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Crazy Good Street Corn Chicken Tacos

These crazy good street corn chicken tacos are bursting with flavor thanks to spiced grilled chicken, creamy elote-style corn, and tangy lime crema. Perfect for Taco Tuesday or a summer dinner, they come together fast and deliver major flavor in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 pound boneless skinless chicken thighs
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cups corn fresh, canned, or frozen
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • Juice of 1 lime
  • 1/2 teaspoon chili powder for sauce
  • 1/3 cup crumbled cotija cheese
  • 6 small flour or corn tortillas
Optional Add-ins
  • Chopped cilantro
  • Diced red onion
  • Pickled jalapeños
  • Avocado slices
  • Hot sauce or sriracha

Equipment

  • Grill or skillet
  • Mixing bowls
  • Knife & cutting board
  • Tongs or spatula

Method
 

Season the chicken:
  1. In a bowl, mix chili powder, paprika, garlic powder, salt, and olive oil. Coat the chicken and let marinate for 10 minutes.
Cook the chicken:
  1. Grill or pan-sear over medium heat until cooked through (about 6–7 minutes per side). Let rest, then slice or shred.
Cook the corn:
  1. If using fresh corn, grill or sauté in a dry pan until slightly charred. If using canned or frozen, heat and char slightly for best flavor.
Make the sauce:
  1. In a bowl, combine mayo, sour cream, lime juice, and chili powder. Stir until smooth.
Assemble the tacos:
  1. Warm tortillas, layer chicken, spoon the corn over, drizzle sauce, sprinkle cotija, and top with optional extras.
Serve:
  1. Squeeze with extra lime and dig in!

Notes

Crazy Good Street Corn Chicken Tacos – Helpful Tips

Cooking Tips & Techniques
  • Char that corn: Use a cast iron skillet, grill, or broiler to get those smoky bits—this deepens the flavor like authentic street corn.
  • Marinate the chicken: Even 20 minutes in a chili-lime marinade makes a difference. Go longer if you’ve got the time.
  • Warm your tortillas properly: Heat them on a dry skillet or directly over the flame to get that soft, slightly blistered taco texture.
  • Mix crema last-minute: Combine mayo, sour cream, lime juice, and chili powder just before serving to keep it fresh and zesty.
  • Cut chicken thin or shred: This makes for easier bites and better topping coverage in each taco.
Serving Suggestions
  • Serve with a side of Mexican rice, black beans, or tortilla chips and guac.
  • Top with pickled red onions, extra cotija cheese, or a drizzle of hot honey for added punch.
  • Pair with a refreshing agua fresca, cold beer, or a citrusy margarita.
  • Set up a taco bar so everyone can build their own masterpiece with extra toppings.
Make-Ahead & Storage
  • Corn crema can be made 2–3 days in advance and stored in the fridge.
  • Cooked chicken lasts up to 4 days refrigerated and reheats well in a skillet with a splash of broth.
  • Taco assembly should be done fresh to avoid soggy tortillas—store components separately.
  • If freezing, freeze just the marinated chicken and corn separately for up to 2 months. Assemble fresh when ready.
Tasty Variations to Try
  • Elote bowl style: Skip the tortillas and serve chicken, corn, crema, and toppings over rice or salad greens.
  • Spicy chipotle twist: Add chipotle peppers in adobo to the crema or chicken marinade for smoky heat.
  • Vegetarian version: Swap chicken for grilled mushrooms, tofu, or even roasted chickpeas.
  • Breakfast tacos: Add scrambled eggs or hash browns and drizzle with crema for a morning version.
  • Street corn nachos: Use the chicken and corn toppings over tortilla chips with melted cheese for a fun party spin.