What cut of steak works best for Grilled Steak Elote Tacos?

Ribeye is the go-to here thanks to its natural marbling, which keeps the meat juicy with minimal seasoning. Sirloin or flank steak both work as leaner alternatives if that's what you have on hand.

Can I make these without a grill?

Yes. A grill pan or a hot cast-iron skillet on the stovetop can char the corn, sear the steak, and toast the tortillas, though you'll lose a bit of the open-flame smokiness a real grill provides.

What is elote, exactly?

Elote is Mexican street corn — corn grilled or roasted, then coated in a creamy mixture of mayonnaise, sour cream, cotija cheese, lime, and cilantro. It's traditionally served on the cob but works just as well cut off and mixed into a bowl, like it is here.

Can I use frozen corn instead of fresh?

Fresh corn is worth using if you can get it, since grilling it whole on the cob is what creates that char and smokiness. If you only have frozen corn, char it in a hot, dry skillet to get closer to the same effect.

How spicy are these tacos?

As written, they're mild — all the heat comes from the optional jalapeño slices, so you're fully in control of how spicy your Grilled Steak Elote Tacos end up.

Can I make a big batch for a party?

Absolutely. Everything scales easily — just grill the corn and steak in batches and keep the elote mixture and sliced steak warm in covered dishes until everyone's ready to build their tacos.

Grilled Steak Elote Tacos – Perfect for Your Next Steak Taco Night

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thin slices of juicy grilled ribeye meet a creamy, charred corn elote topping loaded with cotija cheese, cilantro, and fresh lime, all piled onto lightly grilled tortillas for a taco night that tastes like summer.

Author: Irma
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Dinner

Ingredients

Scale

2 ribeye steaks
Salt and pepper, to taste
4 ears of corn, husked
2 tablespoons mayonnaise
2 tablespoons sour cream
¼ cup chopped cilantro
½ cup crumbled cotija cheese
Juice of 1 lime
Zest of 1 lime (optional)
8 small flour or corn tortillas
1 jalapeño, thinly sliced (optional, for a spicy topping)

Cook Mode Prevent your screen from going dark

Instructions

Get the grill ready. Preheat your grill to medium-high heat. While it heats up, husk the corn and set it to the side so everything is ready to go once the grill hits temperature.
Char the corn. Lay the husked ears directly on the grill grates. Cook them, turning every few minutes, until the kernels are charred on most sides and cooked through, which usually takes about 10 to 12 minutes total. Once they’re done, pull the corn off the grill and let it cool for a few minutes until it’s safe to handle. Stand each cob upright and carefully slice the kernels away from the cob with a sharp knife, letting them fall into a large mixing bowl.
Build the elote mixture. Into the same bowl as the charred corn kernels, add the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, and the fresh lime juice. If you’re using it, stir in the lime zest as well for an extra hit of citrus. Mix everything together thoroughly with a spoon until every kernel of corn is evenly coated in the creamy mixture.
Season and grill the steaks. Pat the ribeyes dry and season both sides generously with salt and pepper. Place them on the hot grill and cook for approximately 4 to 5 minutes per side, adjusting the timing based on how thick your steaks are and how well-done you prefer them. Once they’ve reached your desired doneness, transfer the steaks to a cutting board and let them rest for several minutes before cutting into them — this resting period lets the juices redistribute through the meat instead of spilling out the moment you slice it. After resting, slice the steak thinly, cutting against the grain to keep every piece as tender as possible.
Warm the tortillas. While the steak rests, lay the tortillas directly on the grill grates for about 1 minute per side, just until they’re warmed through and have picked up a few light char marks.
Build each taco. Lay a warm tortilla flat and arrange a few slices of the grilled steak down the center. Spoon a generous portion of the elote mixture directly on top of the steak, letting it spill slightly over the edges.
Add heat, if you’d like it. For anyone who wants extra spice, scatter a few thin slices of jalapeño over the elote topping before serving.
Serve right away. Bring the assembled tacos to the table immediately while everything is still warm, along with extra lime wedges on the side for squeezing over each taco just before eating.

Nutrition

Calories: 268kcal
Sugar: 3g
Sodium: 209mg
Fat: 15g
Carbohydrates: 21g
Fiber: 3g
Protein: 16g
Cholesterol: 46mg

Find it online: https://irmacooks.com/grilled-steak-elote-tacos/