Street Corn Chicken Tacos
THESE TACOS! Seriously, these are one of my all-time favorite weeknight dinners, and if you love an easy option that’s vibrant, fresh, and full of flavor, you need to give these a try.
The chicken gets marinated in smoky adobo and lime, pan-seared until golden and juicy, and then piled into warm tortillas with a scoop of creamy, zesty street corn. The mix of charred corn, chili, and lime against that tender chicken is just oh so delicious. They’re messy in the best possible way, and the kind of tacos you make once and immediately plan to make again next week!
Why You’ll Love This Recipe:
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Big flavor, minimal effort: A quick adobo-lime marinade does all the heavy lifting.
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That street corn topping: Creamy, tangy, a little smoky. It steals the show every time.
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Perfectly messy tacos: The kind you grab with both hands and don’t care if the sauce drips a little.
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Flexible and fun: Pile them high with your favorite toppings or keep it simple. Either way, they deliver.
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Crowd pleaser: Ideal for taco night, backyard dinners, or whenever you want something that tastes way fancier than it is.
Ingredients
Want the printable recipe card? You’ll find it at the bottom of this post!
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Chicken breasts – Cut in half so they cook evenly and stay tender.
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Adobo sauce – Adds smoky, slightly spicy flavor to the marinade (use the sauce from a can of chipotle peppers).
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Lime juice – Brightens everything up and balances the spice.
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Salt and black pepper – Simple, but essential for flavor.
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Cumin, garlic powder, and onion powder – Warm, earthy seasoning that gives the chicken that street-style kick.
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Corn – Charred for that classic smoky, sweet flavor that makes street corn so good.
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Olive oil – For charring the corn and cooking the chicken.
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Mayonnaise and Greek yogurt – The creamy base for the street corn topping (a lighter, tangy twist on traditional crema).
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Jalapeño – Adds a little heat — leave the seeds in for more spice or remove them for a milder version.
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Chili powder – Brings warmth and a little color to the corn mix.
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Red onion – Adds crunch and a bit of sharpness to balance the creaminess.
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Corn tortillas – Warm and slightly charred for that authentic taco flavor.
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Cotija cheese – Crumbly, salty, and totally essential for that street corn vibe.
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Fresh cilantro – The perfect finishing touch for color and freshness.
How To Make Street Corn Chicken Tacos
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In a large bowl, whisk together the adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours if you’ve got the time).
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Heat a large skillet over medium-high heat. Brush the corn with 1 tablespoon of olive oil and char it on all sides until nicely blackened, about 10–15 minutes. Set aside to cool slightly.
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Add the remaining olive oil to the skillet and cook the chicken for 4–5 minutes per side, until golden and cooked through. Remove from the heat and chop into bite-sized pieces.
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Cut the corn off the cob and add it to a bowl with the mayonnaise, Greek yogurt, chili powder, red onion, jalapeño, and the remaining lime juice. Stir until everything’s coated and creamy.
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Warm your tortillas in a skillet or directly over a flame until soft and slightly charred.
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Assemble your tacos: add the chopped chicken, a big spoonful of the street corn mixture, and top with Cotija cheese and fresh cilantro.
Recipe Notes
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If you’re short on time, you can use frozen or canned corn instead of fresh. Just sauté it in a skillet until it gets a little color.
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Don’t skip the lime juice! It ties all the flavors together and keeps the street corn mixture bright and fresh.
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For extra flavor, marinate the chicken overnight, as it really helps the adobo and spices soak in.
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If you prefer a creamier topping, add a spoonful more mayonnaise or yogurt until it’s just the right consistency.
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Warm your tortillas right before serving so they stay soft and flexible. A quick flip over an open flame works wonders.
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For easy cleanup, char the corn and cook the chicken in the same skillet. One pan, less mess!
Variations
There are so many ways to take these tacos up a notch! Add avocado slices or a drizzle of chipotle mayo for an extra creamy finish. If you love a little heat, toss in pickled jalapeños or drizzle hot honey over the top (trust me, it works). For a bit of crunch, sprinkle on crushed tortilla chips or even fried onions before serving. You can also add a spoonful of black beans or fire-roasted corn salsa to make the tacos a bit heartier. And if you’re feeling fancy, finish with a squeeze of fresh lime and a sprinkle of tajín for that perfect tangy bite.
Serving Ideas
These tacos are a full-on flavor party on their own, but they’re even better with the right sides. Serve them with a bowl of cilantro-lime rice or Mexican street corn salad for a double dose of that creamy, zesty flavor. A side of black beans or refried beans makes it more filling, and chips with guacamole or salsa are always a win. For something lighter, try a simple green salad with lime vinaigrette. And don’t forget a cold margarita (my personal favorite!) or agua fresca to round it all out.
Street Corn Chicken Tacos
Ingredients
- 2 chicken breasts cut in half
- ½ cup adobo sauce
- Juice of 1 lime divided
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 medium ears of corn
- 3 tbsp olive oil divided
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 fresh jalapeño chopped
- ½ tsp chili powder
- ½ red onion chopped
- 8-10 corn tortillas taco size
- 2 tbsp Cotija cheese
- Fresh cilantro for garnish
Instructions
- In a large bowl, whisk together the adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours if you’ve got the time).
- Heat a large skillet over medium-high heat. Brush the corn with 1 tablespoon of olive oil and char it on all sides until nicely blackened, about 10–15 minutes. Set aside to cool slightly.
- Add the remaining olive oil to the skillet and cook the chicken for 4–5 minutes per side, until golden and cooked through. Remove from the heat and chop into bite-sized pieces.
- Cut the corn off the cob and add it to a bowl with the mayonnaise, Greek yogurt, chili powder, red onion, jalapeño, and the remaining lime juice. Stir until everything’s coated and creamy.
- Warm your tortillas in a skillet or directly over a flame until soft and slightly charred.
- Assemble your tacos: add the chopped chicken, a big spoonful of the street corn mixture, and top with Cotija cheese and fresh cilantro.
If you’re looking for a dinner that feels fun but still comes together fast, these street corn chicken tacos are it! They’ve got all the smoky, tangy flavor of Mexican street corn, just wrapped up in a warm tortilla and loaded with juicy chicken. Perfect for weeknights, parties, or those nights when you want something a little more exciting than the usual taco routine. Trust me, once you make them, they’ll be in your regular rotation!
