Description
Juicy grilled ribeye steak paired with smoky grilled corn mixed into a creamy, tangy elote topping, served in warm tortillas. Perfect for a fresh, flavorful taco night.
Ingredients
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2 ribeye steaks
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Salt and pepper to taste
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4 ears of corn, husked
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2 tablespoons mayonnaise
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2 tablespoons sour cream
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¼ cup chopped cilantro
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½ cup crumbled cotija cheese
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Juice of 1 lime
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Zest of 1 lime (optional)
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8 small flour or corn tortillas
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1 jalapeño, thinly sliced (optional, for jalapeño crème)
Instructions
Preheat your grill to medium-high heat. Place the husked corn on the grill and cook, turning occasionally, until charred and cooked through, about 10–12 minutes. Remove from the grill and let cool slightly. Cut the kernels off the cob and place them in a large bowl. Add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using) to the bowl with the corn kernels. Mix well to combine. Season the ribeyes with salt and pepper. Grill steaks for about 4–5 minutes per side until desired doneness. Remove from the grill and let rest for a few minutes before slicing thinly against the grain. Place tortillas on the grill and warm for about 1 minute per side until slightly charred. To assemble, place slices of grilled steak on each tortilla. Top with a generous spoonful of the elote mixture. Add thinly sliced jalapeños if using for extra heat. Serve immediately with extra lime wedges on the side.
Notes
For a smoky flavor, soak wooden skewers in water for 30 minutes if using for the jalapeño slices. Use corn tortillas for a more authentic taco experience or flour tortillas if you prefer a softer texture. The elote mixture can be made ahead and refrigerated for up to one day. Adjust the amount of jalapeño depending on your heat preference. Leftover steak slices make great additions to salads or burrito bowls. If grilling corn isn’t an option, roasting it in the oven until charred works well too.