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.
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!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!
Want to round out your meal? This recipe pairs well with...
Street Corn Chicken Tacos
Prep Time: 10 minutes- Cook Time: 5 minutes
- Total Time: 15 minutes
Yield: 6 tacos 1x
Category: Dinner
Method: Stovetop
Cuisine: Mexican
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Pin RecipeDescription
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!
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
Instructions
- Melt the butter over medium high heat in a large deep skillet. When it is melted and bubbling, add the corn, spreading it as much as you can into a single layer. Let it cook for about 2 minutes without stirring it (I know! So hard not to stir!) until it stars to brown. Now give it a stir and let it sit again for 2 minutes. Repeat as necessary until all your corn has a nice little char on it.
- Pour the corn into a mixing bowl and add the mayo, scallions, lime juice, chili power, cumin, cilantro or parsley, 1 cup of cheese and the cooked chicken. Give it a good stir until everything is combined. Sneak a bite.
- Warm the tortillas (I usually do this either in the microwave, or by “grilling” them with tongs right on my gas burner of the stove with the heat on low).
- Divide the corn mixture among the tortillas, sprinkle a little more cheese on top and serve with lime wedges.
Notes
Queso fresco is a mild white cheese that you can usually find in your supermarket but if you can’t, shredded Monterey Jack or cheddar cheese will do just as well!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
How clever of you! I was trying to come up with something different for supper and here you are, posting a delicious looking corn and chicken taco! I’m going to tweak it just a little by adding a teensy bit of chopped jalapenos to the corn. My family likes a bit of zip. Thanks for the inspiration!
As always, I love your variations! Enjoy that scrumptious summer corn, my friend!