Description
Flavor-packed tacos filled with juicy grilled ribeye and vibrant elote ingredients for a perfect summer dish.
Ingredients
- 2 pieces ribeyes
- To taste salt
- To taste pepper
- 4 ears corn
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese
- 1 piece lime
- 1 piece lime zest (optional)
- 8 small tortillas
- 1 piece jalapeño, thinly sliced (optional)
Instructions
- Prepare the grill: Preheat your grill to medium-high heat. Season the ribeye steaks generously with salt and pepper on both sides.
- Grill the steak: Place the ribeyes on the hot grill. Cook for about 4–5 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from the grill and let them rest for a few minutes.
- Grill the corn: While the steak is resting, grill the corn on the cob. Rotate every few minutes until it has charred marks and is cooked through, approximately 10 minutes.
- Make the sauce: In a small bowl, mix together the mayonnaise, sour cream, lime juice, and optional lime zest. Adjust seasoning with salt and pepper.
- Assemble the tacos: Cut the ribeye into thin strips and the corn off the cob. On each tortilla, layer the ribeye strips, grilled corn, sauce, a sprinkle of cilantro, and cotija cheese. Add sliced jalapeño for an extra kick if desired.
- Serve immediately: Enjoy these fresh and bold Steak Elote Tacos right away, and don’t forget to squeeze an extra lime wedge on top for added zest.
Notes
If you prefer, chicken or shrimp can substitute the ribeye. For a dairy-free option, swap out cotija cheese with a plant-based alternative. Fresh ingredients really enhance the flavors, especially the lime and cilantro.