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
- In a bowl, toss the chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice.
- 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).
- Let rest for 5 minutes, then slice or shred the chicken.
Step 2: Make the Street Corn Topping
- In the same skillet, melt butter and add corn. Cook for 3–4 minutes, until slightly charred.
- 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
- Warm the tortillas on a dry skillet or directly over a flame for a slight char.
- Fill each tortilla with chicken, then top with street corn mixture.
- 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.