Description
Experience the vibrant flavors of Mexico with these grilled steak tacos topped with smoky elote corn mixture and a hint of jalapeño heat. Perfect for a summer barbecue or a quick weeknight dinner, these tacos combine charred corn, tender grilled steak, and creamy toppings all wrapped in warm tortillas for a delicious and satisfying meal.
Ingredients
Units
Scale
Meat and Vegetables
- 2 ribeyes
- 4 ears of corn, husked
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional)
Sauces and Toppings
- 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 (optional)
Instructions
- Preheat and Prep: Preheat your grill to medium-high heat, ensuring it is evenly heated for proper cooking and charring.
- Grill the Corn: Place the husked corn on the grill. Turn occasionally to get an even char and cook for about 10-12 minutes until kernels are tender and slightly blackened. Remove from the grill and allow to cool slightly. Once cool enough to handle, cut the kernels off the cob and transfer to a large bowl.
- Prepare the Elote Mixture: In the bowl with the corn kernels, add mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest if using. Mix thoroughly to combine all flavors.
- Grill the Steak: Season the ribeyes with salt and pepper. Grill the steaks for about 4-5 minutes on each side for medium-rare, or longer if preferred. Once cooked, remove from grill and let rest for a few minutes. Slice thinly against the grain for tenderness.
- Toast the Tortillas: Place the tortillas on the grill for about 30 seconds to 1 minute per side until warm and lightly charred. Keep warm and set aside.
- Assemble the Tacos: Place slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote corn mixture. Add sliced jalapeños if desired for extra heat.
- Serve: Serve immediately with lime wedges on the side for an extra zesty flavor.
Notes
- For extra smoky flavor, char the corn and tortillas until dark spots are visible but avoid burning.
- Adjust the amount of jalapeño according to your spice preference.
- You can substitute the cotija cheese with feta or queso fresco if unavailable.
- Resting the steak before slicing helps maintain juiciness and tenderness.
- These tacos are best enjoyed fresh, but the corn mixture can be prepared a few hours in advance and refrigerated.
Nutrition
- Serving Size: 1 taco
- Calories: 330
- Sugar: 3g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg
