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Steak Elote Tacos

Steak Elote Tacos: Your New Favorite Summer Fiesta Dish

Steak Elote Tacos are the perfect blend of juicy ribeye and creamy corn, ideal for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 ribeyes Ribeyes Juicy, marbled cut perfect for grilling; substitute sirloin for a leaner option.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For the Elote Mixture
  • 4 ears Corn Fresh corn adds sweetness; canned or frozen can be used.
  • 2 tbsp Mayonnaise Provides creaminess; Greek yogurt is a lighter substitute.
  • 2 tbsp Sour Cream Adds tanginess; plain yogurt is a healthy alternative.
  • 1/4 cup Cilantro Chopped; parsley can replace if desired.
  • 1/2 cup Cotija Cheese Crumbled; feta cheese is an alternative.
  • 1 lime Juice of Lime Adds acidity; lemon juice is a suitable substitute.
  • 1 lime Zest of Lime Optional for extra aroma.
For Assembling
  • 8 small Tortillas Flour or corn; choose based on texture preference.
  • 1 Jalapeño Thinly sliced, optional for spice.

Equipment

  • grill
  • mixing bowl
  • knife

Method
 

Step-by-Step Instructions for Steak Elote Tacos
  1. Preheat your grill to medium-high heat, around 400°F (200°C). Husk the corn, removing silk and outer layers.
  2. Place the husked corn on the grill and grill for about 10–12 minutes, rotating every few minutes for even charring.
  3. Once the corn is grilled, cool slightly before cutting the kernels off the cob. Combine corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and optional lime zest in a bowl.
  4. Season ribeye steaks with salt and pepper. Grill for 4–5 minutes on each side for desired doneness. Let them rest for 5 minutes.
  5. Toast tortillas on the grill for about 1 minute on each side until warmed and slightly charred.
  6. Assemble the tacos by placing slices of ribeye on each tortilla and spooning elote mixture on top.
  7. Top with sliced jalapeños if desired and serve immediately with lime wedges.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Allow the ribeyes to rest for 5 minutes after grilling. Slice against the grain for maximum tenderness.

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