Street Corn Chicken Tacos

These Street Corn Chicken Tacos bring the best of Mexican street food to your dinner table! Juicy, seasoned chicken is paired with creamy, tangy, and slightly spicy Mexican street corn (Elote) and wrapped in warm tortillas for the perfect bite. The combination of flavors—smoky, sweet, and zesty—makes this a must-try recipe for taco lovers!

INGREDIENTS:

For the Chicken:

2 large chicken breasts, boneless and skinless

1 tbsp olive oil

1 tsp chili powder

½ tsp cumin

½ tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

Juice of 1 lime

For the Street Corn Topping:

1 ½ cups corn kernels (fresh, canned, or frozen)

¼ cup mayonnaise

¼ cup sour cream

½ cup cotija cheese, crumbled

1 tsp chili powder

Juice of 1 lime

2 tbsp cilantro, chopped

1 small jalapeño, finely diced (optional for spice)

For the Tacos:

8 small corn or flour tortillas

1 avocado, sliced

Extra cotija cheese, for garnish

Extra cilantro, for garnish

DIRECTIONS:

Step 1: Prepare the Chicken

In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Drizzle the olive oil over the chicken breasts and rub the seasoning mixture evenly over them.

Heat a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F (75°C)).

Remove from heat, squeeze fresh lime juice over the chicken, and let it rest for 5 minutes before slicing or shredding.

Step 2: Make the Street Corn Topping

If using fresh corn, char it in a dry skillet over medium-high heat until golden brown. If using canned or frozen corn, drain and pat dry before charring.

In a bowl, mix together the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, lime juice, cilantro, and jalapeño (if using). Stir well to combine.

Step 3: Assemble the Tacos

Warm the tortillas in a dry skillet or microwave until soft and pliable.

Fill each tortilla with sliced or shredded chicken, then top with a generous spoonful of the street corn mixture.

Add slices of avocado, a sprinkle of cotija cheese, and extra cilantro for garnish.