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Street Corn Chicken Tacos

Street corn chicken tacos with juicy grilled chicken and charred street corn kernels tossed in a buttery garlic-cotija mixture. Warm flour tortillas get layered with sliced chicken, creamy corn, and bright lime, finished with shredded cabbage and cilantro.
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Prep Time 15 minutes
Cook Time 10 minutes
resting 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breasts
  • 1 Salt and pepper to taste
Street corn topping
  • 2 ears fresh corn, kernels removed (or 2 cups frozen corn)
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp lime juice
Taco assembly
  • 1 Warm flour tortillas
  • 1 shredded cabbage
  • 0.25 cup fresh cilantro, chopped
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill and rest the chicken
  1. Season boneless, skinless chicken breasts with salt and pepper to taste. Grill or pan-fry over medium-high heat for 6-7 minutes per side until cooked through, with the chicken turning golden and reaching doneness.
  2. Let the chicken rest for 5 minutes until the juices settle. Slice into strips so the pieces are ready to layer in tortillas.
Cook the street corn
  1. Melt butter in a skillet over medium heat. Sauté cloves garlic, minced for 30 seconds until fragrant, watching for bubbling at the edges.
  2. Add ears fresh corn, kernels removed (or 2 cups frozen corn) and cook for 3-4 minutes, stirring occasionally. Continue cooking until kernels are tender and start to char in spots.
  3. Stir in crumbled cotija cheese, fresh cilantro, chopped, and lime juice. Cook briefly just to combine and warm through, until the mixture looks creamy and speckled.
Assemble the tacos
  1. Warm Warm flour tortillas until pliable and lightly steamed. Fill each tortilla with sliced chicken and corn mixture.
  2. Top with shredded cabbage, fresh cilantro, chopped, and serve with lime wedges. Arrange the tacos so the layers are visible for a street-style cross-section.

Notes

Pro tip: for the most “street corn” flavor, don’t overcrowd the skillet—cook the corn in a single layer so it can char. Store leftovers covered in the refrigerator up to 3 days; rewarm chicken and corn separately and assemble fresh. Freezing isn’t recommended for the toppings and tortillas. For a lighter option, use reduced-fat cotija or swap cotija with feta for a similar salty, creamy finish.