Chicken Main Course Quick Dinners Recipes

Street Corn Chicken Tacos – 30 Minute Dinner!

Street Corn Chicken Tacos have all the great flavors of elotes combined with flavor packed chicken tacos! A smoky and spicy crema finishes off these light and healthy tacos.

Mexican Street Corn Chicken Tacos Recipe

Corn tortillas filled with flavor packed grilled chicken, a charred street corn salsa, topped with a chipotle crema and crumbled cheese. These tacos are inspired by Mexican Street Corn (elotes)!

My love of Mexican street corn is definitely not a secret! Check out my simple Mexican Street corn dip! I even featured a Mexican Street corn pasta salad in my eCookbook Simple Delicious and now I’m sharing with you my favorite street corn tacos!

Mexican street corn chicken tacos plated with corn salsa and spicy crema

Easy Street Corn Chicken Tacos Recipe

I’ve never met a taco I would say no to, but these Mexican street corn chicken tacos are at the top of my list of must try tacos! They are so easy and addicting.

These tacos are on repeat in our house and the whole family gives them a big thumbs up every time! They’re simple to make, filling, healthier than most tacos, and best of all they’re packed with amazing flavors.

They start with tortillas (corn or flour) and they’re filled with delicious seasoned chicken, topped with a Mexican-street corn inspired salsa, and garnished with cheese, fresh avocado, and cilantro. The finishing touch is a simple delicious chipotle crema.

What is in Street Corn Tacos?

bowls with ingredients for street corn tacos, chicken, corn, oil, yourt, green onions, cotija cheese, cilantro, avocado, lime, spices, corn tortillas

Mexican Grilled Chicken

  • Chicken Breast – boneless skinless chicken breast is my preferred cut to use for these tacos, however, chicken thighs are amazing as well. I prefer using white meat to keep the tacos a bit healthier.
  • Lime Juice – helps tenderize the chicken and adds a fresh tangy flavor to the marinade.
  • Spices – chili powder, cumin, chili flakes, smoked paprika, garlic powder, salt and pepper or 3 tablespoons of taco/fajita seasoning can be used in this recipe for this flavor packed chicken.
  • Chipotle Peppers in Adobo Sauce – this is a secret ingredient in Mexican cooking. Red jalapenos are packed in adobo sauce and they can be added to marinades, dips and sauces. They do pack a punch so use them sparingly and adjust the spice level as desired.
  • Oil – a neutral cooking oil is best for the marinate (ex. vegetable, canola, avocado oil, etc.).

Mexican Crema

  • Yogurt, or sour cream, or Mexican Crema – is the base of the tangy creamy sauce. My preference is to use Greek yogurt as it is healthier than sour cream or crema but still has the same great creamy texture and tangy flavor.
  • Chipotle Peppers in Adobo Sauce – adds a smoky and spicy flavor to the crema as well as a beautiful color.
ingredients for making street corn salsa, corn, cilantro, lime, chili powder, yogurt, green onion, cotija cheese and jalapeno

Street Corn Salsa

  • Corn – the star of the show. I like to char my corn in a dry skillet for an extra smoky flavor and beautiful color!
  • Yogurt – to keep the salsa healthier I prefer using Greek yogurt but you can use any plain yogurt, sour cream or mayonnaise.
  • Chili Powder – the classic seasoning of elotes!
  • Lime Juice – a fresh pop of lime adds the perfect amount of tang to this salsa
  • Cotija Cheese, or Feta – cotija cheese is a crumbled salty soft cheese, it can be substituted with feta cheese.
  • Green Onion, Cilantro, Jalapeno – all three green aromatics add a beautiful color mix to the salsa. Depending on your desired spice level you can omit the jalapenos.

How to Make Street Corn Tacos

Full Printable Recipe at Bottom of Page

grilling chicken in a pan

Prepare the Mexican Grilled Chicken

1 In a large bowl or Ziploc bag add the chicken. Top with the marinade ingredients (oil, lime juice, sauce from chipotle peppers in adobo, chili powder, cumin, chili flakes, smoked paprika, garlic powder, salt, and pepper). Mix until evenly combined.

2 Let marinate for 20 minutes, 4 – 5 hours is best, or overnight.

3 Preheat grill or grill pan to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 6 – 8 minutes per side, depending on the thickness of chicken. Note: The internal temperature of the chicken needs to reach 165 degrees to be fully cooked.

mixing together corn and yogurt for street corn salsa

Prepare the Street Corn Salsa

1 For the corn salsa, if desired, for an additional smoky and beautiful color add the corn to a dry frying pan or skillet. Sauté for 4-5 minutes or until lightly charred.

2 In a medium sized bowl add the corn and the remaining corn salsa ingredients (yogurt, lime juice, chili powder, cilantro, jalapeno (optional), cotija cheese and green onions). Mix until evenly combined. Set aside.

mixing sour cream with chipotle peppers in adobo to make a spicy crema

Prepare the Mexican Crema

1 In a small bowl combine crema ingredients and stir until combined. Set aside. Optional: add the crema to a squeeze bottle to easily drizzle over the tacos or serve the crema in a bowl and spoon over tacos.

Assemble and Serve

  • If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one by one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate. Wrap in a kitchen towel to keep warm.
  • If using flour tortillas wrap the tortillas in a damp kitchen towel and microwave for 15 seconds, or until warmed through.

Assemble the tacos with chicken, street corn, fresh avocado slices. Top with with additional cotija cheese and cilantro. Drizzle the crema over the tacos and enjoy!

Mexican street corn chicken tacos plated with corn salsa and spicy crema

Make Ahead Street Corn Chicken Tacos

Simplify your weeknight dinner with these tips!

  • Mexican Chicken – marinate up to 48 hours and grill the day of serving
  • Street Corn Salsa – prepare up to 24 hours in advance and keep stored in the fridge until ready to serve. Stir in an extra tablespoon of greek yogurt before serving as the sauce will thicken overnight
  • Mexican Crema – prepare up to 24 hours in advance and keep stored in the fridge until ready to serve

Looking for More Taco Recipes?

  • Fish Tacos – the perfect summer dinner! Served with mango salsa, cabbage slaw and a fresh tangy lime crema. Each component is so easy to make.
  • Pork Carnitaseasiest pork carnitas you will ever make in a slow cooker, cooked low and slow for the most amazing fall-apart tender goodness!
  • Sweet Chili Chicken Wonton Tacos – the perfect starter or party finger food! Flavor packed chicken tossed in sweet chili sauce, served in crispy wonton taco shells with an Asian slaw

Enjoy!

– Sab

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.

Mexican street corn chicken tacos plated with corn salsa and spicy crema

Mexican Street Corn Chicken Tacos

Street Corn Chicken Tacos have all the great flavors of elotes combined with flavor packed chicken tacos! A smoky and spicy crema finishes off these light and healthy tacos. Corn tortillas filled with flavor packed grilled chicken, a charred street corn salsa, topped with chipotle crema sauce and crumbled cheese. These tacos are inspired by Mexican Street Corn(elotes)! I've never met a taco I would say no to, but these Mexican street corn chicken tacos are at the top of my list of must try tacos! They are so easy and addicting.
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6 People
Calories 525 kcal

Ingredients
 
 

  • 12 corn tortillas, or flour
  • 2 avocados, sliced
  • 1/4 cup cotija cheese, or feta, for garnish
  • cilantro, for garnish

Mexican Grilled Chicken

  • 6 chicken breast, boneless skinless, or thighs, approximately 2 lbs
  • 1 tbsp oil
  • 3 tbsp fresh lime juice, about 2 to 3 limes
  • 2-3 tbsp chipotle peppers in adobo sauce, canned, sauce only
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp chili flakes
  • 1 tsp smoked paprika
  • 1 tbsp garlic powder
  • 1/2 tsp salt
  • ½ tsp black pepper

Street Corn Salsa

  • 2 cups corn, cooked, from corn on the cob, frozen or canned
  • 2 tbsp greek yogurt, or mayonnaise, or sour cream
  • 1 tbsp lime juice
  • 1/4 tsp chili powder
  • 1/4 cup cilantro, or parsley
  • 1/4 cotija cheese, or feta, crumbled
  • 2 green onions, sliced
  • 1/2 jalapeno, seeds removed, finely diced, optional

Mexican Crema (optional)

Instructions
 

  • In a large bowl or Ziploc bag add the chicken. Top with the marinade ingredients (oil, lime juice, sauce from chipotle peppers in adobo, chili powder, cumin, chili flakes, smoked paprika, garlic powder, salt, and pepper). Mix until evenly combined.
  • Let marinate for 20 minutes, 4 – 5 hours is best, or overnight.
  • For the corn salsa, if desired, for an additional smoky and beautiful color add the corn to a dry frying pan or skillet. Sauté for 4-5 minutes or until lightly charred.
  • In a medium sized bowl add the corn and the remaining corn salsa ingredients (yogurt, lime juice, chili powder, cilantro, jalapeno (optional), cotija cheese and green onions). Mix until evenly combined. Set aside.
  • In a small bowl combine crema ingredients and stir until combined. Set aside. Optional: add the crema to a squeeze bottle to easily drizzle over the tacos or serve the crema in a bowl and spoon over tacos.
  • Preheat grill or grill pan to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 6 – 8 minutes per side, depending on the thickness of chicken. Note: The internal temperature of the chicken needs to reach 165 degrees to be fully cooked.
  • If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one by one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate. Wrap in a kitchen towel to keep warm.
  • If using flour tortillas wrap the tortillas in a damp kitchen towel and microwave for 15 seconds, or until warmed through.
  • Assemble the tacos with chicken, street corn, fresh avocado slices. Top with with additional cotija cheese and cilantro. Drizzle the crema over the tacos and enjoy!

Notes

Nutrition information includes the optional Mexican crema
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NUTRITION

Calories: 525kcalCarbohydrates: 47gProtein: 44gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 104mgSodium: 687mgPotassium: 1226mgFiber: 11gSugar: 6gVitamin A: 1551IUVitamin C: 17mgCalcium: 146mgIron: 3mg
This nutrition information is an estimate provided by an online nutrition calculator. See our full nutrition disclosure here.
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