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Street Corn Chicken Tacos Recipe

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4.1 from 12 reviews

These Street Corn Chicken Tacos combine juicy marinated chicken with charred street-style corn salad, all served in warm corn tortillas and topped with creamy Cotija cheese and fresh cilantro. This flavorful Mexican-inspired dish is perfect for a quick and satisfying meal, offering a delicious blend of smoky, tangy, and spicy flavors.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 2 chicken breasts (cut in half)
  • ½ cup adobo sauce (or 1 tsp ground ancho chile powder)
  • 1 lime (juice only, divided)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder

Street Corn Salad

  • 4 ears of corn (medium-sized)
  • 3 tbsp olive oil (divided)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 fresh jalapeño (chopped)
  • ½ tsp chili powder
  • ½ red onion (chopped)

Toppings and Serving

  • 10 corn tortillas
  • 2 tbsp Cotija cheese
  • Fresh cilantro (for garnish)

Instructions

  1. Prepare the marinade: In a large bowl, whisk together adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper to create the flavorful marinade for the chicken.
  2. Marinate the chicken: Add the chicken breasts to the marinade and toss until fully coated. Allow the chicken to marinate for at least 30 minutes or up to 2 hours to absorb the spices.
  3. Heat skillet: Place a large skillet over medium-high heat to prepare for cooking the corn and chicken.
  4. Char the corn: Brush the corn ears with 1 tablespoon of olive oil. Place them on the hot skillet and char on all sides until they are blackened, about 10–15 minutes, giving a smoky grilled flavor.
  5. Cool and remove corn kernels: Remove the charred corn from the skillet and let it cool. Once cool, carefully cut the kernels off the cob into a bowl.
  6. Cook the chicken: Add the remaining 2 tablespoons of olive oil to the skillet and cook the marinated chicken for 4–5 minutes on each side, or until fully cooked through, ensuring juicy and tender meat.
  7. Chop the chicken: Remove the chicken from heat and chop it into small, bite-sized pieces for easy taco filling.
  8. Make the street corn salad: To the bowl with corn kernels, add mayonnaise, sour cream, chili powder, chopped red onion, chopped jalapeño, and the remaining lime juice. Stir well to combine all flavors.
  9. Warm the tortillas: Warm the corn tortillas in a skillet or directly over an open flame until soft and slightly charred, enhancing their flavor and pliability.
  10. Assemble the tacos: Layer each tortilla with chopped chicken, a generous scoop of the street corn salad mixture, sprinkle with Cotija cheese, and garnish with fresh cilantro for a vibrant finish.

Notes

  • For a spicier version, add extra jalapeño or use chipotle peppers in the adobo sauce.
  • You can prepare the street corn salad ahead of time and refrigerate to let the flavors meld.
  • If adobo sauce isn’t available, substitute with a mix of ancho chile powder and a bit of tomato paste for similar flavor.
  • Grilling the corn on an outdoor grill can add additional smoky flavor.
  • Serve with lime wedges on the side for extra tang.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/street-corn-chicken-tacos-recipe/