Introduction
If you’ve ever found yourself with leftover smoked brisket and wondered how to turn it into something magical, you’re in the right place. Today, I’m sharing my Smoked Brisket Street Corn Tacos Recipe—a fusion of two of my favorite comfort foods: smoky Texas BBQ and creamy, cheesy Mexican street corn (elote).
This recipe came to life during a summer backyard BBQ. We had brisket on the smoker all day, and by the next morning, I was staring at a tray of leftovers. Instead of just reheating it, I thought: Why not tuck it into a taco with some creamy street corn salad? One bite later, I knew this wasn’t just dinner—it was a revelation.
Smoked brisket brings the deep, savory flavor, while Mexican street corn adds creaminess, spice, and tang. Wrap it all in a warm tortilla, and you’ve got a taco worth dreaming about. It’s fun, indulgent, and surprisingly easy to make at home.
So, whether you’re planning a taco night, a game-day feast, or just want a creative way to enjoy leftovers, this recipe is about to become your new go-to.
Ingredients
Here’s everything you need to make this flavor-packed Smoked Brisket Street Corn Tacos Recipe.
For the Tacos:
- 2–3 cups smoked brisket, chopped or shredded
- 8 small corn or flour tortillas, warmed
- 1 cup cotija cheese (or feta as a substitute)
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Street Corn Salad:
- 2 cups roasted or grilled corn kernels (fresh, frozen, or canned)
- 3 tbsp mayonnaise (or Greek yogurt for a lighter option)
- 2 tbsp sour cream
- 1 tbsp lime juice
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 clove garlic, minced
- Salt and pepper, to taste
Optional Toppings:
- Pickled red onions
- Fresh jalapeño slices
- Hot sauce or salsa verde
- Avocado slices
Substitutions and Variations:
- Vegan: Swap brisket for smoked jackfruit or mushrooms, and use vegan mayo, crema, and cheese.
- Gluten-Free: Use 100% corn tortillas.
- Healthier Option: Replace mayo with Greek yogurt and reduce the cheese.
Step-by-Step Instructions
1. Warm the Brisket
If you’re working with leftover smoked brisket, reheat it gently in a skillet with a splash of beef broth or BBQ sauce. This keeps it moist and flavorful. If it’s fresh from the smoker—lucky you!—simply chop or shred it into taco-sized pieces.
2. Make the Street Corn Salad
In a large bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper. Stir until everything is evenly coated. Fold in half the cotija cheese and set aside.
💡 Pro Tip: If using fresh corn, grill the cobs before cutting off the kernels. That smoky char takes the salad (and your tacos) to the next level.
3. Prep the Tortillas
Warm your tortillas in a skillet, on a grill, or wrapped in foil in the oven. This makes them pliable and prevents tearing when loaded with fillings.
4. Assemble the Tacos
- Lay a tortilla flat.
- Add a generous layer of smoked brisket.
- Top with a spoonful of creamy street corn salad.
- Sprinkle with cotija cheese, cilantro, and any extra toppings you love.
- Finish with a squeeze of lime juice.
5. Serve and Enjoy
Stack your tacos on a platter and serve immediately. Don’t be surprised when they disappear fast—these tacos are a crowd-pleaser!
Extra Tips
Serving Suggestions
- Pair with a cold Mexican beer, margarita, or refreshing agua fresca.
- Serve alongside chips and guacamole or a simple Mexican rice and beans.
- Turn it into a taco bar! Lay out tortillas, brisket, street corn salad, and toppings so guests can build their own.
Storage and Reheating
- Brisket: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of broth.
- Street Corn Salad: Keep refrigerated in a sealed container for up to 3 days. Stir before serving.
- Assembled Tacos: Best eaten fresh. Tortillas tend to get soggy if stored.
Ingredient Swaps or Variations
- Swap brisket for pulled pork, smoked chicken, or grilled steak.
- Use queso fresco instead of cotija.
- Add pickled jalapeños for a tangy kick.
- Make it spicy with a drizzle of chipotle crema or hot salsa.
Nutritional Information
(Per taco, approximate—based on recipe from Burnt Pellet BBQ)
- Calories: 310
- Protein: 16g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 3g
FAQ Section
Q: How long does this recipe take?
A: If you already have smoked brisket, this recipe takes about 20 minutes to prep and assemble. Without brisket on hand, you’ll need smoking time (8–12 hours).
Q: Can I substitute the brisket?
A: Absolutely! Pulled pork, rotisserie chicken, or even grilled portobello mushrooms work beautifully in these tacos.
Q: Can I freeze it?
A: The brisket freezes well for up to 3 months—just store it in freezer bags with a splash of broth. The street corn salad doesn’t freeze well due to the dairy, so make that fresh.
Conclusion
There you have it—my Smoked Brisket Street Corn Tacos Recipe. It’s smoky, creamy, tangy, and everything a taco should be. This dish takes humble leftovers and transforms them into something exciting, indulgent, and share-worthy.
Whether you’re hosting friends for taco night, feeding a hungry family, or just want to treat yourself, these tacos deliver big on flavor and fun.
So, fire up your skillet, grab those tortillas, and let your leftover brisket shine in a whole new way. Trust me, once you try these, you’ll be making extra brisket on purpose just to have the leftovers.
👉 If you make this recipe, I’d love to hear from you! Leave a comment below, share your taco creations on social media, and don’t forget to tag me.
Happy taco-making, friends! 🌮🔥