Steak Elote Tacos: Juicy Flavors for Summer Grilling Fun

Steak Elote Tacos are a delicious blend of juicy ribeye and creamy elote, perfect for summer grilling and customizable to suit all tastes.

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Prep Time 15

Cook Time 15

Resting Time 5

Total Time 35

Servings: 8 tacos

Course: Dinner

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tacos

2 steaks Ribeye Steaks A juicy and marbled cut ideal for grilling; try sirloin for a leaner option.
to taste Salt Essential seasoning that enhances the natural flavor of the steak.
to taste Pepper Essential seasoning that enhances the natural flavor of the steak.
4 ears Corn Husked, fresh corn brings sweetness and crunch; substitute with canned or frozen corn if necessary.
8 small Tortillas Flour or corn, choose based on your texture preference.

For the Elote Mixture

2 tablespoons Mayonnaise Adds a creamy texture; Greek yogurt can be used for a lighter option.
2 tablespoons Sour Cream Contributes a tangy flavor; you can substitute with plain yogurt for a healthier choice.
0.25 cup Cilantro Chopped, adds brightness to the mixture; parsley works as a great substitute if preferred.
0.5 cup Cotija Cheese Crumbled, enhances flavor; feel free to use feta if cotija is unavailable.
1 lime Juice of Lime Provides necessary acidity to balance the richness.
to taste Lime Zest Optional, adds an extra burst of citrus flavor.

For the Spice Lovers

1 Jalapeño Thinly sliced, adds a spicy kick; adjust based on your spice tolerance.

Equipment

grill
Mixing Bowl
knife
cutting board

Method

Step-by-Step Instructions

Preheat the grill to medium-high heat, around 400°F (200°C). Husking the corn while heating up.
Grill the corn directly for 10-12 minutes, turning until charred and tender. Remove and cut the kernels off the cob.
In a large mixing bowl, combine grilled corn kernels, mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and optional lime zest. Mix thoroughly.
Season ribeye steaks with salt and pepper and grill for 4-5 minutes per side, adjusting for doneness. Let it rest for 5 minutes before slicing.
Warm tortillas on the grill for about 1 minute per side to make them pliable.
Layer warm tortillas with slices of rested steak and top with the creamy elote mixture.
Optionally, add thinly sliced jalapeños for extra heat.
Serve plated with lime wedges on the side for squeezing over the tacos.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Using fresh ingredients and allowing steak to rest are key for the best flavor. Customize for different spice levels.

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