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Mexican Street Corn Chicken Tacos

These Mexican Street Corn Chicken Tacos bring together smoky grilled chicken, sweet and creamy street corn, and tangy cotija cheese in one irresistible bite. With zesty lime crema and a sprinkle of chili powder, they’re the perfect mashup of taco night and elote magic!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 lb boneless skinless chicken thighs
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 4 ears of corn or 2 cups frozen, thawed
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup Cotija cheese crumbled
  • Juice of 1 lime
  • 8 small corn or flour tortillas
  • 1 cup shredded green cabbage or slaw mix
Optional Add-ins
  • Pickled red onions
  • Fresh cilantro
  • Jalapeño slices
  • Avocado slices
  • Hot sauce drizzle

Equipment

  • Skillet or grill pan
  • Mixing bowls
  • Sharp knife
  • Cutting board
  • Tongs

Method
 

Prep the Chicken:
  1. Season your chicken thighs with chili powder, cumin, smoked paprika, salt, and pepper.
Cook the Chicken:
  1. Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until cooked through. Let rest, then slice.
Grill the Corn:
  1. While chicken cooks, grill corn on a hot pan or grill until slightly charred. Cut kernels off the cob.
Make the Street Corn Mix:
  1. In a bowl, combine grilled corn, mayo, sour cream, Cotija cheese, and lime juice. Stir until well coated.
Warm the Tortillas:
  1. Heat tortillas in a dry skillet or microwave until soft and pliable.
Assemble the Tacos:
  1. Add sliced chicken to each tortilla, top with cabbage slaw, a scoop of street corn mix, and your favorite add-ins.

Notes

Mexican Street Corn Chicken Tacos – Helpful Tips

Corn Tips for Street-Style Flavor
  • Use grilled or charred corn for the most authentic smoky street corn flavor. A cast iron skillet or grill pan works wonders if fresh corn isn’t available.
  • No fresh corn? Frozen corn kernels can still bring the party—just make sure to sauté until golden and a little crisp.
  • Want next-level flavor? Add a dash of smoked paprika or chipotle powder to the corn mix!
Chicken Cooking Tips
  • Use boneless, skinless chicken thighs for juicier, more flavorful taco meat.
  • Marinate your chicken in a blend of lime juice, chili powder, cumin, and garlic for at least 30 minutes for max flavor.
  • Grill, bake, or pan-sear—just make sure it gets a nice char for that classic taco vibe.
Street Corn Sauce Magic
  • The crema mix is key: mayo, sour cream, cotija, lime juice, and a touch of chili powder or Tajín.
  • Make the sauce ahead—it gets better as it sits and the flavors meld!
  • Want it extra tangy? Add a splash of hot sauce or a little minced jalapeño.
Taco Assembly Tips
  • Warm your tortillas! Just 20 seconds per side in a dry pan brings out their flavor and keeps them pliable.
  • Layer chicken, then corn mix, then drizzle with crema sauce. Don’t forget a sprinkle of cotija cheese and cilantro to finish it off like a pro.
  • Add avocado slices, pickled onions, or a squeeze of lime to really jazz it up!
Make-Ahead & Storage
  • Prep the corn mix and crema sauce a day ahead and refrigerate.
  • Store leftovers separately—reheat chicken gently and assemble tacos fresh for the best texture.
  • Tacos don’t love sitting too long—assemble right before serving to avoid soggy tortillas.
Fun Twists & Variations
  • Go bowl-style: serve the same mix over rice, quinoa, or shredded lettuce.
  • Try it with shrimp or pulled pork instead of chicken for a fresh take.
  • Spice it up with chipotle crema or jalapeño ranch as an alternate sauce.