Mexican Street Corn Chicken Tacos Recipe

Get ready to elevate your Taco Tuesday routine with these mouthwatering Mexican Street Corn Chicken Tacos. This recipe is packed with amazing flavors and is sure to become a new family favorite. We’re talking juicy, tender chicken marinated in a blend of chili powder, cumin, and paprika, all in gluten and grain-free Siete almond flour tortillas with a creamy Mexican street corn salad and a sprinkle of salty cotija cheese.

Skip the Grocery Store Lines – Make it at Home!

While you might find pre-made versions at your local store, there’s nothing quite like the satisfaction of creating these Mexican street corn tacos from scratch. Don’t worry, it’s easier than you think!

Watch a step-by-step video of how to make this recipe on The Savvy Spoon Instagram here!

Here’s What You’ll Need:

• For the Chicken Marinade: Bone-in, skinless chicken breasts (or thighs, if you prefer) are great for this recipe. Marinate them in a flavorful concoction of olive oil, chili powder, cumin, paprika, and a pinch of salt. (Want to keep things simple? Use a store-bought taco seasoning mix and skip the dry seasonings altogether.)

Star of the Show: Mexican Street Corn Chicken Tacos Salad

This isn’t your average taco topping! Our Mexican street corn salad takes inspiration from the beloved Mexican street food, elite. Here’s the magic:

1. Roast the Mexican Corn: Char some fresh corn (sweet corn on the cob works too!) on a medium-high heat grill or sheet pan for a smoky depth of flavor.
2. Make the Creamy Base: In a large bowl, combine a dollop of Greek yogurt (a greater, lighter option) or you can use sour cream with chopped fresh cilantro, red onion, chili powder, and a generous amount of crumbled cotija cheese. Feel free to add other mix-ins like garlic powder or lime zest, which adds another layer of complexity, but a squeeze of lime juice works in a pinch.
3. Cut the Corn Kernels: Once the corn is cool enough to handle, remove the kernels from the cob. You can use a serrated knife for this
4. Combine and Chill: Add the corn kernels to the creamy mixture and stir everything together. I loveto add in sliced bell peppers, too. This salad can be made ahead of time and stored in an airtight container in the fridge.

Assemble Your Perfect Taco:

Now comes the fun part! Warm your tortillas (flour tortillas, corn tortillas, or even homemade tortillas if you’re feeling ambitious) on a medium heat skillet or griddle. Sauté the marinated chicken until cooked through to a safe internal temperature (165°F for chicken). Slice the chicken and pile it onto your warm tortillas. Top it all off with a generous scoop of the creamy Mexican street corn salad, a sprinkle of fresh green onions, and a dollop of chipotle crema or avocado cream sauce for an extra decadent touch.

Top Tips:

• Want a bit more heat? Add a sprinkle of chopped jalapeños or chipotle peppers in adobo sauce to the chicken marinade.
• Don’t have fresh corn? Frozen corn kernels work just fine in the Mexican street corn salad. Just thaw and drain them before adding them to the mix.
• Leftover shredded chicken and corn salad can be used for other dishes throughout the week. Think Mexican street corn pasta salad, burrito bowls, or even loaded nachos!

With this easy-to-follow recipe, you can create restaurant-quality Mexican Street Corn Chicken Tacos at home in no time. They’re perfect for those Taco Tuesday nights or a fun weeknight dinner that the whole family will love.  So grab your favorite ingredients, fire up the grill, and get ready to experience the taste of Mexico right in your kitchen! And don’t forget to let me know what you think of this recipe in the comments below! Happy eating!

Mexican Street Corn Chicken Tacos

Chili-seasoned chicken is topped with grilled street corn dip, roasted bell peppers, jalapeños, and cotija cheese! You’ll love this festive taco recipe!

INGREDIENTS

For the chicken

• 3 boneless, skinless chicken breasts trimmed and diced
• 2 tbsp. avocado oil
• 2 tsp. paprika
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. kosher salt

For the Mexican street corn & peppers

• 2 ears corn
• 1 red bell pepper seeds removed & quartered
• Avocado oil
• Chili powder
• Kosher salt
• 1/3 cup greek yogurt
• 2 tbsp. chopped green onions
• 2 tbsp. crumbled Cotija cheese

For serving

• 6 gluten free tortillas  I use OhLa! or Siete Foods
• Jalapeño slices, chopped green onions, crumbled cotija cheese

INSTRUCTIONS

1. In a mixing bowl, add 2 tbsp. Avocado oil and all chicken seasonings. Whisk before adding diced chicken, tossing to coat. Let marinate for 30+ minutes in the refrigerator.
2. Heat grill or grill pan. Place corn cobs and quartered red bell pepper onto a sheet pan. Drizzle with avocado oil, roll & toss to coat, then season well with kosher salt and chili powder. Cook on the grill or grill pan until soft with char marks. Let cool slightly before handling. Slice bell peppers thinner and place shucked grilled corn into a bowl with remaining street corn ingredients, mixing well.
3. Let chicken sit at room temperature for 10 minutes before cooking to reduce oil splatters. Cook in a sauté pan over medium heat for ~3 minutes a side, or until no longer pink through. Wipe pan with a paper towel and use to heat tortillas on each side.
4. Assemble tacos by placing sliced bell peppers, cooked chicken, a scoop of street corn, more cotija cheese crumbles, jalapeño slices, and green onions on top. Enjoy!

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