Description
These Grilled Elote Steak Tacos are a flavorful fusion of juicy grilled ribeye, charred corn, and creamy elote toppings wrapped in warm tortillas. Perfect for a quick and easy dinner, these tacos bring the bold flavors of Mexican street corn to your table. Whether you’re looking for simple high-protein meals, quick high-protein meals, or recipes for dinner, this dish is a must-try.
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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1/4 cup chopped cilantro
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1/2 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
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Preheat and Prep: Heat your grill to medium-high heat.
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Grill the Corn: Grill the husked corn, turning occasionally, until charred and cooked through (10-12 minutes). Remove and let cool before cutting the kernels off the cob into a bowl.
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Prepare the Elote Mixture: Mix the corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest (if using).
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Grill the Steak: Season ribeyes with salt and pepper, grill for 4-5 minutes per side to desired doneness, then let rest before slicing thinly against the grain.
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Toast the Tortillas: Grill tortillas for about 1 minute per side until warm and slightly charred.
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Assemble the Tacos: Place steak slices on tortillas, top with elote mixture, and add sliced jalapeños if desired.
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Serve: Serve immediately with extra lime wedges.
Notes
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You can swap ribeye for flank or skirt steak for a leaner option.
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Corn tortillas give a more traditional Mexican flavor.
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Add a drizzle of hot sauce or Mexican crema for extra richness.
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 25 g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg