If you’ve been searching for a dish that combines hearty, smoky flavors with fresh, zesty street corn vibes, look no further than this Smoked Brisket Street Corn Tacos Recipe. It’s the perfect game-day snack or weekend dinner that elevates traditional tacos with melt-in-your-mouth smoked brisket paired with charred corn and a creamy, tangy ranch drizzle. The texture play, combined with the bursts of smoky, spicy, and tangy flavors, makes every bite an unforgettable fiesta. Once you try this, it’s going to become your go-to way to impress friends and family on taco night.
Ingredients You’ll Need
The magic behind this Smoked Brisket Street Corn Tacos Recipe starts by gathering a handful of simple, vibrant ingredients that each bring something unique to the table. From rich smoked brisket to tangy Cotija cheese, every element contributes to a perfect balance of texture, flavor, and color.
- 2 pounds of smoked brisket: The star player delivering deep, smoky flavor and tender texture.
- 8 yellow corn tortillas: Soft and slightly sweet, the perfect taco base.
- 8 oz Shredded Oaxaca Cheese: Melts beautifully to add creaminess and mild flavor.
- 4 ears of grilled corn: Adds smoky sweetness and satisfying crunch.
- 1 diced bell pepper: Provides a fresh, crunchy bite with vibrant color.
- 1 diced jalapeno: Brings a spicy kick to brighten the dish.
- 3 cloves minced garlic: Adds savory depth.
- ¼ diced red onion: Offers a sharp bite for contrast.
- 1 bunch of cilantro: Fresh herbaceous notes for garnish.
- ½ cup Cotija cheese: Crumbly, salty finish to complement the creamy elements.
- 3 tbsp mayo: Adds richness to the street corn.
- 1 tsp chili powder: Brings subtle smoky heat.
- 1 tsp salt: Essential seasoning to tie flavors together.
- ¾ cup sour cream: Creamy tang to balance spice.
- ½ cup mayo: Base for the chipotle lime ranch sauce.
- ½ cup chicken broth: Keeps the ranch sauce smooth and pourable.
- 1 tsp apple cider vinegar: Adds bright acidity.
- 3 chipotle peppers in adobo sauce: Smoky, spicy character for the ranch.
- 1 tsp dill: Herbaceous twist in the ranch dressing.
- 1 tsp garlic powder: Boosts savory notes.
- 1 tsp onion powder: Enhances overall flavor depth.
- ½ tsp salt: Seasoning balance.
- Juice from 1 lime: Adds fresh, zesty brightness.
How to Make Smoked Brisket Street Corn Tacos Recipe
Step 1: Prepare and Season the Brisket
Start by spreading a thin layer of yellow mustard over your brisket, which acts as a binder to hold in spices and keep the meat moist during cooking. Then season it generously with salt, pepper, and garlic powder to build that foundational flavor that will shine after smoking.
Step 2: Smoke the Brisket
Set up your smoker with hickory wood and insert your MEATER Plus probe for an accurate internal temperature reading. Smoke the brisket low and slow at 250 degrees Fahrenheit for about 6 to 8 hours. This slow cooking is what gives the brisket its iconic tender texture and deep smoke flavor.
Step 3: Wrap After Bark Forms
Once the brisket develops a beautiful bark at around 175 degrees Fahrenheit, wrap it tightly in pink butcher paper. Returning it to the smoker helps the meat continue cooking gently while retaining moisture, essential for that ultimate tenderness.
Step 4: Finish and Rest
Wait until the brisket reaches about 205 degrees Fahrenheit and becomes probe tender, then remove it from the smoker. Let it rest in a cooler, wrapped in the butcher paper, for 1 to 3 hours. This resting period lets the juices redistribute, ensuring every slice is juicy and flavorful.
Step 5: Make the Street Corn and Chipotle Lime Ranch
While your brisket is resting, grill your corn until it has a perfect char and mix it with diced bell pepper, jalapeno, garlic, and red onion. Combine mayo, sour cream, chicken broth, apple cider vinegar, chipotle peppers, dill, garlic powder, onion powder, salt, and lime juice to make your zesty chipotle lime ranch dressing—this sauce is absolutely addictive!
Step 6: Slice the Brisket
Remove the brisket from the cooler and unwrap it. Slice it against the grain to keep every bite tender and easy to chew. The thin slices allow the smoky flavor to shine without being too dense.
Step 7: Assemble the Tacos
Warm your yellow corn tortillas on a griddle or skillet. Layer chopped brisket and a generous handful of shredded Oaxaca cheese onto each tortilla. As the cheese melts, it adds a dreamy, creamy richness that perfectly contrasts the smoky brisket.
Step 8: Add the Final Toppings
Top each taco with a spoonful of the smoky, charred street corn mixture and drizzle with the chipotle lime ranch. The layers of smoky, creamy, spicy, and fresh flavors meld together in every mouthful—pure taco perfection.
How to Serve Smoked Brisket Street Corn Tacos Recipe
Garnishes
Fresh cilantro sprigs and a sprinkle of crumbled Cotija cheese make an attractive and flavorful garnish. The cilantro adds a burst of freshness and herbaceous brightness, while Cotija brings salty tang that elevates each bite.
Side Dishes
Serve these tacos alongside classic Mexican sides like a fresh avocado salad, pickled red onions, or a zesty lime rice. Black beans or a crisp jicama slaw with chili powder and lime would also be excellent to balance the smoky richness of the brisket tacos.
Creative Ways to Present
For a fun twist, serve the tacos as a build-your-own taco bar with bowls of extra toppings like sliced radishes, different salsas, and chili flakes. Wrapping them in parchment paper or serving on colorful ceramic plates also amps up the festive street food vibe and makes casual entertaining a breeze.
Make Ahead and Storage
Storing Leftovers
Leftover smoked brisket and street corn tacos can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate ensures your tortillas don’t get soggy and preserves the best textures for later.
Freezing
You can freeze smoked brisket in a sealed freezer bag or container for up to 2 months. The street corn mayo mixture and the ranch sauce are best made fresh but can be frozen briefly if necessary—just thaw and stir well before using.
Reheating
Reheat sliced brisket gently in a skillet over medium-low heat with a splash of chicken broth to keep it moist. Warm tortillas on a griddle or in the oven, and refresh the corn mixture if needed with a quick stir. Assemble tacos fresh each time for the best experience.
FAQs
Can I use store-bought smoked brisket?
Absolutely! While smoking brisket at home makes this recipe extra special, you can use store-bought smoked brisket for convenience. Just slice it thinly and warm it gently before assembling your tacos.
What’s the best way to grill the corn?
Grill the corn on medium-high heat, rotating occasionally until charred spots appear on all sides. This char adds essential smoky flavor and enhances the sweet crunch that balances the other taco ingredients.
Can I make the chipotle lime ranch ahead of time?
Yes, the chipotle lime ranch can be made a day in advance and stored in the refrigerator. The flavors actually deepen over time, so it’s a great make-ahead step.
What if I don’t like spice?
If you prefer milder flavors, reduce or omit the jalapeno and chipotle peppers. You’ll still get plenty of smoky and tangy flavors from the other ingredients without the heat.
What tortillas work best for this recipe?
Traditional yellow corn tortillas are our favorite because they have the perfect balance of sturdy texture and authentic flavor. You could also try blue corn tortillas for a fun color twist or flour tortillas for a softer option.
Final Thoughts
There is nothing quite like gathering around with friends to enjoy these Smoked Brisket Street Corn Tacos Recipe creations. The smoky brisket combined with the fresh, tangy street corn and creamy chipotle ranch hits all the right notes. Give this recipe a try soon, and watch as it wins hearts and cravings alike. Once you taste these tacos, you’ll be planning your next taco night sooner than you think!
Print
Smoked Brisket Street Corn Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8-10 tacos
- Category: Main Course
- Method: Smoking
- Cuisine: Mexican
Description
This Smoked Brisket Street Corn Tacos recipe combines smoky, tender brisket with the fresh, creamy flavors of street-style grilled corn and a zesty chipotle lime ranch sauce. Loaded onto warm corn tortillas with oaxaca and cotija cheeses, bell peppers, jalapenos, and cilantro, these tacos offer a deliciously rich and vibrant meal perfect for any taco night or casual gathering.
Ingredients
Brisket and Seasoning
- 2 pounds of smoked brisket
- Salt, to taste
- Black pepper, to taste
- 1 tsp garlic powder
- Yellow mustard (used as binder, amount as needed)
Tortillas and Cheese
- 8 yellow corn tortillas
- 8 oz shredded Oaxaca cheese
- ½ cup Cotija cheese
Street Corn
- 4 ears of grilled corn, kernels removed
- 1 diced bell pepper
- 1 diced jalapeno
- 3 cloves minced garlic
- ¼ diced red onion
- 1 bunch cilantro, chopped
- 1 tsp chili powder
- 1 tsp salt
- 3 tbsp mayonnaise
- ¾ cup sour cream
Chipotle Lime Ranch Sauce
- ½ cup mayonnaise
- ½ cup chicken broth
- 1 tsp apple cider vinegar
- 3 chipotle peppers in adobo sauce
- 1 tsp dill
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- Juice from 1 lime
Instructions
- Prepare and Season Brisket: Use yellow mustard as a binder by coating the brisket, then season generously with salt, black pepper, and garlic powder to ensure a flavorful crust during smoking.
- Smoke the Brisket: Insert a MEATER Plus probe into the brisket and smoke it at 250°F using hickory wood for 6-8 hours until the internal temperature reaches approximately 175°F and a bark has formed.
- Wrap and Continue Smoking: Once the bark is set, tightly wrap the brisket in pink butcher paper and place it back on the smoker to continue cooking.
- Finish Cooking and Rest: Smoke until the brisket is probe-tender and reaches about 205°F internally. Remove from the smoker, place it in a cooler, and let it rest for 1-3 hours to redistribute juices and enhance tenderness.
- Prepare Street Corn and Chipotle Lime Ranch: While the brisket rests, combine the grilled corn kernels, diced bell pepper, jalapeno, minced garlic, red onion, chopped cilantro, chili powder, salt, mayonnaise, and sour cream to create the street corn mixture. In a separate bowl, blend mayonnaise, chicken broth, apple cider vinegar, chipotle peppers, dill, garlic powder, onion powder, salt, and lime juice to prepare the ranch sauce.
- Slice the Brisket: Remove the rested brisket from the cooler and unwrap it. Slice the meat thinly against the grain to ensure tenderness in each bite.
- Assemble and Heat Tacos: Warm the corn tortillas on a griddle or skillet, then layer with chopped sliced brisket and shredded Oaxaca cheese. Heat until the cheese melts evenly.
- Top and Serve: Add a generous topping of the prepared street corn mixture and drizzle or dollop the chipotle lime ranch sauce over the tacos. Serve immediately for best flavor and texture.
Notes
- Resting the brisket for at least an hour is crucial for tender, juicy meat.
- Adjust the number of chipotle peppers in the ranch sauce to control the spice level.
- Grill the corn on the cob before removing kernels for best smoky flavor and texture.
- Using pink butcher paper instead of foil helps maintain the bark while allowing the brisket to breathe during resting.
- Warm tortillas on a dry skillet or griddle for the best texture and flavor before assembling tacos.
