Grilled Elote Steak Tacos

Ingredients

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

Instructions

Preheat and Prep:
Preheat your grill to medium-high heat.
Grill the Corn:

Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
Prepare the Elote Mixture:
In the large bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.
Grill the Steak:
Season the ribeyes with salt and pepper. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain.
Toast the Tortillas:
Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.
Assemble the Tacos:
To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.
Optional Jalapeño Crème:
If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.
Serve:
Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.