Street Corn Chicken Tacos
Street corn chicken tacos are the perfect way to take your Taco Tuesday game to the next level. Imagine crispy, golden chicken nestled in a warm tortilla, topped with smoky, sweet street corn, creamy sauce, and a sprinkle of fresh herbs.
Equipment
- Large skillet or frying pan
- Mixing Bowls
- Tongs
- Small saucepan or skillet
- Measuring Spoons and Cups
- Spatula or wooden spoon
- Citrus squeezer (optional
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs or breasts
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the Street Corn Topping
- 2 cups corn kernels fresh or frozen
- 2 tbsp butter
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- ½ tsp smoked paprika
- Salt to taste
- 2 tbsp crumbled cotija cheese optional but amazing!
For Serving
- 6 –8 small flour or corn tortillas
- Fresh cilantro chopped
- Lime wedges
- Hot sauce or salsa optional
Instructions
Step 1: Prepare the Chicken
- Pat the chicken dry with paper towels—this helps it crisp up nicely.
- In a mixing bowl, combine smoked paprika, garlic powder, chili powder, salt, and black pepper.
- Toss the chicken in the spice mix until evenly coated. Make sure every piece is covered for maximum flavor.
- Pro tip: Let the seasoned chicken sit for 10–15 minutes before cooking; it helps the spices penetrate for a tastier bite.
Step 2: Cook the Chicken
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Pro tip: Don’t overcrowd the pan—this ensures the chicken stays crispy instead of steaming.
Step 3: Make the Street Corn Topping
- Melt butter in a small skillet over medium heat.
- Add corn kernels and sauté for 3–4 minutes until slightly charred and tender.
- Remove from heat and stir in mayonnaise, lime juice, smoked paprika, and salt. Mix until creamy.
- Sprinkle in crumbled cotija cheese if using.
- Pro tip: A quick char on the corn brings out its natural sweetness and adds that classic street corn flavor.
Step 4: Warm the Tortillas
- Heat tortillas in a dry skillet for 30–60 seconds per side until soft and pliable.
- Keep them warm by wrapping in a clean kitchen towel.
- Pro tip: Slightly charred edges add extra flavor and make them fold better around the fillings.
Step 5: Assemble the Tacos
- Slice the rested chicken into thin strips or bite-sized pieces.
- Place chicken on each tortilla, then spoon over the creamy street corn.
- Garnish with fresh cilantro, a squeeze of lime, and hot sauce or salsa if desired.
- Serve immediately while warm and enjoy!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–480 kcal
- Protein: 28–32g
- Carbohydrates: 32–38g
- Fat: 20–24g
- Saturated Fat: 6–8g
- Fiber: 3–4g
- Sugar: 4–6g
- Sodium: 500–650mg