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Export 10 ingredients for grocery delivery
Step 1
Preheat your grill to medium-high heat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.
Step 6
To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.
Step 7
If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.
Step 8
Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.
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