Grilled Steak Elote Tacos

A smoky, creamy, and zesty combination of grilled ribeye and Mexican street corn (elote) served on warm tortillas.

Ingredients
For the Steak
2 ribeye steaks (about 1 inch thick, approximately 8-10 oz each)
Salt and black pepper, to taste
Olive oil (optional, for brushing)
For the Elote Mixture
4 ears of fresh corn, husked (or 3 cups frozen corn if fresh isn’t available)
2 tablespoons mayonnaise
2 tablespoons sour cream (or Mexican crema for authenticity)
1/4 cup fresh cilantro, chopped
1/2 cup cotija cheese, crumbled (or feta as a substitute)
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime (optional, for extra citrus flavor)
1 teaspoon chili powder (optional, for a little spice)
For the Tacos
8 small tortillas (flour or corn, depending on preference)
1 jalapeño, thinly sliced (optional, for a spicy kick)
Extra lime wedges, for serving
Instructions