Grilled Elote Steak Tacos

This grilled elote steak taco recipe transforms the beloved Mexican street corn into a mouthwatering topping for juicy steak tacos. The combination of charred corn, creamy sauce, and perfectly grilled ribeye creates an explosion of flavors that elevates taco night to restaurant quality.

I first made these tacos for a summer cookout, and they've become our family's most requested meal when friends come over. The combination of street corn and steak brings together two classic grilling favorites in one incredible dish.

Ingredients

• Ribeye steaks: Selected for their marbling which creates a juicy, flavorful taco filling. Look for steaks with good fat distribution throughout.
• Corn: Fresh summer corn works best, but frozen can work in a pinch. The natural sweetness balances the savory steak.
• Mayonnaise: Creates the creamy base for the elote mixture. Use full-fat for the richest flavor.
• Sour cream: Adds tanginess to balance the richness. Mexican crema works beautifully if available.
• Cotija cheese: This crumbly Mexican cheese provides the authentic elote flavor. Feta can substitute if needed.
• Fresh cilantro: Adds brightness and color. Choose bunches with vibrant green leaves.
• Lime juice: The acidity cuts through the richness and brightens all flavors. Always use fresh squeezed.
• Tortillas: Corn tortillas provide authentic flavor, but flour works great too. Look for handmade when possible.
• Jalapeño: Optional but adds a wonderful heat that complements the sweet corn.

Step-by-Step Instructions

Preheat and Prep:

Fire up your grill to medium high heat around 400°F. Make sure the grates are clean and oiled to prevent sticking. Remove steaks from refrigerator about 20 minutes before cooking to allow them to come to room temperature for more even cooking.

Grill the Corn:

Place husked corn directly on the hot grates. Listen for that satisfying sizzle when they hit the grill. Rotate every 2 3 minutes until you achieve a nice char on all sides about 10 12 minutes total. The kernels should be bright yellow and slightly caramelized. Let them cool just enough to handle then carefully slice the kernels off using a sharp knife.

Prepare the Elote Mixture:

Combine the freshly cut corn kernels with mayonnaise and sour cream until evenly coated. The mixture should be creamy but not drowning in sauce. Fold in the cotija cheese, reserving a little for garnish. Add the lime juice and zest which brightens everything. Finally, stir in the chopped cilantro which adds freshness and color.

Grill the Steak:

Season ribeyes generously with salt and pepper on both sides. Place them on the hottest part of the grill and resist the urge to move them for the first 4 minutes. This creates those beautiful grill marks and caramelization. Flip once and cook another 4 5 minutes for medium rare. Let the steaks rest for at least 5 minutes before slicing against the grain into thin strips.

Toast the Tortillas:

Place tortillas directly on the grill for about 30 seconds per side just until they develop light char marks and become pliable. Dont leave them too long or theyll become crispy. Stack them in a clean kitchen towel to keep warm and soft.

Assemble the Tacos:

Lay out the warm tortillas and add a generous portion of thinly sliced steak to each. The meat should be just slightly piled. Top with a heaping spoonful of the elote mixture, spreading it slightly so every bite has corn. Sprinkle with a little extra cotija cheese and cilantro leaves.

Pin it

The cotija cheese is my secret weapon in this recipe. The first time I served these tacos at a family gathering, my brother in law who typically avoids corn completely cleaned his plate and asked for seconds. The salty, crumbly cheese transforms the corn from a simple side into something extraordinary.

Storing Leftovers

The components of these tacos store beautifully when kept separately. The elote mixture will keep for up to three days in an airtight container in the refrigerator. The flavor actually improves overnight as the ingredients meld together. Leftover steak can be refrigerated for up to two days, though it's best to slightly undercook it initially if you plan to reheat it. When ready to enjoy again, gently warm the steak in a skillet with a touch of olive oil, and bring the elote mixture to room temperature before assembling fresh tacos.

Making It Your Own

This recipe welcomes adaptations based on what you have available. No ribeye? Try flank steak, skirt steak, or even chicken thighs for a lighter option. The elote topping works beautifully with any grilled protein. For a vegetarian version, substitute the steak with grilled portobello mushrooms or black beans seasoned with cumin and smoked paprika. If cotija cheese isn't available, feta makes an excellent substitute with its similar crumbly texture and salty profile. For extra heat, add a dash of cayenne to the elote mixture or serve with your favorite hot sauce on the side.

Serving Suggestions

These tacos shine as the star of a Mexican inspired feast. Serve them alongside simple black beans, Mexican rice, or a light jicama slaw dressed with lime juice. For beverages, they pair beautifully with a classic margarita, Mexican beer with lime, or a crisp white wine like Sauvignon Blanc. For a family style presentation, serve all components separately and let everyone build their own tacos. Include additional toppings like diced avocado, pickled red onions, and various salsas for a customizable taco bar that will impress guests.

Frequently Asked Questions

→ How do I char corn for the elote topping?

Place husked corn directly on a medium-high grill and cook for 10-12 minutes, turning occasionally, until it's charred on all sides.

→ What cut of steak works best for these tacos?

Ribeye is recommended for its tenderness and flavor, but you can also use flank or skirt steak as alternatives.

→ Can I use corn tortillas instead of flour tortillas?

Yes, you can use either flour or corn tortillas based on your preference. Both work great with this recipe.

→ How do I make these tacos spicier?

Add thinly sliced jalapeños on top of the tacos or mix diced jalapeños into the elote topping for extra heat.

→ Can I prepare the elote mixture ahead of time?

Yes, you can prepare the elote mixture up to a day in advance and store it in the fridge. Just give it a good stir before using.