I am obsessed with these street corn steak tacos because they hit hard and fast. Flank steak seared until edges char, juices pooling, sliced thin and piled into warm tortillas.
Birds Eye Steamfresh Corn roasted under the broiler brings sweet kernels that pop against the meat. But it’s the reckless mix of textures and punchy char that keeps me coming back.
Not delicate. Not polite.
Messy, loud, impossible to resist. I love how each bite demands a quick reach for napkins and another slice of steak.
Dinner that feels urgent and totally worth the mess every single time right now.
Ingredients
- Flank or skirt steak: juicy protein, a little chew but tons of flavor when seared.
- Birds Eye Steamfresh Corn: quick sweet kernels, no fuss and real crisp bite.
- Small tortillas: handheld comfort, soft wrap that soaks up all the juices.
- Vegetable oil for steak: helps get a slick sear, keeps meat from sticking.
- Olive oil for corn: nutty touch, helps char and brings out sweetness.
- Kosher salt: basic flavor booster, makes everything sing without being salty.
- Black pepper: tiny heat punch, adds earthy warmth to the steak.
- Chili powder: smoky warmth, gives tacos that familiar taco-shop vibe.
- Smoked paprika: deeper smokiness, almost like grill smoke without the grill.
- Ground cumin: warm, earthy background note that ties the spices together.
- Garlic powder: mellow garlicky hit, easy way to add savory depth.
- Mayonnaise: creamy tang, makes the sauce lush and slightly rich.
- Sour cream: brightens the sauce, cuts richness with a gentle tang.
- Cotija cheese: salty crumble, adds texture and a tangy finishing touch.
- Lime juice and wedges: zippy acidity, wakes up every other ingredient.
- Fresh cilantro: herbal brightness, the green pop that feels fresh.
- Jalapeño optional: adds heat if you like it, fresh and grassy spice.
- Red onion: sharp crunch, little bursts of oniony brightness.
- Melted butter for corn: glossy finish, helps char and carry flavor.
- Avocado slices optional: creamy coolness, balances spicy and salty elements.
Ingredient Quantities
- 1 pound flank or skirt steak
- 1 package Birds Eye Steamfresh Corn, about 10 ounces
- 8 small corn or flour tortillas
- 1 tablespoon vegetable oil for steak
- 1 tablespoon olive oil for corn
- 1 teaspoon kosher salt, plus extra to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1/3 cup crumbled cotija cheese
- 2 limes, juiced and cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped, optional
- 1/4 cup red onion, finely diced
- 1 tablespoon melted butter for brushing corn
- Avocado slices, optional for serving
How to Make this
1. Pat 1 pound flank or skirt steak dry and rub with 1 tablespoon vegetable oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon garlic powder; let sit 10 minutes at room temperature.
2. Preheat broiler and arrange oven rack about 6 inches from heat; open 1 package Birds Eye Steamfresh Corn (about 10 ounces) and toss with 1 tablespoon olive oil and 1 tablespoon melted butter.
3. Spread corn in a single layer on a foil lined baking sheet and broil, turning once, until lightly charred and browned in spots, about 6 to 8 minutes total; remove and let cool slightly.
4. While corn broils, heat a cast iron skillet or heavy pan over high heat until smoking slightly; add the seasoned steak and sear 3 to 5 minutes per side for medium rare, or to desired doneness.
5. Transfer steak to a cutting board, tent with foil and rest 5 to 10 minutes before slicing thinly across the grain.
6. In a small bowl whisk together 1/3 cup mayonnaise, 2 tablespoons sour cream, a squeeze of lime juice from the 2 limes, and a pinch of salt to make the crema; taste and adjust salt and lime.
7. In a medium bowl combine the charred corn, 1/3 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and optional 1 small seeded and finely chopped jalapeño; add a little lime juice and toss to combine.
8. Warm 8 small corn or flour tortillas in a dry skillet or wrapped in foil in a low oven until pliable.
9. Assemble tacos by spreading a spoonful of crema on each tortilla, topping with sliced steak, a generous scoop of the street corn mixture, extra cotija if desired, and avocado slices if using.
10. Serve with lime wedges for squeezing and additional kosher salt and freshly ground black pepper to taste.
Equipment Needed
1. Cutting board
2. Sharp chef knife
3. Cast iron skillet or heavy sauté pan
4. Rimmed baking sheet lined with foil
5. Tongs
6. Small mixing bowl and whisk
7. Measuring spoons
8. Dry skillet or oven for warming tortillas
FAQ
Street Corn Steak Tacos Recipe Substitutions and Variations
- Steak (1 pound flank or skirt) : skirt or flank can be swapped for skirt, flank, flat iron, hanger, or thinly sliced flank-style sirloin steak
- Birds Eye Steamfresh Corn : use frozen sweet corn kernels, fresh grilled or roasted corn cut from the cob, or thawed canned corn (drained)
- Cotija cheese : substitute queso fresco, feta (crumbled), or grated Parmesan for a salty, crumbly finish
- Mayonnaise and sour cream : use plain Greek yogurt alone, a 1:1 mix of Greek yogurt and a little olive oil, or vegan mayo for a dairy free option
Pro Tips
1. Let the steak sit at room temp for at least 15 minutes before cooking if you can; it sears more evenly and will stay juicier. After cooking, rest it covered loosely with foil for the full 5 to 10 minutes before slicing so the juices redistribute.
2. Char the corn well for deep flavor. If your broiler is weak, finish the corn in a hot cast iron pan with the butter and olive oil to get those smoky brown bits. A little extra browning makes the topping sing.
3. Slice the steak thinly across the grain and at a slight angle. Thin, angled slices feel more tender in the bite and let the crema and corn cling to every piece.
4. Make the crema a touch brighter than you think you need. The lime and salt should pop, because once you add the rich steak and cotija the flavors mellow. If using tortillas, warm them until pliable and keep them covered so they stay soft while you assemble.
4
servings
825
kcal
Equipment: 1. Cutting board
2. Sharp chef knife
3. Cast iron skillet or heavy sauté pan
4. Rimmed baking sheet lined with foil
5. Tongs
6. Small mixing bowl and whisk
7. Measuring spoons
8. Dry skillet or oven for warming tortillas
Ingredients
-
1 pound flank or skirt steak
-
1 package Birds Eye Steamfresh Corn, about 10 ounces
-
8 small corn or flour tortillas
-
1 tablespoon vegetable oil for steak
-
1 tablespoon olive oil for corn
-
1 teaspoon kosher salt, plus extra to taste
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon chili powder
-
1 teaspoon smoked paprika
-
1 teaspoon ground cumin
-
1 teaspoon garlic powder
-
1/3 cup mayonnaise
-
2 tablespoons sour cream
-
1/3 cup crumbled cotija cheese
-
2 limes, juiced and cut into wedges
-
1/4 cup fresh cilantro, chopped
-
1 small jalapeño, seeded and finely chopped, optional
-
1/4 cup red onion, finely diced
-
1 tablespoon melted butter for brushing corn
-
Avocado slices, optional for serving
Directions
- Pat 1 pound flank or skirt steak dry and rub with 1 tablespoon vegetable oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon garlic powder; let sit 10 minutes at room temperature.
- Preheat broiler and arrange oven rack about 6 inches from heat; open 1 package Birds Eye Steamfresh Corn (about 10 ounces) and toss with 1 tablespoon olive oil and 1 tablespoon melted butter.
- Spread corn in a single layer on a foil lined baking sheet and broil, turning once, until lightly charred and browned in spots, about 6 to 8 minutes total; remove and let cool slightly.
- While corn broils, heat a cast iron skillet or heavy pan over high heat until smoking slightly; add the seasoned steak and sear 3 to 5 minutes per side for medium rare, or to desired doneness.
- Transfer steak to a cutting board, tent with foil and rest 5 to 10 minutes before slicing thinly across the grain.
- In a small bowl whisk together 1/3 cup mayonnaise, 2 tablespoons sour cream, a squeeze of lime juice from the 2 limes, and a pinch of salt to make the crema; taste and adjust salt and lime.
- In a medium bowl combine the charred corn, 1/3 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and optional 1 small seeded and finely chopped jalapeño; add a little lime juice and toss to combine.
- Warm 8 small corn or flour tortillas in a dry skillet or wrapped in foil in a low oven until pliable.
- Assemble tacos by spreading a spoonful of crema on each tortilla, topping with sliced steak, a generous scoop of the street corn mixture, extra cotija if desired, and avocado slices if using.
- Serve with lime wedges for squeezing and additional kosher salt and freshly ground black pepper to taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 314g
- Total number of serves: 4
- Calories: 825kcal
- Fat: 58.5g
- Saturated Fat: 15.4g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 36g
- Cholesterol: 168mg
- Sodium: 930mg
- Potassium: 700mg
- Carbohydrates: 45.5g
- Fiber: 4.3g
- Sugar: 7.3g
- Protein: 42g
- Vitamin A: 800IU
- Vitamin C: 20mg
- Calcium: 113mg
- Iron: 3.8mg
