Smoky Elote Steak Tacos with Creamy Street Corn Magic
Smoky grilled ribeye steak tacos topped with creamy Mexican-style street corn, fresh lime, cilantro, and cotija cheese for a rich and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 tacos (4 servings)
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Halal
Ingredients
- 2 ribeye steaks (10–12 oz each)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 4 ears fresh corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- Juice of 1 lime (about 2 tablespoons)
- Zest of 1 lime (optional)
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional)
- Lime wedges, for serving
Instructions
- Preheat grill to medium-high heat.
- Grill corn for 10–12 minutes, turning occasionally until lightly charred. Remove, cool slightly, and cut kernels off the cob.
- In a bowl, mix corn with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest until creamy.
- Season ribeye steaks with salt and pepper.
- Grill steaks for 4–5 minutes per side or until desired doneness. Rest for 5 minutes.
- Slice steak thinly against the grain.
- Warm tortillas on the grill for about 1 minute per side.
- Assemble tacos with steak slices and a spoonful of elote mixture.
- Top with jalapeño slices if desired and serve with lime wedges.
Notes
- Let steak rest before slicing to retain juices.
- Slice steak against the grain for tenderness.
- Use fresh corn for best flavor, but frozen works if charred well.
- Elote mixture can be made ahead and chilled.
- Adjust spice level with jalapeño or chili powder.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
