Description
Tender grilled ribeye paired with smoky-sweet grilled corn slaw, tangy lime, and creamy cotija cheese. A bold Mexican-American fusion masterpiece under 30 minutes.
Ingredients
2 ribeye steaks (3/4-inch thickness)
4 ears fresh corn
2 Tbsp mayonnaise
2 Tbsp sour cream
1/4 cup fresh chopped cilantro
1/2 cup crumbled cotija cheese
1 lime (juice and zest)
8 small tortillas (flour or corn)
1 jalapeño (thinly sliced)
Sea salt
Fresh black pepper
Instructions
Preheat grill to 400°F (200°C). Clean grates with wire brush
Husk corn and remove silk. Chop cilantro and grate lime zest
Place corn on grates. Rotate every 2 minutes until evenly charred (10-12 total minutes)
Let corn cool slightly. Use sharp knife to slice kernels into large chunks
Season ribeyes with 1/2 tsp salt and 1/4 tsp pepper per steak
Grill steaks 4-5 minutes per side for medium-rare
Prepare elote slaw by mixing mayonnaise, sour cream, cilantro, cotija, lime juice, and zest
Warm tortillas on grill
Grill jalapeño slices 1-2 minutes to soften. Assemble tacos with steak, elote slaw, and jalapeño
Notes
Use guajillo chilies in the slaw for extra smokiness
Store cotija in airtight container (consumes best within 2 days)
Cotija provides the highest sodium content by volume
- Prep Time: 15
- Cook Time: 25
- Category: Trend Recipes
- Method: Grilling
- Cuisine: Mexican-American fusion