A smoky, creamy, and zesty combination of grilled ribeye and Mexican street corn (elote) served on warm tortillas.

Ingredients

For the Steak

• 2 ribeye steaks (about 1 inch thick, approximately 8-10 oz each)
• Salt and black pepper, to taste
• Olive oil (optional, for brushing)

For the Elote Mixture

• 4 ears of fresh corn, husked (or 3 cups frozen corn if fresh isn’t available)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream (or Mexican crema for authenticity)
• 1/4 cup fresh cilantro, chopped
• 1/2 cup cotija cheese, crumbled (or feta as a substitute)
• Juice of 1 lime (about 2 tablespoons)
• Zest of 1 lime (optional, for extra citrus flavor)
• 1 teaspoon chili powder (optional, for a little spice)

For the Tacos

• 8 small tortillas (flour or corn, depending on preference)
• 1 jalapeño, thinly sliced (optional, for a spicy kick)
• Extra lime wedges, for serving

Instructions

Step 1: Prep the Grill

1. Preheat your grill to medium-high heat (around 400-450°F).
   • Tip: For even cooking, clean the grates well and brush lightly with oil to prevent sticking.

Step 2: Grill the Corn

1. Place the husked corn directly on the grill grates.
2. Cook for 10-12 minutes, turning every 2-3 minutes until the corn develops a nice char and is fully cooked.
   • Look for dark brown or black spots on the kernels; this adds smoky flavor.
3. Remove the corn from the grill and allow it to cool slightly.
4. Once cool enough to handle, hold the cob upright and use a sharp knife to cut the kernels off into a large bowl.
   • Tip: Place a small bowl upside-down inside a larger one, and stand the corn on the smaller bowl for easy cutting!

Step 3: Make the Elote Mixture

1. To the bowl with the corn kernels, add:
   • 2 tablespoons mayonnaise
   • 2 tablespoons sour cream
   • 1/4 cup chopped cilantro
   • 1/2 cup cotija cheese
   • Juice of 1 lime
   • Zest of 1 lime (optional)
2. Add 1 teaspoon chili powder if you like a touch of spice.
3. Stir everything together until well combined.
   • Tip: Taste and adjust the lime juice or seasoning as needed. You can add a pinch of salt or more chili powder for extra flavor.

Step 4: Grill the Steak

1. Pat the ribeye steaks dry with paper towels. Season generously with salt and freshly cracked black pepper on both sides.
   • Optionally, brush the steaks lightly with olive oil for added moisture.
2. Place the steaks on the grill. Cook for about 4-5 minutes per side for medium-rare doneness (internal temp: 130-135°F).
   • For medium: Cook 5-6 minutes per side (135-145°F).
   • For well-done: 6-7 minutes per side (145-155°F).
3. Remove the steaks from the grill and let them rest for 5-7 minutes to allow the juices to redistribute.
4. Slice the steak thinly against the grain for the most tender bites.
   • Tip: Cutting against the grain shortens the muscle fibers, making the steak easier to chew.

Step 5: Warm the Tortillas

1. Place the tortillas directly on the grill grates for about 30 seconds to 1 minute per side, until they’re warmed through and slightly charred.
   • Stack the tortillas and cover them with a clean kitchen towel to keep them warm.

Step 6: Assemble the Tacos

1. Place a few slices of grilled steak in the center of each tortilla.
2. Spoon a generous portion of the elote mixture over the steak.
3. Add sliced jalapeños for extra heat, if desired.
4. Garnish with additional cilantro, cotija cheese, or a squeeze of lime juice, if preferred.

Step 7: Serve

Serve the tacos immediately with extra lime wedges on the side. These tacos are best enjoyed fresh off the grill!

Additional Tips & Variations

• Toppings: Add sliced avocado, a drizzle of crema, or a dash of hot sauce for even more flavor.
• Protein Swap: Use skirt steak, flank steak, or chicken thighs as alternatives to ribeye.
• Make Ahead: The elote mixture can be prepared 1-2 hours in advance and stored in the refrigerator until ready to serve.
• Corn Option: If fresh corn isn’t available, you can use canned or frozen corn. Simply sauté it in a skillet over medium-high heat until charred.

Flavor Notes

These tacos feature a beautiful combination of textures and flavors:

• Ribeye: Juicy, tender, and perfectly seasoned steak.
• Elote Mixture: Creamy, tangy, and zesty with bright notes from lime and a smoky touch from the grilled corn.
• Tortillas: Soft and charred for the perfect vehicle to carry the fillings.

Enjoy your Grilled Steak Elote Tacos, a dish that brings together smoky, savory, and creamy goodness in every bite! 🌮🔥