Name: Street Corn Chicken Tacos: 5 Flavorful Variations to Try
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 chicken breasts (cut in half); ½ cup adobo sauce; Juice of 1 lime (divided); ¼ tsp salt; ¼ tsp black pepper; 1 tsp cumin; 1 tsp garlic powder; 1 tsp onion powder; 4 medium ears of corn; 3 tbsp olive oil (divided); ¼ cup mayonnaise; ¼ cup Greek yogurt; 1 fresh jalapeño (chopped); ½ tsp chili powder; ½ red onion (chopped); 8-10 corn tortillas (taco size); 2 tbsp Cotija cheese; Fresh cilantro (for garnish)

Jump to Recipe

Street Corn Chicken Tacos are a delightful culinary experience that combines smoky, creamy, and slightly spicy flavors. This recipe features juicy adobo-marinated chicken tucked into warm tortillas and topped with a vibrant Mexican street corn salad. The combination of charred corn, creamy dressing, and fresh herbs makes these tacos a must-try for any taco night!

Why You’ll Love This Street Corn Chicken Tacos

These Street Corn Chicken Tacos are not just delicious; they are also incredibly versatile. Here are a few reasons why you’ll adore them:

Quick and easy to prepare, making them perfect for weeknight dinners.
Flavor-packed with smoky adobo-marinated chicken and creamy corn salad.
Perfect for summer parties with colorful and fresh ingredients.
Can be customized with various toppings such as avocado and lime crema.
Healthy option, as they are gluten-free and can be made with fresh ingredients.
Great for meal prep, allowing you to enjoy them throughout the week.

This recipe is not only a hit for casual dinners but also ideal for gatherings. The Chicken Tacos with Street Corn Salsa are bound to impress your guests.

Ingredients for Street Corn Chicken Tacos

Gather these items:

2 chicken breasts (cut in half)
½ cup adobo sauce
Juice of 1 lime (divided)
¼ tsp salt
¼ tsp black pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
4 medium ears of corn
3 tbsp olive oil (divided)
¼ cup mayonnaise
¼ cup Greek yogurt
1 fresh jalapeño (chopped)
½ tsp chili powder
½ red onion (chopped)
8-10 corn tortillas (taco size)
2 tbsp Cotija cheese
Fresh cilantro (for garnish)

How to Make Street Corn Chicken Tacos Step-by-Step

Step 1: In a large bowl, whisk together the adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours if you’ve got the time).
Step 2: Heat a large skillet over medium-high heat. Brush the corn with 1 tablespoon of olive oil and char it on all sides until nicely blackened, about 10–15 minutes. Set aside to cool slightly.
Step 3: Add the remaining olive oil to the skillet and cook the chicken for 4–5 minutes per side, until golden and cooked through. Remove from the heat and chop into bite-sized pieces.
Step 4: Cut the corn off the cob and add it to a bowl with the mayonnaise, Greek yogurt, chili powder, red onion, jalapeño, and the remaining lime juice. Stir until everything’s coated and creamy.
Step 5: Warm your tortillas in a skillet or directly over a flame until soft and slightly charred.
Step 6: Assemble your tacos: add the chopped chicken, a big spoonful of the street corn mixture, and top with Cotija cheese and fresh cilantro.

Pro Tips for the Perfect Street Corn Chicken Tacos

Keep these in mind:

Marinate the chicken for maximum flavor.
Adjust the spice level by adding more or less jalapeño.
Use fresh corn for the best taste.
For an easy Street Corn Chicken Taco Recipe, consider prepping the corn mixture in advance.

Best Ways to Serve Street Corn Chicken Tacos

Here are some great ideas:

Serve with fresh lime wedges and additional Cotija cheese on the side.
Pair with a refreshing salad or chips and salsa for a complete meal.
Offer toppings like avocado and spicy crema to enhance flavor.

How to Store and Reheat Street Corn Chicken Tacos

To store leftovers, place the chicken and corn mixture in separate airtight containers. They can be refrigerated for up to 4 days. To reheat, warm the chicken in a skillet until heated through, and enjoy with freshly warmed tortillas. This recipe is not only delicious but is excellent for Street Corn Chicken Tacos meal prep ideas.

Frequently Asked Questions About Street Corn Chicken Tacos

What’s the secret to perfect Street Corn Chicken Tacos?

The secret lies in marinating the chicken long enough and using fresh ingredients. The Mexican Street Corn Chicken Tacos are best enjoyed warm, with a good balance of spice from the jalapeño.

Can I make Street Corn Chicken Tacos ahead of time?

Yes, you can prepare the chicken and corn mixture ahead of time. Store them separately, and assemble your tacos just before serving for the best texture and flavor.

How do I avoid common mistakes with Street Corn Chicken Tacos?

Common mistakes include not marinating the chicken long enough or overcooking it. Make sure to watch the corn while charring to prevent burning, which can affect the flavor.

Variations of Street Corn Chicken Tacos You Can Try

Here are some delightful variations:

Try using grilled shrimp instead of chicken for a seafood twist.
Make a vegetarian version by replacing chicken with grilled vegetables or black beans.
Add a spicy twist with a chipotle sauce in the corn mixture.
Consider adding avocado slices for a creamy texture and healthy fats.

These variations keep the essence of Street Corn Inspired Chicken Tacos while introducing new flavors, making them perfect for any occasion!

Street Corn Chicken Tacos: 5 Flavorful Variations to Try

Author: basmer
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

These Street Corn Chicken Tacos are smoky, creamy, tangy, and slightly spicy. Juicy adobo-marinated chicken is tucked into warm tortillas and topped with creamy Mexican street corn salad.

Instructions

In a large bowl, whisk together the adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours if you’ve got the time).
Heat a large skillet over medium-high heat. Brush the corn with 1 tablespoon of olive oil and char it on all sides until nicely blackened, about 10–15 minutes. Set aside to cool slightly.
Add the remaining olive oil to the skillet and cook the chicken for 4–5 minutes per side, until golden and cooked through. Remove from the heat and chop into bite-sized pieces.
Cut the corn off the cob and add it to a bowl with the mayonnaise, Greek yogurt, chili powder, red onion, jalapeño, and the remaining lime juice. Stir until everything’s coated and creamy.
Warm your tortillas in a skillet or directly over a flame until soft and slightly charred.
Assemble your tacos: add the chopped chicken, a big spoonful of the street corn mixture, and top with Cotija cheese and fresh cilantro.