Tacos So Good, You’ll Forget Your Ex

Okay, so, ever have one of those days where you just need tacos? Like, not just any tacos. I’m talking about those “I’m gonna eat six of these and not even care” kinda tacos. Enter: Grilled Elote Steak Tacos. Seriously, these are life-changing. 😍

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you’re at the grocery store, and you’ve got a cart full of potential taco magic. You need 2 ribeyes (seriously, don’t skimp on the steak), and some salt & pepper for flavor, obviously. Then grab 4 ears of corn—like, fresh, juicy corn. Oh, and don’t forget the mayo and sour cream (2 tablespoons each) for that creamy goodness.

Cilantro, because we need a little green love in there—1/4 cup chopped should do. Cotija cheese? Yes, please! 1/2 cup crumbled and let’s get zesty with the juice and zest of 1 lime. Tortillas? Get 8 small flour or corn ones (I’m a flour girl, but corn is fab too). And if you’re feeling spicy, grab a jalapeño!

So Here’s Why I Make This Constantly

So, let me tell you about the first time I made these tacos. I had a couple of friends over, and we thought, “let’s grill!” I was a bit nervous because, ya know, grilling can be a hit or miss (mostly miss for me). I literally had no idea how epic this was gonna be.

We spent the afternoon laughing, drinks flowing, and I was like, “I’ll just throw some steaks on the grill.” Then we tossed the corn on, and OMG that char! When I mixed that elote goodness together, everyone just stared until I realized they were drooling. 🤤 I think I got high-fives and hugs that night. So yeah, these tacos are now a staple—like, I make ‘em way too often. But whatevs, you can NEVER have too much taco love!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Here’s another angle of those bad boys. Just look at ‘em—pure taco joy!

The One Trick That Changes Everything

Okay, so here’s the golden nugget: letting the steak rest. Seriously, don’t skip this step. I used to slice right away, thinking I was being efficient. But no! Let it chill for like 5 minutes after grilling, so those juicy flavors hang out and don’t spill out all over your plate. It’s a game-changer, trust me.

Don’t Mess This Up (My Top Tips)

1. Don’t overcook the corn. Seriously. 10-12 minutes max, turning occasionally. You want it charred but not mushy.
2. Season the steak well! Don’t be shy with the salt and pepper. It’s flavor town, baby!
3. Warm those tortillas. Just a minute on each side on the grill. If they’re cold, they’ll just fall apart, and we don’t want that drama.
4. Taste as you go. I mean, if you’re not tasting, what’s the point? Add lime juice to the elote mix until it’s perfect for your tastebuds.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, let’s be real. You probably won’t have leftovers. But if you do (lucky you!), just store the steak and elote mixture separately in airtight containers in the fridge. They should be good for about 2-3 days. Just reheat the steak and mix it back together with the elote—boom, taco round two!

If You Liked This, You’ll Probably Like These Too

Okay, if you loved these tacos, you’ve gotta try:
1. Chicken Tinga Tacos – smoky and spicy, yum!
2. Shrimp Tacos with Avocado Cream – ‘cause who can resist shrimp?
3. Pulled Pork Tacos – slow-cooked, melt-in-your-mouth goodness.

So tell me, what’s YOUR go-to taco recipe? I need to know! 🌮✨

Grilled Elote Steak Tacos

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Grilled Elote Steak Tacos are a mouthwatering fusion of smoky grilled steak and vibrant elote flavors. Juicy ribeye steak is paired with charred corn, creamy sauce, and zesty lime, all wrapped in warm tortillas. Perfect for a quick weeknight dinner or a weekend gathering, these tacos are sure to impress your family and friends with their bold taste and satisfying texture.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4 (2 tacos per serving) 1x
Category: Appetizer, Main Course
Method: Grilling
Cuisine: Mexican

Ingredients

Scale

2 ribeye steaks
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 and zest of 1 lime (optional)
8 small flour or corn tortillas
1 jalapeño, thinly sliced (optional)

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Instructions

Preheat the grill to medium-high heat.
Grill the husked corn for 10-12 minutes until charred. Cool slightly, then cut off the kernels into a bowl.
In the bowl, mix corn kernels with mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest (if using).
Season ribeyes with salt and pepper; grill for 4-5 minutes per side until cooked to your liking. Let rest before slicing thinly against the grain.
Toast tortillas on the grill for about 1 minute per side until warmed and slightly charred.
Assemble tacos by placing slices of steak on each tortilla topped with elote mixture.
Optionally add jalapeño slices for extra heat.
Serve immediately with lime wedges.