Steak Elote Tacos
A fun twist on classic street food featuring marbled ribeyes, smoky charred corn, and a creamy topping, perfect for summer nights.
Ingredients
For the Tacos
- 2 pieces ribeyes This marbled cut is perfect for grilling.
- to taste salt Essential seasoning that enhances flavor.
- to taste pepper Essential seasoning that enhances flavor.
- 4 ears corn Fresh corn elevates the taco experience.
- 2 tablespoons mayonnaise Adds a creamy texture.
- 2 tablespoons sour cream Provides tanginess.
- 1/4 cup cilantro Chopped for brightness.
- 1/2 cup cotija cheese Enhances flavor with its salty texture.
- 1 piece lime Juice to add acidity.
- 1 piece lime zest Optional for extra flavor.
- 8 small tortillas Flour or corn based on preference.
- 1 piece jalapeño Thinly sliced, optional for heat.
Instructions
Preparation
- Sprinkle the ribeyes generously with salt and pepper. Massage those spices into the meat for even flavor distribution.
- Preheat your grill to medium-high heat.
Grilling
- Grill the ribeyes for 4-6 minutes on each side for that perfect medium-rare.
- While the steak rests, roast the corn on the grill, turning occasionally until charred, about 10 minutes.
Making the Topping
- In a bowl, mix together mayonnaise, sour cream, lime juice, and optional zest. Set aside.
Assembly
- Slice the ribeyes thin and combine them with the grilled corn kernels, creamy topping, and cilantro on your choice of tortillas.
Serving
- Top with crumbled cotija cheese, fresh jalapeño slices if you prefer heat, and an extra squeeze of lime. Serve immediately.
Notes
Leftovers can be stored in the fridge for up to three days. Reheat individual components for best taste—keep tortillas separate until serving. Experiment with toppings for variety!