Grilled Elote Steak Tacos

Grilled Elote Steak Tacos bring together the smoky richness of perfectly grilled ribeye and the sweet char of fresh corn, wrapped in soft tortillas with a zesty, creamy cilantro sauce. This recipe highlights the vibrant flavors of Mexican street food, making it an ideal choice for a flavorful weeknight dinner or a festive gathering with friends and family.

I first grilled these tacos during a summer barbecue and they quickly became the star of the meal. Their bright flavors and easy preparation mean I make them whenever I want to impress with minimal fuss.

Ingredients

• Ribeye steaks: a well-marbled cut for juicy, flavorful meat, choose steaks about one inch thick for even grilling
• Fresh ears of corn: get firm, sweet corn with bright yellow kernels for the best charred sweetness
• Mayonnaise and sour cream: create a creamy base for the sauce that adds richness and moisture
• Fresh cilantro: provides a bright, herbal note; look for vibrant green leaves without yellowing
• Cotija cheese: a crumbly Mexican cheese with salty tang, perfect for adding a savory contrast
• Lime juice and zest: adds fresh acidity and brightens the sauce
• Flour or corn tortillas: warm and pliable to hold all the toppings without tearing
• Salt and pepper: essential for seasoning the steak and balancing the flavors

Step-by-Step Instructions

Preheat the Grill:

Set your grill to medium-high heat and give the grates a good cleaning. This ensures even cooking and prevents sticking.

Season and Rest the Steaks:

Pat your ribeyes dry with paper towels then season them generously with salt and freshly cracked pepper. Let the steaks come to room temperature for about 15 minutes so they cook evenly.

Grill the Corn:

Place the husked ears of corn directly on the grill. Turn frequently for 10 to 15 minutes until tender and showing nice char marks on all sides. This sweetens the corn and adds smoky flavor.

Grill the Ribeye:

Grill the steaks for about 4 to 6 minutes per side depending on thickness for medium-rare. Use a meat thermometer for precision if you like—130 to 135 degrees Fahrenheit is ideal. Once cooked, let steaks rest for 5 minutes to keep juices locked in.

Make the Cilantro Sauce:

In a bowl, blend the mayonnaise, sour cream, chopped cilantro, lime juice, and lime zest until smooth. This sauce will add creaminess and a bright citrusy kick that ties all the toppings together.

Warm the Tortillas and Assemble:

Warm your tortillas on the grill for about 30 seconds per side just until soft and pliable. Thinly slice the rested steaks. Build your tacos by layering steak slices, grilled corn, a sprinkle of cotija cheese, then drizzle with the cilantro sauce.

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I love how the lime zest lifts the whole dish and that fresh cilantro sauce became a family favorite after my first summer cookout. Every bite bursts with vibrant flavors that feel both authentic and comforting.

Storage Tips

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to three days. Corn can also be kept chilled but is best eaten fresh. To reheat the steak and corn, warm gently in a skillet over low heat to avoid drying out. Tortillas are best warmed fresh but can be wrapped in foil and toasted in the oven.

Ingredient Substitutions

If you cannot find cotija cheese, try crumbled feta or Parmesan for similar salty texture and flavor. For dairy-free options, swap the sour cream and mayonnaise for vegan alternatives or use avocado blended with lime juice for creaminess. Any tender cut of beef like flank steak or skirt steak can be substituted for ribeye but adjust grilling time accordingly.

Serving Suggestions

Serve these tacos with a side of pickled red onions or a simple cabbage slaw for crunch and acidity. Mexican street corn salad complements the tacos nicely if you want more corn flavor. A cold Mexican lager or sparkling water with lime will round out the meal beautifully.

Cultural Context

Elote is a classic Mexican street food featuring corn slathered with mayonnaise, cheese, lime, and chili powder. Incorporating these flavors into steak tacos is a delicious fusion that pays homage to traditional Mexican cuisine while letting the grill’s smoky character shine. These tacos capture the lively spirit and bold tastes of Mexican street vendors right at home.

Pro Tips

Always rest your steak after grilling so juices redistribute and slices stay tender. Do not skip grilling the corn; the smoky char is essential for the authentic flavor balance. Warm your tortillas last, just before assembling, so they stay soft and flexible when filled.

Recipe FAQs

→ What cut of steak works best for these tacos?

Ribeye is ideal due to its marbling, which keeps the meat juicy and flavorful when grilled.

→ How can I tell when the corn is perfectly grilled?

Look for kernels with light charring and a tender texture after 10-15 minutes on medium-high heat.

→ What’s a good alternative to cotija cheese?

Feta or queso fresco can provide a similar crumbly texture and mild tanginess.

→ Can I prepare the cilantro sauce ahead of time?

Yes, mixing the mayonnaise, sour cream, cilantro, and lime juice in advance helps flavors meld nicely.

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

Gently heat them on the grill for 30 seconds per side until pliable and slightly toasted.