I’m calling it: juicy spice-rubbed steak, sweet broiled Birds Eye® Steamfresh™ Corn, and creamy street corn flair make these tacos the weeknight dinner everyone reaches for first.
I’m obsessed with these Street Corn Steak Tacos because they hit hard without turning dinner into a whole production. I get juicy skirt steak, sweet Birds Eye Steamfresh Corn, creamy tang, a little smoke, a little crunch, and that messy taco-drip situation I secretly love.
But the real pull is the contrast: charred edges, bright limey bite, salty crumble, tender beef tucked into tortillas like they know exactly what they’re doing. And yes, I go back for one more.
Maybe two. Fast, bold, saucy, and ridiculously satisfying.
The kind of dinner I crave before I’ve even finished my first bite.
Ingredients
- Flank or skirt steak brings the juicy, chewy bite that makes tacos feel hearty.
- Steamfresh corn keeps things easy and adds sweet pops in every bite.
- Olive oil helps the steak char up nicely without tasting heavy.
- Chili powder gives that warm taco-shop flavor you actually crave.
- Smoked paprika adds a little campfire vibe, in the best way.
- Cumin brings earthy flavor that makes the steak taste deeper.
- Garlic and onion powders sneak in big flavor without extra chopping.
- Mayo and crema make the corn creamy, tangy, and totally street-corn style.
- Cotija is salty, crumbly, and basically the cheese confetti here.
- Cilantro and lime keep everything fresh, bright, and not too rich.
- Tortillas hold the chaos together, whether you’re team corn or flour.
- Plus red onion and jalapeño add crunch, color, and a little attitude.
Ingredient Quantities
- 1 pound flank or skirt steak
- 1 package (10 ounces) Birds Eye Steamfresh Corn
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced, plus lime wedges for serving
- 8 small corn or flour tortillas
- 1/2 small red onion, finely chopped
- 1 jalapeño, thinly sliced (optional)
How to Make this
1. Make the spice rub by whisking together chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper in a small bowl.
2. Coat the flank or skirt steak on both sides with 1 tablespoon olive oil, then rub the spice mixture evenly over the steak; let rest at room temperature for 10 to 15 minutes.
3. Cook the Birds Eye Steamfresh Corn according to package directions, then toss the cooked corn with the remaining 1 tablespoon olive oil and spread on a foil lined baking sheet; place under a hot broiler until kernels are charred in spots, 3 to 5 minutes, turning once.
4. While the corn broils, heat a cast iron skillet or heavy pan over high heat until very hot; sear the steak 3 to 5 minutes per side for medium rare to medium, adjusting time for thickness and desired doneness.
5. Transfer the steak to a cutting board and let rest 5 to 10 minutes, then thinly slice against the grain.
6. Make the creamy sauce by stirring together mayonnaise, sour cream or Mexican crema, lime juice, and half of the chopped cilantro; season to taste with a pinch of kosher salt.
7. Warm the tortillas in a dry skillet or wrapped in foil in the oven, keeping them covered so they stay pliable.
8. Assemble tacos by spreading a little creamy sauce on each tortilla, topping with sliced steak, charred corn, a sprinkle of crumbled cotija cheese, chopped red onion, and optional jalapeño slices.
9. Finish with the remaining cilantro and lime wedges for squeezing over the tacos before serving.
Equipment Needed
1. Small bowl and whisk
2. Measuring spoons
3. Tongs
4. Cast iron skillet or heavy frying pan
5. Foil lined baking sheet
6. Cutting board and sharp chef knife
7. Small bowl or jar for sauce and a spoon for stirring
8. Dry skillet or oven-safe foil packet for warming tortillas
FAQ
Street Corn Steak Tacos Recipe Substitutions and Variations
- 1 pound flank or skirt steak: hanger steak, flat iron steak, top sirloin, or boneless chicken thighs for a milder, budget-friendly swap
- 1 package (10 ounces) Birds Eye Steamfresh Corn: fresh corn cut from the cob (charred optional), canned corn drained, or plain frozen corn thawed
- 1/2 cup crumbled cotija cheese: queso fresco, crumbled feta, or grated Parmesan for a saltier bite
- 1/4 cup mayonnaise and 1/4 cup sour cream or Mexican crema: plain Greek yogurt, mashed avocado with a splash of lime, or a 1:1 mix of light mayo and yogurt
Pro Tips
1. Give the steak a little extra time in the rub if you can. An hour in the fridge concentrates the flavors without making the meat salty, and taking it out 20 minutes before cooking will help it sear more evenly.
2. Use a very hot, dry pan or preheated grill and resist moving the steak around. A good crust locks in juices. After cooking, loosely tent the steak with foil and rest it at least 7 minutes so the juices redistribute.
3. For the charred corn, toss the cooked kernels with a touch of neutral oil and spread them thinly so more surface area gets direct heat. If your broiler is weak, finish briefly in a screaming hot skillet for extra blistering.
4. Make the creamy sauce a few hours ahead and chill. The flavors mellow and blend, and it keeps the tacos from feeling greasy. Warm tortillas just before serving and keep them covered so they stay soft and foldable.
Street Corn Steak Tacos Recipe
I’m calling it: juicy spice-rubbed steak, sweet broiled Birds Eye® Steamfresh™ Corn, and creamy street corn flair make these tacos the weeknight dinner everyone reaches for first.
8
servings
365
kcal
Equipment: 1. Small bowl and whisk
2. Measuring spoons
3. Tongs
4. Cast iron skillet or heavy frying pan
5. Foil lined baking sheet
6. Cutting board and sharp chef knife
7. Small bowl or jar for sauce and a spoon for stirring
8. Dry skillet or oven-safe foil packet for warming tortillas
Ingredients
-
1 pound flank or skirt steak
-
1 package (10 ounces) Birds Eye Steamfresh Corn
-
2 tablespoons olive oil
-
1 teaspoon chili powder
-
1 teaspoon smoked paprika
-
1 teaspoon ground cumin
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 cup mayonnaise
-
1/4 cup sour cream or Mexican crema
-
1/2 cup crumbled cotija cheese
-
1/4 cup chopped fresh cilantro
-
1 lime, juiced, plus lime wedges for serving
-
8 small corn or flour tortillas
-
1/2 small red onion, finely chopped
-
1 jalapeño, thinly sliced (optional)
Directions
- Make the spice rub by whisking together chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper in a small bowl.
- Coat the flank or skirt steak on both sides with 1 tablespoon olive oil, then rub the spice mixture evenly over the steak; let rest at room temperature for 10 to 15 minutes.
- Cook the Birds Eye Steamfresh Corn according to package directions, then toss the cooked corn with the remaining 1 tablespoon olive oil and spread on a foil lined baking sheet; place under a hot broiler until kernels are charred in spots, 3 to 5 minutes, turning once.
- While the corn broils, heat a cast iron skillet or heavy pan over high heat until very hot; sear the steak 3 to 5 minutes per side for medium rare to medium, adjusting time for thickness and desired doneness.
- Transfer the steak to a cutting board and let rest 5 to 10 minutes, then thinly slice against the grain.
- Make the creamy sauce by stirring together mayonnaise, sour cream or Mexican crema, lime juice, and half of the chopped cilantro; season to taste with a pinch of kosher salt.
- Warm the tortillas in a dry skillet or wrapped in foil in the oven, keeping them covered so they stay pliable.
- Assemble tacos by spreading a little creamy sauce on each tortilla, topping with sliced steak, charred corn, a sprinkle of crumbled cotija cheese, chopped red onion, and optional jalapeño slices.
- Finish with the remaining cilantro and lime wedges for squeezing over the tacos before serving.
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: 157g
- Total number of serves: 8
- Calories: 365kcal
- Fat: 23.1g
- Saturated Fat: 5.7g
- Trans Fat: 0.06g
- Polyunsaturated: 2.1g
- Monounsaturated: 11.8g
- Cholesterol: 61mg
- Sodium: 440mg
- Potassium: 345mg
- Carbohydrates: 20.8g
- Fiber: 2.2g
- Sugar: 3.3g
- Protein: 23.3g
- Vitamin A: 800IU
- Vitamin C: 7.5mg
- Calcium: 74mg
- Iron: 2mg
