Grilled Elote Steak Tacos: A Beginner’s Guide to Bold Flavors

Ingredients

• UnspecifiedRibeye steaks
• UnspecifiedCorn on the cob, husked
• UnspecifiedMayonnaise
• UnspecifiedSour cream
• UnspecifiedCoriander
• UnspecifiedCotija cheese
• UnspecifiedLime juice
• UnspecifiedLime zest
• UnspecifiedFlour or corn tortillas
• Optional; amount to tasteJalapeños
• To tasteSalt
• To tasteBlack pepper

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium-high, about 205–230°C (400–450°F). Clean and lightly oil the grate to help prevent sticking.

2. 2

   Set up ingredients

   Arrange the ingredients and cooking tools before you start so everything is ready to hand.

3. 3

   Grill the corn

   Put the husked corn directly on the grill, turning it now and then so it chars evenly.

4. 4

   Cook until charred

   Grill the corn for about 10–12 minutes, until cooked through and smoky with charred patches.

5. 5

   Cut off kernels

   Let the corn cool slightly, then carefully slice the kernels from the cobs.

6. 6

   Mix the elote

   In a large bowl, combine the kernels with mayonnaise, sour cream, chopped coriander, cotija, lime juice and lime zest. Stir to coat evenly.

7. 7

   Season the steaks

   Pat the ribeye steaks dry with kitchen paper. Season both sides generously with salt and pepper.

8. 8

   Grill the steaks

   Grill the steaks for 4–5 minutes per side, turning them only once for a good sear.

9. 9

   Check medium-rare

   Check the centre of a steak with a meat thermometer; the recipe gives 52°C (125°F) for medium-rare.

10. 10

    Check medium

    For medium, the recipe gives an internal temperature of 57°C (135°F), checked with a meat thermometer.

11. 11

    Warm the tortillas

    Grill the tortillas for about 1 minute on each side, until warm with a little char.

12. 12

    Add the steak

    Slice the grilled steak and arrange it on the tortillas.

13. 13

    Top with elote

    Spoon a generous amount of the corn mixture over the steak.

14. 14

    Add jalapeños

    If you like extra heat, finish the tacos with sliced jalapeños.

What are elote steak tacos?

Elote is a Mexican street-food preparation of corn, commonly served with a creamy, tangy coating and cheese. These tacos bring that familiar combination together with grilled steak and tortillas.

The recipe leans on contrast: smoky corn and seared beef meet bright lime, salty cheese and a cool, creamy dressing. The components are cooked separately, then assembled just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 37g protein, 43g carbs, 35g fat.

The steak supplies most of the protein and a substantial share of the fat, while the tortillas and corn contribute most of the carbohydrates. Mayonnaise, sour cream and cotija also add fat, so pair a taco portion with a generous serving of fresh vegetables for balance.

The corn makes the elote

Grilled corn: turning the cobs as they cook helps them char across the surface while becoming tender inside. Leave the corn on the grill for the stated 10–12 minutes, watching for smoky brown patches.

Creamy coating: mayonnaise and sour cream cling to the kernels, while cotija brings a salty, tangy note. Lime juice and zest lift the mixture, and coriander adds a fresh herbal flavour.

Getting a good steak sear

Dry surface: pat the ribeyes thoroughly with kitchen paper before seasoning. A dry surface is better suited to browning than one coated in moisture.

One turn: grill each steak for 4–5 minutes per side and avoid repeated flipping, as the method calls for one turn. Steak thickness and grill heat affect how quickly it reaches the listed temperatures, so check the centre with a thermometer.

Choosing doneness

Temperature check: the recipe lists 52°C (125°F) for medium-rare and 57°C (135°F) for medium. Insert the thermometer into the thickest part of the steak, away from the bone if there is one.

Resting: the method does not specify a resting time, but a brief rest before slicing can help keep the steak juicy. Slice across the grain for more tender bites.

Warm tortillas for serving

Grill the tortillas for about 1 minute per side, just until warm and lightly charred. Keep them close at hand so they do not cool before filling.

Build each taco with sliced steak and a generous spoonful of elote. Add jalapeño at the end so everyone can choose how much heat they want.

Serving the tacos

Serve the tacos as soon as they are assembled, while the tortillas are warm and the steak is freshly sliced. Extra lime wedges or chopped coriander can be offered alongside if available.

A crisp green salad or simply dressed vegetables make a fresh accompaniment to the rich steak and creamy corn. Keep toppings separate if serving a group, so people can assemble their own.

Recipe notes & tips

• Oil the clean grill grate lightly before cooking to help the corn and tortillas release.
• Turn the corn periodically so it picks up char on more than one side.
• Let the corn cool just enough to handle before cutting off the kernels.
• Chop the coriander before mixing the elote so it is evenly distributed.
• Use a meat thermometer in the thickest part of the steak rather than judging doneness by time alone.
• Warm tortillas shortly before serving to keep them pliable.

Variations

• Choose your tortilla: use flour or corn tortillas, as preferred.
• Turn up the heat: add sliced jalapeños to taste just before serving.
• Make it more citrusy: serve with extra lime wedges for squeezing over the tacos.
• Adjust the cheese: use a similar salty, crumbly cheese if cotija is unavailable.
• Add fresh herbs: finish with a little extra chopped coriander for a fresher flavour.

Common mistakes to avoid

• Crowded grill: leave room to turn the corn and steaks so they cook evenly.
• Wet steak: pat the ribeyes dry before seasoning to help them brown.
• Overturning the steak: flip it once after 4–5 minutes per side rather than moving it repeatedly.
• Guessing doneness: use a thermometer to check the centre against the recipe's temperature guidance.
• Cutting hot corn: let it cool slightly first to make removing the kernels easier and safer.
• Cold tortillas: grill them just before assembling so they stay warm and flexible.

How to store

Store leftover steak and elote mixture separately in covered containers in the fridge and use within 3 days. Reheat the steak gently until hot, warm the tortillas on a pan or grill, and keep the corn mixture chilled until serving; assembled tacos are best eaten straight away.

Frequently asked questions