Elote Chicken Tacos

Turn your favorite Mexican side dish into a main dish with this easy recipe for Mexican Chicken Street Corn Tacos! These tacos are packed with flavor from fajita grilled chicken, grilled corn on the cob, chili lime sauce, and cotija cheese. They have the delicious taste of elote in a tasty chicken taco!

Introduction to Street Corn Tacos: Your New Favorite Weeknight Meal

Prepare your taste buds for an unforgettable culinary journey! These Mexican Chicken Street Corn Tacos are poised to become your go-to recipe for flavor-packed weeknight dinners or vibrant weekend gatherings. Inspired by the irresistible flavors of traditional Mexican street corn (elote) and my highly popular Mexican Street Corn Pasta Salad, this dish beautifully transforms a beloved side into a sensational main course.

Imagine succulent, fajita-spiced grilled chicken perfectly complemented by smoky, charred corn and a subtle kick of jalapeño. Each bite is then elevated by the creamy, tangy embrace of homemade chili-lime sauce, and finished with a generous sprinkle of salty cotija cheese and fresh cilantro. It’s a symphony of textures and tastes – savory, sweet, spicy, and tangy – all wrapped in a warm tortilla. These aren’t just tacos; they’re an experience, delivering the authentic essence of elote in a convenient, handheld form.

What makes these street corn chicken tacos even better? Their surprising ease of preparation. With just about 10 minutes of morning prep to marinate the chicken and whisk together the chili-lime sauce, the evening cooking becomes a breeze. By dinner time, all that’s left is grilling the chicken, corn, and jalapeños, quickly combining them, and assembling your masterpieces. In less than 30 minutes, you can have a gourmet-level Mexican meal on the table, ready to delight everyone. Get ready to impress yourself and your family with this simple yet profoundly flavorful taco recipe!

Key Ingredients for Mexican Chicken Street Corn Tacos

Crafting these extraordinary street corn tacos begins with selecting quality ingredients. Here’s a closer look at what you’ll need and why each component is vital for achieving that perfect flavor profile:

• Chicken: For this recipe, boneless, skinless chicken breasts or thighs work beautifully. You’ll need about one pound. If opting for chicken breasts, I highly recommend slicing them in half lengthwise. This not only allows the marinade to deeply penetrate, infusing maximum flavor, but also ensures quicker, more even cooking and a wonderfully tender result. Chicken thighs, being naturally more moist, are also an excellent choice and require less fuss.
• Fresh Lime Juice: The bright, zesty essence of fresh lime juice is absolutely crucial for both the chicken marinade and the chili-lime sauce. It adds a vibrant acidity that cuts through richness and tenderizes the chicken. Always opt for fresh-squeezed; the flavor difference compared to bottled juice is significant. Two small limes should yield enough juice.
• Olive Oil: A neutral-flavored oil like olive oil (or avocado oil) serves as the base for our chicken marinade, helping to carry the spices and ensure the chicken doesn’t stick to the grill.
• Fajita Seasoning: This is where much of the savory, smoky depth for the chicken comes from. While store-bought blends work, I enthusiastically recommend trying my homemade fajita seasoning. It’s a simple, quick mix of pantry staples like ground cumin, kosher salt, paprika, onion powder, and garlic powder, and it truly makes a difference in flavor, lasting up to six months in your pantry.
• Jalapeños: You’ll need two jalapeños to add a pleasant, fresh heat to the corn mixture. Grilling them softens their texture and mellows their spice, while adding a delightful smokiness. If you prefer a milder taco, you can deseed and de-rib them before grilling, or substitute with half a green bell pepper for a sweet, mild crunch.
• Corn: The star of the show! If corn on the cob is in season, grilling fresh ears will deliver the most authentic, sweet, and smoky street corn flavor. You’ll need about 2 cups of kernels, which is roughly equivalent to 2 medium-sized ears. If fresh corn isn’t available, don’t worry—frozen or canned corn (drained) can also be used, with stovetop cooking instructions provided in the tips section.
• Cotija Cheese: This crumbly, salty Mexican cheese is a cornerstone of true street corn flavor. Its distinct tang and texture are unparalleled. If you can’t find cotija, queso fresco makes a fantastic substitute, offering a similar crumbly texture with a slightly milder, fresher taste. Feta cheese can also work in a pinch for its saltiness and crumbly nature, though it has a different flavor profile.
• Fresh Cilantro: A garnish that adds a burst of fresh, herbaceous flavor, brightening the entire taco. If you’re among those who aren’t a fan of cilantro, feel free to omit it or use fresh flat-leaf parsley as an alternative.
• Sour Cream & Mayonnaise: These two form the creamy, rich base of our irresistible chili-lime sauce. The sour cream provides tang and cooling creaminess, while mayonnaise adds a luxurious richness and emulsification. Using both creates a balanced, thick sauce. If you’re not keen on mayo, you can use all sour cream, but note the sauce will be thinner and less rich.
• Chili Powder, Salt, & Black Pepper: These seasonings are essential for building the foundational flavor of the chili-lime sauce, offering warmth and depth.
• Cayenne Pepper (Optional): For those who love a bit more heat! A quarter to half teaspoon adds a medium spice level to the sauce. If you prefer things mild, simply omit it. Alternatively, a few dashes of your favorite hot sauce can be added to customize the spice to your liking.
• Tortillas: The vessel for all this deliciousness! I lean towards corn tortillas for these street corn tacos, as the “corn on corn” theme feels perfectly fitting and authentic. However, flour tortillas are also a popular choice, especially for those who prefer a softer, chewier texture. For 12 tacos, look for smaller, 6-inch flour tortillas often labeled as “fajita tortillas.” Either way, ensure they are warmed properly for flexibility and flavor.

Step-by-Step Instructions for Perfect Mexican Chicken Street Corn Tacos

Creating these delightful street corn tacos is simpler than you might think. Follow these detailed steps, complete with visual guidance, to ensure a perfect batch every time. For precise measurements, please refer to the recipe card at the bottom of this post.

1. Marinate the Chicken: Begin by placing 1 pound of chicken breasts (sliced in half lengthwise for quicker cooking and better flavor absorption) or chicken thighs into a large bowl or a resealable plastic bag. Add the fresh lime juice, olive oil, and fajita seasoning. Toss until every piece of chicken is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor infusion. This crucial step tenderizes the chicken and ensures it’s bursting with flavor.
2. Prepare the Chili-Lime Sauce: In a separate small mixing bowl, combine the sour cream, mayonnaise, fresh lime juice, chili powder, salt, and black pepper. Stir all the ingredients together until smooth and well-combined. For an added kick, mix in a quarter teaspoon of cayenne pepper if desired. Taste and adjust seasonings to your preference. Cover the bowl and place the sauce in the refrigerator. This sauce can be prepared up to a week in advance, saving you valuable time on dinner night.
3. Grill Corn, Jalapeños, and Chicken: Preheat your grill to a medium-high heat, aiming for a temperature between 350-400°F (175-200°C). Carefully place the marinated chicken onto the hot grill, allowing any excess marinade to drip off. Grill for 5-6 minutes per side, or until the internal temperature reaches a safe 165°F (74°C) as measured by an instant-read meat thermometer. At the same time, add the shucked corn on the cob directly to the grill grates. Cook the corn for about 10 minutes, rotating it frequently to achieve an even char and tenderness. Place the whole jalapeños on the grill as well, cooking for 3-4 minutes per side, until their skins are blackened and bubbling. Remove all grilled items from the grill.
4. Prepare the Taco Filling: Once the chicken, corn, and jalapeños are off the grill, allow the chicken to rest for 5 minutes before dicing. While the chicken rests, carefully remove the kernels from the grilled corn cobs using a sharp knife or a corn cob stripper, placing them into a large mixing bowl. Peel the charred skins off the cooled jalapeños, remove the stems, then finely dice them and add to the bowl with the corn kernels. Dice the rested grilled chicken into bite-sized pieces and add it to the bowl. Gently toss all these flavorful ingredients together until well combined.
5. Assemble the Tacos: Warm your tortillas on the grill for a minute or two per side, or wrap them in damp paper towels and microwave for about 30 seconds until pliable. Once warmed, spread 1-2 tablespoons of the prepared chili-lime sauce down the center of each tortilla. Generously top with the chicken and corn mixture. Finish by sprinkling crumbled cotija cheese and fresh chopped cilantro over the filling. For an extra touch, you can add thinly sliced avocado and an additional drizzle of chili-lime sauce. Serve immediately and enjoy!

Quick Tip: If you’re pressed for time and can’t marinate the chicken for long, simply rub the chicken with a little olive oil and generously coat it in fajita seasoning right before grilling. It will still be packed with flavor!

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Mexican Chicken Street Corn Tacos

Turn your favorite Mexican side dish into a main dish with this easy recipe for Mexican Chicken Street Corn Tacos! These tacos are packed with flavor from fajita grilled chicken, grilled corn on the cob, chili lime dressing, and cotija cheese. They have the delicious taste of elote in a tasty chicken taco!

Servings:

12
tacos

Prep Time:

20 minutes
mins

Cook Time:

12 minutes
mins

Total Time:

32 minutes
mins

Author:

Whitney Bond

Course:
Main Course

Cuisine:
Mexican, Tex Mex

Ingredients

Chicken Marinade

• 1
  pound
  boneless, skinless chicken breasts,
  or thighs, sliced in half lengthwise if using breasts for quicker cooking
• 2
  tablespoons
  fresh-squeezed lime juice,
  from approximately 1 lime
• 1
  tablespoon
  olive oil
• 2
  tablespoons
  fajita seasoning,
  homemade or your favorite store-bought blend

Vegetables

• 2
  jalapeños,
  whole, for grilling (remove seeds/ribs for less heat)
• 2
  ears
  corn on the cob,
  shucked (or 16 ounces canned/frozen corn, drained)

Chili Lime Sauce

• ¼
  cup
  sour cream
• ¼
  cup
  mayonnaise
• 1 ½
  tablespoons
  lime juice,
  fresh-squeezed
• 1
  teaspoon
  chili powder
• ½
  teaspoon
  salt
• ½
  teaspoon
  black pepper
• ¼
  teaspoon
  cayenne pepper,
  optional – for a medium spice kick

For Serving

• 12
  corn tortillas,
  or small flour tortillas
• ½
  cup
  cotija cheese,
  crumbled (or queso fresco)
• ¼
  cup
  fresh chopped cilantro
• 1
  avocado,
  thinly sliced (optional, for garnish)

Instructions

Marinate the Chicken

• Add the chicken breasts or thighs to a large bowl, or a sturdy resealable zipper bag.
• Pour in the lime juice, olive oil, and fajita seasoning. Toss well until the chicken pieces are completely and evenly coated in the marinade.
• Place the bowl (covered) or sealed bag in the refrigerator and allow the chicken to marinate for a minimum of 30 minutes, or for optimal flavor, up to 8 hours.

Prepare the Chili-Lime Sauce

• In a small mixing bowl, combine the sour cream, mayonnaise, fresh lime juice, chili powder, salt, and black pepper. Stir thoroughly until the sauce is smooth and all ingredients are fully incorporated. If you desire more heat, mix in the optional cayenne pepper. Cover the bowl and refrigerate the sauce until you’re ready to assemble the tacos. This can be made up to a week in advance.

Grill the Chicken, Jalapeños, and Corn

• Preheat an outdoor grill to medium-high heat, targeting a temperature between 350-400°F (175-200°C).
• Using tongs, carefully remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken directly onto the preheated grill grates.
• Grill the chicken for approximately 5-6 minutes per side, or until it is cooked through and reaches an internal temperature of 165°F (74°C).
• Remove the cooked chicken from the grill, loosely cover it with aluminum foil, and let it rest for 5 minutes. This helps keep it tender and juicy.
• Add the shucked corn on the cob directly to the grill. Cook for about 10 minutes, rotating the ears frequently to ensure even cooking and a nice char on all sides.
• Place the whole jalapeños on the grill alongside the corn. Cook them for 3-4 minutes per side, turning until their skins are visibly blackened and bubbling on all surfaces.
• Once the corn is grilled, remove it from the heat. Using a sharp knife or a corn cob stripper, carefully remove the kernels from the ears and transfer them to a large mixing bowl.
• Remove the grilled jalapeños from the grill. Once cool enough to handle, peel off the charred skins, slice off the stem, finely dice the peppers, and add them to the bowl with the corn kernels.
• Dice the rested grilled chicken into bite-sized pieces and add it to the bowl with the corn kernels and diced jalapeños. Stir everything gently to combine the flavorful filling.

Assemble the Tacos

• Warm your tortillas on the grill for a minute per side, or wrap them in damp paper towels and microwave for about 30 seconds until soft and pliable. Spread 1-2 tablespoons of the chili-lime sauce down the center of each warm tortilla. Generously top with the chicken and corn mixture. Finish by sprinkling crumbled cotija cheese and fresh chopped cilantro over the tacos. Optionally, add thinly sliced avocado for extra creaminess. Serve immediately and enjoy the vibrant flavors!

Notes

• Chicken Preparation: If using chicken breasts for this recipe, slicing them in half lengthwise through the middle is highly recommended. This technique allows for better marinade absorption, ensures faster cooking times, and contributes to a more tender finished product.
• Quick Marinade Option: If you find yourself short on time and unable to commit to a full marinating period for the chicken, simply rub the chicken with a tablespoon of olive oil, then generously coat it in the fajita seasoning before grilling. It will still develop excellent flavor.
• Stovetop Corn Method: For canned or frozen corn, cook the kernels on the stove. Heat 1 tablespoon of a neutral vegetable oil (such as avocado oil, canola oil, or olive oil) in a large cast iron skillet over high heat. Once the pan is hot, add 2 cups of corn kernels (ensure canned corn is drained) and cook for 6-8 minutes, stirring occasionally, until the corn begins to char slightly.
• Grill-Free Cooking: This entire recipe can be prepared without a grill. For the corn, follow the stovetop method outlined above. For the jalapeños, dice them and cook them alongside the corn in the skillet; they will soften beautifully at the same rate. For the chicken, heat another large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken and cook for 5-6 minutes per side, or until its internal temperature reaches 165°F (74°C). Proceed with the remaining recipe steps as instructed.
• Chili-Lime Sauce Advance Prep: The chili-lime sauce is an excellent component to prepare ahead of time. It can be made up to one week in advance and stored in an airtight container in the refrigerator, allowing its flavors to meld and deepen.
• Storing Leftover Filling: Leftover taco filling (the mixture of chicken, corn, and jalapeños) can be safely stored in an airtight container in the refrigerator for up to 6 days. For best quality and taste, when ready to enjoy, I recommend reheating the filling in a skillet on the stove. Simply heat a large skillet over medium-high heat. Once hot, add the filling and cook for 3-5 minutes, or until it is thoroughly warmed through. Then, assemble fresh tacos with warmed tortillas and the refrigerated chili-lime sauce.

Nutrition Facts

Calories
246
kcal
(12%)


Carbohydrates
20
g
(7%)


Protein
12
g
(24%)


Fat
13
g
(20%)


Saturated Fat
4
g
(20%)


Polyunsaturated Fat
4
g


Monounsaturated Fat
5
g


Cholesterol
35
mg
(12%)


Sodium
504
mg
(21%)


Potassium
328
mg
(9%)


Fiber
3
g
(12%)


Sugar
3
g
(3%)


Vitamin A
279
mg
(6%)


Vitamin C
8
mg
(10%)


Calcium
86
mg
(9%)


Iron
2
mg
(11%)

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