Turn a beloved Mexican side into a satisfying main course with this easy, flavor-packed recipe for Mexican Chicken Street Corn Tacos. These tacos combine fajita-marinated grilled chicken, charred corn kernels, a tangy chili-lime sauce, and salty cotija cheese for the familiar, addictive taste of elote tucked into a warm tortilla.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- Make ahead & storage
- Optional additions
- What to serve with them
- More taco recipes
Your new go-to chicken taco. These Mexican Chicken Street Corn Tacos were inspired by a Mexican street corn pasta salad and celebrate grilled corn, bright chili-lime dressing, and crumbly cotija cheese. The combination of fajita-seasoned chicken, charred corn, smoky jalapeño, creamy sauce, and fresh cilantro creates layered, bold flavors that feel both fresh and indulgent.
They’re simple to prepare: a quick morning marinade and a few minutes to make the chili-lime sauce save time later. When dinner arrives, grill the chicken, corn, and peppers, toss together, and spoon into warmed tortillas for an easy meal that’s ready in under 30 minutes.
Ingredients
- Chicken – 1 pound boneless, skinless chicken breasts or thighs. If using breasts, slice them in half lengthwise so the marinade coats more surface area and the chicken cooks faster.
- Lime juice – fresh-squeezed is best. You’ll use lime juice in both the chicken marinade and the chili-lime sauce; two small limes should be enough.
- Olive oil – or a neutral oil such as avocado oil, for the marinade.
- Fajita seasoning – use a homemade blend (cumin, paprika, garlic powder, onion powder, kosher salt) for the best flavor, or a store-bought fajita seasoning if preferred.
- Jalapeños – 2 jalapeños for a mild heat. Substitute half a green bell pepper if you prefer no spice.
- Corn – 2 ears of corn on the cob, shucked and grilled. If fresh corn isn’t available, substitute 16 ounces canned or 2 cups frozen corn (thawed).
- Cotija cheese – 1/2 cup, crumbled. Queso fresco or feta can be used as milder alternatives.
- Fresh cilantro – roughly 1/4 cup, chopped. Substitute parsley if you dislike cilantro.
- Sour cream – 1/4 cup for the chili-lime sauce.
- Mayonnaise – 1/4 cup to help make the sauce creamy and rich (you can use all sour cream if you prefer).
- Chili powder, salt, black pepper – to season the sauce.
- Cayenne pepper (optional) – about 1/4 teaspoon for medium heat; omit if you prefer mild flavor.
- Tortillas – 12 corn tortillas are traditional, but small flour tortillas work well too.
Instructions
Photos in this post show each step; follow the instructions below for an easy, reliable result.
- Marinate the chicken. In a bowl or sealed bag, combine the chicken with 2 tablespoons fresh lime juice, 1 tablespoon olive oil, and 2 tablespoons fajita seasoning. Toss to coat, then refrigerate for at least 30 minutes or up to 8 hours.
- Make the chili-lime sauce. Whisk together 1/4 cup sour cream, 1/4 cup mayonnaise, 1 1/2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add 1/4 teaspoon cayenne if you want extra heat. Chill until ready to use.
- Grill the chicken, corn, and jalapeños. Preheat the grill to medium-high (about 350–400°F). Grill chicken 5–6 minutes per side, or until it reaches 165°F internal temperature. Grill shucked corn 10 minutes, turning occasionally, until charred. Grill jalapeños 3–4 minutes per side until blistered.
- Prepare the filling. Let the chicken rest 5 minutes, then dice. Use a sharp knife to cut the kernels from the grilled corn into a large bowl. Peel, stem, and dice the jalapeños, and add them to the corn. Stir in the diced chicken.
- Assemble the tacos. Warm tortillas on the grill or wrapped in a damp towel in the microwave for 30 seconds. Spread 1–2 tablespoons of chili-lime sauce on each tortilla, top with the chicken and corn mixture, then sprinkle with crumbled cotija and chopped cilantro. Add avocado slices and an extra drizzle of sauce if desired.
Quick tip: If you’re short on time, skip the long marinade and simply rub the chicken with olive oil and coat it in fajita seasoning before grilling.
Recipe tips
- Using canned or frozen corn: Sauté 2 cups of kernels in 1 tablespoon neutral oil over high heat in a skillet for 6–8 minutes until slightly charred.
- No grill: Cook the corn and jalapeños in a hot skillet as above, and sear the chicken in a separate skillet or grill pan for 5–6 minutes per side until done.
- Adjusting spice: Omit jalapeños and cayenne for mild tacos, or use serrano peppers and extra cayenne for more heat.
- Gluten-free option: Use corn tortillas and check store-bought seasonings for gluten if not making your own.
Make ahead and storage tips
Chili-lime sauce can be made up to a week ahead and kept tightly covered in the refrigerator.
Leftover filling (chicken, corn, and jalapeños) will keep in the fridge for up to 6 days. Reheat gently in a skillet over medium-high heat for 3–5 minutes before using to refill warm tortillas.
Optional additions
Top your tacos with any of these extras to vary the texture and flavor:
- ½ cup cooked, crumbled bacon
- ½ cup minced red onion
- ½ cup pickled onions
- 1 serrano pepper, thinly sliced (for more heat)
- 1 avocado, sliced
- Lime wedges for squeezing over the finished tacos
What to serve with them
These tacos pair well with classic Mexican sides for a complete meal:
- Mexican rice
- Mexican black beans
- Cilantro lime rice
- Mexican pickled vegetables
- Guacamole
More taco recipes
Try other tacos to keep Taco Tuesday exciting: Quesabirria Tacos, Pork Tacos, Mushroom Tacos, Cauliflower Tacos, Steak Tacos with Chili-Lime Marinade, or Grilled Shrimp Tacos with Avocado Salsa.
Mexican Chicken Street Corn Tacos
A bright, satisfying taco that combines fajita-seasoned grilled chicken, charred corn, and a creamy chili-lime sauce for the irresistible flavor of Mexican street corn in taco form.
Servings: 12 tacos
Prep Time: 20 minutes • Cook Time: 12 minutes • Total Time: 32 minutes
Author: Whitney Bond
Ingredients
Chicken marinade
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 tablespoons fajita seasoning
Vegetables
- 2 jalapeños
- 2 ears corn on the cob (or 16 oz canned corn, drained)
Chili-lime sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne (optional)
For serving
- 12 corn tortillas
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh chopped cilantro
- 1 avocado, thinly sliced (optional)
Instructions
- Combine the chicken with lime juice, oil, and fajita seasoning. Refrigerate 30 minutes to 8 hours.
- Whisk the chili-lime sauce ingredients and chill.
- Grill chicken 5–6 minutes per side until 165°F. Grill corn and jalapeños until charred.
- Cut kernels from corn, dice peeled jalapeños, and dice chicken. Toss together.
- Warm tortillas, spread sauce, fill with the chicken-corn mix, and top with cotija and cilantro. Add avocado and extra sauce if desired.
Notes
- Slicing chicken breasts in half lengthwise helps the marinade penetrate and shortens cook time.
- If you don’t have time to marinate, rub chicken with oil and fajita seasoning before grilling.
- Cook frozen or canned corn in a hot skillet with 1 tablespoon oil for 6–8 minutes to mimic grilled corn.
- Store sauce in the fridge up to 1 week. Store leftover filling up to 6 days; reheat in a skillet before assembling.
Nutrition Facts (per taco, approximate)
Calories: 246 kcal • Carbohydrates: 20 g • Protein: 12 g • Fat: 13 g • Sodium: 504 mg