Dinner

Smoked Brisket Street Corn Tacos Recipe

BySimon Carel January 7, 2026January 7, 2026

Introduction

These Smoked Brisket Street Corn Tacos combine tender, smoky beef with the vibrant flavors of grilled corn and creamy chipotle lime ranch. Perfect for a casual meal or entertaining, these tacos bring a tasty twist to classic street food.

A wooden board holds three layers of pale yellow round tortillas stacked at the top, next to a small white bowl of vibrant corn salad with green herbs on the right. Below the tortillas is a pile of dark brown grilled meat with charred edges, and below that is a heap of shredded white cheese with fine texture. To the left of the meat is another small white bowl filled with a light orange creamy sauce. Fresh green cilantro leaves are scattered around the edges on the board and on the white marbled surface below, which also holds a gray and white striped cloth partially visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds smoked brisket
8 yellow corn tortillas
8 oz shredded Oaxaca cheese
4 ears grilled corn
1 diced bell pepper
1 diced jalapeno
3 cloves minced garlic
¼ diced red onion
1 bunch cilantro
½ cup Cotija cheese
3 tbsp mayonnaise
1 tsp chili powder
1 tsp salt
¾ cup sour cream
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

Step 1: Use yellow mustard as a binder, then season the packer brisket with salt, pepper, and garlic powder.
Step 2: Insert a meat thermometer and smoke the brisket at 250°F using hickory wood for 6-8 hours.
Step 3: When the bark is set at about 175°F, wrap the brisket in pink butcher paper and return it to the smoker.
Step 4: Once the brisket reaches probe tenderness around 205°F, remove it from the grill and place it in a cooler to rest for 1-3 hours, the longer the better.
Step 5: While the brisket rests, prepare the street corn and chipotle lime ranch sauce.
Step 6: Remove the brisket from the cooler and unwrap it, then slice against the grain.
Step 7: Warm the corn tortillas on a griddle or skillet, then add chopped brisket and shredded Oaxaca cheese.
Step 8: Once the cheese melts, top the tacos with street corn and a generous drizzle of chipotle lime ranch sauce.

Tips & Variations

For extra smoky flavor, use hickory or oak wood when smoking the brisket.
Add fresh lime wedges for squeezing over the tacos just before serving to brighten the flavors.
Substitute Cotija cheese with feta if unavailable; it offers a similar tangy taste.
To make the chipotle lime ranch spicier, add an extra chipotle pepper or a pinch of cayenne.

Storage

Store leftover brisket and taco components separately in airtight containers in the refrigerator for up to 3 days. Reheat brisket gently in the microwave or on the stovetop with a splash of chicken broth to keep it moist. Assemble tacos fresh to maintain the best texture and flavor.