Grilled Steak Elote Tacos

Grilled Steak Elote Tacos combine smoky, charred steak with creamy, tangy Mexican street corn for a vibrant summer meal. Tender ribeyes, simply seasoned with salt and pepper, pair beautifully with an elote topping made from grilled corn, mayonnaise, sour cream, cilantro, cotija cheese, and lime. Grill the tortillas briefly to add a light char and structure, then assemble the tacos for a fresh, satisfying bite. Optional jalapeño slices or a jalapeño crème add a bright spicy kick for those who like heat.

Ingredients

• 2 ribeye steaks
• 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)

Instructions

1. Preheat and Prep

Preheat your grill to medium-high heat. Husk the corn and have the steaks at room temperature for 20–30 minutes before grilling so they cook evenly.

2. Grill the Corn

Place the husked ears of corn directly on the grill. Turn occasionally until charred on all sides and cooked through, about 10–12 minutes. Remove and let cool slightly, then cut the kernels off the cob into a bowl. Grilling the corn concentrates its sweetness and adds a smoky note that complements the steak.

3. Make the Elote Mixture

In the bowl with the warm corn kernels, stir together the mayonnaise, sour cream, chopped cilantro, crumbled cotija, lime juice, and lime zest if using. Mix until well combined and adjust salt to taste. The result is a creamy, tangy topping with a pleasant crumbly saltiness from the cotija.

4. Grill the Steaks

Season the ribeyes generously with salt and pepper. Grill over direct heat for about 4–5 minutes per side for medium-rare, depending on thickness; target 135°F (57°C) for medium-rare. Remove the steaks and let them rest for 5–10 minutes so juices redistribute. Slice thinly against the grain for maximum tenderness.

5. Toast the Tortillas

While the steak rests, place tortillas on the grill for about 1 minute per side, just until warmed and slightly charred. This adds flavor and helps them hold the filling without becoming soggy.

6. Assemble the Tacos

Lay a few slices of grilled steak on each tortilla and top with a generous spoonful of the elote mixture. Add thinly sliced jalapeño or a drizzle of jalapeño crème if you want extra heat. Finish with an extra squeeze of lime for bright acidity.

7. Serve

Serve the tacos immediately with lime wedges on the side. These tacos are best enjoyed fresh off the grill when the steak is warm and the elote is creamy and slightly hot.

Printable Recipe Card

Grilled Steak Elote Tacos deliver a pleasing balance of textures and flavors: juicy, seared beef and creamy, bright Mexican street corn in a lightly charred tortilla. They’re ideal for backyard barbecues, casual dinners, or entertaining friends. The recipe is easy to scale and allows substitutions—use skirt or flank steak if you prefer, swap cotija for queso fresco, or replace mayonnaise with Greek yogurt for a lighter topping. Simple tweaks let you adapt the dish while keeping the core appeal: smoky, savory steak and creamy, tangy elote.

Tips and Variations

• For extra char, brush corn with a little oil before grilling and rotate frequently.
• If you don’t have cotija, a salty crumbly cheese like queso fresco works well.
• Make a quick jalapeño crème by blending thinly sliced jalapeño with a spoonful of sour cream and a pinch of salt.

Did you enjoy these Grilled Elote Steak Tacos?

Try different cuts of beef, add grilled onions or pickled red onions for contrast, or serve with a simple side salad to round out the meal.

Items used in this recipe (examples)

• Charcoal or gas grill
• Heat-resistant gloves
• Food processor or bowl and spoon for mixing
• Cast iron skillet or tongs for finishing steak if desired
• Instant-read thermometer for accurate doneness