Grilled Elote Steak Tacos Recipe

If you’re craving bold, unforgettable flavors in taco form, you’re in for a treat with Grilled Elote Steak Tacos! Imagine juicy ribeye steak, charred sweet corn, creamy tangy elote sauce, and crumbly cotija cheese all nestled in a warm tortilla—these tacos are truly a party for your taste buds.

Ingredients You’ll Need

Every component in these Grilled Elote Steak Tacos is there for a reason—the sweet charred corn, sumptuous steak, bright lime, and irresistible elote sauce work in perfect harmony. Here’s what you need and why each item makes these tacos seriously next-level.

• Ribeye Steaks: Richly marbled and flavorful, ribeye delivers tenderness and a juicy bite that holds up beautifully to grilling.
• Salt and Pepper: Keep the seasoning simple to let the steak’s natural flavors shine.
• Fresh Corn (ears, husked): Nothing beats the sweetness and smoky flavor of char-grilled corn cut straight from the cob.
• Mayonnaise: The creamy backbone of classic elote, lending richness and an authentic street corn vibe.
• Sour Cream: Adds a cool tang that keeps things balanced and prevents the elote mix from feeling too heavy.
• Chopped Cilantro: Fresh, peppery herb that adds instant color and a pop of green flavor to your elote and tacos.
• Cotija Cheese (crumbled): Salty and crumbly, this cheese is a must for that true elote experience—it punctuates each bite.
• Lime (juice & optional zest): Brings brightness and zing; zest intensifies the citrus pop in the elote mixture if you want even more flavor.
• Small Flour or Corn Tortillas: Your taco vessel—choose based on preference; either will soak up all the elote and steak goodness.
• Jalapeño: Optional, for those craving a fiery crème or a little extra kick on top.

Variations

One of the joys of making Grilled Elote Steak Tacos is just how customizable they are! Don’t hesitate to play with flavors, toppings, or even make swaps to accommodate dietary needs or your pantry. Here are a few fresh ideas to get you started:

• Swap the Steak: Use grilled chicken thighs, pork, or even portobello mushrooms for a vegetarian twist—they soak up all that elote essence just as well.
• Cheese Substitutes: Try feta or queso fresco if cotija isn’t available, or go dairy-free with a vegan cheese crumble.
• Make it Spicy: Mix some chipotle peppers or hot sauce into your elote mixture for smoky heat.
• Street-Style Extras: Add a sprinkle of Tajin, chopped green onions, or a drizzle of crema to really give your tacos street-cart flair.

How to Make Grilled Elote Steak Tacos

Step 1: Preheat and Prep Your Grill

Start by firing up your grill to medium-high—you want it nice and hot to get beautiful sear marks and smoky flavor on both the steak and corn. While the grill preheats, husk your corn and gather all your taco fixings for easy assembly later.

Step 2: Grill the Corn

Lay the husked ears of corn directly on the grill grates. Give them a turn every few minutes for even charring and that classic elote flavor, about 10–12 minutes total. When those kernels are crisp-tender and beautifully marked, remove and let them cool.

Step 3: Make the Elote Mixture

Once your corn is cool enough to handle, carefully cut the kernels off the cob straight into a big bowl. Add mayonnaise, sour cream, cilantro, crumbled cotija cheese, fresh lime juice, and optional zest. Mix until every kernel is cloaked in creamy, tangy goodness.

Step 4: Grill and Rest the Steak

Season those glorious ribeyes with salt and pepper, then place them on the hot grill. Cook about 4–5 minutes per side (more or less, depending on your preferred doneness). Once perfectly charred, let the steaks rest a few minutes to keep all those juices locked in before slicing thinly against the grain.

Step 5: Toast the Tortillas

For extra authenticity, quickly toss your tortillas onto the grill—just a minute per side for soft centers and slightly crispy, charred edges. Warm tortillas take everything up a notch!

Step 6: Assemble Your Grilled Elote Steak Tacos

Layer a few slices of steak onto each tortilla, crown with a generous heap of elote mixture, and—if you like a kick—a flourish of jalapeño slices. Finish with extra lime, cotija, or cilantro if you’re feeling festive!

How to Serve Grilled Elote Steak Tacos

Garnishes

For a classic finish, try crumbled cotija, a scatter of fresh cilantro, and big squeezes of lime right before serving. Thinly sliced jalapeños, a dusting of chili powder, or a drizzle of crema mexicana can take your Grilled Elote Steak Tacos from delicious to downright addictive.

Side Dishes

Serve your tacos with a side of Mexican rice, charro beans, or a crisp cabbage slaw for contrast. A chilled watermelon salad or creamy avocado slices are refreshing choices that complement the smoky, savory flavors perfectly.

Creative Ways to Present

Make these tacos the star of your next gathering by arranging everything “taco bar” style—pile the steak, elote, and toppings in colorful bowls, and let everyone assemble their own masterpiece. For a fun twist, serve Grilled Elote Steak Tacos open-faced tostada-style or as mini street tacos for parties!

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store the steak and elote mixture separately in airtight containers in the fridge. The flavors actually deepen overnight—just keep the tortillas and garnishes stored aside to keep things fresh and vibrant.

Freezing

While the steak freezes quite well (slice first for convenience), it’s best to enjoy the elote mixture fresh—the creamy sauce and corn lose their texture after being frozen. You can freeze leftover steak for up to 2 months and reheat for quick taco cravings!

Reheating

Reheat sliced steak gently in a hot skillet or on the grill for just a minute, to prevent overcooking. Warm the tortillas just before serving, and always assemble fresh for the best Grilled Elote Steak Tacos experience!

FAQs

Final Thoughts

Tacos night just got an upgrade! I hope you fall in love with these Grilled Elote Steak Tacos as much as I have—they’re smoky, creamy, tangy, and so much fun to share. If you’ve never tasted street corn this way, don’t wait another day to give it a try. Happy grilling, and don’t forget the extra lime wedges!

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