Grilled Steak Elote Tacos
Juicy grilled steak, creamy charred corn, cotija, and lime come together in these bold grilled steak elote tacos for an easy summer dinner.
Equipment
- Grill
- Tongs
- Cutting Board
- Sharp knife
- Mixing Bowl
Ingredients
- 1 1/2 pounds ribeye steak or skirt steak if preferred
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 ears corn husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup cilantro chopped
- 1/2 cup cotija cheese crumbled
- 1 tablespoon lime juice plus extra wedges for serving
- 8 small tortillas flour or corn
- 1 whole jalapeño thinly sliced, optional
Instructions
- Season the steak with salt, pepper, and garlic powder, then let it rest while the grill heats.
- Grill the corn over medium-high heat, turning until lightly charred and fragrant.
- Cut the kernels from the cob and mix with mayonnaise, sour cream, cilantro, cotija, and lime juice.
- Grill the steak over high heat to your desired doneness, then rest before slicing thinly against the grain.
- Warm the tortillas briefly on the grill until soft with light char marks.
- Assemble the tacos with steak, elote topping, and jalapeño if using, then serve with lime wedges.
Notes
- >Slice the steak against the grain for the most tender bite.
>Keep the elote mixture chunky, not overly blended.
>Serve tacos right away for the best texture.