Mexican Street Corn Chicken Tacos

Mexican Street Corn Chicken Tacos are a mouthwatering fusion of juicy, seasoned chicken and the bold flavors of elote (Mexican street corn). These tacos feature tender grilled chicken, charred corn, creamy sauce, tangy lime, and a sprinkle of cheese, all wrapped in warm tortillas. They’re perfect for a quick weeknight dinner or a fun taco night with family and friends.

Why You’ll Love This Recipe

  • Bursting with flavor – A mix of smoky, creamy, tangy, and slightly spicy flavors.
  • Quick and easy – Simple ingredients and minimal prep make this a go-to meal.
  • Customizable – Adjust the spice level, add toppings, or use different proteins.
  • Crowd-pleaser – Great for family dinners, parties, or casual get-togethers.
  • Perfect balance – Juicy chicken, charred corn, and creamy sauce come together in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts or thighs
  • Olive oil
  • Lime juice
  • Garlic powder
  • Chili powder
  • Cumin
  • Paprika
  • Salt and pepper
  • Corn (fresh or canned)
  • Mayonnaise
  • Sour cream
  • Cotija cheese (or feta cheese)
  • Cilantro
  • Jalapeño (optional)
  • Flour or corn tortillas

Directions

  1. Marinate the chicken – In a bowl, mix olive oil, lime juice, garlic powder, chili powder, cumin, paprika, salt, and pepper. Coat the chicken and let it marinate for at least 20 minutes.
  2. Grill the chicken – Cook over medium-high heat for 5-7 minutes per side until fully cooked. Let it rest before slicing.
  3. Prepare the street corn – In a skillet, char the corn over medium heat. Mix with mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, and diced jalapeño if using.
  4. Warm the tortillas – Heat them in a dry pan or directly over a flame for a slight char.
  5. Assemble the tacos – Place sliced chicken in each tortilla, top with street corn mixture, and sprinkle with extra cheese and cilantro.
  6. Serve with lime wedges – Squeeze fresh lime juice over the tacos before enjoying.

Servings and Timing

  • Servings: Makes about 6 tacos
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes

Variations

  • Make it spicier – Add cayenne pepper to the marinade or drizzle with hot sauce.
  • Use shrimp or beef – Swap the chicken for grilled shrimp or steak.
  • Dairy-free option – Use dairy-free mayo and omit the cheese.
  • Low-carb version – Serve the chicken and street corn over lettuce instead of tortillas.
  • Add avocado – Sliced avocado or guacamole adds creaminess.

Storage/Reheating

  • Refrigeration: Store leftover chicken and street corn mixture separately in airtight containers for up to 3 days.
  • Reheating: Warm chicken in a skillet over medium heat or microwave for 30 seconds.
  • Freezing: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken instead?

Yes, shredded rotisserie chicken works great for a quick version of this recipe.

What’s the best way to char the corn?

Grill it on the cob, use a cast-iron skillet, or roast it in the oven until slightly blackened.

Can I make this ahead of time?

Yes! You can marinate the chicken in advance and store it in the fridge for up to 24 hours.

What cheese can I use instead of cotija?

Feta cheese or parmesan makes a great substitute.

Are these tacos spicy?

Not very, but you can add diced jalapeños or hot sauce for extra heat.

What tortillas are best for this recipe?

Corn tortillas are traditional, but flour tortillas work well too.

Can I air fry the chicken?

Yes, air fry at 375°F for 12-15 minutes, flipping halfway.

What goes well with these tacos?

Serve with rice, black beans, or a side of chips and salsa.

Can I make this dish vegetarian?

Yes, swap the chicken for grilled mushrooms or tofu.

How do I keep tortillas from breaking?

Warm them slightly before assembling the tacos to make them more pliable.

Conclusion

Mexican Street Corn Chicken Tacos are a flavor-packed, easy-to-make dish perfect for any occasion. With juicy chicken, creamy street corn, and a touch of lime, they’re sure to become a family favorite. Try them today and bring a taste of Mexican street food to your table!

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Mexican Street Corn Chicken Tacos

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Description

These Mexican Street Corn Chicken Tacos combine juicy, seasoned chicken with creamy, zesty elote-style corn for an irresistible taco experience! Packed with smoky, tangy flavors, these tacos are perfect for Taco Tuesday, summer cookouts, or any time you’re craving a fun, flavorful meal.


Ingredients

Units Scale

For the Chicken:

  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime

For the Street Corn Topping:

  • 1 1/2 cups corn (fresh, canned, or frozen)
  • 1 tbsp butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese (or feta)
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh cilantro, chopped

For Serving:

  • 8 small corn or flour tortillas
  • Extra lime wedges
  • Extra cotija cheese and cilantro for garnish



Instructions

Step 1: Cook the Chicken

  1. In a bowl, toss the chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice.
  2. Heat a large skillet over medium-high heat and cook the chicken for 5–6 minutes per side, until fully cooked (internal temp 165°F).
  3. Let rest for 5 minutes, then slice or shred the chicken.

Step 2: Make the Street Corn Topping

  1. In the same skillet, melt butter and add corn. Cook for 3–4 minutes, until slightly charred.
  2. Transfer to a bowl and mix in mayonnaise, sour cream, cotija cheese, lime juice, hot sauce (if using), chili powder, smoked paprika, and cilantro. Stir to combine.

Step 3: Assemble the Tacos

  1. Warm the tortillas on a dry skillet or directly over a flame for a slight char.
  2. Fill each tortilla with chicken, then top with street corn mixture.
  3. Garnish with extra cotija cheese, cilantro, and a squeeze of lime.

Notes

  • Spicy Kick: Add diced jalapeños to the street corn for extra heat.
  • Grill the Chicken: For extra smoky flavor, grill the chicken instead of pan-searing.
  • Make it Lighter: Swap Greek yogurt for sour cream and mayo.
  • Storage: Store components separately in the fridge for up to 3 days.

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