Description of this recipe:
Grilled Steak Elote Tacos combines the rich flavor of grilled ribeye steak with a vibrant elite-inspired topping that features charred corn, creamy mayo, tangy sour cream, and a sprinkle of cotija cheese, all wrapped in warm tortillas.
Why you will love this recipe:
This recipe is a mouthwatering fusion of classic taco and elite flavors, perfect for summer barbecues or cozy nights at home. The steak’s tenderness with the grilled corn’s smoky sweetness, complemented by fresh herbs and zesty lime, creates a dish that is satisfying and easy to prepare. These tacos are delectable and fun to assemble and share with friends and family.
Introduction
Tacos have long been a beloved staple in many households, but elevating them with the rich essence of grilled steak and the vibrant flavors of elote—a popular Mexican street food—takes them to new heights. This dish transforms the simple taco into a gourmet experience with just a few key ingredients and steps. These Grilled Steak Elote Tacos are sure to impress with their combination of textures and tastes, ideal for a summer cookout or a fun weekday dinner. Imagine biting into a warm tortilla filled with juicy steak, sweet corn, and creamy toppings, all bursting with flavor. It’s a dish that invites you to gather around the grill and savor every bite.
Ingredients:
- 2 ribeyes
- Salt and pepper to taste
- 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)
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional, for jalapeño crème)
Preparation:
Step 1: Preheat and Prep
Preheat your grill to medium-high heat. Ensure that the cooking grates are clean and lightly oiled to prevent sticking.
Step 2: Grill the Corn
Place the husked corn directly on the grill. Cook, turning occasionally, for about 10-12 minutes or until the corn is charred and thoroughly cooked. Once ready, remove the corn from the grill and allow it to cool slightly. When it’s cool enough to handle, use a sharp knife to cut the kernels off the cob and transfer them to a large mixing bowl.
Step 3: Prepare the Elote Mixture
In the bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, and the juice (and zest, if using) of 1 lime. Stir until all ingredients are well combined. Taste and adjust seasoning, if necessary.
Step 4: Grill the Steak
Season the ribeye steaks generously with salt and pepper on both sides. Place the steaks on the preheated grill and cook for about 4-5 minutes per side. Use a meat thermometer to check for your desired level of doneness: around 130°F (54°C) for medium-rare. Once cooked to your liking, remove the steaks from the grill and let them rest for about 5 minutes before slicing thinly against the grain.
Step 5: Toast the Tortillas
While the steak is resting, add the tortillas to the grill. Warm the tortillas for about 1 minute per side, or until they are slightly charred and pliable. Keep them warm by wrapping them in a clean kitchen towel while you prepare to serve.
Cooking Note:
For the best flavor, let the ribeyes rest for a few minutes to retain their juiciness. This also allows for easier slicing.
Suggestions for Presentation:
Serve the tacos on a large platter with fresh lime wedges for squeezing on top. You can garnish with additional cilantro, jalapeño slices, or even a side of your favorite salsa for added flavor.
Tips:
- Use fresh corn in the summer for the sweetest flavor, but frozen corn works well year-round if fresh isn’t available.
- Consider marinating the steaks in a mixture of lime juice, garlic, and spices for added depth.
- Customize your toppings! Add avocado, hot sauce, or even pickled onions for extra zing.
Time Required:
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information (per taco, approximate):
- Calories: 370
- Protein: 18g
- Sodium: 450mg
Conclusion
Grilled Steak Elote Tacos are a flavorful and exciting dish that brings together the best of barbecue and traditional Mexican cuisine. Whether you’re grilling for a crowd or enjoying a quiet evening at home, these tacos are sure to please. With the perfect balance of savory, sweet, and tangy notes, each bite will transport you to the streets of Mexico. So fire up that grill, gather your loved ones, and indulge in these scrumptious tacos that are bound to become a favorite in your recipe repertoire.
Questions and Answers:
- Can I use a different cut of steak for this recipe?
Yes, you can use flank steak or sirloin as alternatives. Just be mindful of cooking times, as they may vary from ribeye. - Is it possible to make this recipe vegetarian?
Absolutely! You can replace the steak with grilled veggies or mushrooms, and the elote mixture can still provide a delicious topping. - How do I store any leftovers?
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and corn mixture before assembling the tacos again. - Can I prepare the elote mixture in advance?
Yes, you can make the elote mixture up to a day ahead and store it in the fridge. Just give it a good stir before serving. - What drinks pair well with these tacos?
These tacos pair beautifully with a crisp lager, a zesty margarita, or even a fresh agua fresca for a non-alcoholic option.
