Some recipes bring together the best of two worlds, and Street Corn Chicken Tacos are one of those magical combinations. Imagine tender, spiced chicken topped with creamy, zesty street corn, all wrapped in a warm tortilla—it’s a fiesta of flavors that’s impossible to resist.
The first time I made these tacos, I was amazed at how the sweet corn, tangy lime, and smoky spices complemented the juicy chicken. It’s a dish that feels indulgent but is easy enough to make on a weeknight.
What I love most about this recipe is how customizable it is. Add your favorite toppings, switch up the cheese, or turn up the heat—the possibilities are endless. Let’s dive into these Street Corn Chicken Tacos and create a meal that’s fun, flavorful, and perfect for any occasion.
Street Corn Chicken Tacos combine spiced grilled chicken with a creamy, tangy street corn topping. Wrapped in warm tortillas and garnished with fresh herbs, these tacos are a perfect blend of Mexican-inspired flavors and easy, weeknight-friendly cooking.
An Exciting Story
The first time I served Street Corn Chicken Tacos, it was for a casual backyard dinner. My husband couldn’t get enough of the smoky chicken, and the kids loved the creamy street corn topping. They’ve quickly become a family favorite and a go-to for Taco Tuesdays.
Why These Street Corn Chicken Tacos?
- Bold and Flavorful: Packed with smoky spices, creamy toppings, and fresh garnishes.
- Quick and Easy: Perfect for weeknight dinners or casual gatherings.
- Customizable: Add your favorite toppings to make it your own.
- Crowd-Pleaser: A hit with kids and adults alike.
- Mexican-Inspired: A delicious twist on classic street corn flavors.
What You Need for Street Corn Chicken Tacos
- For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- For the Street Corn Topping:
- 2 cups corn kernels (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija or feta cheese
- 1 clove garlic, minced
- 1 tbsp lime juice
- 1 tsp chili powder
- 2 tbsp chopped fresh cilantro
- For the Tacos:
- 8 small flour or corn tortillas
- Additional toppings: diced red onion, sliced jalapeños, avocado, lime wedges
How to Make Street Corn Chicken Tacos
- Marinate the Chicken:
- In a bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
- Rub the spice mixture all over the chicken, coating it evenly. Let marinate for 15-30 minutes.
- Cook the Chicken:
- Heat a grill, grill pan, or skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice into strips.
- Prepare the Street Corn Topping:
- In a large skillet, lightly char the corn over medium-high heat for a smoky flavor (optional).
- In a bowl, mix the corn, mayonnaise, sour cream, cotija cheese, garlic, lime juice, chili powder, and cilantro. Adjust seasoning to taste.
- Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave. Place slices of chicken in each tortilla, then top with the street corn mixture.
- Garnish with additional cotija cheese, cilantro, and any optional toppings like red onion, jalapeños, or avocado.
- Serve:
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Tips for Street Corn Chicken Tacos
- Char the Corn for Extra Flavor: Grilling or sautéing the corn enhances its sweetness and adds a smoky note.
- Use Fresh Tortillas: Warm, fresh tortillas make a huge difference in flavor and texture.
Substitutions and Variations
- Make It Spicier: Add cayenne pepper or hot sauce to the chicken marinade or street corn mixture.
- Use Shrimp or Beef: Swap the chicken for grilled shrimp or steak strips for a variation.
- Cheese Options: Replace cotija with Parmesan or cheddar if needed.
Make a Healthier Version
- Use Greek yogurt instead of mayonnaise and sour cream in the street corn mixture.
- Opt for whole wheat or low-carb tortillas.
- Grill the chicken without oil for a lighter option.
Closing for Street Corn Chicken Tacos:
And there you have it—Street Corn Chicken Tacos, a deliciously vibrant dish that’s sure to impress your family and friends. Perfect for Taco Tuesdays, backyard parties, or any time you’re craving bold flavors, these tacos are as fun to make as they are to eat. Let us know how yours turn out, and don’t forget to explore more of our creative taco recipes!
Frequently Asked Questions for Street Corn Chicken Tacos
- Can I make these ahead of time?
Yes, cook the chicken and prepare the street corn topping in advance. Reheat and assemble when ready to serve. - How do I store leftovers?
Store chicken and street corn topping separately in airtight containers in the refrigerator for up to 3 days. - Can I use canned corn?
Yes, but drain and pat it dry before charring to avoid excess moisture. - What if I don’t have cotija cheese?
Substitute with feta or Parmesan cheese. - What pairs well with these tacos?
Serve with a side of rice, black beans, or a simple green salad. - Can I make it dairy-free?
Use vegan mayonnaise and a dairy-free cheese alternative. - How do I make the chicken juicier?
Marinate the chicken longer or brine it for extra moisture. - What if I don’t have a grill?
Use a stovetop skillet or oven broiler to cook the chicken. - Can I freeze the chicken?
Yes, cooked chicken can be frozen for up to 3 months. Thaw and reheat before serving. - Can I make these vegetarian?
Replace the chicken with roasted veggies or plant-based protein like tofu or tempeh. - What’s a fun serving idea?
Set up a taco bar with all the toppings so everyone can customize their own. - How do I prevent the tortillas from breaking?
Warm the tortillas before filling them to make them more pliable.
Street Corn Chicken Tacos Recipe
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Chicken:
1 lb 1 boneless, skinless chicken breasts or thighs
2 tbsp 2 olive oil
2 tsp 2 chili powder
1 tsp 1 smoked paprika
1 tsp 1 garlic powder
1 tsp 1 onion powder
½ tsp cumin
½ tsp salt
½ tsp black pepper
- For the Street Corn Topping:
2 cups 2 corn kernels (fresh, frozen, or canned)
¼ cup mayonnaise
¼ cup sour cream
½ cup crumbled cotija or feta cheese
1 clove 1 garlic, minced
1 tbsp 1 lime juice
1 tsp 1 chili powder
2 tbsp 2 chopped fresh cilantro
- For the Tacos:
8 small 8 flour or corn tortillas
Additional toppings: diced red onion, sliced jalapeños, avocado, lime wedges
Directions
- Marinate the Chicken:
- In a bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
- Rub the spice mixture all over the chicken, coating it evenly. Let marinate for 15-30 minutes.
- Cook the Chicken:
- Heat a grill, grill pan, or skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice into strips.
- Prepare the Street Corn Topping:
- In a large skillet, lightly char the corn over medium-high heat for a smoky flavor (optional).
- In a bowl, mix the corn, mayonnaise, sour cream, cotija cheese, garlic, lime juice, chili powder, and cilantro. Adjust seasoning to taste.
- Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave. Place slices of chicken in each tortilla, then top with the street corn mixture.
- Garnish with additional cotija cheese, cilantro, and any optional toppings like red onion, jalapeños, or avocado.
- Serve:
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Follow US on Pinterest
Follow @middleeastsector on Pinterest