Ingredients
Scale
- 2 ribeye steaks
- Salt and pepper to taste
- 4 ears of corn
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Zest of 1 lime
- 8 small flour or corn tortillas
- 1 jalapeño
Instructions
- Preheat your grill to medium-high heat.
- Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
- In the large bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.
- Season the ribeyes with salt and pepper. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain.
- Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.
- To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.
- If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.
- Serve the Grilled Elote Steak Tacos immediately with extra lime wedges on the side.
Notes
For a spicier kick, consider adding more jalapeños or using a spicy mayo. Make sure to let the steak rest after grilling to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Carnivore
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg