Grilled Steak Elote Tacos Recipe

Imagine a taco that brings together the smoky, juicy flavors of perfectly grilled ribeye steak and the creamy, tangy punch of classic Mexican street corn—now wrap that up in a warm tortilla and you have Grilled Steak Elote Tacos. This vibrant dish is a true celebration for your taste buds, combining the tender bite of steak with the irresistible elote topping you know and love. Whether you’re feeding friends at a backyard barbecue or just treating yourself on taco night, these tacos are guaranteed to steal the show!

Ingredients You’ll Need

Ingredients You’ll Need

Making Grilled Steak Elote Tacos is delightfully straightforward, but don’t let the simple ingredient list fool you—each component is carefully chosen for maximum flavor, texture, and pop. Let’s take a closer look at what makes every bite so special.

• Ribeye Steak: Opt for two well-marbled ribeyes; their richness guarantees juicy, flavorful bites throughout your tacos.
• Salt and Pepper: The simplest steak seasoning is still the best—don’t be shy with it!
• Fresh Corn: Four ears of corn bring those sweet, golden kernels and real smoky char from the grill.
• Mayonnaise: Adds creaminess to the elote, binding everything together.
• Sour Cream: Offers a tangy counterbalance and luscious feel to the topping.
• Chopped Cilantro: Bright, herbal notes keep every bite feeling fresh, not heavy.
• Cotija Cheese: This crumbly Mexican cheese adds a savory, salty finish that makes the elote pop.
• Lime Juice (and Zest): A squeeze of lime’s zing lifts and balances all those rich flavors. Use zest for an extra punch!
• Tortillas: Choose 8 small flour or corn tortillas; warming them right before serving gives the best texture.
• Jalapeño (Optional): Thinly sliced, it’s perfect for a spicy jalapeño crème or as a bold topping.

How to Make Grilled Steak Elote Tacos

Step 1: Preheat and Prep

Fire up your grill to a nice medium-high heat; you want it hot enough to give those ribeyes a beautiful sear and get the corn nicely charred. While the grill heats, gather and prep all your ingredients so you can zip through the cooking process smoothly.

Step 2: Grill the Corn

Place the husked ears of corn directly over the flame. Turn them often with tongs to achieve an even char on all sides, which should take about 10 to 12 minutes. That beautiful blistering adds a smoky sweetness that’s essential for true elote. Once they’re cool enough to handle, slice the kernels off and collect them in a large mixing bowl.

Step 3: Prepare the Elote Mixture

Now for the magic: Into your bowl of corn, add the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, and all that bright lime juice (plus zest if you want even more zing). Mix everything together until the kernels are glossy and every ingredient is evenly coated. Your kitchen will smell like a summer fiesta!

Step 4: Grill the Steak

Pat the ribeyes dry and season them generously with salt and pepper on both sides. Lay them on your hot grill and sear for about 4 to 5 minutes per side, adjusting for your preferred doneness. Let them rest for a few minutes—this step is crucial so all those delicious juices stay in the meat. Then, slice the steak thinly against the grain for melt-in-your-mouth strips.

Step 5: Toast the Tortillas

While the steak rests, toss the tortillas onto the grill for about a minute per side. A little char adds flavor and helps the tortillas stand up to those generous toppings. Stack them in a towel to keep them warm and pliable.

Step 6: Assemble the Tacos

Layer a few slices of steak onto each warm tortilla, then spoon a hearty helping of the creamy elote mixture right over the top. If you love a kick, now’s the time to add thin slices of jalapeño or swirl in a bit of jalapeño crème. Every taco should look irresistible!

Step 7: Serve

Grilled Steak Elote Tacos are best served immediately, while everything’s hot and the toppings are at their freshest. Pile them up on a platter with extra lime wedges on the side—the more the merrier!

How to Serve Grilled Steak Elote Tacos

Garnishes

These tacos love bold, fresh toppings, so sprinkle extra cotija cheese and chopped cilantro over each one. For a vibrant finish, add a scattering of jalapeño rings and pass more lime wedges around the table. Want even more dimension? A little sprinkle of chili powder or a drizzle of hot sauce takes things over the top.

Side Dishes

Keep the fiesta going with side dishes that match the tacos’ lively vibe. Think bright and zesty: a crunchy cucumber salad, tangy pickled onions, or some Mexican rice. Chips with guacamole or salsa are always a crowd-pleaser too, and they play well with the tacos’ bold flavors.

Creative Ways to Present

Turn Grilled Steak Elote Tacos into a DIY taco bar for your next gathering: set out the sliced steak, corn elote, tortillas, and toppings so everyone can build their own. For a fun twist, serve mini tacos as appetizers, or load up a platter and arrange with limes and cilantro for a picture-perfect presentation. Don’t be shy—make it as colorful and festive as the flavors themselves!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover steak or elote mix, store them separately in airtight containers in the fridge. The steak will keep for up to three days, while the elote mixture is best enjoyed within two. Keeping them apart preserves all the glorious textures for when you’re ready to reassemble.

Freezing

While grilled steak can be frozen for up to two months, it’s best to skip freezing the elote mixture since dairy doesn’t thaw nicely and the corn loses its bright, fresh snap. If you must, freeze the steak slices on their own, then make a fresh batch of the elote topping when you’re ready to serve again.

Reheating

Warm the steak gently in a skillet over medium heat or microwave in short bursts to avoid overcooking. If your tortillas have gone a bit stiff, a quick toast on a dry pan or in the oven will bring them back to life. The elote mixture is best served at room temperature, so just give it a good stir before spooning onto tacos.

FAQs

Can I use a different cut of steak for Grilled Steak Elote Tacos?

Absolutely! Ribeye is wonderfully juicy and flavorful, but sirloin, flank, or even skirt steak all work beautifully. Just adjust your grill time and slice thinly against the grain for maximum tenderness.

Do I have to use a grill to make these tacos?

No grill? No problem! You can cook the steak in a hot cast-iron skillet and roast the corn under a broiler or directly over a gas flame on your stovetop. The smoky char is key, but you can improvise!

What’s the best way to make these tacos spicy?

If you love heat, go wild! Thinly sliced jalapeños, a sprinkle of chili powder, or a drizzle of hot sauce all bring extra fire to Grilled Steak Elote Tacos. Customize each taco to your liking.

Can I make Grilled Steak Elote Tacos gluten-free?

Simply use gluten-free corn tortillas instead of flour ones, and double-check that all your seasonings and add-ins are gluten-free. Everything else in the recipe naturally fits a gluten-free lifestyle.

Can I prepare any components ahead of time?

You can mix the elote topping and season the steak a few hours ahead, then grill and assemble at mealtime for the freshest results. Prepping in advance makes these tacos a fantastic option for entertaining!

Final Thoughts

If you’re looking for a new taco night favorite, look no further than Grilled Steak Elote Tacos. They’re the kind of meal that brings everyone to the table, forks (and maybe a few napkins) in hand, ready to dig in. Try them this week and discover just how magical this steak-and-corn duo can be!

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