Elote Steak Tacos (Printable Version)
Juicy ribeye tacos served with tangy corn, fresh lime, and crumbled cotija. Ideal for warm-weather parties or casual dinners.
# Ingredients:
→ Steak prep
01 -
2 ribeye steaks
02 -
A pinch of salt
03 -
A sprinkle of black pepper
→ Corn topping
04 -
4 fresh corn cobs, husked
05 -
2 tablespoons sour cream
06 -
2 tablespoons mayo
07 -
1 lime's juice
08 -
1 lime's zest (optional)
09 -
A handful of chopped fresh cilantro
10 -
½ cup crumbled cotija cheese
→ Final assembly
11 -
8 small tortillas (corn or flour)
12 -
Sliced jalapeño, if you'd like some heat
13 -
Extra lime wedges for squeezing
# Steps:
01 -
Get your grill going at medium-high heat and give the grates a quick clean.
02 -
Toss the husked corn on the grill. Keep an eye on it, turning occasionally, grilling for about 10–12 minutes until golden and charred.
03 -
Take the corn off the grill and let it cool just enough to handle. Carefully slice the kernels into a big bowl.
04 -
Put sour cream, mayo, chopped cilantro, cotija, lime juice, and zest into the bowl with corn. Stir till everything's combined.
05 -
Season both sides of the ribeyes with plenty of salt and pepper. Put them on the grill for about 4–5 minutes on each side, depending on how you like them cooked.
06 -
Once the steaks are done, pull them off the grill and leave them to rest for about 5 minutes. Then slice them thin, cutting across the grain.
07 -
Put the tortillas on the grill for 30 seconds to 1 minute per side until they're warm and slightly charred.
08 -
Layer some steak slices onto a warm tortilla, add a generous helping of the corn mixture, and finish with jalapeños and lime if you want.
# Notes:
01 -
After grilling, let the steak sit briefly so the juices stay inside.
02 -
Cut your steak across the grain for softer, easier-to-chew pieces.
03 -
The corn topping can be prepped ahead and kept chilled till needed.
04 -
If grilling's not an option, you can char the corn in a hot skillet.