Grilled Elote Steak Tacos Recipe

Turn your next taco night into a flavor-packed celebration with Grilled Elote Steak Tacos! Juicy, perfectly grilled ribeye pairs up with a zesty, creamy elote topping—think Mexican street corn meets steakhouse goodness, all bundled into warm, toasty tortillas. Each bite is smoky, tangy, and just the right amount of indulgent; you’re about to meet your new favorite summer dinner.

Ingredients You’ll Need

One of the joys of making Grilled Elote Steak Tacos is how each simple ingredient shines. Every bite balances the juicy richness of steak, the sweet char of corn, and the creamy, citrusy tang of classic elote—so be sure to choose the freshest you can find!

• 2 ribeyes: Choose well-marbled steaks for that tender, beefy bite; ribeye sears beautifully and stays juicy on the grill.
• Salt and pepper to taste: Essential basics for seasoning the steak and letting the natural flavors sing.
• 4 ears of corn, husked: Fresh corn is non-negotiable here—the grill caramelizes the sugars for all that irresistible flavor.
• 2 tablespoons mayonnaise: This is the backbone of the elote mixture, making it silky and rich.
• 2 tablespoons sour cream: Sour cream brings a gentle tang and lightness to the elote topping.
• 1/4 cup chopped cilantro: Fresh, bright, and slightly citrusy, cilantro wakes up the whole dish.
• 1/2 cup crumbled cotija cheese: Cotija adds the perfect salty accent—don’t skip it if you can help it!
• Juice of 1 lime: This zippy citrus component keeps the flavor vibrant and fresh.
• Zest of 1 lime (optional): For an extra punch of fragrance and color, lime zest takes it over the top.
• 8 small flour or corn tortillas: Use your favorite; slightly char them for the tastiest, most flexible taco shells.
• 1 jalapeño, thinly sliced (optional): For a subtle kick, add as much or as little as your taste buds like (perfect for a jalapeño crème or simple topping).

Variations

The beauty of Grilled Elote Steak Tacos is how effortlessly they adapt to your cravings, pantry, or dietary needs. There are plenty of tasty swaps and tweaks to make this recipe truly yours—don’t be afraid to experiment!

• Chicken or Shrimp Elote Tacos: Substitute ribeye with grilled chicken breast or shrimp for a lighter, equally crowd-pleasing version.
• Vegetarian Twist: Skip the steak altogether and pile the elote mixture into crispy roasted mushroom or cauliflower tacos for an all-veggie (but still sensational) take.
• Cheese Swap: Try feta or queso fresco if cotija is hard to find—both work wonderfully with grilled corn.
• Spicy Addition: Blend some chipotle in adobo into the mayonnaise mixture for a smoky kick, or add hot sauce to taste.

How to Make Grilled Elote Steak Tacos

Step 1: Preheat and Prep the Grill

Start by firing up your grill to medium-high heat. This will give you the perfect temperature for getting those glorious char marks on both your corn and your steaks. Brush the grill grates clean and set out all your ingredients for easy access. Prepping first means the rest of the process will move smoothly!

Step 2: Grill the Corn

Place your husked corn cobs directly on the hot grill. Let them roast for about 10-12 minutes, giving them a turn now and then so every side gets deliciously smoky and charred. Once they’re cooked and nicely blistered, remove them and let them cool just enough to handle, then slice the kernels off into a large bowl—trust me, this step alone makes your kitchen smell like a summer festival!

Step 3: Make the Elote Mixture

In that bowl of sweet, charred corn, add the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and (if you’re feeling bold) the lime zest. Mix well until everything is evenly coated and looks irresistibly creamy and flecked with green. This mixture isn’t just a topping—it’s flavor magic for your Grilled Elote Steak Tacos!

Step 4: Grill the Steaks

Season your ribeye steaks generously with salt and pepper, then lay them on the grill. Cook each side for about 4–5 minutes, or until you hit your dream level of doneness (medium rare is always a safe bet for juicy slices). Let the steaks rest for a few minutes so all those wonderful juices stay locked in. Then, cut against the grain into thin slices—it’s the secret to tender, melt-in-your-mouth steak!

Step 5: Toast the Tortillas

While the steak rests, pop your tortillas on the grill for just a minute per side. Warmed, slightly charred tortillas have the best flavor and are way more flexible for taco-wrapping. Stack them on a plate and cover with a towel to keep them soft and steamy.

Step 6: Assemble and Serve

To build each taco, add several slices of grilled steak to a tortilla and top with a generous spoonful of the elote mixture. For a fun twist, finish with thinly sliced jalapeños if you like heat. Serve your Grilled Elote Steak Tacos immediately with fresh lime wedges on the side—don’t be surprised if they disappear faster than you can say “seconds!”

How to Serve Grilled Elote Steak Tacos

Garnishes

Scatter extra chopped cilantro, a sprinkle of cotija, and a squeeze of lime over the top for an effortlessly festive look. Thin slices of fresh jalapeño or a little chili powder dusted over the elote mixture bring both color and personality. A few pickled onions add zing and a gorgeous magenta pop!

Side Dishes

Pair your Grilled Elote Steak Tacos with simple sides like black beans, Mexican rice, or a refreshing watermelon salad. Chips and homemade salsa or guacamole also keep things casual and crowd-pleasing. If you want something heartier, roasted sweet potatoes or a charred veggie platter are fantastic on the table.

Creative Ways to Present

Set up a DIY taco bar and let guests build their own Grilled Elote Steak Tacos—just lay out bowls of toppings and watch everyone get creative. Or, serve street-taco style stacked on a wooden board, garnished with colorful radish slices and lime wedges for a casual, festive vibe. For a more elegant twist, stack the tacos in a metal taco holder and add microgreens or edible flowers on top.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover steak or elote topping, store them separately in airtight containers in the fridge. The steak will keep for up to 3 days, while the elote mixture is best enjoyed within 1-2 days so it stays creamy and fresh.

Freezing

While you can freeze cooked steak slices for up to 2 months (just thaw overnight in the fridge), the elote topping doesn’t freeze well due to the dairy. For make-ahead ease, freeze just the steak and prep the topping fresh when you’re ready to serve.

Reheating

Reheat steak slices gently in a hot skillet or wrapped in foil in a low oven to prevent drying out. Warm tortillas just before filling, and always spoon the elote topping on cold or at room temperature for the best texture and flavor.

FAQs

Final Thoughts

If you’re hoping to bring a little excitement to your dinner routine, these Grilled Elote Steak Tacos are sure to wow everyone at the table. A joyful mess of smoky steak, buttery corn, and fresh zesty toppings—what else could you ask for? Invite some friends over, fire up the grill, and let your taste buds do a happy dance!

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