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Grilled Elote Steak Tacos bring together charred juicy steak and flavors of classic Mexican street corn all wrapped into soft tortillas for an easy weeknight dinner or a festive appetizer. The sweet corn and creamy topping provide just the right contrast to smoky grilled beef. This has become my go-to taco recipe for summer gatherings outdoors and everyone always comes back for seconds.
I first made these for a backyard cookout and the burst of flavor from creamy corn over grilled steak had everyone talking. Even my picky eater wanted leftovers for lunch.
Ingredients
- Ribeye steak: choose well-marbled and bright red beef for juiciness
- Salt and pepper: this simple seasoning lets the meat shine
- Fresh corn on the cob: firm and sweet ears work best for grilling
- Mayonnaise: adds a rich creamy texture to the elote mix
- Sour cream: brings tang and balances the sweetness of corn
- Cilantro: fresh leaves add aroma and a hint of citrus
- Cotija cheese: crumbly and salty goes perfectly with grilled flavors
- Lime juice and zest: brings acidity which lifts all the flavors
- Small flour or corn tortillas: choose soft pliable ones that will char nicely on the grill
- Jalapeño (optional): pick one with firm skin for a fresh kick
- Choose the brightest lime and the most fragrant cilantro for best results
Step-by-Step Instructions
- Prepare the Grill:
- Set your grill to medium high heat and make sure the grates are clean. Carefully oil the grates before cooking.
- Grill the Corn:
- Lay the husked corn directly on the hot grill. Rotate every couple of minutes until each side has a nice char and kernels are cooked through. This usually takes about ten to twelve minutes. Let cool before slicing off kernels.
- Mix the Elote Topping:
- In a bowl combine the grilled corn kernels with mayonnaise sour cream chopped cilantro cotija cheese lime juice and zest. Stir until thoroughly blended. Taste and add more lime or salt as you like.
- Grill the Steak:
- Season the ribeye generously with salt and pepper. Place steaks onto the grill and cook for about four to five minutes per side for medium rare. Adjust time for your preferred doneness. Let the steak rest off the heat for at least five minutes before slicing thinly against the grain.
- Toast the Tortillas:
- Place each tortilla on the hot grill and toast about one minute per side until warm and just starting to char. Stack and cover to keep warm.
- Assemble the Tacos:
- Add a few slices of steak to each tortilla. Spoon a generous amount of elote mixture over the beef. If you want a spicy kick add jalapeño slices on top.
- Serve the Tacos:
- Arrange tacos on a platter and serve immediately with extra lime wedges for squeezing.
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I love using cotija cheese here because it brings the salty briny edge that makes corn salad pop. My mom always jokes this is the only way she will eat steak tacos now since trying my version at our last Sunday get together.
Storage Tips
Store leftover steak and corn mixture separately in airtight containers in the refrigerator. They keep well for up to three days and taste just as good reheated or cold. Warm the tortillas just before serving for the best texture.
Ingredient Substitutions
Swap ribeye with skirt steak or flank steak if you want a more economical option. Feta can stand in for cotija if you cannot find it locally. Greek yogurt works in place of sour cream for a tangy twist.
Serving Suggestions
Round out your taco meal with a crisp cabbage slaw or grilled vegetables on the side. A pitcher of fresh lime agua fresca or your favorite Mexican beverage makes this meal complete.
Cultural Context
Elote refers to Mexican style street corn usually slathered with mayonnaise and cheese then dusted with chili powder. Here that inspiration comes together with steak for a unique taco blend enjoyed at gatherings and food trucks all across Mexico.
Recipe FAQs
- → What cut of steak works best for these tacos?
Ribeye is ideal for its tenderness and flavor, but skirt or flank steak also works well when sliced thinly against the grain.
- → Can I use frozen corn instead of fresh?
Yes, thawed frozen corn may be charred in a hot skillet or on a grill pan if fresh corn is unavailable.
- → Is flour or corn tortilla better for serving?
Both work; corn tortillas impart a classic flavor, while flour tortillas offer a softer bite. Choose your favorite.
- → How can I add extra heat?
Include thinly sliced jalapeños or a drizzle of hot sauce when assembling. Smoked chipotle powder is also a tasty option.
- → What cheese is best for topping?
Cotija gives a salty, crumbly touch. Feta is a good substitute for a similar flavor and texture.
- → How do I keep steak tender?
Do not overcook the steak and let it rest before slicing against the grain for maximum tenderness.