Mexican Street Corn Chicken Tacos Recipe
Juicy grilled chicken and smoky roasted corn meet tangy lime crema and cotija cheese in these vibrant tacos. A perfect balance of heat, freshness, and smoky sweetness inspired by Mexican street food.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 4 servings 1x
- Category: dinner
- Method: Roasting
- Cuisine: Mexican
Ingredients
2 (6-ounce) grilled chicken breasts
8 ears early white corn, husked
2 jalapeños, left whole
1/2 cup mayonnaise (use vegan mayo if needed)
Cotija cheese, crumbled
Tortillas, warmed
Lime crema (1/2 cup mayo + 2 tablespoons lime juice, mixed)
Pickled onions (optional)
Rotisserie chicken, if using
Vegetable oil, for sautéing
Instructions
Husk corn and trim silks. Sauté jalapeños in oil until blistered.
Preheat oven to 425°F (220°C). Thread chicken onto skewers.
Roast chicken and corn on a cast iron skillet for 12-15 minutes, until charred.
Spoon corn and grilled chicken onto warm tortillas. Top with crumbled cotija, lime crema, and pickled onions.
Notes
Preheat oven for proper charring
Use a cast iron skillet for smoky corn
Serve immediately for crisp tortillas
Substitute tofu for vegan option
Feta cheese can replace cotija
Avoid dried jalapeños for best flavor
Add pickled onions for extra tang
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Find it online: https://itisrecipes.com/mexican-street-corn-chicken-tacos/