Description
A flavor-packed summer delight featuring juicy ribeye steak and grilled corn, topped with a creamy elote mixture.
Ingredients
Scale
- 2 pieces ribeyes
- To taste salt
- To taste pepper
- 4 ears corn
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese
- 1 piece lime, juiced
- 1 piece lime zest (optional)
- 8 small tortillas
- 1 piece jalapeño, thinly sliced (optional)
Instructions
- Preheat the grill to medium-high heat.
- Season the ribeyes generously with salt and pepper.
- Grill the corn until the kernels turn golden brown, about 10–12 minutes.
- Cook the seasoned ribeyes for about 4–5 minutes per side for medium-rare.
- Prepare the elote topping by mixing grilled corn with mayonnaise, sour cream, lime juice, and half of the cilantro.
- Slice the steak thinly against the grain.
- Assemble the tacos by filling tortillas with steak, topping with the corn mixture, cotija cheese, cilantro, and jalapeño slices.
- Serve with fresh lime juice squeezed over the top.
Notes
For make-ahead options, prepare the corn mixture a day in advance. Store leftovers separately in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg