Elotes Steak Tacos
Servings: 4 people
Elotes Steak Tacos with grilled New York strip steak, charred corn tossed in a creamy cotija and lime topping, and homemade sourdough tortillas. Two grilled favorites combined into one taco that brings every bit of summer flavor to the table. Smoky, creamy, bright, and gone within minutes.
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Ingredients
- 16 oz Steak (I prefer New York Strip or Flank)
- 4 Fresh Corn Cobs
- Homemade Sourdough Tortillas (or store-bought)
- ½ cup Mayonnaise
- ½ cup Sour Cream
- ½ cup Cotija Cheese
- ¼ cup Cilantro (chopped)
- 1 Lime (juiced)
- 2 tsp Chili Powder
- 1 tsp Salt
- Extra cilantro, lime, and cotija cheese for topping
Instructions
- Allow your steak to sit at room temperature for 30 minutes before cooking. After letting the steak rest, pat it dry with a towel and season generously with salt and pepper.
- Remove your corn from the husks. Place the steak and corn on a hot grill (around 500°F) to cook. Allow the steaks to form a crispy crust on all sides, and cook until the center reaches 125°F. Allow the corn to char on all sides. Remove the steak and corn and allow it to rest.
- While the steak rests, prepare your elotes topping. Add the sour cream, mayonnaise, cotija, cilantro, lime juice, chili powder, and salt to a medium sized bowl. Once cooled, cut the charred corn off the cob and add it to the mixture. Stir everything together until well combined.
- Slice your rested steak against the grain for the most tender bites. Add the steak to your tortillas and top with the elotes corn. Enjoy!