Tacos de bistec a la parrilla con elote

Ingredientes

• Ribeye steaks: Known for their marbling, ribeye steaks are incredibly flavorful and tender, making them ideal for grilling.
• Corn on the cob: Fresh, husked corn provides the perfect base for the elote mixture, delivering natural sweetness.
• Mayonnaise and sour cream: These create the creamy texture that defines elote.
• Cilantro and cotija cheese: These add vibrant color and tangy, salty notes to the mix.
• Lime juice and zest: Citrus enhances every ingredient, tying the dish together.
• Flour or corn tortillas: Soft and warm, tortillas serve as the perfect vessel for this delicious combination.
• Jalapeños (optional): A touch of heat for those who crave spice.

Preparación

1. 1

   Preheat your grill to medium-high heat (about 400–450°F). A clean, oiled grill grate ensures the food doesn’t stick.

2. 2

   Prepare your workspace by setting out all the ingredients and tools. A good mise en place makes cooking more enjoyable.

3. 3

   Place the husked corn directly on the grill. Turn occasionally to achieve even charring.

4. 4

   The corn should be cooked through with a smoky char in about 10–12 minutes.

5. 5

   Once the corn has cooled slightly, carefully cut the kernels off the cob.

6. 6

   In a large bowl, mix the kernels with mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest. Stir until evenly coated.

7. 7

   Pat the ribeyes dry with paper towels. Season generously with salt and pepper on both sides.

8. 8

   Grill the steaks for 4–5 minutes per side, flipping only once for the best sear.

9. 9

   Check the internal temperature with a meat thermometer: 125°F for medium-rare

10. 10

    135°F for medium

11. 11

    Place tortillas directly on the grill for about 1 minute per side. The slight char adds flavor and texture.

12. 12

    Layer slices of steak on each tortilla.

13. 13

    Top with a generous spoonful of the elote mixture.

14. 14

    Add jalapeño slices if you prefer a spicy kick.