Easy Mexican Street Corn Chicken Tacos
Make easy Mexican street corn chicken tacos with smoky adobo chicken, charred corn, Cotija and lime. A flavor-packed dinner perfect for Taco Tuesday.
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Living in Arizona, we take taco night pretty seriously. But on a busy weeknight, I still need tacos that don’t require me to spend an hour in the kitchen.
These Mexican street corn chicken tacos combine smoky adobo-marinated chicken with charred corn, lime, Cotija and a creamy elote-inspired topping. They taste like something we’d order at a restaurant, but they’re simple enough for Taco Tuesday at home.
They’re also a great way to use extra fresh corn. I like to pre-boil and freeze corn during the summer when it’s on sale, which makes this dinner even easier later.
What You’ll Love About These Street Corn Chicken Tacos:
What Is Mexican Street Corn?
Street corn, or “elote,” is a popular Mexican snack made from grilled corn smothered in mayo, lime juice, chili powder, and Cotija cheese. For this recipe, we’re turning those same bold flavors into taco toppings that add creamy texture and zesty brightness to the smoky chicken taco base.
Elote Chicken Taco Ingredients
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How To Make Street Corn Chicken Tacos
- Marinate the Chicken: Whisk together adobo sauce, lime juice, garlic powder, onion powder, cumin, salt, and pepper. Add the chicken, toss to coat, and let it marinate for 30 minutes or up to 2 hours.
- Char the Corn: Brush corn with olive oil and grill or sauté until blackened on all sides. Let cool slightly, then cut the kernels off the cob.
- Cook the Chicken: Heat the remaining oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until browned and fully cooked. Let rest, then chop into bite-sized pieces.
- Mix the Street Corn: Combine the corn with mayo, Greek yogurt, jalapeño, chili powder, red onion, and lime juice. Stir until creamy and coated.
- Warm the Tortillas: Heat a cast-iron skillet (mine’s from my college days as a gift in Arizona!) over medium heat. Toast each tortilla for 30–45 seconds per side until soft with golden edges. (Do not skip this step!)
- Assemble and Serve: Fill each tortilla with chopped chicken, a scoop of street corn mixture, and a sprinkle of Cotija cheese. Garnish with cilantro and serve immediately.
Don’t like Cotija cheese? You can easily use freshly grated Monterey Jack instead!
Find the measurements and full recipe below!
Street Corn Chicken Taco Topping Ideas
Add your own spin with these extras:
- Sliced fresh avocado or guacamole
- Sour cream or Mexican crema
- Hot sauce (try a smoky chipotle or classic green sauce)
- Pickled onions for tang and crunch
- Extra lime wedges for squeezing
- Sliced jalapeños for extra heat
For even more delicious Mexican recipes, you will like these:
Make Taco Night Easier: Prep It Ahead
You don’t need to make every part of these tacos right before dinner. If I know we have a busy evening coming up, I’ll get some prep done earlier.
Cook the chicken ahead: Cook and chop the chicken earlier, then refrigerate it in an airtight container. This is my favorite shortcut when I know we’re going to be running from one thing to another around dinnertime.
Use frozen roasted corn: Skip charring fresh corn altogether when you need dinner faster. Frozen roasted corn gives you that slightly smoky flavor with almost no prep.
Wait to assemble: Keep the chicken, street corn mixture, and tortillas separate until you’re ready to eat so everything keeps its best texture.
Easy Sides to Serve with Street Corn Chicken Tacos
If you want to round out dinner without adding extra prep, here are a few easy sides that pair perfectly with these street corn chicken tacos:
- Boxed Mexican Rice – Our family’s favorite shortcut. It’s ready in minutes and makes taco night feel like a complete dinner without another recipe.
- Fresh Fruit – Pineapple, mango, strawberries, or watermelon are an easy fresh contrast to the smoky chicken and creamy corn.
- Chips & Salsa – Put out your favorite store-bought salsa, queso, or guacamole and let everyone snack while they build their tacos.
Chicken Thighs vs. Breasts
While I usually reach for chicken breasts (they’re lighter and cook faster), thighs make a great option if you prefer richer, juicier meat. Both work perfectly in this recipe. Just keep an eye on cooking time since thighs may take an extra minute or two.
My Favorite Way to Heat Tortillas
The best tortillas have a bit of char! I heat mine in my trusty cast-iron tortilla skillet for about 30 seconds per side until they puff slightly and develop light brown spots. That little bit of char adds so much more flavor than simply warming them in the microwave.
Tips & Tricks
- Use Pre-Cooked Fresh Corn: Save time by using frozen roasted corn (no one will know!).
- Make It a 12-Minute Dinner: Prep the chicken on Sunday and store it in an airtight container to toss in later.
- Add Some Heat: Stir a spoonful of adobo sauce into your street corn mix for an extra smoky kick.
These street corn chicken tacos are a fresh, flavor-packed twist on classic Taco Tuesday. Whether you’re using leftover chicken, frozen corn, or starting from scratch, this meal delivers big payoff with minimal effort, the kind of dinner every busy family deserves.
Street Corn Chicken Tacos
These Mexican street corn chicken tacos combine smoky adobo chicken with creamy elote-style corn, Cotija and lime for an easy, flavor-packed Taco Tuesday dinner.
Ingredients
- 2 Chicken Breasts, sliced in half
- ½ cup Adobo Sauce
- Juice of 1 Lime, divided
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 Medium Ears of Corn
- 3 Tbsp Olive Oil, divided
- ¼ cup Mayonnaise
- ¼ cup Greek Yogurt
- 1 Fresh Jalapeño, chopped
- ½ tsp Chili Powder
- ½ Red Onion, chopped
- 8–10 Corn Tortillas (taco Size)
- 2 Tbsp Cotija Cheese
- Fresh Cilantro, for garnish
Instructions
- In a large bowl, whisk together adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
- Heat a large skillet over medium-high heat. Brush corn with 1 tablespoon of olive oil and char on all sides until blackened, about 10–15 minutes. Remove and set aside to let cool.
- Add remaining olive oil to the skillet and cook chicken for 4–5 minutes per side, or until fully cooked. Remove from heat and chop into small pieces.
- Cut corn off the cob and add to a bowl with mayonnaise, Greek yogurt, chili powder, red onion, jalapeño, and remaining lime juice. Stir to combine.
- Warm tortillas in a skillet or over an open flame until soft and slightly charred.
- Layer tacos with chopped chicken, a generous scoop of street corn mixture, Cotija cheese, and chopped cilantro.
Notes
- Leftover grilled chicken or corn works perfectly in this recipe.
- You can substiute sour cream for the greek yogurt.
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Nutrition Information:
Yield: 4 Serving Size: 2Amount Per Serving: Calories: 488Total Fat: 31gSaturated Fat: 6gUnsaturated Fat: 25gCholesterol: 66mgSodium: 542mgCarbohydrates: 31gFiber: 5gSugar: 7gProtein: 27g
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Hi, I’m Brittany, and I believe life at home should feel easier, not heavier.
I’m the creator of Our Home Made Easy, a space for busy women who want dinner on the table, their homes running smoothly, and a little breathing room at the end of the day.
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