The Most Flavourful Grilled Steak Elote Tacos

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There’s something magical about the combination of perfectly grilled steak and Mexican street corn (elote).

In this recipe, we’re bringing these two beloved foods together in one incredible taco that’s perfect for your next backyard cookout or taco night.

The smoky, charred ribeye pairs beautifully with the sweet, creamy, and slightly spicy elote topping, all wrapped in a warm tortilla.

Shopping List

Before you begin, make sure you have everything you need. Here’s your grocery store checklist:

From the Meat Department:

• 2 ribeye steaks (about 1-inch thick)
• Look for good marbling for the best flavour

From the Produce Section:

• 4 ears of fresh corn
• 1 fresh jalapeño
• 2 limes
• 1 bunch fresh cilantro
• 1 white onion (optional, for serving)

From the Dairy Aisle:

• Queso fresco or cotija cheese (about 4 oz)
• Sour cream
• Mayonnaise

From the Latin/International Aisle:

• 8-10 small corn or flour tortillas
• Chili powder

From Your Pantry (Check Before Shopping):

• Your favorite BBQ rub
• Salt
• Fresh ground black pepper

The Art of Grilled Steak Elote Tacos

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Serves: 4-6 people

Key Tips for Success

• Let your steaks come to room temperature before grilling
• Use high heat to achieve a good sear
• Don’t skip the resting period for the meat
• Choose fresh corn that feels heavy for its size

Detailed Instructions

Preparing the Steaks

1. Remove steaks from refrigerator 30 minutes before cooking
2. Pat steaks dry with paper towels to ensure better searing
3. Season generously with:
   • Kosher salt
   • Fresh ground black pepper
   • Your favorite BBQ rub
4. Massage the seasonings into the meat

Grilling Process

1. Prepare your grill for two-zone cooking:
   • High heat (450-500°F) on one side
   • Medium heat (350-400°F) on the other
2. For the corn (12-15 minutes):
   • Place corn on medium-heat side
   • Rotate every 3-4 minutes
   • Look for nice char marks and bright yellow color
   • Remove when kernels are tender
3. For the steaks (8-10 minutes total):
   • Place on high-heat side
   • 4-5 minutes per side for medium-rare (135°F internal)
   • 5-6 minutes per side for medium (145°F internal)
   • Move to medium-heat side if exterior chars too quickly
   • Let rest for 10 minutes under foil tent

Making the Elote Topping

While the meat rests, prepare your elote mixture:

1. Cut kernels off cobs:
   • Stand corn upright in large bowl
   • Slice downward with sharp knife
   • Rotate and repeat
2. In a large bowl, combine:
   • Corn kernels
   • 2 tablespoons mayonnaise
   • 2 tablespoons sour cream
   • 1/4 cup crumbled queso fresco or cotija
   • 1 finely diced jalapeño (remove seeds for less heat)
   • 2 tablespoons chopped cilantro
   • Juice of 1 lime
   • 1/2 teaspoon chili powder
   • Salt to taste
3. Mix well and taste for seasoning

Final Assembly

1. Slice steak thinly against the grain
2. Warm tortillas on grill (30 seconds per side)
3. Build tacos:
   • Warm tortilla base
   • 2-3 slices of steak
   • Generous spoonful of elote mixture
   • Extra sprinkle of cheese
   • Fresh cilantro
   • Lime wedges on the side

Pro Tips

• For extra flavor, brush corn with olive oil before grilling
• Keep tortillas warm in foil packet or tortilla warmer
• Serve with Mexican hot sauce or chimichurri for extra kick
• Make extra elote mixture – it’s great as a side dish!

Storage and Leftovers

• Store components separately in airtight containers
• Steak will keep 3-4 days in refrigerator
• Elote mixture stays fresh 2-3 days
• Reheat steak gently to avoid overcooking

This recipe brings together the best of both worlds: the sophistication of a perfectly grilled steak and the casual, crave-worthy appeal of Mexican street corn.

The result is a taco that’s both elevated and approachable – perfect for casual entertaining or a special family dinner.