If you ask me, street corn tacos are a match made in food heaven.

These Mexican-inspired steak tacos take everything you love about elote (that amazing grilled corn with mayo, cheese, and chili) and pair it with juicy, well-seasoned steak. The charred corn adds a subtle sweetness while crumbled Cotija cheese brings that perfect salty kick.

The steak gets a simple rub of classic Mexican spices and hits a hot skillet until it’s perfectly cooked. Fresh lime juice and a sprinkle of cilantro brighten up every bite, while a creamy corn mixture takes these from basic tacos to something special.

It’s the kind of meal that makes any weeknight feel like a trip to your favorite taco stand.

street corn steak tacos — Image: theamazingfood.com / All Rights reserved

Why You’ll Love These Street Corn Tacos

Quick weeknight dinner – These tacos come together in just 35-50 minutes, making them perfect for busy evenings when you want something special but don’t have hours to spend in the kitchen.
Restaurant-quality taste – The combination of seasoned steak and Mexican street corn brings the bold flavors of your favorite taco spot right to your kitchen.
Simple ingredients – You’ll only need a handful of basic ingredients that you can find at any grocery store – no hunting for special items needed.
Customizable serving – Each person can build their own taco with their preferred amount of corn, cheese, and lime, making it perfect for family dinners or casual entertaining.

What Kind of Steak Should I Use?

While this recipe calls for sirloin, you’ve actually got several good options when it comes to choosing your steak for tacos. Sirloin is a solid choice because it’s lean, reasonably priced, and has good beef flavor without being too tough. If you want to switch things up, flank steak or skirt steak would work great too – they’re both thin cuts that take well to high-heat cooking and are perfect for slicing against the grain. Just remember that no matter which cut you pick, you’ll want to avoid overcooking it (medium-rare is ideal) and be sure to let it rest for about 5 minutes before slicing to keep all those tasty juices in the meat.

Options for Substitutions

This taco recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

Sirloin steak: You can swap sirloin with flank steak, skirt steak, or even ribeye. If you’re looking to cut costs, chuck steak will work too – just slice it very thin against the grain.
Fresh corn: No fresh corn? You can use frozen corn kernels (about 2 cups) – just char them in a hot skillet. Canned corn works too, but drain and pat it dry before cooking.
Corn tortillas: While corn tortillas give the most authentic taste, flour tortillas work fine too. Just warm them up before serving.
Feta/Cotija cheese: If you can’t find either, crumbled queso fresco or even grated parmesan cheese can work in a pinch.
Avocado oil: Any neutral oil with a high smoke point will work here – try vegetable oil, grapeseed oil, or even light olive oil.
Cilantro: If you’re not a cilantro fan or can’t find it, try using fresh parsley or just skip it altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when making street corn steak tacos is overcooking the steak – for the best texture and flavor, cook it to medium-rare or medium (135-145°F), then let it rest for at least 5 minutes before slicing against the grain. When it comes to the corn, don’t rush the charring process – take your time to get those beautiful golden-brown spots, which typically takes about 10-12 minutes on medium-high heat while rotating frequently. Another common error is assembling the tacos too early – warm your tortillas just before serving and build the tacos as you go to prevent them from becoming soggy, and if you’re cooking for a crowd, consider setting up a taco bar so everyone can customize their own. For extra-tender steak, try marinating it in lime juice, garlic, and oil for at least 30 minutes before cooking, and don’t forget to double-stack your tortillas to prevent them from breaking under the weight of the fillings.

What to Serve With Street Corn Steak Tacos?

These street corn steak tacos are already packed with flavor, but a few simple sides can make your taco night even better! Mexican rice or cilantro lime rice makes a perfect base for soaking up any extra juices from the tacos. I love serving these with black beans – either simply warmed up or dressed up with some extra seasoning and a squeeze of lime. For something fresh on the side, try a simple cabbage slaw with lime juice and a little salt, or dice up some fresh avocados and tomatoes for a quick side salad. If you’re feeding a crowd, setting up a toppings bar with extra lime wedges, diced onions, and different hot sauces lets everyone customize their tacos just the way they like them.

Storage Instructions

Keep Components Separate: For the best results, store the cooked steak, street corn mixture, and tortillas separately in airtight containers in the fridge. The steak and corn mixture will stay good for up to 3 days, while your tortillas will keep for about a week. This way, each component maintains its texture and flavor!

Prep Ahead: You can make the street corn mixture a day ahead – it actually tastes even better after the flavors have time to mingle! The steak can be marinated up to 24 hours before cooking, which is perfect for planning ahead. Just keep everything in separate containers in the fridge until you’re ready to assemble.

Serve Later: When you’re ready to eat, warm up the steak in a skillet over medium heat for about 2-3 minutes. Heat your tortillas quickly on a dry skillet or in the microwave between damp paper towels. The corn mixture tastes great cold or at room temperature, so no need to warm that up!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1500-1700
Protein: 100-120 g
Fat: 80-90 g
Carbohydrates: 100-110 g

Ingredients

1 pound sirloin steak
1 pack corn tortillas
3 ears fresh corn
1/2 teaspoon garlic salt
1 teaspoon chili seasoning
1 teaspoon onion seasoning
1 tablespoon mayonnaise made with olive oil
1 tablespoon avocado oil
2 limes (or 1, if not using optional lime wedges)
1 pack crumbled feta or cojita cheese (170g)
2 tablespoons chopped cilantro

Step 1: Grill the Corn

Preheat a large skillet on medium-high heat.

Drizzle avocado oil into the skillet and add the corn cobs.

Allow the corn to “grill” until you see some charring, turning the cobs periodically to achieve an even char on all sides.

Once charred to your liking, remove the corn cobs and set them aside on a plate to cool slightly.

Step 2: Cook the Steak

Season the steak with garlic salt.

In the same skillet used for the corn, turn the heat up to high and sear the steak.

Cook it to your preferred level of doneness.

Once done, transfer the steak to a cutting board and let it rest for a few minutes, allowing the juices to redistribute within the meat.

Step 3: Prepare the Corn Mixture

Using a knife, carefully slice the kernels off the cooled corn cobs.

Place the kernels into a bowl and mix in dry seasonings such as chili powder and onion powder, along with chopped cilantro and mayonnaise.

Slice a lime and squeeze the juice into the corn mixture.

Stir everything together and let it rest while you slice the steak.

Step 4: Slice the Steak and Prepare Tortillas

Slice the steak against the grain to ensure tenderness.

Meanwhile, use the same skillet (with all its delicious flavors) to cook the corn tortillas on medium-high heat until they’re warmed through and a bit toasty.