Grilled Corn on the Cob Steak Tacos

Why Make This Recipe

Grilled Corn on the Cob Steak Tacos are a delicious and fun way to enjoy summer flavors. The combination of juicy ribeye steaks, sweet grilled corn, and fresh toppings creates a mouthwatering taco experience. This recipe is great for gatherings or a casual dinner. Plus, it brings a taste of the grill right to your table!

How to Make Grilled Corn on the Cob Steak Tacos

Ingredients

• 2 ribeye steaks
• Salt to taste
• Black pepper to taste
• 4 ears fresh corn, husked
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 cup fresh cilantro, chopped
• 1/2 cup cotija cheese, crumbled
• Juice of 1 lime
• Zest of 1 lime (optional)
• 8 small flour or corn tortillas
• 1 jalapeño, thinly sliced (optional)
• Extra lime wedges for serving

Directions

1. Preheat your grill to medium-high heat and ensure the grates are clean.
2. Place the husked corn directly on the grill. Cook for 10-12 minutes, turning occasionally, until the kernels are charred and tender all around.
3. Remove corn from the grill and let it cool slightly. Once cool enough to handle, use a sharp knife to cut the kernels off the cobs into a large bowl.
4. Add mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest to the bowl with corn. Mix everything together until well combined.
5. Season ribeyes generously with salt and pepper on both sides. Grill for 4-5 minutes per side for medium-rare, or until they reach your preferred doneness.
6. Remove steaks from the grill and let them rest for 5 minutes. Then slice thinly against the grain for the most tender bites.
7. Place tortillas on the grill for about 1 minute per side until they’re warmed through and have light char marks.
8. Place sliced steak on each warm tortilla and top with a generous spoonful of the elote mixture. Add jalapeño slices if desired and serve with lime wedges.

How to Serve Grilled Corn on the Cob Steak Tacos

Serve these tasty tacos warm, right off the grill. You can arrange them on a large platter and add extra lime wedges and jalapeño slices for your guests. Everyone will love customizing their own tacos!

How to Store Grilled Corn on the Cob Steak Tacos

If you have leftovers, store the components separately in airtight containers. You can keep the steak and elote mixture in the fridge for up to 3 days. Reheat them gently on the stove or in the microwave. Avoid microwaving tortillas for best texture.

Tips to Make Grilled Corn on the Cob Steak Tacos

• Make sure not to overcook the corn. It’s best when it has nice char marks but is still juicy.
• Let the steaks rest after grilling to keep them tender and juicy.
• Feel free to adjust the toppings based on your preference. Avocado or salsa could be great additions!

Variations

• If you want a vegetarian option, substitute the steak with grilled mushrooms or portobello caps.
• Add different spices or herbs into the elote mixture for additional flavor.

FAQs

1. Can I make the elote mixture ahead of time?
Yes, you can prepare the elote mixture a few hours in advance. Just store it in the fridge until you’re ready to use it.

2. What kind of cheese can I use instead of cotija?
If you can’t find cotija, feta cheese is a good substitute. It offers a similar salty flavor.

3. Can I use frozen corn for this recipe?
While fresh corn delivers the best flavor, you can use grilled frozen corn if needed. Just make sure to thaw it and drain excess moisture before grilling.