If you love bold flavors and easy dinners, these Street Corn Chicken Tacos will hit the spot!
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Each bite is packed with the same flavors you’d find from your favorite street taco stand. Picture creamy, smoky flavor and fresh Mexican goodness. Delicious!
These tacos are perfect for quick dinners or Taco Tuesday.
Table of Contents
🌽 Ingredients
- Chicken breasts
- Adobo sauce – or use 1 teaspoon ground ancho chile powder
- Lime juice
- Salt
- Black pepper
- Cumin
- Garlic powder
- Onion powder
- Corn on the cob
- Olive oil
- Mayonnaise
- Sour cream
- Jalapeño
- Chili powder
- Red onion
- Corn tortillas
- Cotija cheese
- Fresh cilantro
👩🏼🍳 Step-by-Step Instructions
- Marinate the chicken: In a large bowl, whisk together the adobo sauce, lime juice, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken and coat well. Cover and let marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Cook the chicken: Add the remaining olive oil to the skillet and cook the marinated chicken for about 4–5 minutes per side, or until cooked through. Remove from heat and chop into bite-sized pieces.
If you don’t have adobo sauce, season with 1 teaspoon of ground ancho chile powder.
- Char the corn: Heat a large skillet over medium-high heat. Brush the corn with a little olive oil and cook until lightly blackened on all sides, about 10–15 minutes. Set aside to cool.
- Make the street corn mix: Cut the corn off the cob and add it to a bowl with mayonnaise, sour cream, chili powder, red onion, jalapeño, and the remaining lime juice. Stir to combine.
- Assemble the tacos: Warm the tortillas until soft and slightly charred. Layer the tortillas with chopped chicken, a scoop of street corn mix, a sprinkle of Cotija cheese, and fresh cilantro on top.
🫙 Storing Instructions
Store any leftover chicken and corn mixture separately in airtight containers in the refrigerator for up to 3 days. Keep the tortillas wrapped and sealed to prevent them from drying out.
🔥 Reheating Instructions
To reheat, warm the chicken in a skillet over medium heat for a few minutes until heated through. The street corn mixture can be served cold or lightly warmed — just don’t overheat it, or it will lose its creamy texture. Warm the tortillas again before serving for that fresh, soft texture.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! Just thaw and drain it well before charring it in the skillet.
Feta cheese or queso fresco are great alternatives that offer a similar salty flavor.
Absolutely. You can prep the chicken and corn mixture the day before. Store separately and assemble when ready to eat.
🌮 More Taco Recipes You’d Like
- Baked Chicken Tacos
- Slow Cooker Guajillo Beef Tacos
- Carne Asada Street Tacos
- Tacos de Camaron
- Potato Tacos Dorados
- Instant Pot Birria Tacos
- Tacos Gobernador
These Street Corn Chicken Tacos bring together everything you love about Mexican street food — smoky, tangy, and irresistibly creamy flavors in every bite. They’re simple enough for a weeknight dinner but impressive enough to share with friends.
Serve them up with a side of Arroz Mexicano or this authentic horchata recipe for a meal that everyone will love.
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Street Corn Chicken Tacos
Ingredients
- 2 chicken breasts cut in half
- ½ cup adobo sauce (or 1 teaspoon ground ancho chile powder)
- 1 lime juice only
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon
onion powder
- 4 ears of corn medium-sized
- 3 tablespoon olive oil divided
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 fresh jalapeño chopped
- ½ teaspoon chili powder
- ½ red onion chopped
- 10 corn tortillas
- 2 tablespoon Cotija cheese
- Fresh cilantro for garnish
Instructions
- In a large bowl, whisk together adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper.
- Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
- Heat a large skillet over medium-high heat.
- Brush corn with 1 tablespoon of olive oil and char on all sides until blackened, about 10–15 minutes.
- Remove and set aside to let cool.
- Add remaining olive oil to the skillet and cook chicken for 4–5 minutes per side, or until fully cooked.
- Remove from heat and chop into small pieces.
- Cut corn off the cob and add to a bowl with mayonnaise, sour cream, chili powder, red onion, jalapeño, and remaining lime juice. Stir to combine.
- Warm tortillas in a skillet or over an open flame until soft and slightly charred.
- Layer tacos with chopped chicken, a generous scoop of street corn mixture, Cotija cheese, and chopped cilantro.
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