Grilled Steak Elote Sliders
This week, I saw some fresh sweet corn being sold on the side of the road, and I just couldn’t resist! I teamed up with Primal Kitchen just in time for corn season to showcase these awesome Grilled Steak Elote Sliders. POST SPONSORED BY PRIMAL KITCHEN. I marinated some skirt steaks and grilled them over high heat until they were tender and juicy. Next, I charred some corn cobs and then sliced the kernels off the cob to make a corn salsa. The extra pizzazz came from the Primal Kitchen Chipotle Lime Mayonnaise I used in the Elote sauce! I added all the ingredients to create some elevated sliders, and we feasted all night! Table of Contents Why You’ll Love Grilled Steak Elote SlidersGrilled Steak Elote Sliders IngredientsMore on SlidersHow to Make Grilled Steak Elote SlidersMarinate and Grill Steak:Cook Corn and Make Elote Sauce:Finish Off Your Sliders:Flavor X Fire & FOOD X FireGrilled Steak Elote Sliders Recipe Why You’ll Love Grilled Steak Elote Sliders Grilled Steak Elote Sliders Ingredients More on Sliders How to Make Grilled Steak Elote Sliders Marinate and Grill Steak:Cook Corn and Make Elote Sauce:Finish Off Your Sliders: Marinate and Grill Steak: Cook Corn and Make Elote Sauce: Finish Off Your Sliders: Flavor X Fire & FOOD X Fire Grilled Steak Elote Sliders Recipe Why You’ll Love Grilled Steak Elote Sliders Elote is one of those Mexican recipes that just doesn’t get old! I never get tired of carne asada paired with a simple Mexican street corn salad. In this elote recipe, we’re putting the two together! You’ll add delicious street corn to some slider rolls to make a really awesome meal. Serve them up to your whole family, or enjoy them just by yourself! For more with elote, check out Pulled Pork Elote Tacos, Elote Chorizo Dogs and Elote Style Chicken Wings. Grilled Steak Elote Sliders Ingredients This is a mid-range recipe that’s perfect for a special occasion or a summer cookout! In 30 minutes of prep time and 2 hours of cooking, you’ll be ready to serve six people. For the steak, you’ll need 2-3 skirt steaks, chopped cilantro, minced garlic, fresh-squeezed lime juice and orange juice, jalapeno puree, kosher salt, and oil. Next, you’ll make some authentic Elote Sauce! Our Mexican Elote is made out of Primal Kitchen chipotle mayonnaise, sour cream, hot sauce for a kick of heat, and fresh lime juice. Then, it’s time for the corn recipe! You’ll need fresh corn on the cob, diced red onions, fresh cilantro, Primal Kitchen Chipotle Mayonnaise, cotija cheese, Tajin seasoning, and Primal Kitchen Avocado Oil. Finally, you’ll finish the sliders off with a pack of slider buns, slices of cheddar cheese, and melted butter. More on Sliders How to Make Grilled Steak Elote Sliders Marinate and Grill Steak: Begin by adding the cilantro, minced garlic, lime juice, orange juice and oil into a small bowl and mixing together thoroughly. Next, add your skirt steak to a food safe bag/bowl and then pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight. Preheat your fire to high heat (around 450F) for direct grilling. Pull your steaks out of the bag and discard any excess marinade. Add your steaks to the grill to cook for about 1.5-2.5 minutes per side or until their internal temperature reaches 125F. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks against the grain and then into bite size cubes. Cook Corn and Make Elote Sauce: To prepare your Mexican corn, preheat your grill to medium-high heat (around 375F) for direct cooking. Next, spray your ears of corn with Primal Kitchen Avocado Oil and season with salt, pepper and garlic. Place corn on the hot grill and cook each ear of corn over the high heat for 6-8 minutes until fully cooked and slightly charred. Transfer corn off the grill and slice the corn kernels off the cob. Add the grilled corn to a large bowl and mix together with all of the other ingredients for the grilled corn. Finally, mix all the ingredients for the Elote Mexicano Sauce in a medium bowl. Finish Off Your Sliders: Slice your Sliders Rolls in half horizontally so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of sliced steak, grilled corn, sliced cheddar cheese, more grilled corn and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top. Get your smoker to a medium heat (around 300-325F) for indirect cooking so that we can caramelize the sliders. Add your sliders in the foil bin on to the smoker to cook until the top buns are golden brown and crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving. Carefully slice your sheet of sliders into individual sandwiches. Serve with the Elote Corn Sauce on the side for dipping and a few lime wedges as a garnish. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 2-3 Skirt Steaks▢ 1.25 cups Chopped Cilantro▢ ¼ cup Minced Garlic▢ 2 medium Limes juiced▢ 2 medium Oranges juiced▢ 2 tbsp Jalapeno Puree▢ 1.5 tbsp Kosher Salt▢ Oil as needed ▢ 2-3 Skirt Steaks ▢ 1.25 cups Chopped Cilantro ▢ ¼ cup Minced Garlic ▢ 2 medium Limes juiced ▢ 2 medium Oranges juiced ▢ 2 tbsp Jalapeno Puree ▢ 1.5 tbsp Kosher Salt ▢ Oil as needed Grilled Corn: ▢ 3-4 Corn on the Cob▢ 2 tbsp Chopped Cilantro▢ 2 tbsp Diced Red Onions▢ 1.5 tbsp Primal Kitchen Chipotle Mayonnaise▢ 1.5 tbsp Cotija Cheese▢ 1.5 tsp Tajin Seasoning▢ Primal Kitchen Avocado Oil as needed ▢ 3-4 Corn on the Cob ▢ 2 tbsp Chopped Cilantro ▢ 2 tbsp Diced Red Onions ▢ 1.5 tbsp Primal Kitchen Chipotle Mayonnaise ▢ 1.5 tbsp Cotija Cheese ▢ 1.5 tsp Tajin Seasoning ▢ Primal Kitchen Avocado Oil as needed Sliders: ▢ 1 pack Slider Rolls▢ 6-8 Cheddar Cheese Slices▢ 1 cup Melted Butter ▢ 1 pack Slider Rolls ▢ 6-8 Cheddar Cheese Slices ▢ 1 cup Melted Butter Steak: Begin by adding the cilantro, minced garlic, lime juice, orange juice and oil into a bowl and mixing together thoroughly. Next, add your skirt steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight.Preheat your fire to high heat (around 450F) for direct grilling.Pull your steaks out of the bag and discard any excess marinade. Add your steaks to the grill to cook for about 1.5-2.5 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. Begin by adding the cilantro, minced garlic, lime juice, orange juice and oil into a bowl and mixing together thoroughly. Begin by adding the cilantro, minced garlic, lime juice, orange juice and oil into a bowl and mixing together thoroughly. Next, add your skirt steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Next, add your skirt steak to a food safe bag/bowl and pour in your marinade. Mix together to coat all the steak. Seal and place in the fridge for at least 4 hours but ideally overnight. Seal and place in the fridge for at least 4 hours but ideally overnight. Preheat your fire to high heat (around 450F) for direct grilling. Preheat your fire to high heat (around 450F) for direct grilling. Pull your steaks out of the bag and discard any excess marinade. Pull your steaks out of the bag and discard any excess marinade. Add your steaks to the grill to cook for about 1.5-2.5 minutes per side or until they are 125F internal. Add your steaks to the grill to cook for about 1.5-2.5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. 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. Once rested, slice your steaks against the grain then into bite size cubes. Corn Preheat your grill to medium high temperature (around 375F) for direct cooking.Next, spray your corn with Primal Kitchen Avocado Oil and season with salt, pepper and garlic. 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 all of the other ingredients for the Grilled Corn. Preheat your grill to medium high temperature (around 375F) for direct cooking. Preheat your grill to medium high temperature (around 375F) for direct cooking. Next, spray your corn with Primal Kitchen Avocado Oil and season with salt, pepper and garlic. Next, spray your corn with Primal Kitchen Avocado Oil and season with salt, pepper and garlic. Grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred. 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. Pull off the grill and slice the corn off the cob. Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn. Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn. Elote: Mix in a bowl all the ingredients for the Elote Sauce. Mix in a bowl all the ingredients for the Elote Sauce. Mix in a bowl all the ingredients for the Elote Sauce. Sliders: While keeping the slider rolls together, slice your Sliders Rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of sliced steak, grilled corn, sliced cheddar cheese, more grilled corn and then the top part of the buns.In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top.Get your smoker to a medium heat (around 300-325F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving.Serve with the Elote Sauce for dipping on the side. While keeping the slider rolls together, slice your Sliders Rolls in half so there is a top side and bottom side. While keeping the slider rolls together, slice your Sliders Rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of sliced steak, grilled corn, sliced cheddar cheese, more grilled corn and then the top part of the buns. Add a layer of sliced steak, grilled corn, sliced cheddar cheese, more grilled corn and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top. Get your smoker to a medium heat (around 300-325F) for indirect cooking. Get your smoker to a medium heat (around 300-325F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving. Once done, pull the sliders off and let cool for 2-3 minutes before serving. Serve with the Elote Sauce for dipping on the side. Serve with the Elote Sauce for dipping on the side. Serving: 6g | Calories: 645kcal | Carbohydrates: 28g | Protein: 29g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 165mg | Sodium: 2222mg | Potassium: 654mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1739IU | Vitamin C: 43mg | Calcium: 96mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!