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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
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