Description

Grilled Steak Elote Tacos are loaded with juicy grilled ribeye, smoky charred corn tossed in a creamy lime elote mixture, and crumbled cotija cheese—all tucked into warm toasted tortillas. This bold, flavor-packed taco recipe is perfect for weeknight dinners, backyard cookouts, or anytime you want restaurant-style tacos at home.

Ingredients

Scale

For the Steak:

2 ribeye steaks
Salt, to taste
Black pepper, to taste

For the Elote Topping:

4 ears fresh corn, husked
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese
Juice of 1 lime
Zest of 1 lime (optional)

For the Tacos:

8 small flour or corn tortillas
1 jalapeño, thinly sliced (optional)
Extra lime wedges, for serving

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Instructions

Preheat Grill:
Preheat grill to medium-high heat.
Grill the Corn:
Place husked corn directly on grill grates. Cook 10–12 minutes, turning occasionally, until charred and tender. Remove and let cool slightly. Cut kernels off cob and place in a large bowl.
Make Elote Mixture:
Add mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and optional lime zest to the corn. Mix until evenly coated.
Grill the Steak:
Season ribeyes with salt and pepper. Grill 4–5 minutes per side, or until internal temperature reaches 135°F for medium-rare. Remove and rest 5 minutes. Slice thinly against the grain.
Warm Tortillas:
Grill tortillas about 1 minute per side until warm and lightly charred.
Assemble Tacos:
Add sliced steak to each tortilla. Top with generous spoonful of elote mixture. Add jalapeño slices if desired.
Serve:
Serve immediately with fresh lime wedges.

Notes

Substitute feta cheese if cotija is unavailable.
Skirt steak or flank steak may be used instead of ribeye.
Elote mixture can be made up to 4 hours ahead and refrigerated.
Store leftovers separately in airtight containers for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tacos
Calories: 620 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 38 g
Saturated Fat: 16 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg