Street Corn Chicken Tacos Recipe

Introduction

These Street Corn Chicken Tacos are the perfect solution for an easy weeknight dinner. They combine the smoky, zesty flavors of Mexican street corn with tender, seasoned chicken, all wrapped in a warm tortilla. For the best results, try using This Easy Homemade Taco Seasoning Recipe to elevate the chicken. This dish is quick to assemble and always a crowd-pleaser.

Ingredients

These vibrant Street Corn Chicken Tacos combine smoky, spicy, and creamy flavors with fresh, zesty toppings for an unforgettable meal.

• 2 boneless, skinless chicken breasts, sliced in half lengthwise
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1 tablespoon adobo sauce from chipotle peppers
• 4-6 corn tortillas (or flour tortillas)
• 1 cup roasted corn kernels
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, sliced
• 1/4 cup diced red onion
• 1/4 cup crumbled cotija cheese (or feta)
• Lime wedges for serving

Timing

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

Context: These Street Corn Chicken Tacos come together about 20% faster than similar recipes, making them a great choice for a quick and flavorful weeknight meal.

Step-by-Step Instructions

Step 1 — Prepare the Chicken and Marinade

Cut 1.5 pounds of boneless, skinless chicken thighs into bite-sized strips. In a bowl, whisk together 1/4 cup of olive oil, the juice of 2 limes, 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and 3 minced garlic cloves. Add the chicken strips to the marinade, toss to coat thoroughly, and let it marinate for at least 20 minutes at room temperature (or up to 4 hours in the refrigerator for deeper flavor).

Step 2 — Make the Street Corn Salsa

While the chicken marinates, prepare the street corn component. Grill 3 ears of corn (or use 2 cups of thawed frozen corn, pan-seared until slightly charred) and let it cool. In a large bowl, combine the corn kernels with 1/2 cup of crumbled cotija cheese, 1/4 cup of finely chopped red onion, 1/4 cup of chopped fresh cilantro, and 1/3 cup of mayonnaise. Stir in 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, and a pinch of salt.

Step 3 — Cook the Chicken

Heat a tablespoon of oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior has a nice sear. The chicken should be juicy and no longer pink in the center.

Step 4 — Warm the Tortillas

Warm 8 small corn or flour tortillas for the best texture and flavor. You can heat them directly over a gas flame for a few seconds per side until lightly charred, or wrap them in a damp paper towel and microwave for 30-45 seconds. Keep them wrapped in a clean kitchen towel to stay warm and pliable while you assemble the Street Corn Chicken Tacos.

Step 5 — Assemble the Tacos

To build each taco, place a few strips of the cooked chicken down the center of a warm tortilla. Top generously with the street corn salsa. For an extra layer of flavor, you can add a drizzle of crema or hot sauce at this stage.

Step 6 — Add Final Garnishes and Serve

Finish the tacos with a squeeze of fresh lime juice and an extra sprinkle of cotija cheese and chopped cilantro. Serve your Street Corn Chicken Tacos immediately while the chicken is warm and the tortillas are soft.

Nutritional Information

Calories	425
Protein	28g
Carbohydrates	35g
Fat	18g
Fiber	5g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey or Lean Ground Beef — A simple protein swap that offers a leaner option while still providing a savory, meaty base for your Street Corn Chicken Tacos.
• Grilled Shrimp or Flaky White Fish — For a lighter, seafood-centric version that pairs wonderfully with the creamy, tangy street corn flavors.
• Lettuce Wraps or Jicama Tortillas — A crisp, refreshing, and lower-carb alternative to traditional corn or flour tortillas.
• Dairy-Free Sour Cream or Cashew Crema — Provides the same cooling, creamy texture without dairy, ideal for a vegan or lactose-free diet.
• Nutritional Yeast or Vegan Cotija — A great way to mimic the salty, cheesy flavor of cotija cheese while keeping the dish dairy-free.
• Low-Sodium Taco Seasoning — Make your own blend with chili powder, cumin, and garlic powder to control the salt content without sacrificing flavor.
• Grilled Zucchini or Bell Peppers — Bulk up your tacos with extra vegetables for more fiber and nutrients while keeping them satisfying.
• Avocado Mash Instead of Mayo-Based Sauce — Creates a rich, creamy topping that is naturally dairy-free and adds healthy fats.

Serving Suggestions

• Serve these vibrant Street Corn Chicken Tacos with a side of cilantro-lime rice and black beans for a complete and satisfying meal.
• For a refreshing pairing, offer a crisp Mexican lager or a tangy agua fresca, like watermelon or hibiscus.
• These tacos are perfect for casual summer gatherings, Taco Tuesdays, or festive game-day spreads.
• Create a DIY taco bar by setting out additional toppings like pickled red onions, sliced radishes, and different hot sauces.
• For a lighter option, serve the Street Corn Chicken Taco filling over a bed of shredded lettuce as a tasty taco salad.
• Elevate your plating by serving the tacos on a warm wooden board or colorful plates, garnished with extra lime wedges and fresh cilantro sprigs.

No matter how you serve them, these Street Corn Chicken Tacos are sure to be a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using dry, overcooked chicken breast. Fix: Opt for boneless, skinless chicken thighs and cook just until 165°F for maximum juiciness.
• Mistake: Skipping the char on the corn. Fix: A hot skillet or grill is essential to develop the smoky, sweet flavor that defines street corn.
• Mistake: Applying a watery crema that makes the taco shells soggy. Fix: Use a thick base like sour cream or Greek yogurt and let the sauce thicken in the fridge.
• Mistake: Over-mixing the corn and chicken filling. Fix: Gently fold the ingredients together to maintain distinct textures in every bite.
• Mistake: Serving with cold, floppy tortillas. Fix: Briefly heat corn tortillas directly over a gas flame or in a dry skillet until warm and pliable.
• Mistake: Forgetting to season the crema adequately. Fix: Balance the richness with a generous squeeze of lime juice and a pinch of chili powder.
• Mistake: Assembling the Street Corn Chicken Tacos too far in advance. Fix: Prep components separately and assemble just before serving to preserve texture.
• Mistake: Overcrowding the pan when searing the chicken. Fix: Cook in batches to ensure a proper sear and avoid steaming the meat.

Storing Tips

• Fridge: Store leftover Street Corn Chicken Tacos in an airtight container in the refrigerator for up to 3 days. Ensure the chicken has cooled to room temperature before refrigerating to maintain food safety.
• Freezer: For longer storage, freeze the chicken and corn mixture separately from the taco shells in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat the filling in a skillet over medium heat or in the microwave until it reaches an internal temperature of 165°F. Assemble your tacos with fresh toppings for the best texture.

Always allow hot components to cool for no more than 2 hours before storing to prevent bacterial growth.

Conclusion

These Street Corn Chicken Tacos are a fantastic way to bring vibrant, restaurant-quality flavor to your dinner table. For the perfect seasoning, try our Easy Homemade Taco Seasoning Recipe. We hope you love this recipe—please leave a comment with your review and subscribe for more quick, delicious meals!

Print

FAQs

Can I make Street Corn Chicken Tacos ahead of time?

Yes, you can prepare the components in advance. Cook and shred the chicken and mix the street corn topping separately. Store them in airtight containers in the refrigerator for up to two days. Assemble the Street Corn Chicken Tacos just before serving for the best texture.

What’s the best way to season the chicken for these tacos?

For authentic flavor, season the chicken with a blend of chili powder, cumin, smoked paprika, and a touch of lime juice. This seasoning complements the creamy, tangy street corn topping perfectly, creating the classic taste profile of Street Corn Chicken Tacos.

What are some good toppings for Street Corn Chicken Tacos?

Beyond the street corn mixture, fresh toppings like crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice are essential. For extra heat, add a drizzle of hot sauce or sliced jalapeños to your Street Corn Chicken Tacos.