Mexican Street Corn Chicken Tacos
These tacos have everything you love in a taco – marinated chicken, homemade street corn, cotija cheese, and mexican crema. Member’s Mark™ Cilantro Lime Seasoning blend is the secret to the delicious flavors here! Add on more of your favorite toppings and make Taco Tuesday any night of the week!
What is Street Corn?
It’s a popular street food in Mexico made with:
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Grilled corn on the cob (charred for smoky flavor)
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Coated with a mixture of mayonnaise, Mexican crema (or sour cream), and lime juice
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Rolled in cotija cheese (a crumbly, salty cheese)
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Sprinkled with chili powder, smoked paprika, or Tajín
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Often garnished with fresh cilantro and an extra squeeze of lime
The result is creamy, tangy, smoky, and slightly spicy all at once!
Other Ways to Prepare the Chicken
Don’t feel like firing up the grill tonight? Try these methods instead!
Pan-Seared / Skillet Chicken
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Season chicken breasts or thighs with taco spices.
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Sear in a hot skillet until golden and cooked through.
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Slice thin or shred for tacos.
Slow Cooker Chicken
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Place chicken breasts/thighs in a slow cooker with salsa, taco seasoning, or chipotle peppers.
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Cook until tender, then shred.
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Great for juicy, saucy tacos.
Instant Pot / Pressure Cooker
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Similar to slow cooker, but much faster.
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Results in flavorful, fall-apart chicken in under 30 minutes.
Shredded Poached Chicken
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Simmer chicken in broth with onion, garlic, and spices until cooked.
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Shred and toss with taco sauce or salsa.
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Light and juicy, easy for meal prep.
Oven-Baked Chicken
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Rub with taco seasoning and bake until tender.
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Shred or chop.
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Easy for making a big batch.
Crispy Chicken (for Baja-style tacos)
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Bread chicken strips or chunks and fry or air-fry.
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Pairs great with slaw and chipotle crema.
Mexican Street Corn Chicken Tacos
Ingredients
Grilled Chicken
- 2 lbs Chicken breasts tenderloins or thight
- 1/2 cup Canola oil
- 3 tbsp Fresh lime juice About 3 limes
- 3 tsp Member's Mark™ Cilantro Lime Seasoning
- Salt & Pepper
Street Corn
- 2 cups Cooked corn
- 2 tbsp Mayonnaise
- 1 tbsp Lime juice
- 2 Green onions
- 1/2 cup Jalapeno chopped
- 1/4 cup Fresh cilantro
Garnish
- 6 Ortega™ Flour Tortillas or corn
- 2 Avocados sliced
- Fresh cilantro
- Cotija cheese crumbled
Mexican Crema
- 1 cup Sour cream
- 3 tbsp Ortega™ Taco Sauce or more depending on preference
Instructions
Grilled Chicken
- In a bowl, stir together oil, lime juice, Cilantro Lime seasoning, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag.
- Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
- Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.
Street Corn
- Cook corn and place corn kernels in a bowl.
- Stir in mayonnaise, fresh lime juice, cilantro, jalapeno, and green onions.
Assembling tacos
- If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
- Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.