Steak Elote Tacos With Creamy Grilled Corn

What Is Steak Elote Tacos?

These Steak Elote Tacos combine juicy grilled steak with a creamy corn topping for a perfect summer meal.

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Steak Elote Tacos Ingredients

The complete source ingredient list is: 2 pieces ribeyes (This marbled cut is perfect for grilling.); to taste salt (Essential seasoning that enhances flavor.); to taste pepper (Essential seasoning that enhances flavor.); 4 ears corn (Fresh corn elevates the taco experience.); 2 tablespoons mayonnaise (Adds a creamy texture.); 2 tablespoons sour cream (Provides tanginess.);

1/4 cup cilantro (Chopped for brightness.); 1/2 cup cotija cheese (Enhances flavor with its salty texture.); 1 piece lime (Juice to add acidity.); 1 piece lime zest (Optional for extra flavor.); 8 small tortillas (Flour or corn based on preference.); 1 piece jalapeño (Thinly sliced, optional for heat.).

For the Steak

• 2 pieces ribeyes
• to taste salt
• to taste pepper

For the Elote Mixture

• 4 ears corn (husked)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 cup cilantro (chopped)
• 1/2 cup cotija cheese (crumbled)
• 1 piece lime (juiced)
• 1 piece lime zest

For the Tacos

• 8 small tortillas (flour or corn)
• 1 piece jalapeño (thinly sliced)

How to Make Steak Elote Tacos

Preheat your grill to medium-high heat, around 400°F (200°C). Husk the corn and gather ingredients. Grill the corn directly on the hot grates for approximately 10-12 minutes, turning until charred.

In a large bowl, combine grilled corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and optional lime zest. Season ribeyes with salt and pepper, then grill for 4-5 minutes per side until desired doneness. Toast the tortillas on the grill for about 1 minute per side until warm and slightly charred.

Assemble the tacos with warm tortillas, sliced steak, and elote mixture. Add sliced jalapeños over elote topping if desired. Serve immediately with lime wedges on the side.

1. Preheat your grill to medium-high heat, around 400°F (200°C). Husk the corn and gather ingredients.
2. Grill the corn directly on the hot grates for approximately 10-12 minutes, turning until charred.
3. In a large bowl, combine grilled corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and optional lime zest.
4. Season ribeyes with salt and pepper, then grill for 4-5 minutes per side until desired doneness.
5. Toast the tortillas on the grill for about 1 minute per side until warm and slightly charred.
6. Assemble the tacos with warm tortillas, sliced steak, and elote mixture.
7. Add sliced jalapeños over elote topping if desired.
8. Serve immediately with lime wedges on the side.

Tips, Variations, Serving, and Storage

Feel free to get creative with these steak tacos; every twist adds a unique flair that brings joy to your family’s dinner table! Dairy-Free: Substitute the mayonnaise and sour cream with a dairy-free version or avocado for creaminess without dairy. A deliciously rich taste awaits!

Vegan: Swap steak for grilled portobello mushrooms or marinated tofu and use vegan mayo and dairy-free cheese for a satisfying meatless option. Your taste buds won’t even miss the meat! Extra Heat: Add smoky chipotle powder or diced serrano peppers into the elote mixture for a deeper flavor and kick.

This will elevate every bite with deep, captivating heat. Cheese Variety: Experiment with different cheeses, such as pepper jack for a spicy twist or a tangy goat cheese to complement the sweet corn. Each cheese brings its own personality to the dish!

Grilled Veggies: Toss some bell peppers, zucchini, or onions on the grill alongside your steak to add vibrant colors and a fresh crunch to your tacos. It’s an easy way to boost vegetables while enhancing the flavor! Corn Alternative: For a unique twist, consider using roasted sweet potatoes or butternut squash instead of corn.

The sweetness will pair beautifully with the seasoned steak, creating a mouthwatering balance. Herb Swaps: If cilantro isn’t your favorite, try fresh basil or mint for a refreshing twist that brightens up the elote mixture. Each herb brings its own charm!

Citrus Kick: For an extra zesty flavor, consider adding a splash of orange juice to the elote mixture along with lime—this unexpected burst of freshness will awaken your taste buds! These variations ensure that your Steak Elote Tacos remain both exciting and consistent with your personal preferences.

Don’t forget to pair them with a refreshing drink like homemade aguas frescas Rest the Steak: Allow your grilled ribeyes to rest for at least 5 minutes before slicing to ensure maximum juiciness. Slice Against the Grain: This is crucial!

Slicing against the grain of the steak will yield more tender bites for your Steak Elote Tacos. Mix it Up: Feel free to adjust the elote mixture by adding more lime or cilantro based on your taste preferences—it’s all about customization!

Don’t Rush the Grill: Give your corn enough grilling time to develop that beautiful char. This enhances the sweetness and adds depth to your tacos. Warm Tortillas: Always toast the tortillas just before assembling.

This makes them more flavorful and less prone to tearing when full of delicious fillings! Serve Fresh: For the best experience, assemble and serve these tacos immediately after making, ensuring a warm and satisfying meal. What kind of corn is best for the elote mixture?

Absolutely! Fresh corn on the cob is ideal for the elote mixture, as it brings natural sweetness and a wonderful crunch. Look for ears that are bright yellow with plump kernels.

If fresh corn isn’t available, canned or frozen corn can serve as suitable substitutes, though the texture may be slightly different. You can store any leftover tacos in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, simply reassemble your tacos or heat the filling!

What are the freezing instructions for the elote mixture? Great question! To freeze the elote mixture, place it in an airtight container and store it in the freezer for up to 2 months.

When you’re ready to use it, thaw the mixture in the fridge overnight. This makes it super conv These Grilled Steak Elote Tacos are a fantastic choice for meal prep, saving you precious time on busy weeknights!

You can prepare the elote mixture up to 3 days in advance by mixing the grilled corn with mayonnaise, sour cream, cilantro, cotija, lime juice, and zest, then storing it in an airtight container in the fridge.

Additionally, you can marinate and grill the ribeye steaks up to 24 hours beforehand; just slice them thinly and refrigerate until you’re ready to assemble. To maintain quality, ensure all components are stored properly and only warm the tortillas briefly before serving.

When ready to enjoy, simply reheat the steak and tortillas, then load up your tacos with the creamy elote mixture for a delightful, effortless meal! Fridge: Store any leftover tacos in an airtight container for up to 3 days. Keep the steak and elote mixture separate to maintain freshness.

Freezer: If you want to freeze the elote mixture, it can be stored in an airtight container for up to 2 months. Just thaw it in the fridge before using. Reheating: To reheat steak, simply warm it in a skillet over medium heat until heated through, about 5 minutes.

Avoid microwaving to keep the texture tender. Tortilla Storage: For extra tortillas, store in a sealed plastic bag at room temperature for up to 2 days or in the freezer for longer storage. Enjoy your delicious Steak Elote Tacos!

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What Is Steak Elote Tacos? These Steak Elote Tacos combine juicy grilled steak with a creamy corn topping for a perfect summer meal.

• Total Time: 45 min
• Yield: 4 tacos 1x

Ingredients

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For the Steak
2 pieces ribeyes
to taste salt
to taste pepper

For the Elote Mixture
4 ears corn, husked
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup cilantro, chopped
1/2 cup cotija cheese, crumbled
1 piece lime, juiced
1 piece lime zest

For the Tacos
8 small tortillas, flour or corn
1 piece jalapeño, thinly sliced

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Instructions

1-Preheat your grill to medium-high heat, around: Preheat your grill to medium-high heat, around 400°F (200°C). Husk the corn and gather ingredients.
2-Grill the corn directly on the hot: Grill the corn directly on the hot grates for approximately 10-12 minutes, turning until charred.
3-In a large bowl, combine grilled corn: In a large bowl, combine grilled corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and optional lime zest.
4-Season ribeyes with salt and pepper, then: Season ribeyes with salt and pepper, then grill for 4-5 minutes per side until desired doneness.
5-Toast the tortillas on the grill for: Toast the tortillas on the grill for about 1 minute per side until warm and slightly charred.
6-Assemble the tacos with warm tortillas, sliced: Assemble the tacos with warm tortillas, sliced steak, and elote mixture.
7-Add sliced jalapeños over elote topping if: Add sliced jalapeños over elote topping if desired.
8-Serve immediately with lime wedges on the: Serve immediately with lime wedges on the side.

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• Author: Ruby Bennett
• Prep Time: 15 min
• Cook Time: 25 min
• Method: grill

Nutrition

• Serving Size: 1 taco
• Calories: 350 kcal
• Sugar: 2g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg