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Street Corn Chicken Tacos

Street corn chicken tacos with juicy grilled chicken, charred corn kernels, and creamy cotija cheese in warm flour tortillas. Quick summer-style Mexican street flavors with a simple butter-garlic corn skillet.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breasts Cut no smaller than whole breast thickness for even cooking.
Street corn mixture
  • 2 ears fresh corn, kernels removed (or 2 cups frozen corn) If using frozen corn, thaw and pat lightly dry for better browning.
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 0.5 cup crumbled cotija cheese Reserve a little for topping if desired.
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp lime juice
Taco assembly and topping
  • 1 Warm flour tortillas Warm just before assembling so they stay pliable.
  • Salt and pepper to taste Season chicken and corn to taste.
  • 1 Toppings: shredded cabbage, fresh cilantro, lime wedges Use for serving; keep cabbage crunchy.

Equipment

  • 1 cast iron skillet

Method
 

Grill and slice the chicken
  1. Season chicken breasts with salt and pepper. Grill or pan-fry over medium-high heat for 6-7 minutes per side until cooked through, using a sizzling surface as a visual cue.
  2. Let the grilled chicken rest for 5 minutes, then slice into strips. You should see the juices redistribute and the slices hold together cleanly.
Cook the street corn
  1. In a skillet, melt butter and sauté garlic for 30 seconds. Stir until fragrant and just starting to turn golden at the edges.
  2. Add corn kernels and cook for 3-4 minutes, stirring occasionally. Look for lightly charred kernels and reduced moisture in the pan.
  3. Stir in cotija cheese, cilantro, and lime juice. The cheese should melt slightly and cling creamy to the corn.
Assemble the tacos
  1. Warm the tortillas. They should turn flexible and smell toasted with a light steam when handled.
  2. Fill tortillas with sliced chicken and the corn mixture. Aim for a visible layer of chicken plus a glossy, creamy corn coating in each taco.
  3. Top with shredded cabbage, fresh cilantro, and lime wedges. Finish with bright, fresh accents so the cabbage stays crisp.

Notes

Pro tip: pat corn (especially frozen) dry before it hits the hot skillet to encourage char instead of steaming. Store leftovers in an airtight container in the fridge up to 3 days; reheat chicken and corn separately to keep tortillas from getting soggy. Freezing is not recommended for the assembled tacos, but the cooked chicken and corn mixture can be frozen up to 2 months. For a dairy-light option, swap cotija for crumbled feta or a cotija-style non-dairy alternative while keeping the lime and cilantro the same.