Grilled Elote Steak Tacos

This grilled ribeye taco recipe brings the beloved flavors of Mexican street corn to tender steak tacos. The combination of charred corn, tangy cotija cheese, and perfectly grilled ribeye creates an explosion of flavors that will transport your taste buds straight to a Mexican street food festival.

I first created these tacos when looking for a way to elevate our weekly taco night. The combination was so successful that these have become our go to entertaining dish when we want to impress friends without spending all day in the kitchen.

Ingredients

• Ribeye steaks: The marbling in ribeye provides incredible flavor and juiciness. Look for steaks with good fat distribution throughout.
• Fresh corn: Sweet summer corn is essential for authentic elote flavor. Choose ears with bright green husks and golden silk.
• Cotija cheese: This crumbly Mexican cheese adds authentic salty flavor. If unavailable, feta makes a good substitute though less authentic.
• Mayonnaise and sour cream: Creates the creamy base for the elote topping. Use full fat versions for the richest flavor.
• Fresh cilantro: Adds bright herbaceous notes. Choose bunches with vibrant green leaves without wilting.
• Lime: Provides essential acidity to balance the rich ingredients. Select heavy limes with smooth skin for maximum juice.
• Tortillas: Corn tortillas offer authentic flavor, while flour provides durability. Choose quality brands without preservatives.

How To Make Grilled Elote Steak Tacos

Prepare the grill:

Heat your grill to medium high heat around 400°F. Clean the grates thoroughly to prevent sticking and ensure beautiful grill marks. Allow the grill to fully preheat for at least 10 minutes for even cooking.

Grill the corn:

Place husked corn directly on the hot grates, turning every 2 3 minutes until all sides develop a nice char. Look for kernels that are bright yellow with dark brown spots. This should take 10 12 minutes total. The charring creates the signature smoky flavor essential to authentic elote.

Create the elote topping:

Once corn has cooled slightly, hold each cob vertically on a cutting board and carefully slice downward to remove kernels, rotating as you go. In a mixing bowl, combine the kernels with mayonnaise, sour cream, cilantro, cotija cheese, and fresh lime juice. The mixture should be creamy but with visible corn kernels throughout.

Grill the steaks:

Season ribeyes generously with salt and pepper on both sides, pressing seasonings into the meat. Place steaks on the hottest part of the grill and cook undisturbed for 4 5 minutes to develop a good crust. Flip once and cook another 4 5 minutes for medium rare or until your preferred doneness. For perfect medium rare, aim for an internal temperature of 135°F.

Rest and slice the meat:

Transfer the grilled steaks to a cutting board and let them rest for at least 5 minutes to allow juices to redistribute. This prevents dry tacos. Slice thinly against the grain, looking for the direction of the meat fibers and cutting perpendicular to them for maximum tenderness.

Warm the tortillas:

Place tortillas on the grill for about 30 60 seconds per side until they develop light char marks and become pliable. Keep them warm by stacking and wrapping in a clean kitchen towel.

Assemble the tacos:

Layer each warm tortilla with several slices of steak, then top generously with the elote mixture. Add jalapeño slices if desired for heat and finish with a squeeze of fresh lime juice.

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The first time I served these at a backyard gathering, my brother in law who rarely comments on food actually asked for the recipe. The magic happens when the warm steak meets the cool, creamy elote mixture creating a temperature contrast that makes each bite exciting. The char from both the corn and the steak creates depth that elevates these far beyond ordinary tacos.

Make Ahead Tips

The elote topping can be prepared entirely in advance and stored in the refrigerator for up to 8 hours. The flavors actually improve as they meld together. Just bring it to room temperature before serving for the best taste experience. The steak should be cooked just before serving for optimal juiciness, though you can season it up to 24 hours in advance for deeper flavor penetration.

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Customizing Your Tacos

These tacos are incredibly versatile. For a spicier version, add a teaspoon of chipotle powder to the elote mixture. For a healthier twist, substitute Greek yogurt for the mayonnaise and sour cream. Vegetarians can skip the steak entirely and double the elote topping for delicious vegetarian tacos. The elote mixture also works beautifully as a side dish on its own or as a topping for grilled chicken or fish.

Serving Suggestions

Serve these tacos with simple sides that complement without competing with the bold flavors. A light cabbage slaw dressed with lime juice and olive oil works beautifully. Black beans with a touch of cumin provide a hearty accompaniment. For drinks, a classic margarita or Mexican beer with lime balances the richness perfectly. I love setting up a taco bar with all components separate so guests can build their perfect taco.

The Cultural Significance

Elote, or Mexican street corn, has been a beloved street food throughout Mexico for generations. Traditionally served on the cob with similar toppings, this deconstructed version makes it more accessible as a taco topping. This fusion dish honors traditional Mexican flavors while creating something new and exciting. The combination showcases how traditional techniques and flavors can evolve into contemporary dishes while maintaining their cultural roots.

Frequently Asked Questions

→ What is elote and how does it enhance these tacos?

Elote is a classic Mexican street corn dish seasoned with mayonnaise, cheese, lime, and spices. In these tacos, the elote topping brings a smoky, creamy, and tangy flavor that perfectly complements the grilled steak.

→ Can I use a different cut of steak?

Yes, cuts like flank steak, skirt steak, or strip steak work well too. Just ensure to cook them to your preferred doneness and slice them thinly against the grain for tender bites.

→ How can I make this dish spicier?

To add spice, include thinly sliced jalapeños as a topping or mix some chili powder or hot sauce into the elote topping for an extra kick.

→ Can I use frozen or canned corn instead of fresh?

While fresh corn provides the best flavor and texture, you can use frozen or canned corn in a pinch. Just sauté it in a pan to replicate the charred effect.

→ What’s the best way to warm the tortillas?

For the best flavor, warm tortillas directly on the grill for about one minute per side. Alternatively, you can use a dry skillet or wrap them in foil and heat them in the oven.

→ Can I make these tacos in advance?

While it’s best to grill the steak fresh for optimal flavor, you can prepare the elote topping ahead of time and warm it before assembling the tacos. Store the steak and topping separately in airtight containers.