Grilled Steak Elote Tacos

Remove the steaks from the grill and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for the most tender bites.
Tip: Cutting against the grain shortens the muscle fibers, making the steak easier to chew.
Step 5: Warm the Tortillas
Place the tortillas directly on the grill grates for about 30 seconds to 1 minute per side, until they’re warmed through and slightly charred.
Stack the tortillas and cover them with a clean kitchen towel to keep them warm.
Step 6: Assemble the Tacos
Place a few slices of grilled steak in the center of each tortilla.
Spoon a generous portion of the elote mixture over the steak.
Add sliced jalapeños for extra heat, if desired.
Garnish with additional cilantro, cotija cheese, or a squeeze of lime juice, if preferred.
Step 7: Serve
Serve the tacos immediately with extra lime wedges on the side. These tacos are best enjoyed fresh off the grill!

Additional Tips & Variations
Toppings: Add sliced avocado, a drizzle of crema, or a dash of hot sauce for even more flavor.
Protein Swap: Use skirt steak, flank steak, or chicken thighs as alternatives to ribeye.
Make Ahead: The elote mixture can be prepared 1-2 hours in advance and stored in the refrigerator until ready to serve.
Corn Option: If fresh corn isn’t available, you can use canned or frozen corn. Simply sauté it in a skillet over medium-high heat until charred.
Flavor Notes
These tacos feature a beautiful combination of textures and flavors:

Ribeye: Juicy, tender, and perfectly seasoned steak.
Elote Mixture: Creamy, tangy, and zesty with bright notes from lime and a smoky touch from the grilled corn.
Tortillas: Soft and charred for the perfect vehicle to carry the fillings.
Enjoy your Grilled Steak Elote Tacos, a dish that brings together smoky, savory, and creamy goodness in every bite! 🌮🔥