Street Corn Chicken Tacos Recipe

Introduction

These Street Corn Chicken Tacos are a simple and delicious weeknight meal that combines the vibrant flavors of Mexican street corn with seasoned chicken. Perfect for busy evenings, this recipe comes together quickly with minimal prep. For another easy chicken dinner, try these Cheesy Garlic Chicken Wraps Recipe or explore more quick meals like the Slow Cooker Chili II Recipe.

Ingredients

These Street Corn Chicken Tacos combine juicy seasoned chicken with the creamy, tangy crunch of Mexican street corn for a vibrant taco experience that’s both fresh and satisfying.

• 1 pound boneless, skinless chicken breasts or thighs
• 1 tablespoon taco seasoning
• 1 tablespoon oil
• 2 cups corn (about 3 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 2 green onions, sliced
• 1 tablespoon cilantro, chopped
• 2 tablespoons cotija (or feta), crumbled
• 2 tablespoons mayonnaise
• 1/2 tablespoon lime juice
• 1 clove garlic, grated
• Chili powder to taste
• Salt and pepper to taste
• 12 small corn tortillas, warmed
• 1 avocado, sliced
• 1 jalapeno, thinly sliced
• 4 tablespoons cotija (or feta), crumbled

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Street Corn Chicken Tacos come together about 25% faster than similar recipes thanks to efficient prep and cooking steps.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Combine 1 pound of boneless, skinless chicken thighs with 2 tablespoons of olive oil, 1 teaspoon each of chili powder, cumin, and smoked paprika, plus salt and pepper to taste. Mix well and let marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.

Step 2 — Prepare the Street Corn Mixture

In a medium bowl, combine 2 cups of grilled or roasted corn kernels, ½ cup of crumbled cotija cheese, ¼ cup of mayonnaise, 2 tablespoons of sour cream or Mexican crema, 1 minced jalapeño, 2 tablespoons of chopped cilantro, and the juice of 1 lime. Stir until well combined and set aside.

Step 3 — Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 5–7 minutes per side, until the internal temperature reaches 165°F and the exterior is nicely charred. Let the chicken rest for 5 minutes before slicing into thin strips.

Step 4 — Warm the Tortillas

Heat 8 small corn or flour tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side, until warm and slightly toasted. Keep them wrapped in a clean kitchen towel to stay soft and pliable.

Step 5 — Assemble the Street Corn Chicken Tacos

Place a few slices of cooked chicken in the center of each warm tortilla. Top generously with the prepared street corn mixture, ensuring each taco gets a balanced mix of corn, cheese, and sauce.

Step 6 — Add Fresh Garnishes

Sprinkle extra cotija cheese, chopped cilantro, and a squeeze of fresh lime juice over each Street Corn Chicken Taco. For extra heat, add sliced jalapeños or a drizzle of hot sauce.

Step 7 — Serve Immediately

Serve your Street Corn Chicken Tacos right away while the tortillas are warm and the toppings are fresh. Pair with lime wedges and your favorite salsa or hot sauce on the side.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	35g
Fat	18g
Fiber	4g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Grilled Shrimp — Lighter protein with a sweet, briny flavor that pairs beautifully with the charred corn.
• Cauliflower Rice — Lower-carb base that still absorbs the creamy, zesty street corn sauce.
• Coconut Yogurt — Dairy-free swap for crema or sour cream, adding a subtle tang and creaminess.
• Corn Tortillas — Gluten-free option that enhances the authentic street food vibe.
• Reduced-Sodium Cotija — Lower-salt cheese alternative that maintains the classic crumbly texture.
• Black Beans — Plant-based protein addition for a heartier, fiber-rich taco filling.
• Greek Yogurt Crema — High-protein, lower-fat alternative to traditional Mexican crema.
• Lettuce Wraps — Fresh, low-carb vessel that lets the Street Corn Chicken Tacos flavors shine.

Serving Suggestions

• Serve these Street Corn Chicken Tacos with a side of black beans and cilantro-lime rice for a complete meal.
• Pair with a crisp Mexican beer or a refreshing agua fresca for a casual outdoor gathering.
• Offer a variety of toppings like pickled red onions, sliced radishes, and extra cotija cheese for a build-your-own taco bar.
• Perfect for summer barbecues, Taco Tuesday nights, or casual weeknight dinners with family.
• For a festive presentation, serve on a colorful platter with lime wedges and fresh cilantro sprigs.
• Accompany with a side of spicy mango salsa or a simple avocado salad to complement the flavors.

These Street Corn Chicken Tacos are incredibly versatile and can be customized to suit any occasion, making them a crowd-pleasing favorite.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Cook just until 165°F internally and let it rest before shredding.
• Mistake: Using watery corn straight from the can. Fix: Pat the corn dry and char it in a hot skillet for authentic flavor.
• Mistake: Skipping the cotija cheese crumble. Fix: Don’t substitute; its salty, crumbly texture is essential to the dish.
• Mistake: Applying a thin layer of sauce that gets lost. Fix: Be generous with the crema and a squeeze of lime on each taco.
• Mistake: Serving with cold, floppy tortillas. Fix: Warm tortillas directly over a gas flame or in a dry skillet.
• Mistake: Over-mixing the chicken and corn filling. Fix: Gently fold ingredients to maintain distinct textures.
• Mistake: Using bland, unseasoned chicken. Fix: Marinate the chicken in chili powder, cumin, and garlic beforehand.
• Mistake: Assembling tacos too far in advance. Fix: Build your Street Corn Chicken Tacos just before serving to prevent sogginess.

Storing Tips

• Fridge: Store leftover Street Corn Chicken Tacos in an airtight container in the refrigerator for up to 3 days. Ensure the chicken reaches an internal temperature of 165°F before storing.
• Freezer: Freeze the chicken and corn mixture separately in freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat the chicken mixture in a skillet over medium heat or in the microwave until it reaches 165°F. Warm taco shells separately and assemble fresh for best texture.

Always cool your Street Corn Chicken Taco filling quickly before refrigerating or freezing to maintain food safety and quality.

Conclusion

These Street Corn Chicken Tacos are a fantastic way to bring fresh, bold flavors to your table. If you enjoyed this recipe, try our Walking Taco Casserole Recipe for another easy meal. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make Street Corn Chicken Tacos ahead of time?

Yes, you can prepare the components separately. Cook the chicken and make the street corn mixture a day in advance. Assemble the Street Corn Chicken Tacos just before serving to keep the tortillas from getting soggy.

What are the best toppings for Street Corn Chicken Tacos?

Classic toppings include crumbled cotija cheese, fresh cilantro, a squeeze of lime, and a drizzle of crema or spicy mayo. These toppings enhance the authentic street food flavor of your Street Corn Chicken Tacos.

Can I use frozen corn for this recipe?

Absolutely. Thaw and drain frozen corn well, then char it in a hot skillet to mimic the flavor of grilled corn. This substitution works perfectly for these Street Corn Chicken Tacos.