Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
