Description
These Grilled Elote Steak Tacos are a perfect combination of smoky, charred flavors and creamy, zesty toppings. Juicy ribeye steak meets grilled corn mixed with a delicious elote mixture, all wrapped in warm tortillas. A burst of Mexican-inspired flavors in every bite!
Ingredients
Units
Scale
Ribeye Steak:
- 2 ribeyes
- Salt and pepper to taste
Grilled Corn:
- 4 ears of corn husked
Elote Mixture:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Zest of 1 lime (optional)
Additional:
- 8 small flour or corn tortillas
- 1 jalapeño thinly sliced (optional, for jalapeño crème)
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat.
- Grill the Corn: Place the husked corn on the grill. Cook, turning occasionally, until charred and cooked through, about 10-12 minutes. Remove, cool, cut kernels, and place in a bowl.
- Prepare the Elote Mixture: In the bowl with corn, add mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest. Mix well.
- Grill the Steak: Season ribeyes, grill for 4-5 minutes per side, then rest and slice thinly.
- Toast the Tortillas: Grill tortillas for 1 minute per side until warm and charred.
- Assemble the Tacos: Place steak slices on tortillas, top with elote mixture.
- Optional Jalapeño Crème: Add jalapeño slices for extra heat.
- Serve: Serve immediately with lime wedges.
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
