Preheat your grill to medium-high heat.

Place the husked corn on the grill. Cook, turning occasionally, until the corn is charred and cooked through, about 10-12 minutes. Remove from the grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.

In the large bowl with the corn kernels, add the mayonnaise, sour cream, chopped cilantro, cotija cheese, lime juice, and lime zest (if using). Mix well to combine.

Season the ribeyes with salt and pepper. Place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing thinly against the grain.

Place the tortillas on the grill for about 1 minute per side, or until they are warmed and slightly charred.

To assemble the tacos, place a few slices of grilled steak onto each tortilla. Top with a generous spoonful of the elote mixture.

If desired, you can add some thinly sliced jalapeños on top of the elote mixture for an extra kick.

Serve the Grilled Steak Elote Tacos immediately with extra lime wedges on the side.