These Street Corn Chicken Tacos bring the best of Mexican street food to your dinner table! Juicy, seasoned chicken is paired with creamy, tangy, and slightly spicy Mexican street corn (Elote) and wrapped in warm tortillas for the perfect bite. The combination of flavors—smoky, sweet, and zesty—makes this a must-try recipe for taco lovers!

Ingredients

For the Chicken:

• 2 large chicken breasts, boneless and skinless
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Street Corn Topping:

• 1 ½ cups corn kernels (fresh, canned, or frozen)
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ cup cotija cheese, crumbled
• 1 tsp chili powder
• Juice of 1 lime
• 2 tbsp cilantro, chopped
• 1 small jalapeño, finely diced (optional for spice)

For the Tacos:

• 8 small corn or flour tortillas
• 1 avocado, sliced
• Extra cotija cheese, for garnish
• Extra cilantro, for garnish

Directions

Step 1: Prepare the Chicken

1. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Drizzle the olive oil over the chicken breasts and rub the seasoning mixture evenly over them.
3. Heat a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F (75°C)).
4. Remove from heat, squeeze fresh lime juice over the chicken, and let it rest for 5 minutes before slicing or shredding.

Step 2: Make the Street Corn Topping

5. If using fresh corn, char it in a dry skillet over medium-high heat until golden brown. If using canned or frozen corn, drain and pat dry before charring.
6. In a bowl, mix together the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, and jalapeño (if using). Stir well to combine.

Step 3: Assemble the Tacos

7. Warm the tortillas in a dry skillet or microwave until soft and pliable.
8. Fill each tortilla with sliced or shredded chicken, then top with a generous spoonful of the street corn mixture.
9. Add slices of avocado, a sprinkle of cotija cheese, and extra cilantro for garnish.

Notes

• Make it spicier: Add diced jalapeños, hot sauce, or a pinch of cayenne to the chicken seasoning.
• Substitutions: Use feta cheese instead of cotija if needed.
• Make it ahead: Prepare the street corn topping in advance and store in the fridge for up to 2 days.
• Storage: Store leftover chicken separately from the street corn mixture and tortillas. Reheat before serving.

Why This Recipe Works

These tacos are packed with bold flavors and textures, from the smoky, juicy chicken to the creamy, tangy street corn topping. The cotija cheese and lime juice enhance every bite, making this a restaurant-quality meal at home!

Conclusion

If you’re looking for a fun and flavorful taco recipe, these Street Corn Chicken Tacos are a must-try. Perfect for taco nights, summer cookouts, or a quick weeknight meal, they’re guaranteed to be a hit. Give them a try and enjoy the delicious fusion of street corn and chicken in every bite! 🌮✨