Mexican Street Corn Chicken Tacos

With a simple spice rub and a few delicious toppings, these chicken tacos are a tasty and an easy go-to weeknight meal.

Ingredients for Tacos

  • 16 Corn Tortillas
  • 1 Cup of Chopped Onion
  • 1 Cup of Chopped Cilantro
  • 2 Cups of Corn
  • 1 Table Spoon of Mayonnaise
  • 2 Limes Sliced in Wedges
  • 2 Jalapenos Chopped in Wedges
  • Half a Cup of Queso Cotija
  • 2 Small Avocados Chopped in Small Cubes
  • 1 Tablespoon of Melted Butter

Ingredients for Chicken Marinade

  • 2 lbs of Chicken Breast
  • 2 Limes
  • 1 Teaspoon of Salt
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Cayenne Pepper
  • 1/2 Teaspoon of Cumin
  • 1/2 Teaspoon of Peppercorn
  • 2 Tablespoons of Garlic Olive Oil


  1. In a large bowl, add the cumin, salt, garlic, peppercorn, paprika, cayenne pepper and garlic olive oil. Then squeeze your limes into the spices and whisk together.
  2. Add the chicken breast to your marinade and refrigerate for at least two hours.
  3. Remove the chicken from the marinade and discard any excess marinade.
  4. Heat a heavy duty grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and add the oil to the pan. Make sure the entire pan is coated with oil.
  5. Add the chicken breasts to the pan and cook for 6-8 minutes on each side.
  6. On another skillet, heat two tablespoons of oil. Proceed to add the corn, season to taste with salt and pepper. Cook for 5-6 minutes.
  7. On a medium bowl add the melted butter and mayonnaise. Once your corn is ready add the corn to the bowl and toss for a minute or two.
  8. Remove Chicken from the pan and set aside for three minutes.
  9. Proceed to cutting the chicken breast into small pieces that are about half an inch in size.
  10. Warm up your tortillas and proceed to assemble your tacos. Place the chicken on the tortilla, add a spoon of roasted corn, garnish with fresh onion, cilantro, avocado, queso cotija and raw jalapenos. Serve with a side of lime wedges.


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