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Front focus. Street Corn Chicken Tacos lined up on parchment paper.
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Street Corn Chicken Tacos Recipe (set)

Delicious tacos you can whip up in not time.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Mexican
Servings: 4 servings
Calories: 628kcal

Ingredients

  • 2 large boneless, skinless chicken breasts (about 1½ lbs. - cut in half lengthwise)
  • ½ cup adobo sauce
  • 1 medium lime (juice only)
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 4 medium ears of corn
  • 3 tbsp. extra virgin olive oil (divided)
  • ¼ cup mayonnaise (no sugar added)
  • ¼ cup Greek yogurt (plain)
  • 1 medium jalapeno
  • ½ tsp. chili powder
  • ½ medium red onion (chopped fine)
  • 10 small corn tortillas (not mini, just regular small size)
  • 2 tbsp. Cotija cheese
  • fresh cilantro (optional for garnish)

Instructions

  • In a large bowl, whisk together adobo sauce, garlic powder, onion powder, cumin, half the lime juice, salt, and pepper.
    Overhead focus. Sauce for Street Corn Chicken Tacos in a bowl.
  • Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
    Chicken mixed into red sauce for Street Corn Chicken Tacos .
  • Heat a large skillet over medium-high heat. Brush corn with 1 tablespoon of olive oil and char on all sides until blackened, about 10–15 minutes. Remove and set aside to let cool.
    Charred corn on the cob on a grill skillet.
  • Add remaining olive oil to the skillet and cook chicken for 4–5 minutes per side, or until fully cooked.
    Cooked chicken breasts in a grill skillet.
  • Remove from heat and chop into small pieces.
    Cook chicken cut into cubes on a white platter.
  • Cut corn off the cob and add to a bowl with mayonnaise, Greek yogurt, chili powder, red onion, jalapeño, and remaining lime juice. Stir to combine.
    Street corn topping mixed and ready to use in a white bowl on a white surface. Overhead focus.
  • Warm tortillas in a skillet or over an open flame until soft and slightly charred.
    Warming tortillas in a skillet.
  • Layer tacos with chopped chicken, a generous scoop of street corn mixture, Cotija cheese, and chopped cilantro.
    Fresh cilantro sprinkled over a Street Corn Chicken Taco on a white plate.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 2tacos | Calories: 628kcal | Carbohydrates: 60g | Protein: 23g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 50mg | Sodium: 6627mg | Potassium: 774mg | Fiber: 8g | Sugar: 9g | Vitamin A: 461IU | Vitamin C: 20mg | Calcium: 177mg | Iron: 3mg