Mexican Street Corn Chicken Tacos: A Bold and Easy Weeknight Favorite
Turn any night into a fiesta with these Mexican Street Corn Chicken Tacos! 🌽🌮 Juicy, seasoned chicken meets sweet, creamy street corn in a warm tortilla—every bite is bursting with bold, zesty flavor. 🌶️🧄 Finished with a sprinkle of cheese and a squeeze of lime, it’s the perfect balance of comfort and kick. Quick to make and unforgettable to taste—this is your new weeknight go-to! 💥🔥
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8–10 tacos 1x
Ingredients
For the Chicken Marinade:
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2 pounds boneless, skinless chicken breasts or thighs
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⅓ cup olive oil
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Juice of 2 limes
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon paprika
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Salt and pepper to taste
For the Mexican Street Corn Topping:
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2 cups corn (grilled, canned, or frozen and thawed)
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2 tablespoons mayonnaise
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1 tablespoon sour cream or plain Greek yogurt
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1 tablespoon lime juice
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¼ teaspoon chili powder
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¼ teaspoon garlic powder
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¼ teaspoon salt
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¼ cup chopped cilantro
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¼ cup crumbled cotija or feta cheese
For Assembly and Serving:
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8–10 small corn or flour tortillas
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1–2 ripe avocados, sliced
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Additional lime wedges for serving
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Extra chopped cilantro for garnish
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Optional: pickled red onions, jalapeños, or shredded lettuce
Instructions
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Marinate the Chicken
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In a large bowl, combine olive oil, lime juice, cumin, chili powder, garlic powder, paprika, salt, and pepper.
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Add the chicken and coat well in the marinade.
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Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
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Cook the Chicken
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Preheat a grill, grill pan, or skillet over medium-high heat.
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Remove chicken from the marinade and shake off excess.
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Cook for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).
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Remove from heat and let rest for 5 minutes before slicing or chopping into bite-sized pieces.
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Prepare the Street Corn Topping
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In a medium bowl, combine corn, mayonnaise, sour cream or yogurt, lime juice, chili powder, garlic powder, and salt.
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Stir until well mixed.
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Fold in chopped cilantro and crumbled cheese.
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Taste and adjust lime or salt as needed.
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Warm the Tortillas
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Heat tortillas on a dry skillet for about 30 seconds per side until warm and pliable.
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Keep them warm by wrapping in a clean towel or placing in a tortilla warmer.
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Assemble the Tacos
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Lay a tortilla flat and add a layer of sliced chicken.
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Top with a generous spoonful of the street corn mixture.
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Add avocado slices and a sprinkle of fresh cilantro.
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Squeeze fresh lime juice on top and add any extra toppings you like.
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Serve immediately while warm.
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Notes
- Choosing Chicken:
- Chicken thighs are more flavorful and forgiving than breasts, especially when grilled.
- Boneless, skinless cuts cook faster and are easier to slice for tacos.
- Marinade Matters:
- Lime juice not only adds flavor but also tenderizes the chicken.
- Don’t skip the marinating time—it enhances both texture and taste.
- Street Corn Tips:
- Grilled corn adds a smoky depth that takes this dish to another level.
- If using canned corn, make sure to drain well before mixing.
- Frozen corn should be thawed and patted dry to prevent excess moisture.
- Cheese Swaps:
- Cotija is traditional, but feta provides a similar tang and crumble.
- Queso fresco is another mild alternative.
- Tortilla Tips:
- Corn tortillas are traditional but can be delicate. Heat them properly for pliability.
- Flour tortillas are sturdier and easier for beginners to handle.
- Avocado Notes:
- Use just-ripe avocados for creamy texture and bright flavor.
- Slice right before serving to prevent browning.
- Spice Adjustments:
- For more heat, add diced jalapeños to the corn topping or sprinkle cayenne pepper over the chicken.
- For less spice, omit jalapeños entirely and reduce chili powder in both marinade and topping.