🌮 BBQ Beef Street Corn Tacos – Flavor-Packed Tacos with a Smoky Twist

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Introduction

If you ask me, tacos are more than food—they’re a celebration. They bring people together, they’re handheld happiness, and they’re endlessly customizable. But when you combine tender, smoky beef with the bold and creamy flavors of Mexican street corn (a.k.a. elote)? That’s when you take taco night to legendary status.

I first stumbled upon the idea of BBQ Beef Street Corn Tacos at a summer backyard cookout. A friend had leftover brisket, fresh corn, and tortillas—so we got creative. We charred the corn, mixed it with mayo, cotija, and lime, and piled it onto smoky BBQ beef tucked inside warm tortillas. The first bite was an explosion of flavors: smoky, tangy, creamy, and crunchy all at once. I knew then that this mash-up deserved its own spotlight.

Today, I’m sharing my tried-and-true recipe so you can recreate that magical moment right at home. These tacos are messy, bold, and absolutely unforgettable. Perfect for summer grilling, game day spreads, or simply spicing up your regular Taco Tuesday.

Ingredients

Here’s everything you need to make BBQ Beef Street Corn Tacos at home:

For the BBQ Beef

  • 2 lbs cooked beef brisket (shredded; you can also use chuck roast or short ribs)
  • 1 cup BBQ sauce (smoky, sweet, or spicy—choose your favorite)
  • 1 tbsp olive oil (for reheating beef if needed)

For the Street Corn Topping

  • 3 ears of fresh corn, husked (or 3 cups frozen corn, thawed)
  • 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
  • 2 tbsp sour cream
  • ½ cup cotija cheese, crumbled (feta works as a substitute)
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro, chopped

For the Tacos

  • 12 small corn tortillas (flour tortillas work too)
  • 1 avocado, sliced or mashed
  • Extra cotija cheese, for garnish
  • Lime wedges, for serving

Substitution Ideas

  • Meat alternatives: Try shredded chicken, pulled pork, or even smoked jackfruit for a vegan-friendly twist.
  • Dairy-free option: Swap cotija for dairy-free cheese and use vegan mayo and sour cream.
  • Gluten-free: Stick to corn tortillas.
  • Spice lovers: Add diced jalapeños or drizzle hot sauce over the finished tacos.

Step-by-Step Instructions

Step 1: Prepare the Beef

  1. If using leftover smoked brisket, shred it into bite-sized pieces.
  2. Heat olive oil in a skillet over medium heat.
  3. Add the beef and BBQ sauce, stirring until the meat is hot and evenly coated.
  4. Keep warm on low heat.

Pro tip: If you don’t have brisket, a slow-cooked chuck roast with BBQ sauce works beautifully.

Step 2: Make the Street Corn Topping

  1. Grill or pan-roast the corn until charred in spots (about 10 minutes). If using frozen corn, sauté until golden.
  2. Cut kernels off the cob and transfer to a mixing bowl.
  3. Stir in mayonnaise, sour cream, cotija, garlic, chili powder, lime juice, salt, and pepper.
  4. Add cilantro for freshness.

This creamy, tangy topping is the star of the show—don’t skip it!

Step 3: Warm the Tortillas

  • Heat tortillas on a skillet, grill, or directly over a gas flame for a few seconds until warm and slightly charred.
  • Keep them wrapped in a clean kitchen towel to stay soft.

Step 4: Assemble the Tacos

Now comes the fun part!

  1. Spread a little avocado on each tortilla.
  2. Add a generous scoop of BBQ beef.
  3. Top with a spoonful of street corn mixture.
  4. Sprinkle extra cotija cheese and fresh cilantro.
  5. Squeeze fresh lime over the top.

Extra Tips

  • Serving Suggestions: Pair these tacos with Mexican rice, black beans, or a crisp side salad. A pitcher of margaritas or agua fresca doesn’t hurt either.
  • Storage: Store leftover beef and corn topping in separate airtight containers. Refrigerate for up to 3 days.
  • Reheating: Warm beef gently in a skillet with a splash of BBQ sauce to keep it moist. Reheat corn topping in the microwave, stirring well.
  • Variations:
    • Add pickled onions for tang.
    • Toss in jalapeños for heat.
    • Use flour tortillas if you prefer a softer bite.

Nutritional Information

(Per taco, approximate – adapted from Burnt Pellet BBQ):

  • Calories: 285
  • Protein: 17g
  • Carbohydrates: 24g
  • Fat: 13g
  • Fiber: 3g
  • Sugar: 6g

FAQ Section

Q: How long does it take to make BBQ Beef Street Corn Tacos?
A: About 35 minutes if using pre-cooked beef. If making brisket from scratch, allow several hours for smoking or slow-cooking.

Q: Can I substitute brisket with another cut of beef?
A: Yes! Chuck roast, short ribs, or even ground beef all work well with BBQ sauce.

Q: Can I freeze these tacos?
A: You can freeze the BBQ beef for up to 2 months. Street corn topping is best made fresh, but the beef reheats beautifully.

Conclusion

These BBQ Beef Street Corn Tacos are everything taco night should be: smoky, creamy, tangy, crunchy, and just a little messy in the best way possible. They bring together the bold flavors of BBQ with the irresistible street-food charm of elote, creating a taco that will have everyone coming back for seconds (and thirds!).

Whether you’re cooking for family dinner, hosting a backyard party, or simply craving something special on a weeknight, this recipe delivers big on flavor without being fussy.

So fire up that skillet or grill, gather your toppings, and get ready to turn taco night into an unforgettable fiesta. And if you give this recipe a try, don’t forget to share your taco creations—I’d love to see them! Drop a comment below, or tag me on social media with your taco masterpiece. 🌮🔥🥩🌽