Grilled (Smoked) Steak Elote Tacos

My wife sent me this recipe this morning and requested it to be made for dinner. First off, let me acknowledge the fact that I am not a fan of mayonnaise or sour cream (I have a thing against white condiments, don't ask questions), so making elote for the first time and having to purchase mayo and sour cream at the store was not something that I enjoyed doing.

With that being said, this meal turned out better than expected! Smoking ribeyes on my Green Mountain Grill smoker (this is not a paid advertisement, but maybe in the future! I'm kidding...) is one of my favorite things to do for dinner, so I will always take on trying new things if it means being able to enjoy a nice medium-rare ribeye. Throw a couple of ribeyes on the smoker at 225 degrees Fahrenheit for 45 minutes - 60 minutes (or until the internal temperature reaches 113 degrees) and then pan sear it in avocado oil over medium-high heat for 2 minutes on each side is the secret to a beautifully medium-rare steak (or at least in my recent findings). As for the elote mixture, I followed the recipe pretty much exactly as follows except for a few additions of my own which will be notated below. Bon Appétit à Tous !

Grilled (Smoked) Elote Tacos

1. Preheat and Prep: Begin by preheating your grill to medium-high heat. While the grill is heating, husk the corn and set it aside. This will ensure that the grill is ready for both the corn and the steak when it’s time to cook. *I smoked the ribeyes at 225 for 45-60 minutes or until the internal temp reached 113 and then pan seared two minutes each side.

2. Grill the Corn: Place the husked corn directly on the grill. Cook the corn, turning occasionally, until it is charred and cooked through, which should take about 10-12 minutes. The goal is to achieve a nice char on all sides without burning the corn. Once cooked, remove the corn from the grill and let it cool slightly. When the corn is cool enough to handle, cut the kernels off the cob and place them in a large bowl. This step creates the base for the elote mixture. *I optioned to use frozen corn to simplify the process, but I would love to try grilling full corn husks to see the difference.

3. Prepare the Elote Mixture: In the bowl with the corn kernels, add 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1/4 cup of chopped cilantro, 1/2 cup of crumbled cotija cheese, and the juice of 1 lime. Optionally, add the zest of 1 lime for an extra burst of citrus flavor. Mix all the ingredients well to ensure the corn is evenly coated with the creamy mixture. This combination of ingredients will form a delicious topping for your tacos. *I used Feta cheese instead of Cotija because I could not find it at my store and I also added in some Carne Asada seasoning from a local company down in Nephi, UT called Heath's Blend. I will link their website at the bottom.

4. Grill the Steak: Season the ribeyes with salt and pepper to taste. Place the steak on the preheated grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F. After grilling, remove the steak from the grill and let it rest for a few minutes. Resting the steak allows the juices to redistribute, ensuring a juicy and tender result. Slice the steak thinly against the grain to maximize tenderness.

5. Toast the Tortillas: While the steak is resting, place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred. Grilling the tortillas adds a nice texture and flavor, making them the perfect base for your tacos. *I threw my tortillas in the oven for a few minutes, but I did not get the charred look that grilling them will offer. I will definitely grill them next time to compare.

6. Assemble the Tacos: To assemble the tacos, start by placing a few slices of grilled steak onto each tortilla. Top the steak with a generous spoonful of the elote mixture. The combination of the tender steak and creamy elote will create a delicious and satisfying bite.

7. Optional Jalapeño Crème: If you enjoy a bit of heat, add some thinly sliced jalapeños on top of the elote mixture. This will provide a spicy kick that complements the other flavors in the tacos. *I did not make the Jalapeno Creme but I think I will try it the next time I make this recipe!

8. Serve: Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side. The lime wedges can be squeezed over the tacos for an extra burst of citrusy flavor. Enjoy these vibrant and flavorful tacos as a delightful meal for any occasion.

*Recipe found on Pinterest from grillnationbbq.com

**Carne Asada seasoning can be found on heathsblends.com/product/carne-asada