These amazing Mexican Street Corn Chicken Tacos are the best chicken tacos you’ll have ever had. They are filled with flavorful chicken and made with the most perfect Mexican street corn recipe.
Street taco recipes have become super popular, and our Mexican street corn chicken tacos recipe is one that you will want to save to make again and again. It is not overly complicated, but filled with amazing flavor!
I can’t tell you how much I love this easy chicken breast recipe for street tacos. I am always looking for new and exciting recipes to spice things up in the kitchen (pun intended), and these street tacos do just that.
What’s nice is you can make these into tacos, or even a taco bowl or taco salad depending on what everyone wants. You might even just find yourself with a spoon in the street corn and enjoying just that.
Ingredient Notes
- Olive oil
- Boneless, skinless chicken breasts (cooked and shredded)
- Cumin
- Chili powder
- Garlic powder
- Salt
- Pepper
- Frozen corn
- Mayonnaise
- Cotija cheese
- Lime juice
- Jalapeno pepper (finely chopped)
- Fresh cilantro
- Red onion (finely chopped)
- Garlic cloves (minced)
- Corn or flour tortillas
- Avocados
How To Make This Our Mexican Street Corn Chicken Tacos Recipe:
- Be sure to have your chicken cooked and shredded to begin this recipe.
- Once the chicken is prepared, heat your olive oil over medium heat in a skillet pan and then add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper to the pan.
- Stir it all together and continue cooking it until it is heated completely and the chicken is coated in the seasonings.
- Remove the chicken from the skillet and cover it with aluminum foil to keep the chicken warm.
- Now begin to make the street corn.
- Carefully clean out the pan you used for the chicken or use another pan and heat the olive oil over medium heat.
- Once the oil is hot, add in the bag of frozen corn and cook it until it begins to get that nice charred look.
- Be sure to stir the corn occasionally, it will take about 7-8 minutes or so.
- While the corn is cooking, combine the mayonnaise, cheese, lime juice, chopped jalapeno, cilantro, red onion, minced garlic, chili powder, salt, and pepper in a large mixing bowl and stir it until it is completely combined.
- After the corn is done cooking, carefully fold the corn into the mayonnaise mixture.
- Now it is time to build your delicious taco.
- Start by laying out your tortilla, and then layer about ½ cup of corn, some of the Mexican street corn, some sliced avocados, cotija cheese, and freshly chopped cilantro.
- Then simply, serve them and enjoy with your favorite sides.
Storing and Other Tips
Store leftovers separately in airtight containers in the refrigerator for up to 5 days.
You can use Corn or Flour Tortillas for this recipe.
2 Tips For Making Mexican Street Corn Tacos On a Time Crunch
If you love the taste of street corn but really don’t have the time to make it all from scratch and have it all ready when you want it, let me give you my two favorite tips.
- Costco has a wonderful frozen street corn you can buy and use it in place of making the street corn from scratch. It’s delicious and a time saver.
- To speed up the process of cooking the chicken, follow our instructions to make Instant Pot shredded chicken. It works great and it’s quick!
More Mexican Dishes You Might Enjoy
- Homemade Ground Beef Crunchwrap Supreme (Taco Bell Copycat Recipe)
- Slow Cooker Shredded Mexican Chicken
- Slow Cooker Mexican Shredded Pork Burritos
- Mexican Street Corn Salad
Mexican Street Corn Chicken Tacos
These amazing Mexican Street Corn Chicken Tacos are the best chicken tacos you’ll have ever had.
Serving servings
Ingredients
Chicken
- 1 Tablespoon olive oil
- 3 boneless, skinless chicken breasts, (about 1.5 pounds), cooked and shredded (or sliced)
- 1 teaspoon cumin
- 1½ teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Mexican Street Corn
- 2 Tablespoons olive oil
- 16 ounces frozen corn, 1 bag
- 3 Tablespoons mayonnaise, (I used light)
- 4 ounces crumbled Cotija cheese, (could also use Feta cheese)
- 2 Tablespoons lime juice, (fresh is best)
- 1 Tablespoon jalapeno pepper, finely chopped
- ⅓ cup fresh cilantro, finely chopped
- 2 Tablespoons red onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- salt and pepper, to taste
Tacos
- 6 corn or flour tortillas
- 2 avocados, sliced
- Cotija Cheese, optional topping
- fresh cilantro, optional topping
Instructions
- In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
- In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
- Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.
Notes
You can also buy frozen street corn from Costco and use that in place of making it from scratch.
If you are short on time, use a rotisserie chicken from the grocery store.
Nutrition
Calories: 476 kcal · Carbohydrates: 42 g · Protein: 21 g · Fat: 27 g · Saturated Fat: 6 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 775 mg · Potassium: 860 mg · Fiber: 8 g · Sugar: 2 g · Vitamin A: 495 IU · Vitamin C: 18 mg · Calcium: 162 mg · Iron: 3 mg
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