Street Corn Chicken Tacos

DinnerLunch
Written By Virginia Vismer

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 15 minutes

Tacos are always a win, but these Street Corn Chicken Tacos bring serious party vibes. Think juicy, seasoned chicken paired with that sweet, smoky street corn flavor — all wrapped up in a warm tortilla. They're colorful, fresh, and seriously easy to throw together for Cinco de Mayo (or whenever taco cravings hit).

Colorful street corn chicken tacos loaded with fresh toppings and creamy sauce

There’s something about the combo of juicy grilled chicken, charred corn, creamy sauce, and a little sprinkle of cotija cheese that just works. These tacos hit all the good flavor notes: smoky, tangy, creamy, a little spicy if you want. Plus, they look super festive without you having to do a ton of work.

You can grill the corn on a grill or grill pan, but you can also cheat with frozen corn and a hot skillet too. No one’s judging! The chicken can be grilled, sautéed, or even baked — whatever's easiest. It's all about keeping things chill but still delivering big, fun flavors.

If you're hosting a Cinco de Mayo get-together, you could set up a taco bar with all the fixings. That way, everyone builds their own dream taco, and you get to relax and enjoy the party instead of running around the kitchen.

🍽️ Servings: 6 • 🔥 Calories/Serving: 410

Ingredients

  • 1 lb boneless skinless chicken thighs

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • Salt and pepper, to taste

  • 2 cups corn kernels (fresh or frozen)

  • 1/4 cup mayonnaise

  • 2 tablespoons sour cream

  • 1 tablespoon lime juice

  • 1/2 cup cotija cheese, crumbled

  • 1/4 cup chopped cilantro

  • 12 small corn or flour tortillas

  • Optional toppings: diced red onion, sliced jalapeño, extra lime wedges

Steps

Step 1

In a small bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper.

Step 2

Rub the spice mixture over the chicken thighs.

Step 3

Grill or sauté the chicken over medium-high heat for about 5–7 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Let rest for 5 minutes, then slice into strips.

Step 4

Char the corn by grilling it or sautéing it in a hot dry skillet until lightly browned.

Step 5

In a small bowl, mix the mayonnaise, sour cream, and lime juice.

Step 6

Toss the charred corn with the creamy sauce, cotija cheese, and cilantro.

Step 7

Warm the tortillas in a dry pan or microwave.

Step 8

Assemble the tacos by layering sliced chicken, street corn mix, and any extra toppings into the tortillas.

Step 9

Serve with extra lime wedges and dig in!

Make it your own!

  • 🌶️ Spice It Up: Add diced jalapeños or a drizzle of hot sauce for extra heat.

  • 🌿 Veggie Boost: Throw in shredded cabbage or lettuce for extra crunch.

  • 🌟 Seafood Swap: Use grilled shrimp instead of chicken for a lighter option.

  • 🍷 Party Mode: Make mini street corn tacos using smaller tortillas for appetizers.

Try it with…

Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

Don't forget to tag me on Instagram @chompionsblog and use the hashtag #chompions

Virginia Vismer
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