Elote Steak Tacos
⚡ KevEats Recipe
Elote Steak Tacos
Smoky steak, charred corn, and elote flavor without going overboard.
These hit that street taco / elote combo hard, but with a lighter crema and tighter portions so they still fit into your day. Salty, juicy steak, sweet charred corn, lime, cotija, cilantro — all the right stuff.
455
Calories
26g
Protein
22g
Fat
30g
Carbs
Ingredients
- 2 ribeyes, trimmed of excess exterior fat
- to taste Meat Church Blanco seasoning
- 4 ears corn, husked
- 2 tbsp light mayonnaise
- 1/3 cup nonfat Greek yogurt
- 1/3 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juice
- 1 tsp lime zest (optional)
- 8 small corn tortillas
- 1 jalapeño, thinly sliced (optional)
Kev Tip
Get real char on the corn.
That little bit of smokiness is what makes the elote side of this actually pop instead of just tasting creamy and sweet.
Make It Fit Your Macros
Leaner: swap ribeye for sirloin or flank if you want to drop fat significantly.
Lower calories: use 2 tablespoons cotija total instead of 1/3 cup.
More volume: add shredded cabbage or lettuce for crunch without many calories.
Lower calories: use 2 tablespoons cotija total instead of 1/3 cup.
More volume: add shredded cabbage or lettuce for crunch without many calories.
Storage / Meal Prep
Store steak and elote mixture separately for up to 3 days. Reheat steak gently and warm tortillas fresh before serving.
Instructions
- 1Pat the ribeyes dry and season generously on all sides with Meat Church Blanco. Let sit at room temperature for 20–30 minutes while you prep the rest.
- 2Grill or sear the corn until lightly charred on multiple sides. Let cool slightly, then cut the kernels off the cob.
- 3In a bowl, mix the corn with light mayo, Greek yogurt, cotija, cilantro, lime juice, and lime zest if using. Taste and adjust with a little more lime if needed.
- 4Grill or sear the ribeyes over high heat until cooked to your preferred doneness. Let rest 5–10 minutes before slicing thinly against the grain.
- 5Warm the tortillas directly over a burner, in a skillet, or on the grill until soft and lightly blistered.
- 6Build each taco with sliced steak, a spoonful of elote mixture, and jalapeño if you want extra heat.
