Description
Delicious tacos filled with tender ribeye steak and grilled corn, perfect for summer gatherings.
Ingredients
Scale
- 2 pieces ribeye steaks
- 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 ribeye steaks with salt and pepper.
- Grill the steaks for about 4–5 minutes per side for medium-rare.
- Grill the corn until charred and tender, about 10–15 minutes.
- Prepare the sauce by mixing mayonnaise, sour cream, lime juice, lime zest, and half of the cilantro.
- Warm the tortillas until pliable.
- Slice the ribeyes against the grain into thin pieces.
- Assemble the tacos with steak, corn, sauce, jalapeño, cotija cheese, and remaining cilantro.
- Serve and enjoy with extra lime wedges!
Notes
Make ahead by preparing the corn and sauce in advance. Store leftovers separately for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 80mg