Elote Steak Tacos (Print Version)
# Ingredients:
→ For the steak
01 -
2 ribeye steaks
02 -
Black pepper as needed
03 -
Add salt to your liking
→ For the corn topping
04 -
4 fresh corn ears, husked
05 -
2 tablespoons sour cream
06 -
2 tablespoons mayo
07 -
1 lime’s zest (optional)
08 -
Juice from 1 lime
09 -
¼ cup chopped cilantro
10 -
½ cup crumbled cotija cheese
→ For serving
11 -
8 small corn or flour tortillas
12 -
Jalapeño slices, thin-cut (optional)
13 -
More lime wedges for the table
# Instructions:
01 -
Crank up your grill to medium-high. Give the grates a good clean so nothing sticks.
02 -
Toss the corn on the grill. Let it cook for 10-12 minutes, flipping it every so often, until the kernels are tender and browned in spots.
03 -
After grilling, allow the corn to cool briefly. Once cool, slice off the kernels with a sharp knife into a big bowl. Stir in mayonnaise, sour cream, lime juice, cilantro, cotija cheese, and optional lime zest until mixed well.
04 -
Sprinkle salt and pepper generously on both sides of the ribeye steaks. Grill them 4-5 minutes for medium-rare or until done how you like.
05 -
Take steaks off the heat and let them sit for 5 minutes. Then cut them thinly against the grain for the best texture.
06 -
Throw tortillas onto the grill for about a minute on each side until warm with slight grill marks.
07 -
Layer the grilled steak slices onto the warm tortillas. Scoop some corn mix over the top. Add jalapeños if you'd like, and serve with lime on the side.