There are tacos… and then there are tacos that stop conversations. These Grilled Elote Steak Tacos belong to the second category. Juicy ribeye, smoky charred corn, creamy elote sauce, warm tortillas, and that little zing of lime create a combination that feels like a summer festival wrapped in a soft tortilla. This recipe brings together two food icons: Mexican street corn (elote) and classic grilled steak. The result? A taco that is bold, fresh, creamy, smoky, and satisfying all at once. Perfect for backyard parties, weeknight grilling, or anytime you want a meal that makes people go, “Can I have the recipe?”
🌽 Why This Recipe Works So Well
The magic happens in the contrast of textures and flavors:
- Charred corn adds sweetness and smokiness.
- Mayonnaise + sour cream create a creamy base that clings to every kernel.
- Cotija cheese brings salty richness.
- Fresh cilantro and lime brighten everything.
- Ribeye steak adds depth, juiciness, and that irresistible grilled flavor.
- Warm tortillas tie the entire bite together.
It’s comfort food with a vibrant street-food soul — and once you try them, these tacos will become a regular in your grilling rotation.
🥩 Ingredients
For the Steak
- 2 ribeye steaks
- Salt and pepper, to taste
For the Elote Topping
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Zest of 1 lime (optional)
For Serving
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional)
- Lime wedges
🔥 How to Make Grilled Elote Steak Tacos
1. Char the Corn
Preheat the grill to medium-high.
Place the corn directly on the grates and cook for 10–12 minutes, turning occasionally until every side has a deep, smoky char. Let cool slightly, then slice off the kernels into a bowl.
2. Prepare the Elote Mix
To the corn, add the mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and lime zest.
Mix gently — you want the topping creamy, not mushy.
Taste and adjust with more lime or cheese if needed.
3. Grill the Steaks
Season ribeye steaks liberally with salt and pepper.
Grill for 4–5 minutes per side or until they reach your preferred doneness.
Let them rest for at least 5 minutes — this step keeps the meat tender and juicy.
Slice thinly against the grain.
4. Warm the Tortillas
Place tortillas on the grill for about 1 minute per side.
They should get warm, soft, and slightly charred.
5. Assemble the Tacos
Lay ribbons of grilled steak onto each tortilla.
Spoon a generous amount of creamy elote on top.
Add sliced jalapeño for a little heat, if you love spice.
6. Serve and Enjoy
Squeeze a wedge of lime over your taco, take a bite, and let the flavors work their magic.
🌶️ Tips for Extra Flavor
- Add spice: Mix a bit of Tajín, chili powder, or smoked paprika into the elote topping.
- Use skirt or flank steak: Great alternatives if ribeye isn’t available.
- Make jalapeño crème: Blend sour cream + sliced jalapeño + lime juice + pinch of salt for a creamy, spicy drizzle.
- Char tortillas directly over the flame for extra smokiness.
🍽️ Perfect Sides for Your Taco Night
- Mexican rice
- Refried beans
- Chips & guacamole
- Watermelon salad with lime
- Grilled peppers and onions
These tacos pair beautifully with refreshing summer drinks like agua fresca, cold beer, margaritas, or sparkling lime water.
🌮 Final Thoughts
What makes Grilled Elote Steak Tacos so special is how simple ingredients transform into something extraordinary. The smoky steak, creamy corn topping, and bright lime create layers of flavor that feel festive and comforting at the same time.
Whether you’re feeding guests or treating yourself to a flavorful dinner, these tacos always deliver—and might just become your new grilling obsession.