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!
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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
- In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Drizzle the olive oil over the chicken breasts and rub the seasoning mixture evenly over them.
- 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)).
- 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
- 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.
- 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
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Fill each tortilla with sliced or shredded chicken, then top with a generous spoonful of the street corn mixture.
- 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! 🌮✨
Frequently Asked Questions
Can I make the Street Corn Chicken Tacos ahead of time?
Yes, you can prepare components of this recipe in advance. The street corn topping can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Cook the chicken and shred or slice it, then store it separately from the street corn and tortillas, also in the refrigerator. Reheat the chicken and warm the tortillas just before serving to maintain optimal texture and flavor.
What are some good substitutions for cotija cheese in the street corn topping?
If you can’t find cotija cheese, feta cheese is a good substitute, offering a similar salty and tangy flavor profile. You can also use a blend of Parmesan and a touch of Pecorino Romano for a different, but still delicious, flavor. Remember to adjust the amount based on your preference, as some cheeses have stronger flavors than others.
How do I know when the chicken is perfectly cooked?
The chicken is perfectly cooked when it reaches an internal temperature of 165°F (75°C). Visually, the chicken should be opaque throughout, with no pink remaining. It should also be firm to the touch. Using a meat thermometer is the most accurate way to ensure the chicken is cooked through and safe to eat.
Can I double or scale up this Street Corn Chicken Tacos recipe?
Yes, you can easily double or scale up this recipe. When doubling, you may need to cook the chicken in batches to avoid overcrowding the skillet. If scaling up significantly, consider using a larger skillet or even grilling the chicken. Increase the amounts of all ingredients proportionally. Adjust cooking times slightly as needed.
What are the nutritional highlights of these Street Corn Chicken Tacos?
These tacos provide a good source of protein from the chicken. Corn contributes fiber, and the avocado offers healthy fats and vitamins. The cotija cheese adds calcium, and the cilantro and lime juice provide antioxidants and Vitamin C. This recipe offers a balanced meal with a variety of nutrients.
Street Corn Chicken Tacos
Delicious street-style tacos packed with flavorful chicken and topped with savory street corn.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb chicken breast cubed
- 1 cup corn kernels grilled
- 0.5 cup cotija cheese
- 2 tbsp mayonnaise
- 1 tsp chili powder
- 8 corn tortillas
Instructions
Preparation Steps
- Cook the cubed chicken breast in a skillet over medium heat until fully cooked.
- Grill the corn kernels until they are lightly charred.
- In a bowl, mix grilled corn, mayonnaise, cotija cheese, and chili powder.
- Warm the corn tortillas and fill each with cooked chicken and the corn mixture.
Notes
For extra spice, add a dash of hot sauce before serving.
