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Street Corn Chicken Tacos

Street corn chicken tacos with juicy spiced chicken, charred corn folded into a creamy chili-lime dressing, and cotija for a salty finish. Warm tortillas are loaded high and finished with tajin, cilantro, and lime for bold Mexican street-corn style flavor in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1.5 lb boneless skinless chicken thighs Use thighs for extra juiciness.
Chicken seasoning and cooking fats
  • 1 tbsp olive oil For searing the chicken.
  • 1 packet (1 oz) taco seasoning Seasoning mix for the spiced chicken.
Tortillas
  • 8 corn or flour tortillas, warmed Warm just before assembling.
Street corn filling
  • 2 cup corn kernels, charred in a skillet Char to develop blistered edges.
  • 0.25 cup mayonnaise For the creamy base.
  • 2 tbsp Mexican crema or sour cream Helps mimic elote-style tang.
  • 1 tbsp lime juice Adds brightness to the dressing.
  • 1 tsp chili powder For mild smoky heat.
Toppings
  • 0.5 cup cotija cheese, crumbled Salty, crumbly finishing cheese.
  • Tajin Dust to taste for extra punch.
  • fresh cilantro Sprinkle for fresh herbal notes.
  • lime wedges for serving Squeeze over the tacos.

Equipment

  • 1 cast iron skillet

Method
 

Cook spiced chicken
  1. Season the boneless skinless chicken thighs with taco seasoning. Heat the olive oil in a skillet over medium-high heat and cook until browned and cooked through, 5-6 minutes per side, reaching 165°F with a clear visual check for doneness.
  2. Rest the chicken 5 minutes, then slice or shred. You should see the juices settle and the chicken becomes easier to cut without tearing.
Char the corn and make street corn dressing
  1. Char the corn kernels in a dry cast iron skillet over high heat for 4-5 minutes until blistered. The corn should look speckled with dark char spots and slightly shriveled edges.
  2. Stir together mayonnaise, Mexican crema or sour cream, lime juice, and chili powder until smooth. Fold in the charred corn so every kernel is coated in the creamy chili-lime dressing with visible streaks of seasoning.
Warm tortillas and assemble
  1. Warm the corn or flour tortillas in a dry skillet or over an open flame. They should become pliable and lightly toasted with soft steam lifting from the surface.
  2. Fill each tortilla with sliced or shredded chicken and a generous spoonful of the street corn mixture. Pile the filling high so the creamy corn peeks out from the top.
  3. Top the tacos with cotija cheese, a dusting of Tajin, fresh cilantro, and serve with lime wedges. Finish with a final squeeze of lime right before eating for extra brightness.

Notes

Pro tip: Char the corn in a dry cast iron skillet so it blister-fast and stays flavorful even after mixing into the creamy dressing. Store assembled tacos 1 day covered in the fridge, but keep chicken and street corn separately for best texture. Refrigerate leftovers up to 3 days; freeze chicken (up to 2 months) and reheat, then re-mix fresh corn dressing. For a lighter option, swap mayonnaise for Greek yogurt or use light crema while keeping the chili powder and lime juice the same.