Street Corn Chicken Tacos
These Street Corn Chicken Tacos combine all the delicious flavors of Mexican street corn with tender, juicy chicken, wrapped in a warm tortilla. Creamy, tangy, and slightly smoky, these tacos are a fun and flavorful twist on a classic taco night. Perfect for any gathering or a simple family dinner, these tacos will become an instant favorite!
Taco night is always a hit in our household, but when I first introduced these Street Corn Chicken Tacos, they became an instant family favorite. My husband loves the smoky grilled chicken, while my little one can’t get enough of the creamy, cheesy street corn topping. It’s become a go-to for us, especially when we want to mix things up from the usual taco options. Whether it’s a casual weeknight or a weekend gathering with friends, these tacos always impress!
Why You’ll Love Street Corn Chicken Tacos
•Bursting with Flavor: Juicy chicken paired with sweet, creamy corn – a perfect blend of smoky, tangy, and savory.
•Easy to Make: Simple ingredients and straightforward steps make this a go-to for quick dinners.
•Family-Friendly: A dish that everyone will love, from kids to adults, with customizable toppings.
•Perfect for Taco Tuesday: Mix up your taco game with this unique twist on a favorite.
Ingredients Notes for Street Corn Chicken Tacos
•Chicken: Use boneless chicken thighs or breasts marinated in lime, chili powder, and garlic for a juicy and flavorful base.
•Street Corn Topping: The key to that Mexican street corn flavor – corn kernels, mayo, lime juice, cotija cheese, and cilantro.
•Tortillas: Soft flour or corn tortillas work great as the base for these tacos.
•Optional Toppings: Avocado slices, extra cilantro, or a drizzle of sour cream.
Recipe Steps for Street Corn Chicken Tacos
Step 1: Prepare the Chicken
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1.Marinate 4-6 boneless chicken thighs or breasts in a mix of lime juice, 1 tablespoon chili powder, 2 minced garlic cloves, salt, and pepper. Let it sit for 20-30 minutes.
2.Grill the chicken over medium heat until fully cooked, about 6-7 minutes per side. Once done, chop the chicken into bite-sized pieces.
Step 2: Make the Street Corn Topping
1.In a bowl, combine 1 cup corn kernels (fresh, frozen, or canned), 2 tablespoons mayonnaise, 1/2 cup crumbled cotija cheese, 1 tablespoon lime juice, and chopped cilantro. Season with salt and pepper to taste.
Step 3: Assemble the Tacos
1.Warm the tortillas on a skillet or grill.
2.Place the chopped chicken into each tortilla.
3.Top each taco with a generous spoonful of the street corn mixture.
4.Optional: Add sliced avocado, a drizzle of hot sauce, or extra cilantro for garnish.
Storage Options
•Refrigerator: Store leftover chicken and street corn mixture in separate airtight containers for up to 3 days.
•Freezer: You can freeze cooked chicken for up to 3 months. The street corn topping is best made fresh.
Variations & Substitutions
•Vegetarian Option: Swap out the chicken for grilled mushrooms or tofu for a veggie-friendly version.
•Spicy Kick: Add diced jalapeños to the street corn topping for extra heat or use a spicier chili powder in the marinade.
•Tortilla Swap: Try using lettuce wraps or hard taco shells instead of soft tortillas for a different texture.
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Street Corn Chicken Tacos
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Fried Chicken:
- 1 lb boneless skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Oil for frying vegetable or canola
- For the Street Corn:
- 2 cups corn fresh, frozen, or canned
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- 1/4 cup crumbled feta cheese or cotija cheese
- Fresh cilantro chopped (for garnish)
- For the Jalapeño Lime Ranch:
- 1/2 cup ranch dressing
- 1 tablespoon lime juice
- 1 jalapeño minced (remove seeds for less heat)
- 1 tablespoon fresh cilantro chopped (optional)
- Salt and pepper to taste
- For Assembly:
- 4-6 small corn or flour tortillas
- 4-6 slices of cooked bacon crumbled
- Fresh lime wedges for serving
Instructions
- Prepare the Fried Chicken:
- Marinate Chicken: Place the chicken in a bowl and cover with buttermilk. Let it marinate in the refrigerator for at least 30 minutes (or up to overnight).
- Prepare Coating: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Fry Chicken: Heat oil in a large skillet over medium-high heat. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it in the seasoned flour mixture, coating well. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels.
- Prepare the Street Corn:
- Cook the Corn: In a skillet, add the corn and cook over medium heat until heated through. Remove from heat and stir in the mayonnaise, sour cream, lime juice, chili powder, and crumbled cheese.
- Make the Jalapeño Lime Ranch:
- Mix Dressing: In a small bowl, combine the ranch dressing, lime juice, minced jalapeño, and chopped cilantro. Season with salt and pepper to taste.
- Assemble the Tacos:
- Warm Tortillas: Warm the tortillas in a dry skillet or microwave until pliable.
- Build Tacos: Slice the fried chicken into strips and place a few pieces on each tortilla. Top with the street corn mixture, crumbled bacon, and a drizzle of jalapeño lime ranch.
- Serve: Serve the tacos with fresh lime wedges on the side.
