Grilled Elote Steak Tacos Recipe

If you crave bold, sunny flavors with a little crunch and a lot of sizzle, Grilled Elote Steak Tacos might just be your new obsession. This playful mashup unites perfectly charred steak, sweet street corn, and all the fiesta energy you could ask for—right inside a warm tortilla!

Ingredients You’ll Need

These Grilled Elote Steak Tacos come together with a handful of genuinely simple, flavor-packed ingredients. Each element—be it creamy, tangy, or spicy—has a starring role, so choose the freshest and let their character shine.

• Ribeye Steaks: Rich, well-marbled, and grill-friendly—ribeye stays juicy and tender with a spark of smoky, flame-kissed flavor.
• Salt and Pepper: Sometimes, the simplest seasonings are the best—these let the steak’s natural savoriness star.
• Fresh Corn (on the cob): Charred corn is the heart of classic Mexican elote—use the freshest you can find for a pop of sweetness and crunch.
• Mayonnaise: The creamy base of our elote mixture, mayonnaise clings to each kernel and helps balance the other bold flavors.
• Sour Cream: Adds tang, body, and a cool counterpoint to the spicy, rich steak and cheese.
• Cilantro: Fresh, bright, and herbaceous—cilantro elevates the whole dish with a pop of green flavor (add extra if you love it!).
• Cotija Cheese: This crumbly Mexican cheese brings a salty, savory finish that’s absolutely addicting—feta is an acceptable substitute if needed.
• Lime Juice (and Zest): Don’t skip the lime—it lifts the whole elote experience and ties all the flavors together.
• Small Flour or Corn Tortillas: Warm, toasty tortillas cradle all the goodness; pick your favorite style for the perfect bite.
• Jalapeño (optional): For those who like a little extra kick, thinly sliced jalapeño offers a charming, spicy edge.

Variations

One of the joys of Grilled Elote Steak Tacos is how beautifully they welcome change—don’t hesitate to play with the fillings or toppings to make them truly your own. Here are a few favorite ideas if you’re feeling inspired or have different needs at the table!

• Switch Up the Protein: Swap ribeye for skirt steak, grilled chicken, or even roasted portobello mushrooms for a vegetarian-friendly twist.
• Extra Heat: Stir a pinch of smoked paprika, chipotle powder, or hot sauce into your elote mixture for a spicier flavor profile.
• Cheese Variations: Try queso fresco, feta, or even a sprinkle of sharp cheddar if cotija isn’t on hand—or go dairy-free with crumbled vegan cheese.
• Corn Swap: Off-season? Use high-quality frozen corn—just give it a quick char in a hot skillet before mixing into the elote.

How to Make Grilled Elote Steak Tacos

Step 1: Preheat and Prep

Get your grill sizzling! Preheat to medium-high so you’re ready to give both your steak and corn a golden, caramelized char. While it heats, go ahead and husk your corn and set out all your ingredients—the payoff at dinnertime is worth it, promise.

Step 2: Grill the Corn

Place the naked corn right onto the grates. Turn occasionally for about 10-12 minutes, letting the heat work its magic until your corn is evenly blistered and lightly blackened. This is where the sweet, smoky backbone of your Grilled Elote Steak Tacos is born! Let the corn cool, then carefully slice off the kernels.

Step 3: Prepare the Elote Mixture

Pour those juicy, charred kernels into a bowl with mayo, sour cream, cotija, cilantro, and plenty of lime. Give it a zest if you’re feeling it! Stir until every piece of corn is glossy and irresistible—trust me, you’ll want to steal a few bites.

Step 4: Grill the Steak

Pat your ribeyes dry, season both sides generously with salt and pepper, and send them right onto the grill. Cook for 4-5 minutes per side, aiming for a beautiful sear and your preferred doneness. Rest the steak for a few minutes (don’t skip this!) before slicing thinly against the grain—it’s the secret to melt-in-your-mouth pieces in every taco.

Step 5: Toast the Tortillas

A quick trip to the grill transforms your tortillas from “meh” to “magnificent.” Just a minute per side will make them supple, warm, and lightly smoky—perfect for hugging all that steak and elote.

Step 6: Assemble the Tacos

Lay out your toasted tortillas and pile on some juicy steak. Top with a big spoonful of elote as the crowning glory. Feeling bold? Add those thin jalapeño slices for a zip of heat. Squeeze on extra lime if your heart desires—and dive in!

How to Serve Grilled Elote Steak Tacos

Garnishes

The best part about Grilled Elote Steak Tacos is the fun you can have with toppings! Try a finishing sprinkle of extra cotija, plenty of chopped cilantro, a few sliced radishes for crunch, or pickled red onions for a tangy edge. A little extra lime on the side always adds a bright burst, too.

Side Dishes

Round out your taco night with bowls of Mexican rice, charro beans, or a crisp cabbage slaw. Chips, salsa, and guacamole are always welcome guests, and a chilled aqua fresca or classic margarita might just be the finishing touch you didn’t know you needed.

Creative Ways to Present

Make Grilled Elote Steak Tacos the centerpiece of your next backyard gathering by serving everything family style—let everyone build their own taco masterpiece. For a playful twist, try mini tortillas for appetizer-sized bites, or serve the grilled elote mixture as a vibrant side salad alongside steaks for a deconstructed approach!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the steak, elote corn mixture, and tortillas separately in airtight containers in the fridge. Everything will keep well for up to two days, and separating keeps your textures fresh (no soggy tacos here!).

Freezing

The steak itself freezes surprisingly well—slice before freezing for easy taco assembly later on. However, elote mixture is best enjoyed fresh, as the mayo and sour cream can change texture after freezing. Simply thaw the steak overnight in the fridge and re-warm gently.

Reheating

To reheat steak, use a skillet over gentle heat to just warm through—avoid overcooking so your slices stay tender. Toast tortillas quickly on a dry skillet or grill. The elote mixture is best served cold or at room temp, so simply give it a stir and you’re good to go!

FAQs

Final Thoughts

Once you try Grilled Elote Steak Tacos, you’ll want them at every cookout, taco night, or weeknight dinner craving something special. Don’t wait for a special occasion—gather your friends, fire up your grill, and let those flavors shine. You’re just a few steps away from the happiest tacos you’ve ever tasted!

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