how to make street cron chicken tacos

Street Corn Chicken Tacos

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 tacos 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican


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!


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. Divide the corn mixture among the tortillas, sprinkle a little more cheese on top and serve with lime wedges.


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!