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.