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Street Corn Steak Tacos

This Street Corn Steak Taco recipe is a flavor-packed, easy-to-make meal that will have you coming back for more!

Perfectly seasoned steak, roasted to perfection under the broiler, is paired with a creamy, tangy street corn that’s bursting with zest.

With minimal prep and just 25 minutes of cook time, this dish delivers bold, satisfying flavors without any fuss.

It’s the taco night you’ve been dreaming of, with just the right balance of spice, smokiness, and freshness!

For Street Corn Steak Tacos

• Corn – Use Birds Eye® Steamfresh™ Gold and White Corn for quick and easy prep.
• Vegetable Oil – Coats the corn to help it roast perfectly under the broiler.
• Lime Zest & Lime Juice – Adds a zesty, fresh flavor to the street corn.
• Chili Powder & Smoked Paprika – Brings warm, smoky heat to the corn.
• Salt – Seasons and enhances the overall flavors.
• Sour Cream & Mayonnaise – Creamy ingredients that add richness and balance.
• Queso Fresco – Crumbled for a mild, tangy finish.
• Fresh Cilantro – Offers a burst of freshness and vibrant color.

For the Steak:

• Chili Powder & Ground Cumin – Provide earthy, bold flavor.
• Salt & Black Pepper – Basic seasonings to highlight the steak’s natural flavor.
• Smoked Paprika, Garlic Powder & Onion Powder – Add layers of savory depth.
• Beef Flank or Flat Iron Steak – Juicy, flavorful cuts that cook well with a good sear.
• Vegetable Oil – Helps with even searing and flavor development.

For Serving:

• Corn Tortillas – Warmed for a soft, flavorful base.
• Lime Wedges & Extra Cilantro – Optional garnishes for brightness and color.

Street Corn Steak Tacos

Craving a delicious, quick dinner? These street corn steak tacos are a great choice! The roasted corn, seasoned with spices, pairs perfectly with the flavorful steak for a dish that's both satisfying and easy to make.

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Course: Main Course

Cuisine: Mexican

Keyword: Street Corn Steak Tacos

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

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Ingredients:

For the Street Corn:

• 1 bag (10 oz) Birds Eye® Steamfresh™ Gold and White Corn
• 1 teaspoon vegetable oil
• 1 teaspoon grated lime zest
• 1 tablespoon lime juice
• 1/8 teaspoon chili powder
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon salt
• 2 tablespoons sour cream
• 1/4 cup mayonnaise
• 1/4 cup crumbled queso fresco
• 1 tablespoon chopped fresh cilantro

For the Steak:

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pound beef flank steak or flat iron steak (about 1/2 to 3/4-inch thick)
• 1 tablespoon vegetable oil
• 8 corn tortillas (6 inches), warmed
• Lime wedges and extra cilantro for garnish (optional)

 

 

Directions:

1. Prepare the Corn:
   • Adjust your oven rack to be 6 inches from the broiler and heat it to high.
   • Microwave the corn according to the package instructions. Open the bag, add 1 teaspoon of vegetable oil, seal the bag, and shake to coat the corn evenly with the oil.
   • Spread the corn on a large, heavy baking sheet, covering half of the sheet.
2. Prepare the Steak:
   • In a small bowl, mix together chili powder, cumin, salt, black pepper, smoked paprika, garlic powder, and onion powder.
   • Place the steak on the other half of the baking sheet. Rub both sides of the steak with 1 tablespoon of vegetable oil and sprinkle with the spice mixture.
3. Broil the Corn and Steak:
   • Broil both the steak and the corn, stirring the corn occasionally, until the corn is lightly browned and the steak reaches your desired level of doneness (about 12 minutes for medium-rare, 130°F). Flip the steak halfway through broiling.
   • Once done, let the steak rest while you prepare the street corn.
4. Make the Street Corn:
   • In a medium bowl, combine lime zest, lime juice, chili powder, smoked paprika, salt, sour cream, mayonnaise, crumbled queso fresco, and chopped cilantro.
   • Stir in the roasted corn.
5. Assemble the Tacos:
   • Thinly slice the steak against the grain.
   • Serve the sliced steak on warm tortillas and top with the street corn mixture.
   • Garnish with additional cilantro and a squeeze of lime juice if desired.

 

 

Nutrition
Calories: 506 kcal | Carbohydrates: 37g | Protein: 30g | Total Fat: 28g | Saturated Fat: 8g
Cholesterol: 84mg | Sodium: 885mg | Iron: 3mg | Sugars: 3g
Vitamin C: 5mg | Calcium: 117mg

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1. Can I use frozen corn instead of fresh?

Yes, using frozen corn is a convenient alternative. Simply thaw and drain the corn before using it in the recipe. For added flavor, you can sauté the corn in a dry skillet for 4-5 minutes until lightly charred. 

2. How can I save time on marinating the steak?

If you’re short on time, you can skip marinating the steak. Instead, season it generously with the spice rub and let it sit at room temperature for about 15-20 minutes before cooking. This allows the flavors to penetrate the meat without the need for extended marinating.

3. What if I don’t have a broiler?

No broiler? No problem! You can cook the steak and corn on a grill or in a skillet. Preheat your grill or skillet over medium-high heat, cook the steak to your desired doneness, and char the corn until it’s lightly browned.

4. Can I prepare the street corn mixture ahead of time?

Absolutely! You can prepare the street corn mixture up to a day in advance. Store it in an airtight container in the refrigerator. Before serving, give it a good stir, and if needed, adjust the seasoning. 

5. How do I warm the tortillas without them becoming soggy?

To warm corn tortillas without making them soggy, heat a small amount of oil in a skillet over medium heat. Briefly fry each tortilla for a few seconds on each side until pliable. Place them on a paper-towel-lined plate to drain excess oil and keep them warm. 

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