Print

Street Corn Chicken Tacos

Street Corn Chicken Tacos
Print Recipe

Street Corn Chicken Tacos combine juicy grilled chicken with smoky charred corn, creamy tangy toppings, and fresh bold flavors wrapped in soft corn tortillas. This quick, flavorful recipe offers a perfect balance of textures and customizable options, making it a must-try for taco lovers seeking a fresh, exciting meal.

Ingredients

Scale

Chicken and Marinade

  • 1 lb boneless chicken breast or thighs
  • 1 tsp chili powder
  • 2 tbsp lime juice
  • Salt to taste
  • 1 tbsp olive oil

Street Corn Mixture

  • 2 ears fresh corn on the cob
  • 1/4 cup mayonnaise or Mexican crema
  • 1 tbsp lime juice
  • 1 tsp chili powder or smoked paprika
  • 1/4 cup crumbled cotija or feta cheese

Tacos Assembly

  • 8 soft corn tortillas
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Optional Variations & Garnishes

  • Sliced jalapeños or hot sauce (for spice)
  • Creamy sliced avocado or guacamole
  • Additional cheese like queso fresco, panela, or shredded cheddar
  • Alternative herbs: fresh parsley or green onions
  • Sliced radishes (for garnish)

Instructions

  1. Prep the Chicken: Season chicken breasts or thighs with chili powder, lime juice, salt, and olive oil. Marinate for at least 15 minutes to infuse flavors deeply.
  2. Char the Corn: Grill or roast fresh corn on the cob over high heat until charred with a smoky aroma. Allow to cool slightly, then carefully cut kernels off the cob.
  3. Grill the Chicken: Cook the marinated chicken on medium-high heat for 5-7 minutes per side until cooked through and juicy. Avoid overcooking to maintain tenderness.
  4. Make the Street Corn Mixture: In a bowl, combine charred corn kernels with mayonnaise or Mexican crema, lime juice, chili powder, and crumbled cotija cheese. Mix gently until creamy and well blended.
  5. Assemble the Tacos: Slice grilled chicken into strips. Warm corn tortillas on grill or stove. Layer chicken and a generous dollop of street corn mixture on each tortilla. Garnish with chopped cilantro and a squeeze of lime.

Notes

  • Use fresh, quality ingredients for the best flavors, especially fresh corn and good-quality chicken.
  • Don’t skip charring the corn to add a smoky depth to the dish.
  • Warming tortillas makes them more flexible and enhances flavor.
  • Let grilled chicken rest a few minutes before slicing to lock in juices.
  • Adjust lime juice in the corn mixture to balance creaminess and acidity to your taste.
  • Store leftover chicken and corn mixture separately in airtight containers in the fridge for up to 3 days.
  • Freeze grilled chicken slices in a sealed bag for up to 2 months; thaw before reheating. Avoid freezing the creamy corn mixture.
  • Reheat chicken gently, warm tortillas separately, and add the corn topping fresh to maintain creaminess.

Nutrition

Keywords: street corn tacos, chicken tacos, grilled chicken, Mexican street corn, quick tacos, easy dinner, taco recipe, gluten free tacos

Find it online: https://marygourmet.com/street-corn-chicken-tacos/