Grilled Elote Steak Tacos: Juicy Ribeye with Charred Corn & Mexican Flavor Explosion
If you’re looking for the perfect summer taco recipe that combines smoky grilled meat, sweet charred corn, creamy cheese, and fresh citrus, these Grilled Elote Steak Tacos are the answer. Packed with bold flavors and satisfying textures, this dish brings the magic of a Mexican street-food favorite right to your backyard.
Why You’ll Love This Recipe
- Ribeye Steak: Rich, tender, and flavorful – the king of grilled meats.
- Charred Corn (Elote Style): Adds sweetness, crunch, and a smoky kick.
- Cotija Cheese: Salty and crumbly, it melts into the taco like magic.
- Lime & Spices: Fresh acidity that cuts through the richness and balances everything.
- Street Taco Style: Small, handheld bites of flavor – perfect for parties, cookouts, or weeknight dinners.
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 butter, melted
- 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 for serving
- Sour cream or chipotle mayo (optional)
Step-by-Step Instructions
1. Marinate the Ribeye
Mix olive oil, garlic, paprika, cumin, lime juice, salt, and pepper. Rub generously over both sides of the steaks. Let marinate for at least 30 minutes (or overnight for deeper flavor).
2. Grill the Corn
- Preheat your grill to medium-high.
- Brush the corn with butter and place directly on the grill.
- Turn occasionally until charred on all sides (about 10 minutes).
- Let it cool slightly, then cut the kernels off the cob into a bowl.
- Toss with Cotija, chili powder, lime juice, and a pinch of salt.
3. Grill the Ribeye
- Place steaks on the hot grill and cook 4–5 minutes per side (medium-rare), or until desired doneness.
- Remove and let rest for 5 minutes before slicing against the grain.
4. Warm the Tortillas
- Warm tortillas on the grill for 15–30 seconds per side until soft and slightly charred.
5. Assemble the Tacos
- Layer each tortilla with sliced steak, a spoonful of elote-style corn, diced onion, cilantro, and a squeeze of lime.
- Add sour cream or chipotle mayo for extra creaminess.
Tips for Best Results
- Don’t Overcook the Steak: Ribeye shines when medium-rare to medium.
- Fresh Corn is Key: For best flavor and crunch.
- Make it Spicy: Add sliced jalapeños or hot sauce if you like heat.
- Try a Smoky Sauce: Chipotle crema or salsa verde can elevate these even more.
Storage and Reheating
- Store leftover steak and corn separately in airtight containers in the fridge for up to 3 days.
- Reheat steak gently in a skillet to maintain juiciness.
- Assemble tacos fresh when ready to eat. Homemade Samoas Girl Scout Cookies
What to Serve With
- Sides: Mexican rice, black beans, or tortilla chips with guacamole.
- Drinks: Lime agua fresca, cold cerveza, or margaritas for a true fiesta vibe.