These Easy Street Corn Chicken Tacos are a tasty blend of grilled chicken, sweet corn, and fresh toppings. They’re packed with flavor and super fun to eat!
Making these tacos is a breeze! I love how I can whip them up for a quick dinner or a fun taco night with friends. Plus, who doesn’t love a good taco? 🌮😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this recipe. If you’re looking for a quicker option, cooked rotisserie chicken works just as well!
Corn: Fresh corn is sweet and delicious, but frozen corn is a great time-saver. Just make sure to thaw it first! Canned corn can also work in a pinch—drain it well.
Tortillas: I love using corn tortillas here, as they complement the flavor of the tacos perfectly. However, if you prefer a soft texture, flour tortillas are also a great choice.
Cotija Cheese: This crumbly cheese adds a nice salty flavor. If you can’t find it, feta cheese is an easy substitute!
Jalapeño: Optional for heat, but I highly recommend it for a nice kick! If you want less spice, you could use bell peppers or omit it entirely.
How Do I Get My Chicken Perfectly Cooked?
Getting juicy and tender chicken is all about the cooking time and temperature. Here’s how to ensure perfection:
- Start by seasoning the chicken well with the spices. This adds flavor right from the beginning.
- Heat the olive oil in a skillet until it’s shimmering, then add the chicken. Cooking it over medium-high heat ensures a nice sear.
- Cook for 5-6 minutes per side, depending on thickness. Using a meat thermometer will help! You want 165°F (75°C) inside.
- Let it rest for 5 minutes after cooking. This allows the juices to redistribute, making for juicy slices!
Easy Street Corn Chicken Tacos
Ingredients
- For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- For the Corn:
- 2 cups fresh or frozen corn kernels (if frozen, thaw first)
- 1 tbsp butter
- 1/2 tsp chili powder (for corn)
- 1/4 tsp garlic powder
- For Assembling Tacos:
- 8 small corn or flour tortillas
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- 1/2 cup cotija cheese or feta cheese, crumbled
- 1/3 cup sour cream or Mexican crema
- 1 lime, cut into wedges
Time Needed
This recipe will take about 25-30 minutes to prepare. You’ll spend roughly 10 minutes prepping your ingredients, 15 minutes cooking, and a few minutes assembling the tacos. Perfect for a quick dinner or a laid-back gathering!
Step-by-Step Instructions
1. Season the Chicken:
In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and pepper. Rub this spice blend evenly over the chicken breasts to coat them well. This adds delicious flavor!
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from heat, let it sit for 5 minutes, and then slice thinly.
3. Prepare the Corn:
While the chicken is cooking, melt the butter in another skillet over medium heat. Add the corn kernels, along with the 1/2 tsp chili powder and garlic powder. Stir and cook until the corn is warm and slightly charred, about 5-7 minutes. Remove from heat and set aside.
4. Warm the Tortillas:
Warm the tortillas in a dry skillet for a few seconds on each side or in the microwave until they’re soft and pliable. This makes them easier to fold and enjoy!
5. Assemble the Tacos:
Now, it’s time to put everything together! Take a warm tortilla and add a layer of sliced chicken, followed by a generous scoop of the spiced corn. Top it off with chopped cilantro, slices of jalapeño (if using), and crumbled cheese.
6. Add Toppings:
Drizzle sour cream or crema on top, and squeeze fresh lime juice over everything for a burst of flavor. You can add extra toppings if you like!
7. Serve and Enjoy:
Dish out your mouthwatering tacos on a plate and enjoy them right away. These tacos are always a hit, whether it’s just dinner for the family or a fun taco night with friends!
This recipe yields about 8 delightful tacos and is sure to satisfy cravings with its tasty combination of flavors. Bon appétit! 🌮🥳
FAQ for Easy Street Corn Chicken Tacos
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can! Just make sure to thaw it completely in the fridge before cooking. You can also use cooked rotisserie chicken to save time—just shred it and skip the cooking steps.
What Other Toppings Can I Add?
Feel free to get creative! Avocado or guacamole, pico de gallo, diced red onions, or even a sprinkle of hot sauce can enhance the flavor. Customize them to suit your taste!
How to Store Leftover Tacos?
If you have any leftovers, store the components separately in airtight containers. The cooked chicken and corn can be refrigerated for up to 3 days, and the tortillas should be kept wrapped. Reheat the chicken and corn before assembling the tacos again.
Can I Make the Corn Ahead of Time?
Absolutely! You can prepare the spiced corn ahead of time and refrigerate it. Just warm it up in the skillet before serving to regain that lovely charred flavor.
