Introduction

These Easy Mexican Street Corn Chicken Tacos in 20 Min bring the vibrant flavors of Mexican street food to your table in record time. Perfect for busy weeknights, this recipe combines seasoned chicken with the classic creamy, tangy street corn topping. For another quick taco variation, try the Strawberry Crunch Cheesecake Tacos Recipe for a sweet twist.

Ingredients

These Street Corn Chicken Tacos deliver an incredible combination of smoky grilled chicken, creamy corn salad, and zesty toppings that will make your taste buds dance with every bite.

• 2 lbs Chicken Breasts (or tenderloins or thighs)
• 1/3 to 1/2 cup Canola Oil (or EVOO)
• 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
• 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
• Cotija Cheese for topping
• Mexican crema or spiced crema for topping
• Tortillas for serving

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Street Corn Chicken Tacos come together about 25% faster than similar recipes thanks to the streamlined preparation method.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Cut 1 pound of boneless, skinless chicken thighs into bite-sized pieces. Season generously with chili powder, cumin, garlic powder, salt, and pepper. Let the seasoned chicken sit for 10 minutes to allow the flavors to penetrate.

Step 2 — Cook the Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. The internal temperature should reach 165°F. Transfer to a plate.

Step 3 — Make the Street Corn Mixture

In the same skillet, add 2 cups of corn kernels (fresh, frozen, or canned). Cook for 4–5 minutes until slightly charred. Remove from heat and transfer to a mixing bowl. Let it cool slightly before adding other ingredients.

Step 4 — Combine Corn and Seasonings

To the corn, add 1/4 cup mayonnaise, 1/4 cup crumbled cotija cheese, 2 tablespoons chopped cilantro, 1 minced jalapeño, 1 tablespoon lime juice, and 1/2 teaspoon chili powder. Mix thoroughly until well combined.

Step 5 — Warm the Tortillas

Heat 8 small corn or flour tortillas over a gas flame, in a dry skillet, or in the microwave until warm and pliable. Keep them wrapped in a clean kitchen towel to stay soft while you assemble the Street Corn Chicken Tacos.

Step 6 — Assemble the Tacos

Place a portion of the cooked chicken into each warm tortilla. Top generously with the street corn mixture. For extra flavor, drizzle with crema or hot sauce and sprinkle with additional cotija cheese and cilantro.

Step 7 — Serve Immediately

Serve your Street Corn Chicken Tacos right away while the tortillas are warm and the fillings are fresh. Pair with lime wedges for squeezing over the top. These tacos are best enjoyed immediately for optimal texture and flavor.

Nutritional Information

Calories	385
Protein	28g
Carbohydrates	32g
Fat	16g
Fiber	4g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or ground chicken — Leaner protein option with similar texture and flavor absorption
• Cauliflower rice or jicama shells — Lower-carb alternative to traditional taco shells
• Coconut yogurt or cashew cream — Creamy dairy-free substitute for Mexican crema
• Corn tortillas or lettuce wraps — Gluten-free options that maintain authentic street food feel
• Nutritional yeast or vegan parmesan — Dairy-free alternative for cotija cheese flavor
• Fresh lime juice and herbs — Low-sodium flavor boost instead of added salt
• Greek yogurt sauce — Protein-rich, lower-fat alternative to traditional crema
• Roasted chickpeas or black beans — Plant-based protein swap for chicken in these Street Corn Chicken Tacos

Serving Suggestions

• Pair with a crisp Mexican beer or a zesty margarita for a refreshing complement to the creamy street corn flavors.
• Serve alongside a simple black bean salad or cilantro-lime rice to round out the meal.
• Perfect for summer barbecues, Taco Tuesday gatherings, or casual weeknight dinners.
• Offer a variety of hot sauces and lime wedges for guests to customize their Street Corn Chicken Tacos.
• Garnish with extra cotija cheese, chopped cilantro, and a drizzle of crema for an authentic street food presentation.
• Serve on a warm corn or flour tortilla with a side of grilled corn for added texture.

These Street Corn Chicken Tacos are versatile enough for both festive occasions and quick family meals, bringing vibrant flavors to any table.

Common Mistakes to Avoid

• Mistake: Using pre-cooked chicken that becomes rubbery. Fix: Cook raw, marinated chicken thighs to order for a juicy, flavorful filling.
• Mistake: Over-mixing the street corn salad and making it soupy. Fix: Gently fold ingredients together just before serving to maintain texture.
• Mistake: Skipping the char on the corn, losing that smoky flavor. Fix: Blister corn in a hot skillet or on a grill for authentic charred notes.
• Mistake: Serving cold tortillas that crack when folded. Fix: Warm tortillas on a dry skillet or directly over a gas flame until pliable.
• Mistake: Applying sauce too early, causing soggy tacos. Fix: Add crema and cotija cheese as the final step right before serving.
• Mistake: Underseasoning the chicken and corn separately. Fix: Season each component generously with chili powder, lime, and salt for layered flavor.
• Mistake: Using low-fat mayonnaise or crema, resulting in a less creamy sauce. Fix: Stick with full-fat Mexican crema or mayonnaise for a rich, cohesive sauce.
• Mistake: Overcrowding the pan when cooking chicken, leading to steaming. Fix: Cook chicken in a single layer to achieve a proper sear and caramelization.
• Mistake: Letting the assembled Street Corn Chicken Tacos sit too long. Fix: Serve immediately to enjoy the contrast of warm chicken and cool, crisp toppings.
• Mistake: Not balancing acidity, making the tacos taste flat. Fix: Finish with a fresh squeeze of lime juice to brighten all the components.

Storing Tips

• Fridge: Store leftover Street Corn Chicken Tacos in an airtight container for up to 3 days. Keep chicken at or below 40°F for safety.
• Freezer: Freeze components separately in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat chicken and corn mixture in a skillet over medium heat or in the microwave until it reaches 165°F. Assemble tacos with fresh toppings after reheating.

Always use shallow containers for quicker cooling and check that your refrigerator maintains a safe temperature below 40°F.

Conclusion

These Street Corn Chicken Tacos bring authentic Mexican street food flavor right to your kitchen. We hope you love this recipe as much as we do! Give it a try and share your results in the comments below. Don’t forget to subscribe for more delicious recipes like our BBQ Brisket Melts Recipe and Cheesy Pepperoni Pizza Bombs Recipe.

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FAQs

Can I make the chicken for Street Corn Chicken Tacos ahead of time?

Yes, you can prepare the seasoned chicken up to two days in advance. Store it in an airtight container in the refrigerator and reheat it gently before assembling your Street Corn Chicken Tacos. This makes for a quick and easy meal assembly on busy nights.

What are the best toppings for Street Corn Chicken Tacos?

Classic street corn toppings work best, such as crumbled cotija cheese, a creamy sauce, fresh cilantro, and a squeeze of lime. These toppings perfectly complement the flavors in your Street Corn Chicken Tacos and add a fresh, zesty finish.

Can I use frozen corn for this recipe?

Absolutely. Thawed frozen corn works perfectly well for these Street Corn Chicken Tacos. Just be sure to pat it dry before using to prevent excess moisture from making your taco filling soggy.