Grilled Corn on the Cob Steak Tacos
These vibrant grilled corn on the cob steak tacos combine the sweetness of grilled corn with rich steak flavors, perfect for summer barbecues or casual dinners.
Ingredients
For the Steak and Corn
- 2 pieces ribeyes Choose quality ribeyes for best flavor
- 4 ears corn (husked) Fresh corn is preferable
- Salt and pepper to taste Salt and pepper For seasoning the steak
For the Elote Mixture
- 2 tablespoons mayonnaise Can swap with Greek yogurt for a lighter version
- 2 tablespoons sour cream Can swap with Greek yogurt for a lighter version
- 1/4 cup chopped cilantro Fresh cilantro adds flavor
- Juice of 1 lime lime Adds zesty freshness
- Zest of 1 lime (optional) lime zest Optional but adds extra flavor
- 1/2 cup crumbled cotija cheese Adds creaminess and flavor
For Assembly
- 8 small flour or corn tortillas Warm tortillas add flavor and texture
- 1 pieces jalapeño (thinly sliced, optional) For jalapeño crème or extra spice
Instructions
Preparation
- Preheat your grill to medium-high heat. Season both sides of the ribeyes with salt and pepper.
- Husk the corn and remove any silk.
Grill the Corn
- Place the husked corn directly on the grill, grilling for about 10-15 minutes until charred and tender.
- 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 mayonnaise, sour cream, chopped cilantro, lime juice, and lime zest (if using). Mix until smooth.
- Stir in the grilled corn kernels to coat them in the mixture.
Grill the Steak
- Grill the seasoned ribeyes for 5-7 minutes per side or until your desired doneness is reached.
- Let the steak rest for a few minutes before slicing thinly against the grain.
Toast the Tortillas
- Toast the tortillas on the grill for about 30 seconds on each side, until warm and slightly charred.
Assemble the Tacos
- Take a warm tortilla and add a few slices of steak and top with the elote mixture.
- Sprinkle crumbled cotija cheese on top and add sliced jalapeño if desired.
Serve
- Serve immediately while warm, with extra lime wedges on the side.
Notes
Store leftovers separately in airtight containers. Keep the steak and corn mixture in the fridge for up to 3 days, reheating as needed.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 4gSodium: 300mgFiber: 2gSugar: 5g