There is something downright irresistible about the vibrant mix of flavors and textures found in the Mexican Street Corn Chicken Tacos Recipe. This dish is a joyful celebration of juicy grilled chicken paired with a zesty, creamy street corn salad tucked inside warm, soft corn tortillas. Every bite bursts with the perfect balance of smoky, tangy, spicy, and fresh notes that will make you crave seconds. Whether you’re cooking for family, friends, or just treating yourself, these tacos deliver a fiesta of flavor in such a simple, approachable way.
Ingredients You’ll Need
Getting your hands on these straightforward, fresh ingredients is the first step to crafting the magic of this recipe. Each element plays its part, from the tender grilled chicken bringing protein and savor, to the tangy lime and chili powder that awaken the palate, and the vibrant cilantro and cotija that add color and a delightful punch.
- Chicken Breasts (2 lbs): Choose fresh or thawed for juicy, tender meat that soaks up all the marinade flavors.
- Canola Oil (1/3 to 1/2 cup): Use for marinade and grilling to ensure moist, flavorful chicken with a beautiful sear.
- Fresh Lime Juice (3 Tablespoons plus 1 more for salad): Adds bright acidity to brighten the dish and balance the richness.
- Chili Powder (1 teaspoon plus 1/4 teaspoon for salad): Brings smoky, mildly spicy warmth that livens up every bite.
- Cumin (1 teaspoon): Offers a subtle earthiness that deepens the overall flavor profile.
- Garlic Powder (1/2 teaspoon) and Garlic Salt (1/2 teaspoon): Infuses a savory kick to both chicken and corn components.
- Salt and Pepper: Essential seasonings to pull all tastes together perfectly.
- Cooked Corn (2 cups): Use fresh corn on the cob or frozen white corn for a sweet, crisp texture.
- Mayonnaise (1 to 2 Tablespoons): Adds creamy richness to the street corn salad.
- Cilantro (1/4 cup plus extra for garnish): Brings fresh, herbaceous brightness that complements the spice.
- Jalapeno (1/2, chopped): Offers a gentle heat boost with crunchy texture.
- Green Onions (2, sliced): Adds mild onion flavor and crunch.
- Corn Tortillas (6 to 12): Warm, soft, and perfect for holding the delicious fillings.
- Avocados (1 to 2, sliced): Silky, buttery slices to cool down and enrich the tacos.
- Cotija Cheese (1/2 cup): Crumbly, salty cheese that adds a tangy finish to each bite.
- Sour Cream (1 cup): Creamy topping to mellow the spice and add lush texture.
- Taco Sauce (3 Tablespoons or more to taste): Adds spice and zest according to your preference.
How to Make Mexican Street Corn Chicken Tacos Recipe
Step 1: Marinate and Grill the Chicken
Start by whisking together your canola oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Use a fork to pierce the chicken breasts so the marinade seeps deep into the meat. Place the chicken pieces in a large resealable plastic bag, pour over the marinade, and seal shut. Give it a good shake to coat evenly, then let it marinate for at least 30 minutes, ideally 4 to 5 hours, in the fridge. When ready, preheat your grill to medium heat, brush the grates with oil to prevent sticking, and cook the chicken for 5 to 6 minutes per side or until the internal temperature reaches a safe 165 degrees. Once cooked, slice or chop your chicken into bite-sized pieces perfect for taco filling.
Step 2: Prepare the Street Corn Salad
If you haven’t cooked your corn yet, steam, boil, or grill the ears, then cut the kernels off the cob. Toss the corn kernels in a bowl with mayonnaise, an additional splash of lime juice, chili powder, chopped cilantro, diced jalapeno, sliced green onions, and garlic salt. This creamy, spicy, herb-filled salad is what brings that iconic street corn vibe to your tacos. Stir well to combine all those vibrant flavors.
Step 3: Warm the Corn Tortillas
To make the tortillas soft and pliable, gently heat a small amount of oil in a skillet over medium heat. Quickly warm each corn tortilla one at a time by placing them in the skillet for just a few seconds on each side. Remove and let them drain on paper towels to avoid excess oiliness. This step not only enhances the texture but also boosts their flavor and flexibility, so they hold your fillings perfectly without cracking.
Step 4: Assemble Your Mexican Street Corn Chicken Tacos Recipe
Now the fun part—putting it all together! Lay your warm tortillas flat and pile on a generous helping of grilled chicken pieces. Spoon over a good amount of the creamy street corn salad, then add slices of fresh avocado for buttery richness. Top everything with a sprinkle of crumbled cotija cheese and a little extra cilantro for a pop of freshness. Add a dollop of sour cream and a drizzle of your favorite taco sauce to finish off your tacos with creamy spice and tang. Serve immediately and watch them disappear!
How to Serve Mexican Street Corn Chicken Tacos Recipe
Garnishes
Fresh garnishes can really elevate your tacos to next-level deliciousness. Don’t skimp on extra cilantro leaves and a wedge of lime for squeezing. A sprinkle of cotija cheese adds a nice salty punch, while the creamy avocado slices cool down the heat beautifully. Sour cream and taco sauce are musts for many, bringing creaminess and an adjustable kick.
Side Dishes
These tacos pair wonderfully with classic Mexican sides. Serve with a simple Mexican rice or a zesty black bean salad for heartiness. A fresh cabbage slaw or pickled red onions bring crunch and tartness that pairs perfectly. Chips and salsa or guacamole on the side will round out your meal and keep everyone happy at the table.
Creative Ways to Present
For a fun twist, serve your Mexican Street Corn Chicken Tacos Recipe on a large platter for family-style feasting. You can also set up a taco bar with bowls of all the fillings and garnishes, letting everyone build their perfect taco. For a casual party vibe, offer mini corn tortillas to make bite-sized taco appetizers that are perfect for mingling.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the grilled chicken and street corn salad separately in airtight containers in the refrigerator. This keeps textures fresh and avoids sogginess. Properly stored, they will stay good for up to 3 days.
Freezing
The grilled chicken freezes well for up to 2 months. Make sure to cool it completely before sealing it tightly in a freezer-safe container or bag. However, the corn salad is best enjoyed fresh and does not freeze well due to its creamy texture.
Reheating
Reheat the chicken gently either in a skillet over medium heat or in the microwave with a splash of water to keep it moist. Avoid overheating to prevent drying out. Warm your tortillas shortly before serving for the best texture, and add fresh avocado and garnishes after reheating for maximum freshness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are perfect for this recipe as they tend to be juicier and more flavorful. Just adjust the cooking time slightly since thighs may take a bit longer on the grill.
What if I don’t have a grill? Can I cook the chicken another way?
No grill? No problem! You can pan-sear or bake the marinated chicken breasts. For the stovetop, cook over medium heat until nicely browned and cooked through. Baking at 400°F until the internal temperature hits 165°F works well too.
How spicy are these tacos?
The recipe uses jalapeno and chili powder for a gentle warmth that most people find pleasant. If you prefer milder tacos, reduce or omit the jalapeno and chili powder. For extra heat, add more taco sauce or a few dashes of hot sauce.
Can I make the street corn salad vegan or dairy-free?
Yes! Swap mayonnaise for a vegan mayo and omit cotija cheese or use a vegan cheese alternative. Sour cream can be replaced with a dairy-free version or a simple guacamole topping.
How do I keep my tortillas from falling apart?
Warming the tortillas in a bit of oil softens them and makes them more pliable, which helps prevent tearing. Also, don’t overload the tacos so they hold together easily when you pick them up.
Final Thoughts
Trust me, once you try the Mexican Street Corn Chicken Tacos Recipe, these vibrant, flavorful tacos will become one of your go-to favorites. They are fresh, satisfying, and full of personality—perfect for a weeknight dinner or impressing guests. Grab your ingredients, fire up that grill or stove, and enjoy a little taste of Mexico right at home. You’re going to love sharing this vibrant dish as much as I do!
Print
Mexican Street Corn Chicken Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Mexican Street Corn Chicken Tacos combine juicy grilled chicken with a flavorful street corn salad, topped with creamy avocado slices, cotija cheese, and fresh cilantro. Perfect for a festive meal, these tacos deliver a wonderful balance of smoky, tangy, and spicy flavors in every bite.
Ingredients
For the Chicken Marinade
- 2 lbs Chicken Breasts (or tenderloins or thighs)
- 1/3 to 1/2 cup Canola Oil (or Extra Virgin Olive Oil)
- 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 to taste
For the Street Corn Salad
- 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 (chopped)
- 1/2 Jalapeno (chopped)
- 2 Green Onions (sliced)
- 1/2 teaspoon Garlic Salt
For Assembly
- 6 to 12 Corn Tortillas
- 1 to 2 Avocados (sliced)
- 1/2 cup Cotija Cheese
- Fresh Cilantro for garnish
- 1 cup Sour Cream
- 3 Tablespoons Taco Sauce (adjust depending on spice preference)
Instructions
- Prepare the Marinade: In a bowl, combine the canola oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper. Stir well to mix all the flavors evenly.
- Marinate the Chicken: Pierce the chicken breasts several times with a fork for better absorption. Place the chicken in a large Ziploc bag, pour the marinade over it, seal the bag, and massage gently to coat. Let marinate for at least 30 minutes; for best results, marinate 4 to 5 hours in the refrigerator.
- Grill the Chicken: Preheat your grill to medium heat and brush the grates with oil to prevent sticking. Place the marinated chicken on the grill and cook for about 5 to 6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove and let rest a few minutes before slicing into bite-sized pieces.
- Make the Street Corn Salad: Cook the corn kernels if not already cooked, then place them in a bowl. Add mayonnaise, lime juice, chili powder, chopped cilantro, chopped jalapeno, sliced green onions, and garlic salt. Stir well to combine all the ingredients for a creamy, spicy corn salad.
- Heat the Tortillas: Heat a small amount of oil in a skillet over medium heat. Place the corn tortillas one by one in the skillet, warming and softening them for a few seconds on each side. Remove and drain on paper towels to absorb excess oil.
- Assemble the Tacos: Lay out tortillas and top each with a generous portion of grilled chicken, a spoonful of street corn salad, fresh sliced avocado, and a sprinkle of cotija cheese. Garnish with fresh cilantro as desired.
- Add Final Touches: Serve tacos with a side of sour cream and drizzle with taco sauce to taste, adjusting spice level according to preference.
Notes
- For juicier chicken, marinate for at least 4 hours but no longer than 24 hours.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake it in the oven at 400°F for about 20-25 minutes.
- Adjust the amount of jalapeno and taco sauce to control the spiciness.
- Use fresh corn on the cob if possible for the best flavor, but frozen corn works well too.
- Warm tortillas just before assembling tacos to keep them pliable and tasty.
- Leftover street corn salad can be stored in the refrigerator for up to 2 days.
