Oh my goodness, are you ready for the absolute perfect weeknight meal that tastes like a summer backyard party? I swear, whenever I fire up the grill, I immediately think of tossing everything onto it, and these Grilled Street Corn Chicken Tacos are the result of one of my best smoky flavor experiments!
The real signature here isn’t just the juicy, seasoned chicken; it’s about capturing that authentic *elote* flavor—that smoky char from the corn mixed with the creamy, tangy dressing. Trust me when I say I burned my first three batches of corn trying to get the right level of blackening without drying it out. But once I nailed that technique, everything changed.
These tacos are bold, bright, and honestly, they come together so fast you’ll be shocking your family with how much flavor you packed into 45 minutes. Forget boring weeknight chicken; we’re going gourmet!
Why You Will Love These Grilled Street Corn Chicken Tacos
Honestly, you are going to make this recipe again and again. I promise. It hits all the right notes without demanding your whole evening.
- They are lightning fast—done in about 45 minutes total!
- The flavor combo is incredible: smoky char meets creamy lime dressing.
- Seriously easy prep; you just need a grill!
- Perfect for making homemade guacamole to serve alongside.
It’s the perfect balance of smoky, tangy, and creamy goodness, and you can’t beat how quickly it comes together.
Essential Ingredients for Perfect Grilled Street Corn Chicken Tacos
When we talk about the best tacos, we have to start with what we put *in* them. Getting these ingredients right means you’re halfway to incredible Grilled Street Corn Chicken Tacos. Don’t skimp on the fresh stuff!
For the chicken itself, you’ll need about 1.5 lbs of boneless, skinless chicken breasts. I usually rub those down with 1 tablespoon of olive oil, a teaspoon of chili powder, half a teaspoon of cumin, and half a teaspoon of salt before they even see the grill.
Now for the star topping—the street corn mix. Grab four ears of fresh corn, making sure they are husked and ready for charring. Then, you’ll need half a cup of mayonnaise, a quarter cup of crumbled cotija cheese, two tablespoons of fresh lime juice, and just one teaspoon of extra chili powder for that finishing kick.
And of course, don’t forget the 12 small corn tortillas we warm up, plus a whole cup of chopped cilantro for garnish and some extra lime wedges for serving. That’s everything you need!
Expert Tips for Making the Best Grilled Street Corn Chicken Tacos
Look, following the recipe is great, but these little secrets are what separate a good taco from the kind you daydream about later. The most important thing I learned is managing that heat. We want smoke and flavor, not charcoal!
When grilling your chicken, don’t crank the heat too high right away. Medium-high is your best friend. It gives you that beautiful color on the outside while letting the inside cook evenly up to 165°F. And please, for the love of tacos, let that chicken rest for five minutes after taking it off the grill! Resting lets those juices redistribute, meaning you get beautifully tender shredded chicken instead of dry crumbles.
For the corn, you’ll need patience. Keep turning it over medium-high heat until you see those dark, almost angry-looking black spots—that’s the flavor we’re after! If you happen to want a lighter dressing, don’t sweat the mayonnaise. You can easily swap it out for Greek yogurt; it gives you that same tanginess without all the extra fat, though I generally stick to the classic mayo for that rich creaminess of true street corn.
Grill Temperature Management for Grilled Street Corn Chicken Tacos
Temperature control is huge for these Grilled Street Corn Chicken Tacos. If your heat is too low, the corn will steam before it chars, and nobody wants boiled corn on their taco! Keep the grill steady at medium-high. This guarantees you get that perfect smoky crust on the kernels and cooks the chicken through quickly so it stays juicy inside. It really is the key to capturing that authentic street corn vibe.
Step-by-Step Instructions for Grilled Street Corn Chicken Tacos
Okay, let’s get cooking! As I mentioned, this whole process flies by, but you need to handle the chicken and corn simultaneously for the best timing on your Grilled Street Corn Chicken Tacos. Preheat your grill right now to a good medium-high heat. We want to get that smoky work started!
Preparing and Grilling the Chicken for Your Grilled Street Corn Chicken Tacos
First things first, get that chicken seasoned up perfectly. Rub those breasts with the olive oil, chili powder, cumin, and salt we talked about. Lay them right on the hot grates and let them go for about 6 to 8 minutes per side. You absolutely must make sure that internal temperature hits 165°F to be safe, so use a meat thermometer if you can! Once they hit that mark, pull them off the heat immediately. Cover them loosely with foil and let them rest for at least 5 minutes. This time lets all that lovely juice settle back in. After 5 minutes, you can shred them easily—it should practically fall apart!
Creating the Signature Grilled Street Corn Topping
While the chicken is resting (don’t skip that rest!), focus on the corn. Place the husked cobs directly onto the grill grates. Turn them every so often until you see those beautiful, dark char marks all over, probably around 10 minutes total. Don’t pull them off too early, that char is everything! Once charred, carefully cut those wonderful kernels off the cobs and drop them into a medium bowl.
Now for the creamy part. In a separate small bowl, whisk together the mayonnaise, that crumbled cotija cheese, the fresh lime juice, and that final teaspoon of chili powder. Once that dressing is smooth, pour it right over your charred corn kernels and stir everything together gently. You want the corn coated nicely, not totally smashed.
Assembling the Final Grilled Street Corn Chicken Tacos
We are almost there! Time to get those tortillas warm. You can throw them directly on the grill for about 30 seconds per side until they are soft and pliable, or use a dry skillet. Assemble quickly: lay down a warm tortilla, pile on a good amount of your shredded chicken, and then spoon that rich, amazing corn mixture right on top. Don’t forget the garnish! Finish each taco with a sprinkle of fresh cilantro and a mandatory squeeze from a fresh lime wedge. That’s it—dinner is DONE!
Variations for Your Grilled Street Corn Chicken Tacos
While I absolutely adore this recipe exactly as written—it’s my favorite way to make Grilled Street Corn Chicken Tacos—I know everyone likes to tinker! The beauty of tacos is that they practically beg for customization. If you want to turn up the heat, skip the plain chili powder in the dressing and stir in a teaspoon of finely chopped chipotle peppers in adobo sauce. Wow, that smoky heat is fantastic!
You can also swap proteins easily. If you’re feeling adventurous or just don’t have chicken breasts on hand, this works unbelievably well with shredded pork shoulder or shrimp! For the cheese, if you can’t find cotija, use feta; it has that salty, crumbly texture we need. Sometimes I’ll even mix in a handful of roasted poblano peppers with the corn for an extra layer of smoky sweetness. See? So many ways to make these your own!
Serving Suggestions for Grilled Street Corn Chicken Tacos
These Grilled Street Corn Chicken Tacos are bold enough to stand alone, but honestly, every great taco needs a sidekick! I usually keep the accompanying dishes simple so the street corn flavor really pops.
You can’t go wrong with a side of seasoned black beans that have been simmered with just a little onion and garlic. If you like rice, some simple cilantro-lime rice is perfect. And remember those lime wedges we listed in the ingredients? Go ahead and put those out! A fresh squeeze of lime juice right over the top really brightens up the entire taco before you take that first amazing bite.
Storage and Reheating Instructions for Leftover Grilled Street Corn Chicken Tacos
If you manage to have any leftovers of these sensational Grilled Street Corn Chicken Tacos—which is rare in my house—you need to store them properly so they taste great the next day.
The most important rule here is separation! Never store the assembled tacos. Instead, keep the shredded chicken in one airtight container and the glorious grilled corn topping in another. The corn mixture tends to get a little watery when refrigerated all together, and nobody wants soggy flavor!
Store everything separately in the fridge; it should stay perfectly good for about three days. For reheating, warm the plain shredded chicken gently on the stove, then gently mix in the corn topping just before you serve it up on fresh, warm tortillas. This keeps everything tasting just-off-the-grill!
Frequently Asked Questions About Grilled Street Corn Chicken Tacos
I know you might have a few last-minute questions before you dive into making these amazing Grilled Street Corn Chicken Tacos. It’s always best to know the little tricks upfront so everything goes smoothly!
Can I make the street corn topping ahead of time for these Grilled Street Corn Chicken Tacos?
Yes, you totally can prep ahead, but you need to be careful about the corn! You can grill the corn kernels a day early and store them in the fridge. But, I absolutely recommend waiting until right before you serve to mix those kernels with the mayonnaise, cotija, and lime dressing. That fresh mix is what makes the street corn flavor sing, and mixing it too early can thin out the dressing.
What if I do not have a grill for making these chicken tacos?
Don’t worry if the weather isn’t cooperating or your grill is dirty! The recipe notes mention a great alternative. You can roast the corn instead. Just preheat your oven to 400°F and lay the husked cobs on a baking sheet. Roast them for about 15 minutes, turning halfway, until you get good color on the kernels. It won’t be quite the same smoky flavor as grilling, but it works beautifully for these chicken tacos!
What is the best way to keep the tortillas soft for the Grilled Street Corn Chicken Tacos?
Cold tortillas are the enemy of a great taco experience! Skip the microwave, which dries them out instantly. The very best way is to heat them either directly on a dry skillet over medium heat for about 20 seconds per side, or place them briefly on the cleaned grill grates. Once they are warm and pliable, keep them wrapped tightly in a clean kitchen towel until you are ready to assemble. They’ll stay perfectly soft!
Estimated Nutritional Snapshot of Grilled Street Corn Chicken Tacos
I always like to give you guys a little peek at what’s in our delicious Grilled Street Corn Chicken Tacos. Remember, these numbers are just estimates based on my usual ingredient amounts, so adjust if you use extra cheese or different cuts! Eating well doesn’t mean giving up flavor, right?
For a serving size of three tacos, you’re looking at roughly 450 calories. The protein content is fantastic—about 35 grams—which is why this is such a satisfying dinner. We’ve got about 18 grams of total fat, with 5 grams being saturated fat.
Carb-wise, you’re looking at 45 grams, which includes about 5 grams of fiber, which is great! This recipe is satisfying, flavorful, and keeps you fueled up for the rest of the evening.
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Grilled Street Corn Chicken Tacos
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Recipe for chicken tacos topped with a grilled corn and lime dressing.
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 4 ears fresh corn, husked
- 0.5 cup mayonnaise
- 0.25 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1 tsp chili powder (for topping)
- 12 small corn tortillas
- 1 cup chopped cilantro (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Preheat your grill to medium-high heat.
- Rub chicken breasts with olive oil, chili powder, cumin, and salt.
- Grill chicken for 6-8 minutes per side, until internal temperature reaches 165°F. Remove and let rest for 5 minutes, then shred.
- Place corn directly on the grill grates. Grill, turning occasionally, until kernels are lightly charred, about 10 minutes.
- Cut kernels off the cobs into a medium bowl.
- In a small bowl, mix mayonnaise, cotija cheese, lime juice, and 1 tsp chili powder.
- Add the grilled corn to the mayonnaise mixture and stir to combine.
- Warm tortillas on the grill or in a dry skillet until pliable.
- Assemble tacos: place shredded chicken on each tortilla, top with the corn mixture, and garnish with cilantro and a lime wedge.
Notes
- You can substitute Greek yogurt for mayonnaise for a lighter dressing.
- If you do not have a grill, you can roast the corn at 400°F for 15 minutes.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 35
- Cholesterol: 90
Keywords: Grilled Street Corn Chicken Tacos, chicken tacos, street corn, Mexican food, easy dinner