These creamy street corn beef tacos are a fresh take on a classic favorite. Heavily seasoned ground beef is browned and finished with a creamy, crunchy grilled corn topping loaded with lime and cotija cheese. Simple, flavorful, and perfect for taco night.
You’ll be ready for Taco Tuesday after trying these.
These beef tacos with creamy street corn are a balance of textures and bright flavors — crispy, crunchy corn with a refreshing, tangy finish. The grilled corn salad adds sweetness and char that complements the spiced beef perfectly.
The corn topping works well with chicken, steak or shrimp too, but in this version it’s piled on top of classic seasoned ground beef for a family-friendly twist.
My kids are big fans of classic ground beef tacos and they love corn, so putting the street corn on the beef tacos was an obvious win. It’s a great way to get everyone excited about dinner.
For the beef I use my go-to seasoned ground beef method — quick, simple, and reliably flavorful. Flour or corn tortillas both work; choose whichever you prefer.
Easy and satisfying.
The street corn topping is crunchy, slightly sweet, and creamy from a touch of mayo and cheese. It’s inspired by classic elote-style flavors and a creamy corn salad, blended together for a taco-ready topping.
The corn salad is made from:
- Grilled corn
- Thinly sliced green onions
- Crumbled cotija or feta cheese
- Chopped cilantro
- Fresh lime juice
- A touch of mayonnaise for creaminess
- A sprinkle of chili-lime seasoning (such as Tajín) and salt and pepper
Mixed together, the result is a crunchy, refreshing salad that pairs beautifully with the seasoned beef. It’s equally good by itself, spooned over nachos or served as a side.
For a bit of extra char and flavor, I char the tortillas briefly over open flames on my gas range. It’s optional but gives them a nice aroma and rustic look for serving.
These tacos are filling, full of texture, and deliver bright, satisfying flavors in every bite.
If you like, prepare both the ground beef and the corn salad ahead of time and keep them in the refrigerator. Reheat the beef and assemble the tacos when you’re ready — a quick, easy dinner solution for busy nights.
Creamy Street Corn Beef Tacos
Creamy Street Corn Beef Tacos
Ingredients
- 4 ears sweet corn
- 3 green onions, thinly sliced
- 1/3 cup mayonnaise
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili-lime seasoning (such as Tajín) or other chili-lime blend
- Kosher salt and pepper to taste
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 10 to 12 corn or flour tortillas for serving
Instructions
- Preheat a grill to high so it is very hot.
- Place the ears of corn directly on the grates and cook 3–4 minutes before rotating. Continue rotating every few minutes until evenly charred, about 8–12 minutes total depending on size. Let cool slightly, then slice the kernels off the cob.
- In a large bowl, combine the grilled corn with the sliced green onions, mayonnaise, cilantro, crumbled cheese and lime juice. Add a pinch of salt and pepper and the chili-lime seasoning. Taste and adjust seasoning as needed.
- Heat a large skillet over medium heat. Add the ground beef (add 1 teaspoon oil only if your beef is very lean). Break it apart with a spoon and begin to brown.
- Once the beef starts to brown, stir in the cumin, smoked paprika, garlic powder, chili powder and a generous pinch of salt and pepper. Continue to cook, breaking the meat into small crumbles, until fully browned. If desired, add a splash of stock or water to keep the beef moist while it finishes cooking.
- Warm the tortillas, then divide the seasoned beef among them and top generously with the creamy street corn. Serve immediately.
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Can almost taste them already — bright, savory, and perfect for sharing.