Name: Street Corn Chicken Tacos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 tablespoons butter; Kernels from 4 ears of corn; 2 tablespoons mayonnaise; 2 scallions, chopped; Juice from one lime; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 cups chopped cilantro or parsley; 1 cup crumbled queso fresco plus extra for topping (see note); 2 cups cooked chicken, shredded into bite-sized pieces; 6 medium sized tortillas (either corn or flour, whichever you like better!); Lime wedges for serving

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This fun and easy recipe for street corn chicken tacos combines charred corn, chicken, cheese and spicy sauce in a warm tortilla for a deliciously flavorful lunch or supper!

I’ve seen Mexican street corn popping up on SO many menus lately, and even I, the biggest spice wimp I know, has been taken in by its creamy deliciousness.

It’s basically grilled corn with a delectable spicy sauce on it, and if you want to try it in its original form, here’s a super recipe from the always super Simply Recipes.

However! You know me and messing around with success, so this recipe takes the corn and sauce parts of street corn and adds in shredded chicken and cheese and wraps it all in a warm tortilla, because everything is better in a warm tortilla. And with cheese.

Here’s how you make street corn chicken tacos!

This is a great way to use up leftover chicken if you have any hanging around, and the sauce is a pretty straightforward combo of mayonnaise and some spices that you probably have right now in your spice cabinet. I add in some lime juice and a few other things just for some extra sass.

But what really starts off this recipe is the corn, and I’m actually not going to send you out to the grill for this one. Nope, I like to make my charred corn by cutting the kernels off of a few ears of fresh corn, putting them in a skillet with some butter and letting it sit until it gets a nice char on it.

Once you have your corn nice and charred up, put it in a bowl with all those zingy sauce ingredients, the chicken and some cheese.

We like to use queso fresco which is a soft mild white cheese, but you can sub in Monterey Jack or cheddar or a taco cheese blend – you be you, cheese-wise.

Now all you have left to do is warm up your tortillas! The oven and the microwave work fine for this, but I like to turn my stovetop gas burners on low and char them right over that flame.

Then all you need to do is fill them up and pop some lime wedges on the side!

Happiness! So go grab some of that late summer corn and whip up some taco deliciousness for supper tonight!