Street Corn Steak Tacos

The grilled corn adds such a magical, smoky sweetness to these tacos, perfectly complementing the rich, savory steak. When it’s charred just right, each bite of corn bursts with a little pop of sweetness that contrasts so beautifully with the boldness of the steak. I love the way the creamy cotija cheese and spicy mayo tie everything together—it’s like a little touch of indulgence in each bite. You get a creamy, tangy kick from the mayo, with the cheese adding just enough saltiness to balance out the sweetness of the corn and the richness of the steak. It’s the kind of flavor combination that makes you stop and savor the moment.

If you’ve got a good salsa or a squeeze of fresh lime on hand, this is the moment to make it shine! The fresh zestiness from the lime cuts through the richness, giving it that perfect contrast. And the salsa? It’s the final burst of flavor that brings everything together, adding just the right amount of heat and freshness.

Every time I make these tacos, it reminds me of a summer evening spent outdoors, enjoying a good meal with friends and family. The combination of textures, the smoky grill flavor, the crunch of the corn, and the tender steak, all wrapped up in a soft tortilla—well, it’s pure bliss. It’s that kind of meal that makes you crave more, and I always end up going back for just one more taco.

Key Ingredients in Street Corn Steak Tacos

Now, let’s dive into the star ingredients that make these tacos a hit at the dinner table. Each one brings something special, whether it’s a rich, smoky depth, a pop of freshness, or that little kick of spice. Here’s what you’ll need to bring all those delicious flavors to life:

• Olive oil
  A rich, smooth base for searing the steak and sautéing the corn. It adds a subtle, fruity flavor that perfectly complements the other ingredients.
• Flank steak
  The heart of these tacos! Flank steak is lean yet tender when cooked just right, absorbing the marinade and grill’s smoky flavors for that juicy, meaty goodness.
• Chili powder
  A warm, earthy spice that adds depth and a gentle heat to the steak. It brings that signature taco seasoning flavor we all know and love.
• Garlic powder
  A must for savory dishes! It gives a fragrant, rich garlic flavor without being overpowering, adding warmth to the steak marinade.
• Onion powder
  Like garlic powder, it brings a mellow, savory sweetness that deepens the flavor of the steak, making it taste even more irresistible.
• Smoked paprika
  This is what gives the steak that lovely smoky note. It infuses the dish with a subtle depth and warmth, making the flavors even more complex.
• Cumin
  A must-have in any taco recipe, cumin adds a slightly nutty, earthy flavor that balances out the heat from the chili powder and cayenne pepper.
• Cayenne pepper
  A little goes a long way! It adds a punch of heat that wakes up the taste buds, creating a perfect balance with the richness of the steak and the sweetness of the corn.
• Salt
  Essential for enhancing all the flavors, salt helps to bring everything together and highlights the savory goodness of the steak and other ingredients.
• Black pepper
  Adds a subtle sharpness and kick, making the flavors pop without overpowering the dish.
• Flour tortillas
  Soft, warm, and pliable, these tortillas are the perfect vehicle to hold all those amazing ingredients together. They bring a comforting, chewy texture to each bite.
• Corn kernels
  The star of the street corn! Whether fresh or frozen, the sweet, crunchy corn is charred to perfection on the grill, adding that smoky, caramelized flavor that pairs beautifully with the steak.
• Butter
  For sautéing the corn, butter adds richness and a luscious, velvety texture that makes the grilled corn extra indulgent.
• Mayonnaise
  A creamy, tangy base that’s the perfect complement to the smoky corn. It brings a touch of richness and smoothness that ties all the flavors together.
• Cotija cheese
  Crumbled over the top, this salty, crumbly cheese adds a delightful sharpness that balances the sweetness of the corn and the richness of the steak.
• Fresh cilantro
  A burst of freshness that lightens up the dish, cilantro adds a touch of herbaceousness that cuts through the richness and adds a bright, vibrant flavor.
• Lime juice
  A squeeze of fresh lime brings a tangy, zesty kick that elevates the flavors, adding that perfect touch of freshness and balancing the richness of the dish.
• Chili powder (for topping)
  A little sprinkle on top of the tacos adds an extra pop of flavor and heat, finishing off the dish with a mild spice and a beautiful color contrast.

How to Make Street Corn Steak Tacos

Serving Suggestions for Street Corn Steak Tacos

• Pair with a Fresh Margarita
  There’s nothing like the zesty, tangy kick of a margarita to complement these tacos. Whether you go for classic lime or mix it up with a fruity twist like mango or strawberry, the refreshing citrus will balance out the richness of the steak and the creamy mayo-cotija topping. It’s the ultimate taco-and-drink combo!
• Add a Side of Mexican Street Corn (Elote)
  If you can’t get enough of that smoky, creamy corn flavor, serve up a side of elote alongside your tacos. Charred corn on the cob smothered in mayo, cotija, chili powder, and lime juice? It’s the perfect extension of those street corn vibes, and I guarantee no one will be able to resist.
• Toss in a Simple Avocado Salad
  To lighten things up and add a touch of freshness, serve your tacos with a side of avocado salad. Just toss together ripe avocado, cherry tomatoes, red onion, and a squeeze of lime. It’s simple, vibrant, and offers a creamy contrast to the savory tacos. Plus, that pop of color? Pure taco night magic!

How to Store Street Corn Steak Tacos

If you happen to have leftovers (though, let’s be honest, that doesn’t always happen!), storing your street corn steak tacos properly will keep them fresh and flavorful for the next day. First off, I recommend separating the ingredients before storing. The tortillas, steak, and corn can all be kept separately to maintain their textures.

To store the steak, wrap it tightly in plastic wrap or foil and place it in an airtight container. This will keep it juicy when reheated. If you want to avoid soggy tortillas, wrap them separately in foil or parchment paper. As for the corn, make sure it cools down before you store it in a container with a tight-fitting lid. When reheating, it’s best to warm everything up separately to preserve the crispy, smoky goodness of each component.

If you’re feeling a little lazy (no judgment here!), you can also store the fully assembled tacos. Just make sure to eat them within a day or two, as the tortillas might start to get a bit soggy with the mayo-cotija mixture. For best results, store them in a container with parchment paper between the layers to prevent them from sticking together. And trust me, they still taste great, even if they’re not quite as fresh as the first time around!

Conclusion

Well, there you have it—your ultimate guide to making these absolutely irresistible Street Corn Steak Tacos! From the smoky charred corn to the juicy, flavorful steak, every bite is a little piece of taco heaven. The creamy cotija mayo topping and the burst of fresh lime really elevate the whole dish, and trust me, it’s one of those meals that’ll have everyone coming back for seconds (or thirds!).

Whether you’re grilling in the summer or cooking up a cozy weeknight dinner, these tacos are a total crowd-pleaser. So, grab your ingredients, heat up that skillet, and get ready to enjoy a meal that’s full of flavor and a whole lot of love.

I’d love to hear your thoughts if you give this recipe a try! Did you put your own spin on it, or was it love at first bite? Drop me a comment or let me know if you have any questions or need any help along the way. Cooking should always feel like a fun adventure, and I’m here to make sure yours is delicious!

Print Recipe

Street Corn Steak Tacos

Author: Lily Anderson Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Rest Time 5 mins Total Time 35 mins

Calories: 600

Description

These Street Corn Steak Tacos pack a punch with tender, juicy steak paired with charred, smoky street corn. Topped with creamy mayo, tangy lime, and a sprinkle of chili, they’re a fiesta of bold, zesty flavors in every bite!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 lb flank steak

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ¹⁄₂ teaspoon smoked paprika

• ¹⁄₂ teaspoon cumin

• ¹⁄₄ teaspoon cayenne pepper

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 4 small flour tortillas

• 1 cup corn kernels (fresh or frozen)

• 1 tablespoon butter

• ¹⁄₂ cup mayonnaise

• ¹⁄₄ cup cotija cheese, crumbled

• 1 tablespoon fresh cilantro, chopped

• 1 tablespoon lime juice

• ¹⁄₂ teaspoon chili powder (for topping)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the flank steak with chili powder, garlic powder, onion powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper on both sides.
3. Place the seasoned flank steak in the hot skillet and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
4. Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
5. While the steak is resting, heat another small skillet over medium heat and add the butter.
6. Once the butter is melted, add the corn kernels to the skillet and sauté them for 5-7 minutes, or until the corn is golden and slightly charred.
7. In a small bowl, combine the mayonnaise, crumbled cotija cheese, chopped cilantro, and lime juice. Stir until well mixed.
8. Warm the flour tortillas by placing them in a dry skillet over medium heat for about 30 seconds per side.
9. Spread a thin layer of the mayonnaise-cotija mixture onto each warm tortilla.
10. Top each tortilla with a portion of the sliced steak.
11. Add a generous spoonful of the sautéed corn on top of the steak.
12. Sprinkle a little chili powder over the corn for extra flavor.
13. Serve the tacos immediately, garnished with additional fresh cilantro if desired.

Note

• Marinate the flank steak for added flavor by seasoning it ahead of time and letting it sit in the fridge for a few hours.
• For a lighter version, you can substitute Greek yogurt for the mayonnaise in the cotija cheese mixture.
• To add a charred flavor to the corn, you can grill the corn on the cob before cutting off the kernels.
• To make it a complete meal, consider adding avocado slices or a side of black beans to the tacos.
• For a vegetarian option, you can omit the steak and double the amount of sautéed corn on each taco.

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