Mexican Street Corn Chicken Tacos

These Mexican street corn chicken tacos are a bold, creamy, and flavorful twist on taco night. I love how the smoky, spiced chicken pairs with tangy, cheesy street corn for a taco that’s comforting yet fresh.

Why You’ll Love This Recipe

I love this recipe because it brings all the flavors of Mexican street corn—sweet corn, creamy sauce, chili, lime, and cheese—into a hearty taco. The juicy chicken makes it filling, and the toppings add color and crunch. I also like that it’s quick enough for weeknights but fun enough for a weekend dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken

• 1 lb boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

For the street corn topping

• 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/2 cup cotija cheese, crumbled (or feta as a substitute)

• 2 tablespoons lime juice

• 1/4 teaspoon cayenne pepper (optional for spice)

• 2 tablespoons fresh cilantro, chopped

For serving

• 8 small flour or corn tortillas

• Extra cotija cheese, cilantro, and lime wedges for garnish

Directions

1. I start by seasoning the chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. I grill or pan-sear it over medium-high heat for 6–8 minutes per side until cooked through. I let it rest, then slice into strips.

2. While the chicken cooks, I char the corn in a skillet or on the grill until lightly browned.

3. In a bowl, I mix the corn with mayonnaise, sour cream, cotija cheese, lime juice, cayenne pepper, and cilantro to make the creamy street corn topping.

4. I warm the tortillas in a dry skillet or directly over a flame for a little char.

5. To assemble, I layer sliced chicken onto each tortilla and spoon the street corn topping over the top.

6. I garnish with extra cotija, cilantro, and lime wedges before serving.

Servings and timing

This recipe makes about 4 servings (2 tacos each). It takes me around 15 minutes to prep and 20 minutes to cook, so I usually have it ready in about 35 minutes.

Variations

Sometimes I use chicken thighs instead of breasts for extra juiciness. If I want more heat, I add diced jalapeños or hot sauce to the corn mixture. For a lighter version, I swap Greek yogurt for the sour cream. I’ve also tried making these with shrimp, and the flavors work beautifully.

Storage/Reheating

I store leftover chicken and street corn topping separately in the fridge for up to 3 days. I reheat the chicken in a skillet over medium heat and assemble fresh tacos when serving. The corn topping is best served cold or at room temperature.

FAQs

Can I use rotisserie chicken?

Yes, I shred rotisserie chicken and season it lightly before adding to the tacos.

What tortillas work best?

I like using corn tortillas for a more authentic flavor, but flour tortillas are softer and hold more filling.

Can I make the street corn topping ahead of time?

Yes, I often prepare it a few hours before serving and keep it in the fridge.

What cheese works best?

Cotija is traditional, but feta or Parmesan can work as substitutes.

Can I grill the chicken instead of pan-searing?

Yes, grilling adds smoky flavor that pairs perfectly with the charred corn.

Conclusion

These Mexican street corn chicken tacos are creamy, smoky, and packed with flavor. I love how they combine juicy chicken with zesty street corn, making them a fun and delicious way to change up taco night.