Grilled Elote Steak Tacos – Best Summer Recipe

Grilled Elote Steak Tacos are about to become your new weeknight obsession, and I’m so excited to share this recipe with you! Imagin extracte sinking your teeth into tender, perfectly grilled steak, each bite infused with the irresistible flavors of classic elote. That creamy, tangy, slightly spicy corn mixture, usually reserved for the cob, gets a starring role here, transforming ordinary tacos into something truly spectacular. People are utterly captivated by elote for its vibrant corn sweetness, the rich crema, the zesty lime, and the salty cotija cheese – it’s a flavor explosion! What makes these Grilled Elote Steak Tacos so special is that we’re taking those beloved elote elements and marrying them with the smoky char of grilled steak, all tucked into warm tortillas. It’s a fusion that’s both comforting and exciting, a true celebration on a plate that I know you’ll adore.

Grilled Elote Steak Tacos

There’s something magical that happens when you combine the smoky char of grilled steak with the vibrant, creamy sweetness of elote. These Grilled Elote Steak Tacos are a flavor explosion, bringin extractg together the best of both worlds. We’re talking succulent, perfectly grilled ribeye, smothered in a luscious, tangy elote crema, and all nestled inside warm tortillas. This is comfort food elevated, a fiesta for your taste buds that’s surprisingly easy to whip up. Whether you’re planning a backyard barbecue or just craving something extraordinary for dinner, these tacos are sure to be a crowd-pleaser.

Ingredients:

Cooking Instructions:

Prepare the Steak

1. Begin extract by preparing your ribeyes. Pat them completely dry with paper towels. This is a crucial step for achieving a beautiful, caramelized sear on the grill. Season both sides generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; the salt will draw out moisture and help create that desirable crust. Let the steaks sit at room temperature for at least 30 minutes before grilling. This allows them to cook more evenly.

Grill the Corn

2. While the steaks are coming to room temperature, it’s time to grill the corn. Preheat your grill to medium-high heat. Brush the husked corn ears lightly with a little bit of oil to prevent sticking. Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning every few minutes, until the kernels are tender and have developed nice char marks. You want that smoky flavor infused into the corn. Once grilled, carefully remove the corn from the grill and let it cool slightly. Once cool enough to handle, stand each ear up on its end and carefully slice the kernels off the cob.

Make the Elote Crema

3. Now for the star of the show – the elote crema! In a medium bowl, combine the grilled corn kernels, mayonnaise, sour cream, chopped cilantro, and the juice of one lime. If you’re feeling adventurous and want an extra pop of flavor, add the lime zest here as well. Stir everything together until it’s well combined and creamy. Taste and adjust seasoning with a little more salt and pepper if needed. This crema is incredibly versatile and delicious on its own, but it’s truly magic when paired with the steak. If you’re making the optional jalapeño crème, you can either stir some thinly sliced jalapeños into a portion of this crema, or serve them on the side for those who like a little heat.

Grill the Steak to Perfection

4. Once your grill is still hot, it’s time to cook the ribeyes. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). Place the seasoned steaks on the hot grill grates. Grill for approximately 4-6 minutes per side for medium-rare, depending on the thickness of your steaks and the heat of your grill. Resist the urge to move or flip them too often; let them develop a good sear. You want those gorgeous grill marks! Use an instant-read thermometer to check for doneness. Once they’ve reached your desired temperature, remove the steaks from the grill and let them rest on a cutting board, loosely tented with foil, for at least 10 minutes. This resting period is vital for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Assemble Your Tacos

5. While the steak is resting, warm your tortillas. You can do this on a dry skillet over medium heat, briefly on the grill, or even in the microwave wrapped in a damp paper towel. Once the steak has rested, thinly slice it against the grain. Now it’s time to assemble your masterpiece! Lay out your warm tortillas. Spoon a generous amount of the elote crema onto each tortilla. Top with slices of the grilled steak. Finish with a sprinkle of crum extractbled cotija cheese and a few extra cilantro leaves, if desired. If you prepared the jalapeño crème, add a dollop of that now. Serve immediately and prepare for a flavor sensation! These tacos are best enjoyed fresh off the grill, but the components can be prepped ahead of time to make assembly even quicker. Enjoy every delicious bite!

Conclusion:

There you have it – a recipe for Grilled Elote Steak Tacos that’s sure to become a new favorite! This dish masterfully combines the smoky char of grilled steak with the vibrant, creamy, and slightly spicy flavors of elote, all nestled in warm tortillas. It’s a fantastic way to elevate your taco night, offering a delightful explosion of textures and tastes in every bite. We’ve found these tacos are incredibly versatile, shining as a standalone meal for a weeknight dinner or as a show-stopping centerpiece for your next backyard barbecue. Don’t hesitate to experiment with the toppings – fresh cilantro, a squeeze of lime, or even a sprinkle of cotija cheese are always welcome additions to this already incredible flavor profile. We highly encourage you to gather your ingredients and give these Grilled Elote Steak Tacos a try. We think you’ll be absolutely delighted with the result, and we can’t wait for you to experience this delicious fusion!

Frequently Asked Questions:

Can I make the elote topping ahead of time?

Yes, you absolutely can! The elote mixture can be prepared a few hours in advance and stored in the refrigerator. Just bring it to room temperature and give it a quick stir before serving to ensure the best texture and flavor for your tacos.

What kind of steak is best for these tacos?

For the best results, we recommend using a tender cut of steak like flank steak, skirt steak, or even ribeye. These cuts grill beautifully and offer great flavor that complements the elote topping perfectly. Make sure to slice them against the grain for maximum tenderness.

Are there any vegetarian or vegan variations?

Certainly! For a vegetarian version, you could substitute the steak with grilled halloumi cheese or large portobello mushrooms. For a vegan option, grilled tofu or seasoned tempeh would be delicious. Ensure your mayonnaise substitute and cheese are vegan-friendly for the elote mixture.

Grilled Elote Steak Tacos

Juicy grilled ribeye steak combined with the vibrant flavors of elote (Mexican street corn) creates a delicious and satisfying taco experience. Featuring seasoned steak, grilled corn, creamy elote topping, and fresh cilantro, all served in warm tortillas.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 Minutes

Servings
8 tacos

Ingredients

• 2 ribeyes
• Salt and pepper to taste
• 4 ears of corn (husked)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 cup chopped cilantro
• 1/2 cup crumbled cotija cheese
• Juice of 1 lime
• Zest of 1 lime (optional)
• 8 small flour or corn tortillas
• 1 jalapeño (thinly sliced (optional, for jalapeño crème))

Instructions

1. Step 1
   Preheat grill to medium-high heat. Season ribeyes generously with salt and pepper.
2. Step 2
   Grill corn directly on the grates for about 8-10 minutes, turning occasionally, until lightly charred and tender. Remove from grill and let cool slightly. Cut kernels off the cobs.
3. Step 3
   Grill ribeyes for 4-5 minutes per side for medium-rare, or to your desired doneness. Let steaks rest for 5-10 minutes before slicing thinly against the grain.
4. Step 4
   In a bowl, combine the grilled corn kernels, mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, lime juice, and lime zest (if using). Stir to combine. If making jalapeño crème, finely mince the jalapeño and stir into this mixture.
5. Step 5
   Warm tortillas on the grill or in a dry skillet until pliable.
6. Step 6
   Assemble tacos by layering sliced steak and the elote mixture onto the warm tortillas. Garnish with extra cilantro if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.