Dinner

Grilled Steak Elote Tacos Recipe

Name: Grilled Steak Elote Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 ribeye steaks; Salt and pepper to taste; 8 small flour or corn tortillas; 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); 1 jalapeño, thinly sliced (optional, for jalapeño crème)

ByMatteo Rossi February 23, 2026February 23, 2026

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Introduction

Grilled Steak Elote Tacos combine the smoky richness of grilled ribeye with the creamy, tangy flavors of Mexican street corn. This vibrant dish is perfect for summer cookouts or casual dinners, offering a delicious blend of textures and fresh ingredients. Easy to prepare and full of bold flavors, these tacos are sure to become a household favorite.

Four soft, white corn tortillas are arranged in a row on a black cutting board with an orange handle, each filled with layers of grilled sliced steak and a creamy corn salad mix. The salad is creamy white with yellow corn kernels, finely chopped red onions, and green herbs scattered throughout, creating a speckled texture. The steak pieces are medium-rare, showing a pink center with a slightly charred, dark brown edge. In the background, there is a blurry bottle with a label on it. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeyes
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, for jalapeño crème)

Instructions

Step 1: Preheat your grill to medium-high heat. While it heats, husk the corn and set it aside.
Step 2: Place the husked corn directly on the grill. Cook, turning occasionally, until charred and tender, about 10-12 minutes. Remove and let cool slightly. Once cool enough, cut the kernels off the cob into a large bowl.
Step 3: In the bowl with the corn, add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest if using. Mix well to coat the corn evenly.
Step 4: Season the ribeyes with salt and pepper. Grill for 4-5 minutes per side, or until reaching your preferred doneness. Remove and let rest for a few minutes before slicing thinly against the grain.
Step 5: While the steak rests, grill the tortillas for about 1 minute per side until warmed and slightly charred.
Step 6: Assemble tacos by placing slices of grilled steak on each tortilla, then topping with a generous spoonful of the elote mixture.
Step 7: If desired, add thinly sliced jalapeños on top of the elote for a spicy kick.
Step 8: Serve immediately with extra lime wedges to squeeze over the tacos for added zest.

Tips & Variations

For extra citrus flavor, add lime zest to the elote mixture.
Substitute ribeye with skirt or flank steak for a leaner option.
Use corn tortillas for a more traditional taco experience, or flour tortillas if preferred.
For a creamy jalapeño crème, mix thinly sliced jalapeños with sour cream and a pinch of salt.
Serve with extra cotija cheese or a sprinkle of chili powder to enhance flavor.

Storage

Store leftover steak, elote mixture, and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat steak gently in a pan or microwave to avoid overcooking. Warm tortillas on a skillet or grill before assembling tacos again. The elote mixture is best served fresh but can be refrigerated for up to 24 hours.

How to Serve

Four tacos sit side by side on a dark cutting board with a white marbled texture, each with two soft, light golden tortillas as the base. Inside each taco, the bottom layer shows pieces of grilled steak with a pink center and charred, dark edges. Above the steak, there is a creamy corn salad mixed with diced red onions and green herbs, giving a textured, colorful look with yellow, red, and green bits. In the background, a blurred bottle is visible, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of cotija?

Yes, feta or queso fresco can be good substitutes, as they offer a similar crumbly texture and salty flavor.

How do I know when the steak is cooked to medium-rare?

Use a meat thermometer and look for an internal temperature of 135°F (57°C). Alternatively, press the steak gently; it should feel firm but still slightly springy.