Street Corn Chicken Tacos
These Street Corn Chicken Tacos are such a great dinner — smoky, creamy, tangy, and just a little spicy! Juicy adobo-marinated chicken gets tucked into warm tortillas and topped with a generous scoop of creamy Mexican street corn salad made with charred corn, mayo, Greek yogurt, lime, and chili powder. A sprinkle of Cotija and fresh cilantro brings it all together.
Servings: 4
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.