Grilled Steak Street Corn Tacos

How to Make Grilled Steak Street Corn Tacos

When it comes to taco night, there’s nothing better than combining juicy grilled steak with the flavors of Mexican street corn.

These steak street corn tacos are loaded with tender steak, fresh corn salsa, and a drizzle of tangy Jalapeño Lime Ranch. In just under 45 minutes, you’ll have the perfect easy steak tacos that are guaranteed to impress your family or guests.

Let’s dive into the best way to make this mouthwatering steak taco recipe!

Ingredients You Will Need for Grilled Steak Street Corn Tacos

For the Steak:

• Ribeye steak, Flank steak or skirt steak 
• Your favorite steak rub
• Optional: Meatermade MEATER Plus or a meat thermometer to monitor internal temperature

For the Street Corn Salad:

• 3 ears of fresh corn (or 2 cups of corn kernels)
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• 1 jalapeño, minced
• ¼ cup fresh cilantro, chopped
• 2 cloves garlic, minced
• ½ cup Cotija cheese, crumbled
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• ½ teaspoon chili powder
• ¼ teaspoon paprika
• Salt to taste

Jalapeño Lime Ranch Ingredients:

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1 small jalapeño, minced
• 1 tablespoon fresh cilantro, finely chopped
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon dried dill
• Salt to taste

For the Tacos:

• 8-10 warm corn tortillas or flour tortillas
• Oaxaca cheese (or your favorite melty cheese)
• Hot sauce (optional)

How to make Grilled Steak Street Corn Tacos

Step 1: Prepare the Street Corn Salsa

The street corn salad is the star of these steak elote tacos. Here’s how to make it:

Grill the Corn: Preheat your grill to medium-high heat. Place the fresh corn on the hot grill and cook for 5-10 minutes, turning occasionally, until the kernels are charred and slightly smoky.

Let it cool, then cut the kernels off the cob using a sharp knife.

Mix the Ingredients: In a small bowl, combine the grilled corn kernels, red bell pepper, red onion, jalapeño, minced garlic, cilantro, Cotija cheese, mayonnaise, lime juice, chili powder, and paprika. Add salt to taste.

Chill the Salsa: Cover the corn mixture and refrigerate until you’re ready to assemble the tacos. This allows the flavors to meld beautifully.

Step 2: Make the Jalapeño Lime Ranch

Combine the Ingredients: In another small bowl, mix the mayonnaise, sour cream, chicken broth, apple cider vinegar, lime juice, minced jalapeño, cilantro, onion powder, garlic powder, dried dill, and a pinch of salt.

Refrigerate: Chill the Jalapeño Lime Ranch in the refrigerator to enhance its tangy flavor.

Step 3: Grill the Steak

Season the Steak: Generously season the ribeye with your favorite steak rub. This step is crucial for locking in a bold, savory flavor.

Sear the Steak: Heat your grill to medium-high heat. Place the steak on the hot grill and sear for 3 minutes on each side.

Monitor the Internal Temperature: For the best level of doneness, use a meat thermometer. Remove the steak from the grill when it reaches an internal temperature of 123°F for medium-rare.

Rest the Steak: Let the steak rest on a cutting board for 10 minutes. This resting period allows the juices to redistribute, bringing the internal temperature up to 135°F for a tender steak.

Slice the Steak: Once rested, slice the steak against the grain into thin strips. This technique ensures every bite is tender and flavorful.

Step 4: Assemble the Grilled Steak Street Corn Tacos

Prepare the Tortillas: Warm corn tortillas or flour tortillas on the grill or stovetop for about 1 minute per side. This step adds a slight char and enhances their flavor.

Layer the Tacos:

• Toast the corn tortillas on each side then add Oaxaca Cheese

• Add a generous portion of sliced steak.
• Top with a scoop of the chilled street corn salsa.
• Drizzle with Jalapeño Lime Ranch.

Finish with Garnishes: Garnish with fresh cilantro, a sprinkle of Cotija cheese, lime zest, and a dash of hot sauce for an extra kick.

Tips for the Best Steak Street Corn Tacos

• Choose the Right Steak: Flank steak and skirt steak are excellent options for this recipe due to their rich flavor and tenderness. However, ribeye is another delicious choice if you prefer more marbling.
• Monitor the Internal Temperature: The key to tender steak is achieving the perfect level of doneness. For medium-rare, aim for an internal temperature of 135°F after resting.
• Charring the Corn: Grilling fresh corn over medium-high heat adds a smoky flavor that elevates the entire taco experience.
• Customize Your Tacos: Experiment with different cheeses, such as queso fresco or Monterey Jack, and try adding avocado slices or pickled red onions for extra flavor.

Why Grilled Steak Street Corn Tacos Are Perfect for Taco Night

Steak street corn tacos combine the best of savory and tangy flavors. The tender steak pairs beautifully with the creamy and slightly spicy corn salsa, while the Jalapeño Lime Ranch ties everything together.

Whether you’re hosting a casual dinner or celebrating taco night with friends, this easy steak taco recipe is guaranteed to become a household favorite.

Frequently Asked Questions

1. Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn if fresh corn isn’t available. Just thaw the corn and char it in a skillet or on the grill to replicate the smoky flavor.

2. What is the best way to warm corn tortillas?
The best way is to place them directly on a hot grill or in a dry skillet for 1-2 minutes per side. This prevents them from breaking and adds a slight char.

3. How can I make these tacos spicier?
For extra heat, add diced serrano peppers to the corn mixture or sprinkle cayenne pepper into the Jalapeño Lime Ranch.

4. What’s the difference between flank steak and skirt steak?
Both are flavorful cuts, but flank steak is thicker and leaner, while skirt steak is thinner with more marbling. Either works well for this recipe.

Wrapping It Up

Grilled steak street corn tacos are a surefire way to upgrade your next taco night. From the smoky char of fresh corn to the tangy Jalapeño Lime Ranch, every bite is bursting with flavor.

Serve these tacos with warm corn tortillas, a sprinkle of Cotija cheese, and fresh lime wedges for the ultimate summer meal. Fire up your hot grill, and let’s make taco night unforgettable!

These steak street corn tacos might become one of the most addicting things you’ll make this summer! Grilled steak, topped with street corn and Jalapeño lime ranch might just be one of the best bites you’ve had in a long time.

This recipe is super easy and delicious to make and you can have dinner ready in under 45 minutes. Be sure to give this recipe a try to upgrade your next taco night!

Looking for other delicious taco recipes?

Be sure to try some of my other favorite recipes below!

Steak and Shrimp Tacos with Chimichurri: A surf-and-turf delight, these tacos pair juicy ribeye steak with plump shrimp, all drizzled with vibrant chimichurri sauce. Served on toasted flour or corn tortillas, they’re a celebration of bold flavors and culinary creativity, ideal for impressing guests.

Brisket Street Corn Tacos: These tacos combine tender, slow-cooked brisket with the sweetness of grilled street corn. Topped with cotija cheese, fresh cilantro, and a squeeze of lime juice, they bring together the bold flavors of Mexican street food in every bite. Perfect for Taco Tuesday or any festive occasion.

Smoked Birria Tacos: These smoky, slow-cooked birria tacos are rich in flavor and incredibly tender. Dipped in a savory consommé and topped with melty cheese, they offer a mouthwatering twist on a classic Mexican dish. Perfect for fans of bold, hearty tacos.

Steak and Corn Tacos with Chimichurri: Grilled steak and charred corn come together in these flavorful tacos, enhanced by a zesty chimichurri sauce. Served on warm tortillas and topped with queso fresco, they’re a delightful fusion of freshness and savory goodness.

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