Grilled Elote Steak Tacos combine juicy, tender ribeye steak with the smoky flavors of charred corn, all wrapped in a warm tortilla. Topped with a creamy, zesty elote mixture made with mayonnaise, sour cream, cilantro, and crumbled cotija cheese, these tacos offer a perfect blend of savory, creamy, and slightly tangy flavors. Whether you’re serving them as an appetizer or a main course, these tacos will be a hit at your next barbecue or weeknight dinner!

Why You’ll Love This Recipe

Flavor Explosion: The combination of juicy grilled steak and creamy elote mixture creates a bold, irresistible flavor in every bite.
Smoky and Sweet Corn: Grilled corn gives the tacos a smoky sweetness that pairs perfectly with the rich ribeye steak.
Customizable: Adjust the heat level by adding jalapeños to the elote mixture or topping the tacos with extra heat.
Easy to Make: Quick grilling and simple ingredients make this a fast and delicious meal, perfect for weeknights or special occasions.
Fun to Serve: These tacos are not only tasty but fun to assemble and enjoy with family or friends!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ribeye steaks
Salt and pepper, to taste
4 ears of corn, husked
2 tablespoons mayonnaise
2 tablespoons sour cream
¼ cup chopped cilantro
½ 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)

Method

Preheat and Prep: Preheat your grill to medium-high heat.
Grill the Corn: Place the husked corn on the grill. Grill, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
Prepare the Elote Mixture: In the bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.
Grill the Steak: Season the ribeye steaks with salt and pepper. Place the steaks on the grill and cook for about 4-5 minutes per side, or until the desired level of doneness is achieved. Remove from the grill and let the steak rest for a few minutes before slicing thinly against the grain.
Toast the Tortillas: Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.
Assemble the Tacos: To assemble, place a few slices of grilled steak onto each tortilla and top with a generous spoonful of the elote mixture.
Optional Jalapeño Crème: For an extra kick, add some thinly sliced jalapeños on top of the elote mixture.
Serve: Serve the tacos immediately with extra lime wedges on the side for added zest.

Servings and Timing

Servings: 4 servings (2 tacos per person)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy Version: For an extra spicy kick, add chopped jalapeños to the elote mixture or drizzle with a spicy sauce like sriracha.
Vegetarian Option: Replace the ribeye steak with grilled portobello mushrooms or another meat alternative for a vegetarian version.
Toppings: Add guacamole, pico de gallo, or a dollop of crema for more flavor and creaminess.
Cheese Swap: If you can’t find cotija cheese, crumbled feta or even queso fresco can work as a substitute.
Corn Alternatives: If you prefer a different vegetable, grilled zucchini or bell peppers can also work as a topping for the tacos.

Storage/Reheating

To store: Leftover steak and elote mixture can be stored in separate airtight containers in the refrigerator for up to 2 days.
To freeze: The grilled steak and elote mixture can be frozen for up to 1 month. Reheat the steak in the microwave or a skillet, and the elote mixture on the stove with a little added moisture.
To reheat: Reheat the grilled steak in a skillet or microwave, and warm the tortillas by briefly heating them on the stove or in the microwave wrapped in a damp towel.

FAQs

Can I use another type of steak for these tacos?

Yes! You can substitute the ribeye with flank steak, sirloin, or any cut of steak you prefer. Just be sure to adjust the cooking time based on the thickness of the meat.

Can I make these tacos ahead of time?

You can prepare the elote mixture ahead of time and store it in the fridge. However, it’s best to grill the steak and warm the tortillas just before serving to keep everything fresh.

What kind of tortillas should I use?

Flour or corn tortillas both work great for this recipe. Choose whichever you prefer or have on hand.

How can I make these tacos spicier?

Add sliced jalapeños to the elote mixture, or top the tacos with a drizzle of hot sauce or spicy crema to elevate the heat.

Can I make these tacos without a grill?

Yes, you can use a stovetop grill pan or skillet to cook the steak and char the corn. Just be sure to follow the same cooking times for optimal flavor.

Conclusion

Grilled Elote Steak Tacos are a flavorful and vibrant twist on traditional tacos, with the smoky flavors of grilled corn, tender steak, and a creamy, tangy elote sauce. These tacos are simple to make, loaded with fresh ingredients, and perfect for any taco night or summer gathering. With the option to adjust the heat and toppings to your liking, these tacos will definitely become a favorite in your recipe rotation!