Mexican Street Corn Chicken Tacos

Why You’ll Love This Recipe

This recipe has everything you could want in a taco – it’s fresh, flavorful, and full of vibrant ingredients. The marinated chicken is grilled to perfection, ensuring each bite is juicy and savory. The street corn adds a creamy, slightly spicy kick that perfectly complements the richness of the chicken. Add some creamy avocado, tangy cotija cheese, and a sprinkle of cilantro, and you have a taco that’s absolutely irresistible. Whether you’re cooking for family or entertaining friends, these tacos are guaranteed to be a hit!

this Recipe

Ingredients

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

Mexican Grilled Chicken:

• 2 lbs Chicken Breasts (or tenderloins or thighs)

• 1/3 to 1/2 cup Canola Oil (or EVOO)

• 3 Tablespoons Fresh Lime Juice (about 2 to 3 limes)

• 1 teaspoon Chili Powder

• 1 teaspoon Cumin

• 1/2 teaspoon Garlic Powder

• Salt and Pepper

Street Corn:

• 2 cups Cooked Corn (from corn on the cob or frozen white corn)

• 1 to 2 Tablespoons Mayonnaise

• 1 Tablespoon Lime Juice

• 1/4 teaspoon Chili Powder

• 1/4 cup Cilantro

• 1/2 Jalapeno (chopped)

• 2 Green Onions (sliced)

• 1/2 teaspoon Garlic Salt

Garnish:

• 6 to 12 Corn Tortillas

• 1 to 2 Avocados (sliced)

• 1/2 cup Cotija Cheese

• Cilantro

Mexican Crema (optional):

• 1 cup Sour Cream

• 3 Tablespoons Taco Sauce (or more depending on spice preference)

Directions

1. Prepare the Chicken: In a bowl, stir together the canola oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce the chicken breasts with a fork, place them in a large Ziploc bag, and pour the marinade over the chicken. Let marinate for at least 30 minutes, but 4 to 5 hours is ideal.

2. Grill the Chicken: Preheat the grill to medium heat and brush with oil to prevent sticking. Place the chicken on the grill and cook for 5 to 6 minutes per side, depending on the thickness of the chicken. Ensure the internal temperature of the chicken reaches 165°F. Once cooked, remove from the grill and slice the chicken into pieces.

3. Make the Street Corn Salad: If using fresh corn, cook it and remove the kernels. In a bowl, combine the corn with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt. Mix well to combine.

4. Assemble the Tacos: Heat a small amount of oil in a skillet over medium heat. Place the corn tortillas in the skillet one at a time, heating for a few seconds on each side until softened. Remove and place on a paper-towel-lined plate to drain.

5. Serve: Place the grilled chicken, street corn, avocado slices, and cotija cheese on each tortilla. Garnish with cilantro and, if desired, drizzle with Mexican crema.

Servings and Timing

• Servings: 6 tacos (depending on tortilla size)

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

Variations

• Vegetarian Option: Replace the grilled chicken with grilled veggies like zucchini, bell peppers, and onions for a vegetarian version.

• Spicy Kick: If you like your tacos spicy, add extra jalapenos to the street corn or drizzle some hot sauce over the top.

• Add a Crunch: For added texture, top your tacos with crushed tortilla chips or a handful of shredded lettuce.

• Cheese Alternatives: Cotija can be swapped with queso fresco or feta for a different flavor profile.

Storage/Reheating

• Storage: Store leftover grilled chicken, street corn, and tortillas separately in airtight containers in the fridge for up to 3 days.

• Reheating: To reheat, warm the chicken and street corn in the microwave or on a stovetop until heated through. Gently reheat tortillas in a skillet for a few seconds.

FAQs

Can I use frozen corn for the street corn?

Yes, frozen corn works great for this recipe! Just be sure to cook it thoroughly before adding the other ingredients.

Can I make this recipe ahead of time?

You can marinate the chicken up to 24 hours in advance and prepare the street corn salad ahead of time. Assemble the tacos just before serving.

Can I use flour tortillas instead of corn?

Yes, flour tortillas can be used instead of corn tortillas, but the flavor will be different. Corn tortillas offer a more traditional flavor for Mexican street tacos.

How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (74°C) to ensure it’s fully cooked. Use a meat thermometer to check for accuracy.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well for this recipe. They tend to be more flavorful and juicy, making them a great alternative to chicken breasts.

Can I add cheese to the street corn?

Absolutely! You can mix in a bit of shredded cheese, such as cheddar or Monterey Jack, into the street corn for extra flavor.

What’s a good substitute for cotija cheese?

If you can’t find cotija, queso fresco or feta cheese makes a good substitute. Both are crumbly and have a similar salty flavor.

Can I make the Mexican crema from scratch?

Yes, you can easily make it by mixing sour cream with taco sauce or adding lime juice, garlic, and a bit of salt for flavor.

How can I make this dish spicier?

To make the tacos spicier, add more chopped jalapenos to the street corn or drizzle some spicy hot sauce on top.

Can I grill the chicken on a stovetop grill pan?

Yes, a stovetop grill pan works perfectly if you don’t have an outdoor grill. Just be sure to preheat the pan and oil it before adding the chicken.

Conclusion

These Mexican Street Corn Chicken Tacos are a delightful and delicious meal that everyone will love. The juicy grilled chicken, creamy street corn, and fresh toppings create the perfect balance of flavors and textures. Whether you’re serving them for a weeknight dinner or at a weekend gathering, these tacos are sure to become a favorite in your recipe rotation. Enjoy!