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A smoky, creamy, and zesty combination of grilled ribeye and Mexican street corn (elote) served on warm tortillas.
Ingredients
For the Steak
2 ribeye steaks (about 1 inch thick, approximately 8-10 oz each)
Salt and black pepper, to taste
Olive oil (optional, for brushing)
For the Elote Mixture
4 ears of fresh corn, husked (or 3 cups frozen corn if fresh isn’t available)
2 tablespoons mayonnaise
2 tablespoons sour cream (or Mexican crema for authenticity)
1/4 cup fresh cilantro, chopped
1/2 cup cotija cheese, crumbled (or feta as a substitute)
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime (optional, for extra citrus flavor)
1 teaspoon chili powder (optional, for a little spice)
For the Tacos
8 small tortillas (flour or corn, depending on preference)
1 jalapeño, thinly sliced (optional, for a spicy kick)
Extra lime wedges, for serving
Instructions
Step 1: Prep the Grill
Preheat your grill to medium-high heat (around 400-450°F).
Tip: For even cooking, clean the grates well and brush lightly with oil to prevent sticking.
Step 2: Grill the Corn
Place the husked corn directly on the grill grates.
Cook for 10-12 minutes, turning every 2-3 minutes until the corn develops a nice char and is fully cooked.
Look for dark brown or black spots on the kernels; this adds smoky flavor.
Remove the corn from the grill and allow it to cool slightly.
Once cool enough to handle, hold the cob upright and use a sharp knife to cut the kernels off into a large bowl.
Tip: Place a small bowl upside-down inside a larger one, and stand the corn on the smaller bowl for easy cutting!
Step 3: Make the Elote Mixture
To the bowl with the corn kernels, add:
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup chopped cilantro
1/2 cup cotija cheese
Juice of 1 lime
Zest of 1 lime (optional)
Add 1 teaspoon chili powder if you like a touch of spice.
Stir everything together until well combined.
Tip: Taste and adjust the lime juice or seasoning as needed. You can add a pinch of salt or more chili powder for extra flavor.
Step 4: Grill the Steak
Pat the ribeye steaks dry with paper towels. Season generously with salt and freshly cracked black pepper on both sides.
Optionally, brush the steaks lightly with olive oil for added moisture.Place the steaks on the grill. Cook for about 4-5 minutes per side for medium-rare doneness (internal temp: 130-135°F).
For medium: Cook 5-6 minutes per side (135-145°F).
For well-done: 6-7 minutes per side (145-155°F).
Remove the steaks from the grill and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for the most tender bites.
Tip: Cutting against the grain shortens the muscle fibers, making the steak easier to chew.
Step 5: Warm the Tortillas
Place the tortillas directly on the grill grates for about 30 seconds to 1 minute per side, until they’re warmed through and slightly charred.
Stack the tortillas and cover them with a clean kitchen towel to keep them warm.
Step 6: Assemble the Tacos
Place a few slices of grilled steak in the center of each tortilla.
Spoon a generous portion of the elote mixture over the steak.
Add sliced jalapeños for extra heat, if desired.
Garnish with additional cilantro, cotija cheese, or a squeeze of lime juice, if preferred.
Step 7: Serve
Serve the tacos immediately with extra lime wedges on the side. These tacos are best enjoyed fresh off the grill!
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