Description
Bite-sized fusion tacos combining tender grilled ribeye with smoky elote corn. The creamy corn is balanced by sharp cotija and citrus, while the steak’s marbling ensures juicy perfection. Ideal for quick meals or backyard gatherings.
Ingredients
2 ribeye steaks (1 per serving)
Salt, to taste (fine sea salt recommended)
Black pepper, to taste (freshly ground)
4 ears medium corn, husked
2 tablespoons mayonnaise (all-purpose)
2 tablespoons sour cream
1/4 cup cotija cheese, crumbled
1/4 cup chopped cilantro
1 lime (zest and juice)
8 small tortillas (flour or corn)
1 jalapeño (optional, thinly sliced or whole)
Instructions
Preheat grill to medium-high heat (400°F/200°C)
Season steaks with salt and pepper
Grill steaks 4-5 minutes per side for medium-rare; rest 5 minutes before slicing
Make elote sauce: combine mayonnaise, sour cream, lime juice/zest, and 1 tablespoon chopped cilantro
Grill corn 10-12 minutes, turning occasionally; brush with elote sauce
Tear grilled corn kernels into a bowl and top with cotija, remaining cilantro, and jalapeño
Cut steaks into strips
Warm tortillas on the grill
Assemble tacos: layer steak strips, elote corn mixture, and a squeeze of fresh lime
Notes
Use a meat thermometer for precise doneness (125°F/52°C for rare, 135°F/57°C for medium-rare)
Cotija can be substituted with crumbled feta or reduced-fat cheese
For an extra smoky flavor, add a pinch of chili powder to the elote sauce
- Prep Time: 10
- Cook Time: 30
- Category: trends
- Method: Grilling
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 taco (with 1.5 tortillas)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg