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–+ servings

Mexican Street Corn Chicken Tacos

Vibrant and flavorful Mexican street corn pairs with a simple chicken filling in a delicious taco that the whole family will love! The best part, it's a meal that can be on the table in 30 minutes!
Mexican Street Corn Chicken tacos on a plate.
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Course Dinner, lunch
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 429kcal
Author Liren Baker

Ingredients

For the Chicken:

  • 1 tablespoon olive oil
  • 3 boneless skinless chicken breasts about 1 1/2 pounds, cooked and shredded, or sliced (see Liren's notes below)
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Mexican Street Corn:

  • 2 tablespoons olive oil
  • 1 16-ounce package frozen corn
  • 3 tablespoons mayonnaise
  • 4 ounces crumbled cotija cheese or feta cheese
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped jalapeno pepper
  • 1/2 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 2 cloves garlic minced
  • 1/2 teaspoon chili powder
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the Tacos

  • 6 8-inch corn or flour tortillas
  • 2 avocados sliced
  • Cotija cheese optional topping
  • Fresh cilantro optional topping

Instructions

Make the Chicken:

  • In a skillet over medium heat, heat the olive oil. Add shredded, cooked chicken, cumin, chili powder, garlic powder, salt and pepper. Stir and cook until completely heated through, and all the chicken is coated in the seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.

Make the Mexican Street Corn:

  • In a skillet over medium heat, heat the olive oil. Add the frozen corn, and cook until the corn starts to char, stirring occasionally (about 7-8 minutes).
  • While the corn is cooking, mix together the mayonnaise, cheese, lime juice, jalapeño, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When the corn is done, gently fold it in with the other ingredients.

Assemble the tacos:

  • Warm the tortillas according to the package instructions. Lay tortilla out on a plate. Top with 1/4 cup chicken, about 3 tablespoons Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.

Notes

Recipe reprinted with permission from 30-Minutes Meals: 100+ Quick and Easy Meals the Whole Family Will Love by Six Sisters Stuff (Shadow Mountain Publishing, 2025).
Notes from Six Sisters Stuff
“Flavorful chicken topped with the perfect Mexican street corn makes these chicken tacos unforgettable.”
Notes from Liren
  • This is a perfect opportunity to use leftover rotisserie chicken, or chicken that is cooked in the process of making chicken stock. Feel free to experiment with dark meat, as this will result in even more succulent tacos.
  • If you use chicken breast, I recommend using a little chicken broth to add moisture, as precooked chicken breast can get dried out.

Nutrition

Serving: 1taco | Calories: 429kcal | Carbohydrates: 27g | Protein: 19g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 555mg | Potassium: 678mg | Fiber: 8g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 13mg | Calcium: 148mg | Iron: 2mg
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