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Street Corn Chicken Tacos

Simple Street Corn Chicken Tacos

Delicious Simple Street Corn Chicken Tacos recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 1425 kcal

Ingredients
  

For the chicken:

  • 1.5 lb chicken (cut into 1-inch bite-sized cubes)
  • 2.5 tbsp olive oil (I prefer Bertolli for high-heat sautéing)
  • 1 tsp chili powder
  • 3/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp smoked paprika
  • 1/4 tsp onion powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp lime juice (freshly squeezed for better acidity)

For the street corn:

  • 3 cups corn (I use Birds Eye sweet gold kernels)
  • 1 tbsp olive oil
  • 1 jalapeño (seeded and finely diced into 1/4-inch pieces)
  • 1/2 tsp salt
  • 3 tbsp mayo (I always use Hellmann's for the creamiest texture)
  • 1/3 cup cotija cheese (crumbled into small pea-sized chunks)
  • 1 tsp chili powder
  • 1/2 tsp honey
  • 2 tbsp cilantro
  • 1 tbsp lime juice

For serving:

  • flour tortillas (warmed on a skillet until slightly charred)
  • 2 limes (cut into 6 wedges each for serving)

Instructions
 

  • In a large bowl, combine all the dry spices: chili powder, cumin, garlic powder, oregano, paprika, smoked paprika, and onion powder with salt and pepper. Add the cubed chicken to the bowl along with 2.5 tablespoons of olive oil and freshly squeezed lime juice, then toss thoroughly until every piece is evenly coated with the spice mixture. Let the chicken marinate for at least 5 minutes while you prepare the corn—this allows the flavors to penetrate the meat.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely diced jalapeño and sauté for about 1 minute until fragrant. Add the corn kernels and 1/2 teaspoon of salt, then cook for 5 minutes, stirring occasionally, until the corn begins to caramelize slightly and develop golden spots. This caramelization adds depth to the corn filling.
  • Transfer the cooked corn mixture from Step 2 to a medium bowl and let it cool for 1-2 minutes. Add the mayo, crumbled cotija cheese, chili powder, honey, cilantro, and 1 tablespoon of fresh lime juice. Stir until everything is well combined and creamy. I like to taste and adjust the lime juice or salt here since the flavors should be bright and balanced. Set the bowl aside.
  • Using the same skillet from Step 2 (no need to clean it—those browned bits add flavor), heat it over medium-high heat for 30 seconds until very hot. Working in batches if necessary to avoid overcrowding, add the spiced chicken from Step 1 and cook for 7-8 minutes, stirring frequently, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). I prefer to let the chicken sit undisturbed for 1-2 minutes between stirs to develop a nice crust on the outside.
  • While the chicken finishes cooking, warm your flour tortillas in a separate skillet or directly over a gas flame, cooking each for about 20-30 seconds per side until pliable and lightly charred in spots. Place a warm tortilla on a plate, add a generous spoonful of the seasoned chicken from Step 4 down the center, and top with a heaping scoop of the street corn crema from Step 3.
  • Plate the assembled tacos and serve immediately with fresh lime wedges on the side. Guests can squeeze the lime over their tacos to brighten all the flavors.