Grilled Elote Steak Tacos (Print Version)
Tender grilled ribeye and charred street corn mixture served in warm tortillas with cotija cheese and zesty lime.
# Ingredients:
01 -
2 ribeye steaks
02 -
Salt and pepper to taste
03 -
4 ears of corn, husked
04 -
2 tablespoons mayonnaise
05 -
2 tablespoons sour cream
06 -
1/4 cup chopped cilantro
07 -
1/2 cup crumbled cotija cheese
08 -
Juice of 1 lime
09 -
Zest of 1 lime (optional)
10 -
8 small flour or corn tortillas
11 -
1 jalapeño, thinly sliced (optional, for jalapeño crème)
# Steps to Follow:
01 -
Preheat your grill to medium-high heat.
02 -
Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
03 -
In the large bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.
04 -
Season the ribeyes with salt and pepper. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain.
05 -
Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.
06 -
To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.
07 -
If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.
08 -
Serve the Grilled Elote Steak Tacos immediately with extra lime wedges on the side.