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)
Instructions 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.
