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Street Corn Chicken Tacos

Street corn chicken tacos with juicy grilled chicken, charred street-corn kernels, and creamy cotija cheese. Quick skillet sauce keeps the corn sweet and glossy while tortillas stay warm for easy layering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breasts Slice into strips after resting.
Street corn mixture
  • 2 ears fresh corn, kernels removed (or 2 cups frozen corn) Use fresh or frozen; cook until slightly charred and tender.
  • 3 tbsp butter For sautéing garlic and coating corn.
  • 3 clove garlic, minced Sauté briefly to keep it fragrant.
  • 1 cup crumbled cotija cheese Crumble into the warm corn for creamy, salty pockets.
  • 1 french fresh cilantro, chopped Stir in at the end for bright flavor.
  • 2 tbsp lime juice Add to balance the richness.
Taco assembly
  • 1 Warm flour tortillas Warm just before assembling.
  • 0.25 Salt and pepper to taste Season chicken and adjust mixture.
  • 1 shredded cabbage For crunch in each taco.
  • 1 fresh cilantro Extra for serving.
  • 1 lime wedges Serve on the side for squeezing.

Equipment

  • 1 cast iron skillet

Method
 

Grill and rest 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, using a visible golden-brown exterior.
  2. Let the chicken rest for 5 minutes, then slice into strips. The slices should look juicy with clear, steaming pores rather than dried-out edges.
Cook the street corn
  1. In a skillet, melt the butter and sauté the garlic for 30 seconds. Stir until the garlic is fragrant and lightly softened, not browned.
  2. Add the corn kernels and cook for 3-4 minutes, stirring occasionally. Look for charred-looking kernels and slightly glossy, caramelized edges.
  3. Stir in the cotija cheese, cilantro, and lime juice. The mixture should thicken lightly and cling to the corn.
Warm tortillas and assemble
  1. Warm the flour tortillas until pliable, stacking them as they get hot. They should show light steam and flexible spots without cracking.
  2. Fill each tortilla with sliced chicken and the corn mixture. The filling should look layered, with visible corn and crumbles of cotija on top.
  3. Serve with shredded cabbage, fresh cilantro, and lime wedges. Finish with extra lime juice at the table for brightness.

Notes

Pro tip: for the best street-corn vibe, don’t overcrowd the skillet so the corn can develop browned, charred patches. Refrigerate leftovers in an airtight container up to 3 days; rewarm tortillas separately and reheat the chicken/corn gently. Freezing is not recommended for best texture. If you want a lighter option, use cotija in a smaller amount or substitute a reduced-fat queso fresco to cut down on sodium while keeping the tang.