderfully with Mexican rice, refried or black beans, a simple green salad with cilantro-lime dressing, or grilled vegetables. For a complete fiesta, serve with guacamole, pico de gallo, and tortilla chips. A cold Mexican beer, margarita, or horchata makes the perfect beverage companion.