von When you want tacos that hit every flavor note—smoky, creamy, salty, citrusy—this is the one. These Grilled Elote Steak Tacos combine juicy ribeye, charred street corn, and crumbly cheese into a mouthwatering summer meal. Each bite tastes like it came straight off a food truck in the heart of Mexico, but you can make it right in your backyard grill with no fuss.
Ingredients
For the Steak:
- 2 thick-cut ribeye steaks (room temperature)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 garlic cloves, minced
- Juice of ½ lime
- Salt & black pepper to taste
For the Elote-Style Corn:
- 2 ears of fresh corn
- 1 tbsp melted butter
- ½ cup crumbled Cotija cheese
- ½ tsp chili powder (optional)
- Juice of ½ lime
- Pinch of salt
For the Tacos:
- 6–8 small corn tortillas
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- Extra lime wedges
- Sour cream or chipotle mayo (optional)
Preparation
Start by marinating the ribeye. Mix the olive oil with minced garlic, paprika, cumin, lime juice, salt, and black pepper in a small bowl. Rub this mixture all over the steaks, making sure to coat them evenly. Let them sit at room temperature for at least 30 minutes or refrigerate for a few hours if prepping ahead.
While the steak marinates, get the grill heated to medium-high and prepare the corn. Brush the shucked corn cobs with melted butter and place them directly on the grill. Turn them occasionally until they’re nicely charred all over—about 10 minutes. Remove from the grill and allow to cool for a few minutes before slicing the kernels off into a bowl. Add Cotija cheese, a sprinkle of chili powder, lime juice, and a pinch of salt. Toss everything gently to combine. This is your street-style elote topping, and it’s ridiculously addictive.
Once the corn is off, place the marinated ribeyes on the hot grill. Cook for 4–5 minutes per side for medium-rare, or longer if you prefer it more well done. When they’re ready, remove and let rest for five minutes to lock in the juices. Then slice the steak thinly against the grain for tenderness.
Quickly warm the tortillas on the grill—about 15–30 seconds per side—just until they’re soft and have a slight char.
To assemble, layer slices of grilled ribeye onto each tortilla. Top with a generous spoonful of elote-style corn, followed by diced red onion and chopped cilantro. Squeeze a bit of fresh lime over the top, and if you want extra creaminess, drizzle with a little sour cream or chipotle mayo.
Serve everything warm with more lime wedges on the side and let everyone build their own. Whether it’s Taco Tuesday, a backyard BBQ, or just a craving for something bold and fun, this recipe brings the fiesta.
