I really enjoy making these brisket street corn tacos because they combine smoky, tender beef with creamy, tangy corn in a way that feels both comforting and exciting. This recipe is one of my favorites when I want a satisfying meal that comes together quickly and still feels special.
Why You’ll Love This Recipe
I love this recipe because it turns cooked brisket into a fresh, flavorful dish without much effort. The street corn topping adds brightness and creaminess that balances the richness of the beef. I also appreciate how fast it is to prepare, making it perfect for busy days or casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked beef brisket, chopped or shredded
6 small corn tortillas
1 cup roasted corn kernels
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lime juice
1/2 teaspoon chili powder or smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/3 cup crumbled cotija or feta cheese
2 tablespoons fresh cilantro, chopped
Directions
I begin by placing the cooked brisket in a skillet over medium heat and warming it until heated through, letting the edges get slightly crispy. While the brisket heats, I prepare the street corn topping by mixing the roasted corn, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt in a bowl until smooth and well combined.
Next, I warm the corn tortillas in a dry skillet or over a flame until they’re soft and lightly charred. I fill each tortilla with warm brisket, then spoon the creamy street corn mixture on top. I finish the tacos with crumbled cheese and chopped cilantro before serving.
Servings And Timing
This recipe makes 6 tacos.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
I sometimes add diced jalapeños or a pinch of cayenne pepper when I want extra heat. When I’m looking for a lighter option, I reduce the mayonnaise and add more sour cream. I also enjoy adding sliced avocado or shredded lettuce for extra texture.
Storage/Reheating
I store leftover brisket and the street corn mixture separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the brisket in a skillet or microwave and assemble the tacos fresh. I avoid reheating assembled tacos so the tortillas stay soft and not soggy.
FAQs
Can I use frozen corn?
I use frozen corn often, and it works well as long as I thaw it and roast it first to remove excess moisture.
What kind of brisket do I prefer?
I prefer smoked or slow-cooked beef brisket because it’s tender and full of flavor.
Can I make the street corn mixture ahead of time?
I usually prepare it up to a day in advance and keep it refrigerated until ready to use.
Are these tacos spicy?
I find them mildly spiced, but I easily adjust the heat by adding more chili powder or hot sauce.
What tortillas work best?
I like using small corn tortillas because they hold up well and complement the brisket nicely.
Conclusion
I keep making these brisket street corn tacos because they’re easy, flavorful, and incredibly satisfying. They’re a great way to enjoy brisket in a new form, and I love how customizable they are for different tastes and occasions.
Brisket Street Corn Tacos are a delicious fusion of smoky, tender beef brisket and creamy, tangy street corn topping, all wrapped in warm corn tortillas. These tacos are quick to assemble, full of flavor, and perfect for any casual meal or gathering.
Total Time:25 minutes
Yield:6 tacos
Ingredients
2 cups cooked beef brisket, chopped or shredded
6 small corn tortillas
1 cup roasted corn kernels
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon fresh lime juice
1/2 teaspoon chili powder or smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/3 cup crumbled cotija or feta cheese
2 tablespoons fresh cilantro, chopped
Instructions
Heat chopped or shredded brisket in a skillet over medium heat until warmed through and slightly crispy on the edges.
In a bowl, mix roasted corn, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt until well combined to make the street corn topping.
Warm corn tortillas in a dry skillet or over a flame until soft and lightly charred.
Fill each tortilla with warm brisket, then top with the street corn mixture.
Finish each taco with crumbled cheese and chopped cilantro. Serve warm.
Notes
Add diced jalapeños or cayenne for extra heat.
Use less mayo and more sour cream for a lighter option.
Top with sliced avocado or shredded lettuce for added texture.
Store brisket and street corn separately for best leftovers.
Reheat brisket before assembling to keep tortillas from getting soggy.
