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Grilled Corn on the Cob Steak Tacos

Grilled corn on the cob steak tacos are a delightful and vibrant dish that combines the sweetness of grilled corn with the rich flavors of steak. This recipe is perfect for summer barbecues or casual weeknight dinners. With fresh ingredients and simple cooking methods, you’ll enjoy every tasty bite.

Why You’ll Love This Grilled Corn on the Cob Steak Tacos

These grilled corn on the cob steak tacos offer a unique twist on traditional tacos. The sweetness from the corn complements the savory steak, creating a flavorful combination that everyone will love. Plus, they are easy to make and can be customized with various toppings to suit your taste. The crunchy texture of the corn and the tender beef add a satisfying contrast, making these tacos a hit at any gathering.

How to Make Grilled Corn on the Cob Steak Tacos

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)

Step-by-Step Instructions:

Preheat and Prep:

Start by preheating your grill to medium-high heat. While it’s heating, season both sides of the ribeyes with salt and pepper. Make sure to prepare your corn by husking it and removing any silk.

Grill the Corn:

Place the husked corn directly on the grill. Grill the corn for about 10-15 minutes, turning occasionally, until it is charred and tender. Once done, remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.

Prepare the Elote Mixture:

In a bowl, combine the mayonnaise, sour cream, chopped cilantro, lime juice, and lime zest (if using). Mix well until smooth. Add the grilled corn kernels to the mixture and stir to coat. This elote-style mix brings an incredible flavor to your tacos.

Grill the Steak:

On the same grill, add the seasoned ribeyes. Grill for 5-7 minutes per side or until your desired doneness is reached. Let the steak rest for a few minutes after grilling, then slice it thinly against the grain.

Toast the Tortillas:

While the steak rests, you can toast the tortillas. Place them on the grill for about 30 seconds on each side, or until warm and slightly charred. This step adds flavor and a nice texture to the tacos.

Assemble the Tacos:

To assemble, take a warm tortilla and add a few slices of steak. Top with the elote mixture you’ve prepared earlier. Sprinkle some crumbled cotija cheese on top, and add sliced jalapeño if desired. Repeat this process for all the tacos.

Optional Jalapeño Crème:

If you want to add a spicy kick, mix some mayonnaise and sliced jalapeños in a small bowl. This creamy blend can be drizzled over the tacos for a delightful touch.

Serve:

Serve your grilled corn on the cob steak tacos immediately while warm. Enjoy them with extra lime wedges on the side for an added zing.

How to Serve Grilled Corn on the Cob Steak Tacos

Grilled corn on the cob steak tacos are best served fresh off the grill. Pair them with a refreshing beverage, like sparkling water or iced tea, for a complete meal. You can also add a side of grilled vegetables or fresh salsa to enhance the dining experience. These tacos make a wonderful addition to any summer gathering, family meal, or taco night.

How to Store Grilled Corn on the Cob Steak Tacos

If you have leftovers, store the components separately in airtight containers. Keep the grilled steak and corn mixture in the refrigerator for up to 3 days. Reheat the steak on the grill or in a skillet and warm the corn mixture before assembling the tacos again. The tortillas can be stored at room temperature but may be best warmed briefly before serving.

Tips to Make Grilled Corn on the Cob Steak Tacos Perfect

Choose quality ribeyes for the best flavor and tenderness.
Don’t rush the grilling process; allow enough time for the steak to achieve a nice sear.
For a lighter version, swap the sour cream and mayonnaise with Greek yogurt.
Adjust the lime juice according to your taste; it adds a zesty freshness.
Always slice the steak against the grain to ensure tenderness.

Flavor Variations

Spicy Kick: Add more jalapeños or a drizzle of hot sauce to your tacos for an extra layer of heat.
Vegan Option: Replace steak with grilled portobello mushrooms and use vegan mayonnaise in the elote mixture.
Different Cheeses: Try using feta or shredded cheese blends for a different flavor profile.
Herbal Twist: Experiment with other fresh herbs like parsley or mint in your elote mixture for a unique taste.

Pro Tips for Success

Marinate the ribeyes for a few hours before grilling to infuse more flavor.
Use fresh corn if possible for the best flavor. Frozen corn can be a substitute if needed.
If you’re short on time, you can use pre-grilled corn from the store.

FAQs About Grilled Corn on the Cob Steak Tacos

1. Can I use a different cut of steak?
Yes, you can substitute ribeye with cuts like flank steak, sirloin, or even chicken. Just adjust the cooking time accordingly, based on the thickness and type of meat.

2. How do I make the elote mixture ahead of time?
You can prepare the elote mixture up to a day in advance. Store it in the fridge in an airtight container. Just stir it well before serving to recombine the ingredients.

3. Can I use canned corn instead of fresh?
While fresh corn is preferable for the best flavor, you can use canned corn in a pinch. Drain and rinse it well before grilling or mixing into your elote mixture.

Final Thoughts

Grilled corn on the cob steak tacos offer a fresh and exciting take on a classic dish, making them perfect for sharing with friends and family. By following these simple steps, you can create a delicious meal that is both satisfying and full of flavor. Enjoy the great combination of steak and sweet corn, and don’t forget to customize your tacos with your favorite toppings. Happy cooking!