Description
These Grilled Elote Steak Tacos are a delicious combination of juicy ribeye steak, charred corn elote mixture, and flavorful toppings, all wrapped in a warm tortilla. Perfect for a summer barbecue or a festive meal.
Ingredients
Units
Scale
Ribeyes:
- 2 ribeyes
- Salt and pepper to taste
Elote Mixture:
- 4 ears of corn husked
- 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)
Additional:
- 8 small flour or corn tortillas
- 1 jalapeño thinly sliced (optional, for jalapeño crème)
Instructions
- Preheat and Prep: Preheat grill to medium-high heat.
- Grill the Corn: Cook corn on the grill until charred, about 10-12 minutes. Cut kernels off the cob.
- Prepare the Elote Mixture: Combine corn with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest.
- Grill the Steak: Season ribeyes with salt and pepper. Grill for 4-5 minutes per side. Let rest before slicing.
- Toast the Tortillas: Grill tortillas for 1 minute per side.
- Assemble the Tacos: Place sliced steak on tortillas, top with elote mixture.
- Optional Jalapeño Crème: Add sliced jalapeños for extra heat.
- Serve: Serve tacos with lime wedges.
Notes
- You can customize these tacos by adding avocado slices or salsa.
- For a smokier flavor, grill the corn directly over charcoal.
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
