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I came up with these after staring at some ribeye steaks and fresh corn in my fridge, thinking a BBQ would be too plain. I didn't want just steak and corn. Since I'd been hooked on elote from a street cart near work, I suddenly thought—why not pile all that creamy, cheesy corn goodness onto tacos? That combo of juicy grilled steak and rich, tangy elote on top nails that mouthwatering street food flavor, but you get to eat it at your own table. Each bite is a party: soft steak, zippy corn, and all those flavors that make Mexican street corn super craveable.
My husband usually likes his steak plain, but after one bite of these, he called the elote "brilliant" and didn't want them any other way. My neighbor caught a whiff from the grill, wandered over to ask what I was making, and didn't leave till she'd had a couple. Even my teenager, who always scrapes off anything suspicious, actually finished his taco and asked for more.
Effortless Ingredients
- Soft tortillas: Warm up flour or corn ones, whichever you dig
- Classic seasonings: Salt, pepper, and plenty of fresh lime to bring out everything else
- Ribeye: Grill this tender cut for awesome taco filling
- Creamy corn topping: Mix mayo, sour cream, cotija, lime, and cilantro for that street-corn flavor
- Fresh corn: Give it a good char to get that hint of smokiness
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Simple How-To
- Taco Build
- Drop slices of steak onto your hot tortilla, spoon on a pile of elote mix, and crank up the heat with jalapeños if you want. Hand out lime wedges and eat right away.
- Tortilla Toasting
- Lay your tortillas on the grill for a minute or so per side, aiming for those toasty spots but still keeping them soft and easy to fold.
- Steak Prep
- Sprinkle the ribeyes with salt and pepper. Grill each side for 4-5 minutes for medium-rare, tweaking the time for your taste and steak thickness. Rest them, then slice thin across the muscle lines.
- Corn Prep
- Fire up the grill to medium-high, set corn (no husks) right over the heat, turning now and then till you get good char all over—usually about 10-12 minutes. Let it cool and slice off the kernels.
- Elote Mix
- Combine grilled corn, mayo, sour cream, lime juice, lime zest, cotija, and chopped cilantro in a big bowl. Stir until it’s all coated and looks creamy. That’s your street corn magic.
I learned that cutting steak wrong makes tacos tough and chewy—always go across those muscle lines! Charring the corn is something I thought was extra work, but now I never skip it because it amps up the taste so much.
Top Matches
You can totally eat these on their own, but they vibe with sides like black beans or Mexican rice. Grab a cold beer or fruity agua fresca when you want to take the edge off a spicy bite. Some avocado salad or tangy pickled jalapeños thrown in keeps things bright and fresh.
Fun Switch-Ups
No ribeye? Try skirt or flank—both grill up great. Want heat all through? Stir jalapeños right into the creamy corn. No cotija? Swap in queso fresco or whatever crumbly cheese you've got. Some folks dust the corn with chili powder for more street-vendor style.
Leftover Magic
That corn mix is actually better on day two, so prep it ahead and stash in the fridge if you want. Steak tastes best just after grilling, but if you cook it early, just reheat gently—don’t nuke it. Built tacos go limp fast, so eat them as soon as everything hits the tortilla.
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These tacos are our favorite summer dinner when we want something easy but that feels like a treat. It’s got everything awesome about Mexican food: tasty meat, creamy corn, and loads of flavor. Every time I make them, I remember how fun street food-inspired meals are—which are totally possible at home as long as you use good stuff and keep it simple.
Recipe FAQs
- → Can I pick a different steak cut?
- Definitely! Flank steak, skirt steak, or sirloin are good options. Just tweak the cooking time to fit the steak's thickness and your taste preference.
- → What if cotija cheese isn't available?
- Feta or queso fresco are easy swaps. You could also go for grated parmesan or crumbled goat cheese to switch up the flavor.
- → Can I prep the corn topping earlier?
- Of course! The mixture actually improves if it sits a bit. Prep it up to a day ahead and keep it cooled in the fridge.
- → How can I grill corn without losing kernels?
- Grill the whole cob, turning it often. The kernels stay put as long as you don't cut the corn beforehand.
- → Is there a no-grill alternative?
- Sure thing! Use a hot cast iron pan to char the corn and cook the steak. The flavors will still be awesome.