Description
Flavor-packed tacos featuring juicy steak, fresh corn, and creamy toppings, perfect for summer gatherings.
Ingredients
Scale
- 2 pieces ribeyes
- To taste salt
- To taste pepper
- 4 ears corn
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup cilantro, chopped
- 1/2 cup cotija cheese
- 1 piece lime, juiced
- 1 piece lime zest (optional)
- 8 small tortillas
- 1 piece jalapeño, thinly sliced (optional)
Instructions
- Prepare the grill: Preheat your grill to medium-high heat.
- Season the steak: Generously rub both sides of the ribeyes with salt and pepper.
- Grill the corn: Place the ears of corn directly on the grill, rotating until charred and golden on all sides, about 10-12 minutes.
- Cook the steak: Grill the ribeyes for about 5-7 minutes on each side for medium-rare.
- Mix the creamy topping: In a bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and cilantro.
- Prepare the corn: Slice the kernels off the cob and mix with some of the creamy sauce and crumbled cotija cheese.
- Warm the tortillas: Lightly char the tortillas on the grill or in a pan.
- Assemble the tacos: Layer sliced steak and corn mixture onto each tortilla, topping with cotija cheese and jalapeño slices.
- Serve and enjoy: Serve with extra lime wedges on the side.
Notes
You can customize these tacos with extra toppings like diced jalapeños, pickled red onions, or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg