Steak Elote Nachos

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Steak Elote Nachos bring the Mexican street food vibes to your backyard grill. Juicy steak, creamy elote corn, perfectly spiced, and all your favorite toppings create a fiesta to remember.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer

Cuisine: Mexican

Servings: people

Author: Derek Wolf

Ingredients

Grilled Corn (Elote):

3-4 Corn on the Cob
½ cup Mayonnaise
½ cup Sour Cream
2 Limes juiced

Steak:

1 Whole Tri-Tip Steak
½ cup Favorite Beef Rub
2 medium Limes juiced
1 tbsp Hot Sauce

Nachos:

Tortilla Chips
2 cups Queso
2 tbsp Chopped Cilantro
2 tbsp Diced Red Onions
2 tbsp Chopped Green Onions
1.5 tbsp Cotija Cheese
1.5 tsp Tajin Seasoning

Instructions

Corn & Elote:

Preheat your grill to medium high temperature (around 375F) for direct cooking.
Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Pull off the grill and slice the corn off the cob.
Add the corn to a bowl and mix together with sour cream, mayonnaise and lime juice for the Grilled Corn.

Steak & Nachos:

Slather your room temperature steak in hot sauce and lime juice. Generously season in your favorite steak rub, then set to the side.
Preheat your fire to high heat (around 450F) for direct grilling.
Add your steak to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain then into bite size cubes.
Build a plate full of tortilla chips and top with steak, grilled corn, jalapeno, cilantro, cotija, green onions and tajin. Top with queso, serve and enjoy!

Video

Notes

What is Tajin Seasoning?

Tajín is the ultimate go-to spice for adding a zesty kick to your snacks and drinks. This iconic Mexican seasoning blends chili peppers, lime, and salt, creating a flavor explosion that's tangy, spicy, and totally addictive. It's surprisingly perfect on fruits like mango or watermelon, and it also adds a burst of bold flavor to popcorn, tortilla chips, and, of course, nachos.

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