When it comes to tacos, there’s good, and then there’s mind-blowingly delicious.
These Mexican Street Corn Chicken Tacos fall into the latter category.
Juicy, spice-rubbed chicken meets smoky, charred corn and a creamy cilantro-lime crema, all wrapped in a warm tortilla.
Every bite delivers a perfect balance of heat, zest, and indulgence.
And the best part? They’re surprisingly easy to make – no complicated ingredients, no fancy techniques, just pure, comforting flavor.
Whether it’s a weeknight dinner or a weekend feast, these tacos will steal the spotlight. Get ready to turn your kitchen into the ultimate taco haven.
Ingredients Needed To Make Mexican Street Corn Chicken Tacos
Before we jump into the steps, let’s gather everything required for these show-stopping tacos.
Keep it simple – no exotic grocery runs needed here. Here’s what you’ll need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs (your call!)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- A pinch of salt and a dash of freshly cracked black pepper, just the way you like it.
For the Charred Corn:
- 2 ears of fresh corn, husks removed
- 1 tablespoon butter (optional but oh-so-worth-it)
- A pinch of chili powder
For the Cilantro-Lime Crema:
- ½ cup sour cream or Mexican crema
- ¼ cup chopped fresh cilantro
- Juice from 1 lime
- A dash of salt
For Assembly:
- 6 small corn or flour tortillas
- ½ cup crumbled cotija cheese
- Extra lime wedges for serving
- Additional chili powder for sprinkling
Instructions To Make Mexican Street Corn Chicken Tacos
Step 1: Grill That Chicken to Perfection
Kick things off with the main attraction – the chicken
Slice it thinly against the grain if you want quicker cooking time, or leave it whole for maximum grill marks.
Either way works wonders. Rub it generously with olive oil, then season liberally with smoked paprika, garlic powder, cumin, salt, and pepper.
These spices aren’t just there for kicks; they infuse the meat with warmth and depth.
Heat your grill pan over medium-high heat until it’s sizzling hot. Place the chicken on the pan and let it sear undisturbed for about 4-5 minutes per side.
The goal? Golden-brown perfection with juicy insides.
Once cooked through, transfer it to a cutting board and slice it into thin strips. Set aside while you tackle the next component.
Step 2: Char the Corn Like a Pro
Now comes the fun part – charring the corn.
If you have access to an outdoor grill, fantastic.
If not, a stovetop grill pan will do the trick beautifully.
Pop those ears of corn directly onto the heat source and rotate them occasionally until they develop those irresistible blackened spots.
It should take around 8-10 minutes total.
Once charred, remove the corn from the heat and slather each ear with a little butter if you’re feeling indulgent.
Sprinkle a pinch of chili powder over the kernels for an extra kick.
Then, using a sharp knife, carefully shave off the kernels into a bowl.
Voila – you’ve got yourself some gloriously smoky corn ready to elevate your tacos.
Step 3: Whip Up the Creamy Cilantro-Lime Crema
While the chicken rests and the corn chars, whip up the cilantro-lime crema – a sauce so good you might be tempted to drink it straight from the bowl.
In a small mixing bowl, combine sour cream (or Mexican crema), finely chopped cilantro, lime juice, and a sprinkle of salt. Stir until smooth and velvety. Taste it. Adjust the seasoning if necessary.
This zesty concoction is going to tie all the flavors together like a flavorful bow.
Step 4: Warm Those Tortillas
Don’t skip this step unless you enjoy cold, brittle tortillas.
Warm them gently on the same grill pan or wrap them in foil and pop them in a low oven for a few minutes.
Soft, pliable tortillas are non-negotiable for taco greatness.
Step 5: Assemble Your Masterpiece
Now for the pièce de résistance – assembly.
Lay out a warm tortilla and layer on slices of grilled chicken.
Spoon a generous helping of charred corn over the top. Drizzle the cilantro-lime crema liberally across the filling – it’s the glue that holds these flavors together.
Finish with a scattering of crumbled cotija cheese and a final dusting of chili powder for that fiery flourish.
Pair with extra lime wedges on the side for a fresh, zesty squeeze.
Tips for Success
Let’s talk strategy. First, prep as much as possible ahead of time.
The chicken can marinate overnight, and the crema keeps well in the fridge for up to three days. Second, don’t shy away from charring the corn.
Those slightly burnt bits add a depth of flavor that canned or frozen corn simply can’t replicate.
Lastly, feel free to experiment. Swap out the chicken for shrimp or tofu if you prefer.
Use queso fresco instead of cotija if that’s what you have on hand. Tacos are forgiving – they welcome creativity with open arms.
Final Thoughts
Great tacos aren’t just about assembling ingredients – they’re about layering flavors and textures to create something unforgettable.
The key takeaway? Don’t underestimate the power of contrast.
The smoky char on the corn, the richness of the chicken, and the tangy brightness of the crema all work together to make every bite exciting.
Cooking is about balance, and these tacos are a perfect lesson in how spice, acidity, and texture can transform a simple dish into something extraordinary.
So next time you’re in the kitchen, think beyond just following a recipe – taste, adjust, and make it your own.
