Street Corn Steak Tacos

Street Corn Steak Tacos

Bring restaurant-quality flavor to your backyard with these St. Elmo Street Corn Steak Tacos. Tender flank steak seasoned with St. Elmo Blackened Seasoning is grilled on the Blackstone and paired with creamy Mexican-style street corn, fresh avocado, cotija cheese, and cilantro. Perfect for weeknight dinners, tailgates, or summer cookouts, these easy steak tacos deliver bold flavor in every bite.

Whether you're looking for the best Blackstone taco recipe, a creative way to use flank steak, or a crowd-pleasing taco night idea, these Street Corn Steak Tacos are sure to become a family favorite.

Author

Andrea Richter

Prep Time

15 minutes

Category

Dinner

Ingredients

• 1½–2 lbs flank or skirt steak
• 2 tbsp olive oil
• Juice of 1 lime
• St. Elmo Blackened Seasoning
• 4 ears corn (or 3 cups frozen corn)
• 1 tbsp butter
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ cup cotija cheese
• Small corn or flour tortillas
• Diced red onion
• Avocado, sliced
• Fresh cilantro
• Lime wedges

Directions

1. In a bowl, combine olive oil, lime juice, and St. Elmo Blackened Seasoning. Coat steak and marinate for at least 30 minutes.
2. Preheat the Blackstone griddle with one side set to medium-high heat and the other to medium heat.
3. Melt butter on the medium-heat side and cook corn until lightly charred, about 6–8 minutes. Move to a cooler area and stir in mayonnaise, sour cream, cotija cheese, and St. Elmo Blackened Seasoning. Keep warm.
4. Cook steak on the hot side of the griddle for 3–5 minutes per side for medium-rare, or until desired doneness. Rest for 5 minutes, then slice thinly against the grain.
5. Warm tortillas on the griddle for 20–30 seconds per side.
6. Assemble tacos with sliced steak, avocado, street corn, red onion, cilantro, cotija cheese, and a squeeze of fresh lime.
7. Serve immediately.