Ingredients:

  • 2 ribeye steaks (about 1 inch thick), approximately 8oz/225g each
  • Salt: To taste
  • Black pepper: To taste
  • 4 ears fresh corn, husked
  • 2 tablespoons (30ml) mayonnaise
  • 2 tablespoons (30ml) sour cream
  • ¼ cup (approx. 10g) fresh cilantro, chopped
  • ½ cup (approx. 50g) cotija cheese, crumbled
  • Juice of 1 lime
  • Zest of 1 lime (optional)
  • 8 small flour or corn tortillas (6-inch diameter)
  • 1 jalapeño, thinly sliced (optional)
  • Lime wedges, for serving

Instructions:

  1. Preheat grill to medium-high heat. Ensure grates are clean.
  2. Place husked corn directly on the grill. Cook, turning occasionally, until kernels are charred and tender (10-12 minutes).
  3. Remove corn from grill and let cool slightly. Cut kernels off the cobs into a large bowl.
  4. Add mayonnaise, sour cream, cilantro, cotija cheese, lime juice, and zest (if using) to the bowl with the corn. Mix well.
  5. Generously season ribeyes with salt and pepper on both sides.
  6. Grill steaks for 4-5 minutes per side for medium-rare (or to desired doneness). Use a meat thermometer for accurate temperature.
  7. Remove steaks from grill and let rest for 5 minutes. Slice thinly against the grain.
  8. Grill tortillas for about 1 minute per side, until warmed through and lightly charred.
  9. Place sliced steak on each tortilla, top with a generous spoonful of elote mixture, and add jalapeño slices (if desired).
  10. Serve immediately with lime wedges.