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Three delicious Mexican street corn chicken tacos topped with avocado, cilantro, cotija cheese, and a creamy sauce.

Mexican Street Corn Chicken Tacos

A flavorful twist on traditional tacos, featuring grilled chicken, street corn, and creamy avocado, all wrapped in a corn tortilla.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course main dish
Cuisine Mexican
Servings 6 tacos
Calories 420 kcal

Ingredients
  

  • 2 lbs lbs Chicken Breasts (or tenderloins or thighs)
  • 1/3 to 1/2 cup Canola Oil (or EVOO)
  • 3 Tablespoons Fresh Lime Juice (about 2 to 3 limes)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper
  • 2 cups Cooked Corn (from corn on the cob or frozen white corn)
  • 1 to 2 Tablespoons Mayonnaise
  • 1 Tablespoon Lime Juice
  • 1/4 teaspoon Chili Powder
  • 1/4 cup Cilantro
  • 1/2 Jalapeno (chopped)
  • 2 Green Onions (sliced)
  • 1/2 teaspoon Garlic Salt
  • 6 to 12 Corn Tortillas
  • 1 to 2 Avocados (sliced)
  • 1/2 cup Cotija Cheese
  • Cilantro
  • 1 cup Sour Cream
  • 3 Tablespoons Taco Sauce (or more depending on spice preference, I prefer to do more taco sauce)

Instructions
 

  • 1. Marinate chicken with lime juice, chili powder, cumin, garlic powder, salt, and pepper for at least 30 minutes.
  • 2. Grill or cook the chicken until fully cooked, then shred or chop into pieces.
  • 3. In a separate pan, heat oil and sauté corn with chili powder, lime juice, and garlic salt until lightly charred.
  • 4. Warm corn tortillas and assemble tacos by placing chicken on each tortilla, followed by street corn, a dollop of sour cream, and a sprinkle of Cotija cheese.
  • 5. Top with avocado slices, cilantro, green onions, and jalapeño. Drizzle with taco sauce and serve immediately.

Notes

For extra flavor, grill the corn before sautéing for a smoky taste. Adjust taco sauce according to your desired spice level.
Keyword chicken