Grilled Elote Steak Tacos

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)

Directions

Preheat and Prep:

Preheat your grill to medium-high heat.

Grill the Corn:

Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.

Prepare the Elote Mixture:

In the large bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.

Grill the Steak:

Season the ribeyes with salt and pepper. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain.

Toast the Tortillas:

Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.

Assemble the Tacos:

To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.

Optional Jalapeño Crème:

If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.

Serve:

Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.