Mexican Street Corn Chicken Tacos

When you change up Mexican night at your place your family is going to be thrilled with this new dish. Mexican Street Corn Chicken Tacos are a delicious twist on an ordinary taco. By using Mexican Sweet Corn to top your Chicken Taco you are creating a new dish that is unique and flavorful, with just the right amount of spices.

These tacos are loaded with flavors and can easily be customized with your favorite Taco toppings.

The combination of crispy chicken, sweet and creamy corn, and flavorful spices will totally tantalize your taste buds. The Tacos are easy to make, you can even make them in advance.

This is definitely a great dish for the summer or for a casual evening dinner with friends. The entire combination of flavors will be sure to please even the most picky of eaters.

Plus, it’s sure to please everyone at the table!

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What makes these Mexican Street Corn Chicken Tacos so special?

The combination of flavors in chicken, cotija cheese, creamy avocado, and Mexican Street Corn is a delight! The Tacos are easy to make, and easier to eat. There is a touch of tangy with a touch of spicy and balanced out with the sweetness of corn.

What are some variations that can be made?

You can substitute the protein for a different type such as beef or grilled shrimp. You can use a different type of cheese or a variety of cheese. You can also top the Mexican Street Corn Chicken Tacos with your favorite toppings.

How to serve Mexican street corn chicken tacos?

Mexican street corn chicken tacos can be served as a complete meal on their own or with a side of rice and beans. They are also perfect for entertaining and can be served as a party snack or appetizer.

Ingredients For Mexican Street Corn Chicken Tacos

Mexican Grilled Chicken:

• Chicken Breasts
• Vegetable oil
• Limes, juiced
• Chili powder
• Cumin
• Garlic powder
• Salt and pepper, to taste

Street Corn:

• Cooked Corn
• Mayonnaise
• Lime, juiced
• Chili Powder
• Cilantro
• Jalapeno
• Green Onions
• Garlic Salt

Garnish:

• Corn Tortillas
• Avocados
• Cotija cheese
• Cilantro
• Sour Cream
• Hot sauce

How To Make Mexican Street Corn Chicken Tacos:

Mexican Grilled Chicken:

Step 1. In a bowl, mix together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.

Step 2. Pierce chicken breasts with a fork and place in Ziplock bag. Pour marinade into bag with chicken and allow to marinate for 30 minutes (the longer the better)

Step 3. Preheat grill to medium heat. Place chicken on the grill and cook for around 5 – 6 minutes on each side, ensuring the internal temperature of the chicken reaches 165˚F.

Flip the chicken to cook them on both sides.

Cut into small pieces and set aside.

Street Corn Salad:

Place cooked corn kernels in a bowl with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.

Mix well.

Assembling Chicken Tacos:

Soften corn tortillas on skillet for 15 seconds each side. Remove tortilla from skillet and fill with grilled chicken, street corn, avocado, cotija cheese, cilantro, sour cream and hot sauce.

Now, ready to serve!

Mexican Street Corn Chicken Tacos

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

These Mexican Street Corn Chicken Tacos are the perfect way to spice up taco night! they’re easy to make, full of flavor, and can be customized with your favorite taco toppings.

4.67 from 3 votes

Review Recipe

Ingredients 

Mexican Grilled Chicken:

• 2 lbs Chicken Breasts
• 1/3 cup vegetable oil
• 2 limes, juiced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Street Corn:

• 2 cups cooked Corn
• 1 ½ tbsp mayonnaise
• ½ lime, juiced
• 1/4 tsp Chili Powder
• 1/4 cup Cilantro, chopped
• 1/2 Jalapeno, chopped
• 2 Green Onions, sliced
• 1/2 tsp Garlic Salt

Garnish:

• 6 Corn Tortillas
• 2 avocados, sliced
• 1/2 cup cotija cheese
• Cilantro, chopped
• Sour Cream
• Hot sauce

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Instructions

Mexican Grilled Chicken:

• In a bowl, mix together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
• Pierce chicken breasts with a fork and place in Ziplock bag. Pour marinade into bag with chicken and allow to marinate for 30 minutes (the longer the better)
• Preheat grill to medium heat. Place chicken on the grill and cook for around 5 – 6 minutes on each side, ensuring the internal temperature of the chicken reaches 165˚F. Cut into small pieces and set aside.

Street Corn Salad:

• Place cooked corn kernels in a bowl with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt. Mix well.

Assembling Chicken Tacos:

• Soften corn tortillas on skillet for 15 seconds each side. Remove tortilla from skillet and fill with grilled chicken, street corn, avocado, cotija cheese, cilantro, sour cream and hot sauce.

Nutrition

Serving: 1g | Calories: 641kcal | Carbohydrates: 31g | Protein: 54g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 141mg | Sodium: 491mg | Fiber: 8g | Sugar: 4g

Author: Marta

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How would I store these Mexican Street Corn Tacos?

You can make these in advance and place them in an airtight container in the refrigerator. You could also store the leftovers in the refrigerator for up to 4 days. It would be best to store the tortillas separately from the Mexican Street Corn Chicken Taco filling. This prevents the tortilla from becoming soggy.

Can I freeze the Mexican Street Corn Chicken Tacos?

Again, it would be best to separate the filling mix and the tortillas. You can freeze the Mexican Street Corn Chicken Taco filling for 2 months. Be sure the food is cooled completely and then place it in an airtight and freezer-safe container.

How should I reheat the Mexican Street Corn Chicken Taco filling?

You can easily reheat the filling mix for 30 to 60 seconds in the Microwave. You could also preheat the oven to 350* and place the filling in a foil-covered dish for 10 to 15 minutes. You could also fill the tortillas and fold them in half, set them in a standing position to reheat in the oven.

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