My steak was tough. What did I do wrong?

Tough steak is usually the result of either overcooking it or slicing it incorrectly. Use a meat thermometer to ensure you cook it to your desired temperature, and always remember to slice it thinly against the grain.

Can I make the elote salad ahead of time?

Yes, you can make the elote mixture up to one day in advance and store it in an airtight container in the refrigerator. The flavors will have even more time to meld together.

What's the best way to serve these for a party?

For a party, create a taco bar! Grill the steak and corn ahead of time. Slice the steak and keep it warm. Place the steak, the elote mixture, the warm tortillas, and any extra toppings in separate bowls and let your guests build their own perfect Grilled Steak Elote Tacos .

Grilled Steak Elote Tacos: The #1 Ultimate 4th of July Recipe

The Ultimate Grilled Steak Elote Tacos (Perfect for the 4th of July!)

A summer grilling recipe that brings together the rich, smoky flavors of grilled steak and the creamy, tangy goodness of elote (Mexican street corn). The tacos feature tender ribeye steak, seasoned simply and grilled to perfection. The steak is paired with a classic elote mixture made from charred corn, mayonnaise, sour cream, fresh cilantro, crumbled cotija cheese, and lime juice, all served in warm, toasted tortillas.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (includes resting time)
Yield: 4 servings (2 tacos each) 1x
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired

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 of 1 lime
8 small flour or corn tortillas
Zest of 1 lime (optional)
1 jalapeño, thinly sliced (optional)

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Instructions

Preheat your grill to medium-high heat.
Grill the Corn: Place the husked corn directly on the hot grill. Cook, turning occasionally, for about 10-12 minutes, until the corn is charred in spots and cooked through. Remove from the grill and let it cool slightly.
Once cool enough to handle, cut the kernels off the cobs and place them in a large bowl.
Prepare the Elote Mixture: To the bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, crumbled cotija cheese, and the juice of 1 lime. Add the optional lime zest if using. Mix all ingredients well until the corn is evenly coated.
Grill the Steak: Season the ribeye steaks with salt and pepper. Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare (internal temperature of 135°F), or to your desired doneness.
Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain.
Toast the Tortillas: While the steak is resting, place the tortillas on the grill for about 1 minute per side until they are warm and slightly charred.
Assemble the Tacos: Layer several slices of the grilled steak onto each warm tortilla. Top the steak with a generous spoonful of the elote mixture.
If desired, add a few thinly sliced jalapeños on top for a spicy kick.
Serve the tacos immediately, with extra lime wedges on the side for squeezing.

Notes

This recipe is perfect for a summer cookout and can be customized with optional lime zest for extra citrus flavor or jalapeño slices for heat.
Letting the steak rest after grilling is a crucial step to ensure it remains juicy and tender.
You can use either flour or corn tortillas for this recipe. Toasting them on the grill enhances their texture and flavor.

Nutrition

Serving Size: 2 tacos
Calories: 700-850
Sugar: 5-8 g
Sodium: 700-900 mg
Fat: 45-55 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 35-45 g
Fiber: 4-6 g
Protein: 35-45 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/grilled-steak-elote-tacos/