Bison and Corn Tacos with Smoked Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender bison steak paired with sweet corn and smoky salsa, celebrating Minnesota's ranch-raised meats and summer harvests. This midwestern-inspired beef ready in about 30 minutes blends bison steak, corn kernels, medium tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Midwestern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 12 oz bison steak against the grain into 1/4-inch strips. Season with 1 tsp smoked paprika and 1/4 tsp salt. Heat 1 tbsp oil in a skillet over high heat, add bison, and cook for 3 minutes per side until browned but still pink inside.
  2. Step 2: Char 2 medium tomatoes on a grill or skillet for 2 minutes per side until blistered. Transfer to a bowl, add 1 canned chipotle pepper in adobo (finely chopped), and mash with a fork. Squeeze in juice from 1 lime.
  3. Step 3: Grill 2 cups corn kernels for 3 minutes until slightly charred. Warm 8 corn tortillas. Assemble tacos with bison, corn, and smoked tomato salsa. Top with sliced avocado just before serving.

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Frequently asked questions

How long does Bison and Corn Tacos with Smoked Tomato Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Bison and Corn Tacos with Smoked Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Bison and Corn Tacos with Smoked Tomato Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bison and Corn Tacos with Smoked Tomato Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bison and Corn Tacos with Smoked Tomato Salsa?

Midwestern beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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