Juicy Grilled Ribeye Tacos with Mexican Street Corn Topping
Chargrilled ribeye steak paired with classic elote corn mixture in warm tortillas. A delicious fusion of Mexican flavors perfect for casual entertaining.
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Cooking tools:
- Grill
- Instant-read thermometer
- Mixing bowl
- Chef's knife
- Cutting board
- Tongs
- Kitchen towel
- Airtight container
- Refrigerator
Ingredients
- 2 ribeye steaks
- Salt
- pepper
- 4 ears of corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime
- Zest of 1 lime (optional)
- 8 small flour or corn tortillas
- 1 jalapeño, thinly sliced (optional, for jalapeño crème)
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