Steak Elote Tacos: A Flavor-Packed Summer Delight

As the sun begins to set and the aroma of grilled meat wafts through the air, nothing captures the essence of summer quite like the sizzle of ribeye steaks on the barbecue. Steak Elote Tacos: A Flavor-Packed Summer Delight combine the rich flavors of grilled steak with the sweetness of fresh corn, creating a dish that’s both hearty and refreshing. With a total preparation and cooking time of just under an hour, this recipe works beautifully for any summer gathering, offering a delicious way to celebrate the season.

This recipe is perfect for summer get-togethers, casual family dinners, or taco nights with friends. The ribs and corn can be grilled ahead of time, making assembly a breeze whenever you’re ready to serve.

Why You’ll Love This Recipe

• Juicy ribeye steaks provide a rich, savory taste.
• Fresh corn brings a sweet crunch that contrasts beautifully.
• Creamy mayonnaise and sour cream create a delectable sauce.
• Each taco is quick to assemble, making for easy serving.

What You’ll Need

Here’s everything you need to make these delicious tacos.

For the Steak

• 2 pieces ribeyes (This marbled cut is perfect for grilling.)
• To taste salt (Essential seasoning that enhances flavor.)
• To taste pepper (Essential seasoning that enhances flavor.)

For the Corn

• 4 ears corn (Fresh corn elevates the taco experience.)

For the Sauce

• 2 tablespoons mayonnaise (Adds a creamy texture.)
• 2 tablespoons sour cream (Provides tanginess.)
• 1/4 cup cilantro, chopped (For brightness.)
• 1/2 cup cotija cheese (Enhances flavor with its salty texture.)
• Juice of 1 piece lime (Adds acidity.)
• Zest of 1 piece lime (Optional for extra flavor.)

For the Tacos

• 8 small tortillas (Flour or corn based on preference.)
• 1 piece jalapeño, thinly sliced (Optional for heat.)

Use Greek yogurt instead of sour cream.

Substitutions & Swaps

• Ribeye can be replaced with flank steak.
• Cotija cheese can be substituted with feta.
• Fresh corn can be swapped for canned or frozen.
• Use corn tortillas for a gluten-free option.

How to Make It

Grilling and assembling these tacos is a straightforward process.

Season the Steaks

Pat the ribeye steaks dry and season them generously with salt and pepper on both sides. This enhances the grill’s flavor and improves the crust.

Grill the Steaks

Preheat your grill to high heat. Grill the steaks for about 5-7 minutes on each side for medium-rare, adjusting to your preferred doneness.

Grill the Corn

Put the corn on the grill during the last 10 minutes of cooking. Turn frequently until the kernels are charred and tender, about 3-5 minutes.

Prepare the Sauce

In a bowl, mix the mayonnaise, sour cream, chopped cilantro, lime juice, and lime zest until well combined. Set aside.

Slice the Steaks

Remove the steaks from the grill and let them rest for 5 minutes. Then, slice the ribeye against the grain into thin strips.

Assemble the Tacos

Warm the tortillas on the grill for about a minute. Layer the grilled corn, sliced steak, and a drizzle of the sauce onto each tortilla.

Garnish the Tacos

Top with cotija cheese and optional jalapeño slices for added heat, if desired. Serve immediately.

How to Store It

Fridge: 3 days in an airtight container.
Freezer: No, as the texture changes.
Reheat: Microwave for 1-2 minutes or until hot.

Tips for Best Results

• Let the steaks come to room temperature before grilling for even cooking.
• Use fresh corn for the best flavor and texture.
• Don’t skip the resting phase for the steaks to retain juices.
• Adjust the sauce ingredients to taste for personal preference.

Serving Suggestions

• Serve alongside a refreshing summer salad.
• Pair with a cold beverage like margaritas or cerveza.
• Enjoy during a backyard BBQ or picnic with friends and family.