Crispy Puffy Street Corn Style Steak Tacos
Crispy Puffy Street Corn Style Steak Tacos
Ingredients
For the Steak
- 2 ribeye steaks, about 1 pound total
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons butter
For the Street Corn Topping
- 1 bag frozen white corn, 10-12 ounces, thawed
- 3/4 cup mayonnaise
- 1/3 cup cilantro, fresh, chopped
- 1/2 red onion, minced
- 1/2 jalapeño, minced, seeds removed for less heat if desired
- 1 cup Cotija cheese, crumbled
- 2 tablespoons lime juice, from 2 limes
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Crispy Puffy Shells
- 12 corn tortillas, puffy style if available, or regular
- 2 cups avocado oil, for frying, or as needed
For Garnish
- 1/4 cup cilantro, fresh, chopped
- 1/2 cup Cotija cheese, crumbled
- 2 lime wedges
- 1 teaspoon chili lime seasoning, or to taste
Instructions
- 1
Generously season the ribeye steaks on both sides with salt and black pepper.
⏱️ 2 min
- 2
Heat a heavy-bottomed pan (such as cast iron) over medium-high heat until very hot. Place the seasoned steak in the hot pan on its fatty edge first. No additional oil is needed at this stage as the fat will render.
⏱️ 3 min
- 3
Once the fat renders and the edge is deeply browned, sear all sides of the steak until deeply browned and a crust forms. This usually takes 2-4 minutes per side, depending on thickness.
⏱️ 10 min
- 4
Add the 2 tablespoons of butter to the pan. Tilt the pan slightly and, using a spoon, baste the steak with the melted butter until it is cooked to your desired doneness (e.g., 130-135°F for medium-rare).
⏱️ 3 min
- 5
Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 6
While the steak rests, prepare the street corn topping. In a medium bowl, combine the thawed frozen white corn, mayonnaise, 1/3 cup chopped cilantro, minced red onion, minced jalapeño, 1 cup crumbled Cotija cheese, and lime juice. Season with salt and black pepper to taste. Mix all ingredients until creamy and well coated.
⏱️ 8 min
- 7
Heat the avocado oil in a deep pan or pot over medium heat until it reaches about 350°F. The oil should be deep enough to submerge half of a tortilla.
⏱️ 3 min•🌡️ 350
- 8
Carefully place one tortilla into the hot oil. Fry for about 15-30 seconds until it becomes soft and pliable. Use tongs to gently press it down into the oil.
⏱️ 1 min•🌡️ 350
- 9
Using tongs, gently fold the tortilla in half. Continue frying for another 1-2 minutes, flipping as needed, until the tortilla is golden, crisp, and lightly puffed. Repeat with the remaining tortillas, working in batches to avoid overcrowding the pan. Place the crispy shells on a wire rack lined with paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 10
Slice the rested steak thinly against the grain.
⏱️ 2 min
- 11
To assemble the tacos, take a crispy puffy shell, fill it with a generous portion of sliced steak, then top with the creamy street corn mixture.
⏱️ 2 min
- 12
Garnish each taco with extra chopped cilantro, crumbled Cotija cheese, a squeeze of fresh lime from a wedge, and a sprinkle of chili lime seasoning. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Puffy Street Corn Style Steak Tacos
For the Steak
- 2 ribeye steaks, about 1 pound total
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons butter
For the Street Corn Topping
- 1 bag frozen white corn, 10-12 ounces, thawed
- 3/4 cup mayonnaise
- 1/3 cup cilantro, fresh, chopped
- 1/2 red onion, minced
- 1/2 jalapeño, minced, seeds removed for less heat if desired
- 1 cup Cotija cheese, crumbled
- 2 tablespoons lime juice, from 2 limes
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Crispy Puffy Shells
- 12 corn tortillas, puffy style if available, or regular
- 2 cups avocado oil, for frying, or as needed
For Garnish
- 1/4 cup cilantro, fresh, chopped
- 1/2 cup Cotija cheese, crumbled
- 2 lime wedges
- 1 teaspoon chili lime seasoning, or to taste
Instructions
- 1
Generously season the ribeye steaks on both sides with salt and black pepper.
⏱️ 2 min - 2
Heat a heavy-bottomed pan (such as cast iron) over medium-high heat until very hot. Place the seasoned steak in the hot pan on its fatty edge first. No additional oil is needed at this stage as the fat will render.
⏱️ 3 min - 3
Once the fat renders and the edge is deeply browned, sear all sides of the steak until deeply browned and a crust forms. This usually takes 2-4 minutes per side, depending on thickness.
⏱️ 10 min - 4
Add the 2 tablespoons of butter to the pan. Tilt the pan slightly and, using a spoon, baste the steak with the melted butter until it is cooked to your desired doneness (e.g., 130-135°F for medium-rare).
⏱️ 3 min - 5
Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 6
While the steak rests, prepare the street corn topping. In a medium bowl, combine the thawed frozen white corn, mayonnaise, 1/3 cup chopped cilantro, minced red onion, minced jalapeño, 1 cup crumbled Cotija cheese, and lime juice. Season with salt and black pepper to taste. Mix all ingredients until creamy and well coated.
⏱️ 8 min - 7
Heat the avocado oil in a deep pan or pot over medium heat until it reaches about 350°F. The oil should be deep enough to submerge half of a tortilla.
⏱️ 3 min•🌡️ 350 - 8
Carefully place one tortilla into the hot oil. Fry for about 15-30 seconds until it becomes soft and pliable. Use tongs to gently press it down into the oil.
⏱️ 1 min•🌡️ 350 - 9
Using tongs, gently fold the tortilla in half. Continue frying for another 1-2 minutes, flipping as needed, until the tortilla is golden, crisp, and lightly puffed. Repeat with the remaining tortillas, working in batches to avoid overcrowding the pan. Place the crispy shells on a wire rack lined with paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 10
Slice the rested steak thinly against the grain.
⏱️ 2 min - 11
To assemble the tacos, take a crispy puffy shell, fill it with a generous portion of sliced steak, then top with the creamy street corn mixture.
⏱️ 2 min - 12
Garnish each taco with extra chopped cilantro, crumbled Cotija cheese, a squeeze of fresh lime from a wedge, and a sprinkle of chili lime seasoning. Serve immediately.
⏱️ 1 min