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Street Corn Chicken Tacos

Street corn chicken tacos with juicy grilled chicken, charred street corn kernels, and a creamy cotija-lime mixture for big summer flavor. Quick skillet corn and warm tortillas make it an easy weeknight taco dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
rest 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breasts
  • 0.5 Salt and pepper to taste Use to season chicken and to adjust corn flavor.
Street corn mixture
  • 2 fresh corn, kernels removed (or 2 cups frozen corn)
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp lime juice
Taco assembly and toppings
  • Warm flour tortillas Warm just before assembling.
  • 0.5 cup shredded cabbage
  • 0.25 cup fresh cilantro, chopped For topping.
  • lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the boneless, skinless chicken breasts with salt and pepper. Grill or pan-fry over medium-high heat for 6-7 minutes per side, until cooked through.
  2. Let the chicken rest for 5 minutes, then slice into strips. This keeps the juices in while you cook the corn.
Make the street corn mixture
  1. In a skillet, melt the butter and sauté the cloves garlic, minced for 30 seconds. Stir to prevent burning.
  2. Add the fresh corn, kernels removed (or 2 cups frozen corn) and cook for 3-4 minutes, stirring occasionally. Cook until lightly charred and heated through.
  3. Stir in the crumbled cotija cheese, fresh cilantro, chopped, and lime juice. Cook just until the cheese softens and coats the corn.
Assemble the tacos
  1. Warm the warm flour tortillas until pliable. Keep them covered so they stay soft.
  2. Fill tortillas with sliced chicken and the corn mixture. Top with shredded cabbage, fresh cilantro, chopped, and serve with lime wedges.

Notes

Pro tip: char the corn in the skillet by letting it sit undisturbed for 30-45 seconds before stirring. Refrigerate leftovers in separate containers (chicken, corn, and toppings) for up to 3 days; rewarm chicken and corn in a skillet or microwave. Freezing is not recommended for best tortilla texture. For a lighter option, use reduced-fat cotija or a mix of cotija and Greek yogurt to keep it creamy with less fat.