Description
These Mexican street corn chicken tacos are creamy, smoky, and full of bold flavors. Juicy seasoned chicken pairs perfectly with tangy, cheesy street corn for a comforting yet fresh taco night favorite.
Ingredients
- 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)
- 2 tablespoons fresh cilantro, chopped
- For serving:
- 8 small flour or corn tortillas
- Extra cotija cheese, cilantro, and lime wedges for garnish
Instructions
- Season chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Grill or pan-sear over medium-high heat for 6–8 minutes per side until cooked through. Rest, then slice into strips.
- Char corn in a skillet or on the grill until lightly browned.
- In a bowl, mix corn with mayonnaise, sour cream, cotija cheese, lime juice, cayenne pepper, and cilantro to make the street corn topping.
- Warm tortillas in a dry skillet or over a flame for char.
- Assemble tacos by layering sliced chicken on tortillas, topping with street corn mixture.
- Garnish with extra cotija, cilantro, and lime wedges. Serve immediately.
Notes
- Use chicken thighs for extra juiciness.
- Add diced jalapeños or hot sauce for more spice.
- Swap Greek yogurt for sour cream for a lighter version.
- Try making with shrimp for a tasty variation.
- Store chicken and corn topping separately for best texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 510
- Sugar: 4g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
