An Unforgettable Fusion: Grilled Steak Elote Tacos
Imagine biting into a taco that perfectly balances the smoky richness of grilled steak with the vibrant flavors of Mexican street corn. These Grilled Steak Elote Tacos are a delightful fusion that will transport your taste buds to a bustling street market in Mexico. Let’s dive into what makes this recipe a must-try and how you can recreate it in your own kitchen.
Why You’ll Love This Recipe
- Bold Flavors: The combination of grilled steak and elote, or Mexican street corn, creates a symphony of flavors that are both bold and comforting.
- Simple Ingredients: With ingredients that are easy to find and prepare, you’ll have a delicious meal in no time.
- Customizable: Adjust the spice level to your liking with optional jalapeños for a personalized touch.
Kitchen Equipment You’ll Need
- Grill
- Large bowl
- Knife
- Cutting board
- Tongs
Ingredients
- 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 of 1 lime
- Zest of 1 lime (optional)
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional, for jalapeño crème)
Step-by-Step 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.
Tips for Success
- Resting the Steak: Let the steak rest after grilling to ensure maximum juiciness.
- Char the Corn: Don’t be afraid to get a good char on the corn; it adds depth to the flavor.
Additional Tips and Variations
- Cheese Swap: If you can’t find cotija cheese, feta is a good substitute.
- Spice Level: Adjust the number of jalapeños to control the heat.
Nutritional Highlights (Per Serving)
Calories: 450, Protein: 30g, Carbohydrates: 35g, Fat: 20g, Fiber: 5g
Frequently Asked Questions (FAQ)
Can I use a different cut of steak?
Yes, flank steak or skirt steak would also work well for these tacos.
How do I store leftovers?
Store the steak and elote mixture separately in airtight containers in the refrigerator for up to 3 days.
Can I make this recipe vegetarian?
Absolutely! Substitute grilled portobello mushrooms for the steak for a delicious vegetarian option.
Conclusion
These Grilled Steak Elote Tacos are a celebration of flavors that are sure to impress at any gathering. Whether you’re hosting a barbecue or simply craving something unique, this recipe is a winner. Give it a try and let the flavors speak for themselves. Don’t forget to share your experiences and any creative twists you tried in the comments below!
