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Grilled Elote Steak Tacos: A Flavor-Packed Mexican Delight

Grilled Elote Steak Tacos
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These Grilled Elote Steak Tacos are a delicious fusion of smoky grilled steak and creamy, tangy Mexican street corn (elote). Perfect for a quick weeknight dinner or a weekend cookout, this recipe is easy to make and packed with flavor. The combination of juicy ribeye, charred corn, and zesty toppings will have everyone coming back for seconds!

Ingredients

Scale
  • 2 ribeye steaks
  • 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 jalapeƱo, thinly sliced (optional, for garnish)
  • Lime wedges, for serving

Instructions

  1. Preheat and Prep:
    Preheat your grill to medium-high heat.
  2. Grill the Corn:
    Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
  3. Prepare the Elote Mixture:
    In the bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.
  4. Grill the Steak:
    Season the ribeyes generously with salt and pepper. Place the steaks on the grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. Remove from the grill and let them rest for 5-10 minutes before slicing thinly against the grain.
  5. Toast the Tortillas:
    Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.
  6. Assemble the Tacos:
    To assemble, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.
  7. Optional JalapeƱo Garnish:
    If desired, add a few slices of jalapeƱo on top of the elote mixture for an extra kick.
  8. Serve:
    Serve the tacos immediately with extra lime wedges on the side for squeezing over the top.

Notes

  • For extra flavor, marinate the ribeyes in lime juice, garlic, and olive oil for 30 minutes before grilling.
  • Use fresh corn for the best taste, but frozen corn can be substituted in a pinch (just char it in a skillet).
  • If you prefer less heat, remove the seeds from the jalapeƱo or skip it entirely.
  • Warm your tortillas in a damp towel in the microwave for 30 seconds if you donā€™t want to grill them.

Nutrition

Find it online: http://recipes.swedishinarabic.net/grilled-elote-steak-tacos-a-flavor-packed-mexican-delight/