Crazy Good Street Corn Chicken Tacos (Print View)
Grilled chicken with street corn topping in warm tortillas.
# What You Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1 lime
→ For the Street Corn Topping
10 - 2 cups corn kernels (fresh, frozen, or canned)
11 - 2 tbsp mayonnaise
12 - 2 tbsp sour cream or Mexican crema
13 - 1/4 cup cotija or feta cheese, crumbled
14 - 1 small bunch cilantro, chopped
15 - 1 garlic clove, minced
16 - Juice of 1/2 lime
17 - 1/2 tsp chili powder
18 - Salt and pepper to taste
→ For Assembly
19 - 8 small corn or flour tortillas
20 - 1 small red onion, thinly sliced
21 - Additional crumbled cotija/feta cheese (optional)
22 - Lime wedges, to serve
# How-To Steps:
01 - In a bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Add chicken pieces and toss to coat. Let marinate for at least 10 minutes.
02 - Heat a grill pan or skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until fully cooked and lightly charred. Let rest 5 minutes, then slice or chop.
03 - If using fresh corn, char the kernels in a hot dry skillet for 3–4 minutes until slightly blackened. In a bowl, combine corn, mayonnaise, sour cream, cotija/feta, cilantro, garlic, lime juice, chili powder, salt, and pepper. Mix well.
04 - Heat tortillas on a dry skillet or directly over a gas flame until pliable and slightly toasted.
05 - Place chicken in the center of each tortilla. Top generously with street corn mixture. Garnish with sliced red onion, extra cheese, chopped cilantro, and a squeeze of lime.
06 - Serve immediately and enjoy!
# Expert Hints:
01 -
- The combination of creamy sauce and charred chicken is absolutely addictive.
- It brings the vibrant energy of a street food stall right to your kitchen table.
02 -
- Dont skip the resting period for the chicken or the juices will run out.
- Char the corn well because that smoky flavor is the soul of the dish.
03 -
- Use a microplane to grate the garlic for the sauce so it melts in completely.
- Let the chicken rest before slicing to keep all the juices inside.