Ingredients

Scale

2 ribeye steaks, about 1 inch thick

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin (optional, for extra warmth)

4 ears of fresh corn, husked

2 tablespoons mayonnaise (Greek yogurt works as a lighter swap)

2 tablespoons sour cream (plain yogurt works too)

1/4 cup chopped cilantro (parsley is a fine substitute)

1/2 cup crumbled cotija cheese (feta is a good alternative)

Juice of 1 lime, plus optional zest for extra citrus aroma

8 small flour or corn tortillas

1 jalapeño, thinly sliced (optional, adjust to your spice tolerance)

Lime wedges, for serving

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Instructions

1-Preheat and Prep: Preheat grill to 400°F (200°C); husk corn and let steaks rest at room temperature.

2-Grill the Corn: Grill husked corn for 10-12 minutes, turning occasionally, until charred and tender.

3-Prepare the Elote Mixture: Slice kernels off corn, then mix with mayonnaise, sour cream, cilantro, cotija, lime juice, and zest; season with salt.

4-Grill the Steak: Pat steaks dry, season with salt, pepper, and cumin; grill 4-5 minutes per side to 130-135°F for medium-rare. Rest 5 minutes, then slice against the grain.

5-Toast the Tortillas: Grill tortillas for about 1 minute per side until warm and lightly charred.

6-Assemble the Tacos: Place sliced steak on a warm tortilla, top generously with elote mixture.

7-Optional Jalapeño Crème: Add jalapeño slices on top for heat, or serve on the side for a milder option.

8-Serve: Plate immediately with lime wedges; finish with crema, extra cotija, or hot sauce as desired.

Last Step:

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Notes

💡 Rest the steak for at least 5 minutes after grilling so the juices settle back into the meat for tender, flavorful slices.
🌽 The elote mixture can be made up to 3 days ahead and stored in the fridge — the flavors deepen overnight.
🌶️ For a milder experience, serve jalapeño slices on the side so everyone can customize their own heat level.

Author: Ruby Bennett
Prep Time: 15 minutes
Resting Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grill
Cuisine: Mexican
Diet: Gluten-Free Option

Nutrition

Serving Size: 2 tacos
Calories: 650
Sugar: 5g
Sodium: 720mg
Fat: 35g
Saturated Fat: 13g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 4g
Protein: 42g
Cholesterol: 110mg