If you’re a fan of bold, vibrant street food, prepare to fall in love with these Crazy Good Street Corn Chicken Tacos. They’re everything a taco should be — juicy, seasoned chicken, a creamy, zesty street corn topping (inspired by Mexican elote), tangy lime, fresh herbs, and a bit of heat all wrapped up in a warm tortilla.

These tacos bring together two beloved dishes: street-style grilled corn and juicy chicken tacos. The result? A crave-worthy mashup bursting with texture and flavor that tastes like it came straight off a food truck — but made right in your own kitchen.

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🌮 Ingredients (U.S. Standard Measurements – Serves 4)

For the chicken:

• 1 lb boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1½ teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• Salt and black pepper, to taste
• Juice of 1 lime

For the street corn topping:

• 1½ cups corn (fresh, canned, or frozen and thawed)
• ⅓ cup mayonnaise (or Greek yogurt for a lighter version)
• ¼ cup sour cream
• ½ teaspoon chili powder
• Juice of ½ lime
• ¼ cup crumbled cotija cheese (or feta as a substitute)
• 2 tablespoons chopped cilantro
• Salt, to taste

For serving:

• 8 small corn or flour tortillas, warmed
• Extra lime wedges
• Sliced jalapeños (optional)
• Diced red onion or pickled onions (optional)
• Extra cotija cheese and cilantro for garnish

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🔥 Instructions

1. Season and cook the chicken:

In a bowl, toss chicken with olive oil, chili powder, paprika, garlic powder, cumin, salt, pepper, and lime juice. Let marinate for 10–15 minutes (or longer for more flavor).

Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side or until fully cooked. Let rest for 5 minutes, then chop or shred.

2. Make the street corn topping:

In a medium bowl, combine corn, mayo (or Greek yogurt), sour cream, chili powder, lime juice, cotija cheese, cilantro, and salt. Mix well. Adjust lime and salt to taste.

3. Assemble the tacos:

Layer chopped chicken into warm tortillas, spoon street corn topping over the chicken, and garnish with jalapeños, red onions, extra cotija, and fresh cilantro.

4. Serve immediately:

Serve with extra lime wedges and enjoy immediately while warm and fresh!

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🔍 Nutrition Facts (Per Serving – 2 Tacos)

• Calories: 450
• Protein: 28g
• Carbohydrates: 28g
• Fat: 24g
• Fiber: 3g
• Sugar: 4g
• Sodium: 550mg

A deliciously balanced combo of lean protein, healthy fats, and carbs – indulgent but nourishing.

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💡 Tips & Tricks

• Want extra char on the corn? Sear it in a hot pan or grill it before mixing for smoky depth.
• Make it spicy: Add hot sauce or a pinch of cayenne to the corn topping.
• No cotija? Feta or Parmesan makes a great substitute.
• Low-carb option: Serve it in lettuce wraps instead of tortillas.
• Make it ahead: Chicken and corn topping can be prepped up to 2 days in advance and stored separately.

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🌟 Something Extra From Me to You

To really elevate your taco night, serve these with a side of lime-cilantro rice, black beans, or a refreshing mango avocado salsa. And don’t forget a chilled glass of sparkling water or a classic agua fresca to complete the experience!

Hosting a party? Turn this recipe into a taco bar and let guests assemble their own. It’s a fun, interactive way to serve a crowd.