Mexican Street Corn Chicken Tacos (Comfort Dinner Recipe)

These Mexican street corn chicken tacos are creamy, zesty, and bursting with flavor. I love how they combine juicy chicken with the irresistible flavors of elote—charred corn, tangy lime, and a touch of spice—all wrapped in a warm tortilla. It’s the kind of comfort dinner I look forward to after a long day.

Why You’ll Love This Recipe

I love this recipe because it takes the flavors of Mexican street corn and turns them into a hearty, comforting taco filling. The chicken adds protein, while the creamy, cheesy corn topping makes every bite rich and satisfying. I also like how easy it is to make in under 40 minutes, yet it feels like a restaurant-quality meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breast, cut into strips

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon cumin

• Salt and pepper to taste

• 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/2 cup cotija cheese, crumbled (or feta if unavailable)

• 2 tablespoons lime juice

• 1/4 teaspoon cayenne pepper (optional for heat)

• 8 small flour or corn tortillas

• 1/4 cup fresh cilantro, chopped (for garnish)

• Extra lime wedges, for serving

Directions

1. I start by seasoning the chicken with chili powder, smoked paprika, cumin, salt, and pepper.

2. In a skillet, I heat olive oil over medium-high heat and cook the chicken until golden brown and cooked through, about 6–8 minutes. I set it aside.

3. In the same skillet, I char the corn kernels until slightly browned.

4. I stir together the mayonnaise, sour cream, lime juice, cayenne, and half the cotija cheese, then toss the charred corn in this mixture to coat well.

5. To assemble the tacos, I warm the tortillas, fill each with chicken, then spoon over the creamy street corn mixture.

6. I top with more cotija cheese, cilantro, and a squeeze of lime.

7. I serve hot with extra lime wedges on the side.

Servings and timing

This recipe makes about 4 servings (2 tacos each). It takes me around 15 minutes to prepare and 20 minutes to cook, so dinner is usually ready in about 35 minutes.

Variations

Sometimes I add diced jalapeños to the corn for extra heat. I also like swapping chicken for shrimp when I want something lighter. For a healthier twist, I use Greek yogurt instead of sour cream. If I’m craving extra crunch, I top the tacos with shredded cabbage or lettuce.

Storage/Reheating

I keep leftover chicken and corn mixture in separate airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken in a skillet and the corn mixture gently in the microwave. I store tortillas at room temperature and heat them fresh when serving.

FAQs

Can I grill the chicken instead of cooking it in a skillet?

Yes, I love grilling the chicken for extra smoky flavor that pairs perfectly with the charred corn.

Can I make the street corn topping ahead of time?

Yes, I prepare it a few hours in advance and store it in the fridge. I add fresh lime juice right before serving for the best flavor.

What type of tortillas work best?

I like both corn and flour tortillas—corn for a traditional taste and flour for a softer, heartier wrap.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works great for saving time. I just season it lightly before adding it to the tacos.

How spicy is this recipe?

It’s mild as written, but I can increase the heat by adding more cayenne, jalapeños, or hot sauce.

Conclusion

These Mexican street corn chicken tacos are a comforting and flavorful dinner that I love making when I want something both hearty and fresh. They bring together juicy chicken, creamy corn, and zesty toppings for a taco night that always feels special. It’s one of my favorite comfort recipes to come back to again and again.

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