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- Cooked brisket - Corn tortillas - Fresh corn kernels - Crumbled queso fresco - Mayonnaise - Lime juice - Chili powder - Garlic powder - Smoked paprika - Chopped fresh cilantro - Avocado - Salt and pepper When making street corn brisket tacos, each ingredient plays a key role. - Cooked brisket: Use shredded brisket for great flavor and texture. - Corn tortillas: Small, soft tortillas hold all the goodness. - Fresh corn kernels: Grilled or boiled corn adds sweetness and crunch. - Crumbled queso fresco: This cheese adds a creamy, salty bite. - Mayonnaise: It helps create a rich and smooth sauce. - Lime juice: Adds brightness and tang to the dish. - Chili powder: Provides a mild kick and earthy flavor. - Garlic powder: Enhances the overall taste with its savory notes. - Smoked paprika: Adds a hint of smokiness to the sauce. - Chopped fresh cilantro: It brings freshness and color to your tacos. - Avocado: Creamy slices complete the flavor profile. - Salt and pepper: Simple seasonings that tie everything together. Gather these ingredients to create a meal everyone will enjoy. Each one adds its own touch, turning simple tacos into a delightful feast. {{ingredient_image_1}} To make the street corn sauce, grab a small bowl. Add ¼ cup of mayonnaise. Squeeze in 1 tablespoon of fresh lime juice. Then, add 1 teaspoon of chili powder, ¼ teaspoon of garlic powder, and ¼ teaspoon of smoked paprika. Mix these well. Finally, add a pinch of salt and pepper. This creamy sauce adds flavor to the tacos. Next, it's time to warm the tortillas. Heat a dry skillet over medium heat. Place one corn tortilla in the skillet. Warm it for about 30 seconds. Flip it and warm the other side too. The tortillas should feel soft and pliable. Once warmed, stack them and cover with a clean kitchen towel to keep them warm. Now, let’s put the tacos together! Take a warm tortilla and add about ¼ cup of shredded brisket. On top of the brisket, add a generous spoonful of fresh corn kernels. Drizzle some of your street corn sauce over the corn. Repeat this for each tortilla. Don’t forget the garnishes! Sprinkle crumbled queso fresco over the tacos. Next, add slices of creamy avocado. Finish with a sprinkle of fresh cilantro. These toppings add more flavor and make the tacos pop with color. Serve your street corn brisket tacos right away. They taste best warm! You can place extra street corn sauce on the side for guests who want more. Consider serving with a fresh salad or tortilla chips for a complete meal. To shred brisket well, use two forks. Hold the piece of meat steady. Pull the forks apart to create shreds. This method works best when the brisket is warm. If it’s cold, heat it briefly in the oven. Shredding is easier with moist brisket. Always cut against the grain for tender pieces. For great corn, start with fresh ears. Prep the corn by removing the husks and silk. Soak the corn in water for about 30 minutes. This helps it stay moist on the grill. Preheat your grill to medium-high heat. Grill the corn for about 10 minutes, turning often. Look for char marks for the best flavor. Once grilled, cut the kernels off and use them in your tacos. To keep tortillas warm, wrap them in a clean kitchen towel. You can also heat them briefly in a skillet. This keeps them soft and pliable. Avoid stacking cold tortillas, as they can become hard. If you need to store them, place them in a sealed bag. Reheat them on a skillet before serving for the best taste. Pro Tips Use Fresh Corn: For the best flavor, opt for fresh corn kernels. Grilling them brings out their natural sweetness and adds a smoky depth to your tacos. Warm Your Tortillas: Warming the tortillas not only makes them pliable but also enhances their flavor. You can even wrap them in foil and warm them in the oven for a few minutes. Customize the Sauce: Feel free to adjust the street corn sauce ingredients to your taste. Adding a bit more lime juice or chili powder can give it a unique twist that suits your preference. Serve Fresh: These tacos are best served immediately. If you have leftovers, store the components separately to maintain freshness and reassemble just before serving. {{image_2}} You can make these tacos meat-free. Use grilled vegetables, black beans, or jackfruit. These options give great taste. For extra flavor, add cumin or smoked paprika in the mix. This keeps the dish fun and light. If you want to switch it up, try different proteins. Shredded chicken or pulled pork works well. You could also use fish or shrimp. Each protein adds a unique taste. Adjust cooking times based on the protein you choose. Toppings make tacos exciting. Swap crumbled queso fresco for feta or goat cheese. You can also use diced tomatoes or pickled onions. For a kick, add sliced jalapeños or hot sauce. Fresh lime wedges can brighten the flavors too. Each topping gives you a new taco experience. To keep leftover tacos fresh, wrap them in plastic wrap or foil. Place them in an airtight container. Store them in the fridge for up to three days. Make sure to keep the toppings separate. This prevents soggy tortillas. When you’re ready to eat, preheat your oven to 350°F. Remove toppings from the tacos. Place the tacos on a baking sheet. Heat them for about 10 minutes. This warms them through without making them too dry. You can also use a microwave. Heat each taco for about 30 seconds. If you want to freeze the tacos, make sure they are fully cooled first. Wrap each taco tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months in the freezer. To enjoy, thaw in the fridge overnight before reheating. I recommend using a tender cut of brisket, like point cut. This cut has more fat, which keeps the meat juicy. You can also use flat cut brisket for a leaner option. Just make sure it is cooked well and shredded nicely. Yes, you can make parts of this dish ahead. Cook and shred the brisket a day before. You can also prepare the street corn sauce ahead. Just store them in the fridge. Warm everything up before serving for the best taste. Some tasty sides are Mexican rice, refried beans, or a fresh salad. You could also serve tortilla chips with salsa or guacamole. These sides will add color and flavor to your meal. Yes, you can find gluten-free corn tortillas at many stores. Check the label to be sure they are made without wheat. This way, everyone can enjoy the tacos. To spice up the street corn sauce, add more chili powder or diced jalapeños. You could also try adding hot sauce to taste. This will give your sauce a nice kick. You can create delicious street corn brisket tacos with simple ingredients and steps. Start with cooked brisket, fresh corn, and tasty spices to build rich flavors. Don’t forget the street corn sauce that adds zest! With these tips, variations, and storage info, you can enjoy this dish any time. Whether you're feeding a crowd or just yourself, these tacos are a winner. Dive into this fun recipe and make it your own!

Street Corn Brisket Tacos

Delicious tacos filled with shredded brisket and topped with a creamy street corn sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked brisket, shredded
  • 4 small corn tortillas
  • 1 cup fresh corn kernels
  • 1 2 crumbled queso fresco
  • 1 4 mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 4 garlic powder
  • 1 4 smoked paprika
  • 1 4 chopped fresh cilantro
  • 1 whole avocado, sliced
  • to taste salt and pepper

Instructions
 

  • Prepare the Street Corn Sauce: In a small bowl, mix the mayonnaise, lime juice, chili powder, garlic powder, smoked paprika, and a pinch of salt and pepper. This will be your creamy street corn dressing. Set aside.
  • Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side or until they are pliable. Keep them warm in a clean kitchen towel.
  • Assemble the Tacos: On each tortilla, layer about ¼ cup of the shredded brisket, followed by a generous spoonful of corn kernels, and drizzle some of the street corn sauce over the top.
  • Add Garnishes: Sprinkle crumbled queso fresco over the tacos, add slices of avocado, and finish with a sprinkle of fresh cilantro.
  • Serve Immediately: Serve your street corn brisket tacos while warm, allowing your guests to add extra sauce if desired.

Notes

Serve warm and allow guests to add extra sauce if desired.
Keyword brisket, Mexican food, street corn, tacos