If you’re looking for a taco recipe that breaks the mold, these BBQ Chicken Street Corn Tacos are the perfect solution. Combining the sweet, smoky flavor of grilled barbecue chicken with the creamy, spicy crunch of Mexican-style street corn, each bite is packed with layers of texture and bold flavor. This isn’t your average taco night—it’s a flavor experience that’s rich, vibrant, and simple enough to prepare on a busy weeknight.

What makes this recipe a standout is the unexpected fusion of southern-style BBQ with Mexican street food influences. The chicken is seasoned and glazed in barbecue sauce, giving it that sticky-sweet, caramelized edge. The street corn topping, known as “esquites,” adds contrast with roasted corn, a creamy lime dressing, salty cotija cheese, and a touch of chili heat. Tucked into soft tortillas and topped with creamy avocado, fresh herbs, and optional jalapeños, this meal strikes a perfect balance between indulgence and freshness.

Even better? It’s beginner-friendly, meal-prep compatible, and totally customizable. Swap the chicken for grilled beef, add more spice, or make it vegetarian. Whether you’re feeding a crowd, entertaining with a summer taco bar, or just craving something unique, this taco recipe brings something special to the table—literally.

Ingredients and Preparation

For the BBQ Chicken:

3 boneless, skinless chicken breasts (or substitute with chicken thighs for extra juiciness)
1 tablespoon olive oil (for grilling or pan-searing)
½ teaspoon salt
¼ teaspoon black pepper
½ cup barbecue sauce (store-bought or homemade)

For the Mexican Street Corn Topping:

2 large ears fresh corn, husked
(or 2 cups frozen corn, thawed and patted dry)
¼ cup mayonnaise
¼ cup Mexican crema
(substitute with sour cream or full-fat Greek yogurt)
1 tablespoon freshly squeezed lime juice
½ teaspoon chili powder
¼ cup crumbled cotija cheese
(or substitute feta cheese if needed)
1 garlic clove, finely minced (optional)
Salt and pepper, to taste

For Assembling Tacos:

8 to 10 small corn or flour tortillas
1 large ripe avocado, thinly sliced
1 to 2 fresh jalapeños, thinly sliced (optional; remove seeds for less heat)
Fresh cilantro leaves, for garnish
Lime wedges, for squeezing before serving

Step-by-Step Instructions

1. Grill or Sear the Corn:

Preheat a grill or large skillet over medium-high heat.
Lightly oil the corn and grill for 8–10 minutes, turning occasionally until charred in spots.
Remove from heat and allow to cool.
Once cooled, slice the kernels off the cob into a medium mixing bowl. If using frozen corn, dry thoroughly and char in a dry skillet until golden.

2. Make the Street Corn Mixture:

In the bowl with corn kernels, add:
- ¼ cup mayonnaise
- ¼ cup Mexican crema (or sour cream or Greek yogurt)
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- Crumbled cotija cheese
- Minced garlic (optional)
Stir thoroughly until evenly coated and creamy.
Taste and season with salt and pepper as needed.
Cover and refrigerate while preparing the chicken to let flavors develop.

3. Cook the Chicken:

Pat chicken dry and season both sides with salt and pepper.
Heat olive oil in a grill pan or skillet over medium heat.
Cook chicken for about 6–7 minutes per side, depending on thickness, until internal temperature reaches 165°F.
In the last 2 minutes of cooking, generously brush barbecue sauce over both sides of the chicken. Allow it to caramelize slightly.
Remove from heat and let rest for 5 minutes before slicing into thin strips or bite-sized pieces.

4. Warm the Tortillas:

While the chicken rests, warm tortillas:
- In a dry skillet for 20–30 seconds per side
- Or wrap in foil and heat in a 300°F oven for 5–7 minutes
Keep tortillas wrapped in a clean kitchen towel to stay warm.

5. Assemble the Tacos:

Lay warm tortillas on a serving board or plate.
Fill each tortilla with:
- A few slices of BBQ chicken
- A generous spoonful of the street corn mixture
- Slices of avocado
- Fresh jalapeño (if using)
Garnish with chopped cilantro and a squeeze of lime juice over the top.
Serve immediately while warm.

Beginner Tips and Notes

Corn Tip: Fresh corn gives the best flavor, but you can use frozen if fresh isn’t available. Be sure to thaw and dry it, then char it in a skillet to mimic grilled flavor.
Cheese Note: Cotija cheese has a salty, crumbly texture similar to parmesan. If you can’t find it, feta is a great substitute.
BBQ Sauce Choice: Use a barbecue sauce that balances sweetness and smokiness. Avoid overly vinegary versions as they can clash with the creamy corn.
Protein Swap: Feel free to use grilled steak, shredded rotisserie chicken, or even pan-seared tofu for variation.
Tortilla Texture: Lightly warming the tortillas makes them more pliable and flavorful. If preferred, char them directly over a gas flame for a smoky finish.
Make Ahead: The corn mixture can be made a day in advance. Chicken can be cooked and stored for 3 days, then reheated gently before serving.

Serving Suggestions

Pair With:

Black Beans: Serve alongside seasoned black beans or refried beans for a more filling meal.
Rice Bowls: Turn the taco ingredients into a taco bowl by serving over a base of rice and adding extra toppings like salsa or shredded lettuce.
Mexican Slaw: A simple cabbage slaw dressed with lime juice and olive oil makes a crunchy, tangy side dish.

Drink Pairings:

Non-Alcoholic: Try hibiscus iced tea, sparkling lime water, or agua fresca with cucumber or pineapple.
Alcoholic: A classic margarita, cold beer, or a mezcal cocktail all pair well with the smoky-sweet taco flavors.

Storage Tips:

Store chicken and corn topping separately in airtight containers in the refrigerator for up to 3 days.
Reheat chicken gently on the stovetop or microwave before assembling tacos.
Tortillas are best fresh but can be reheated in a skillet or wrapped in foil and warmed in the oven.