Platings + Pairings

Mexican Street Corn Chicken Tacos

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 1

    package Organic Flour Tortillas, warmed
  • 1

    tbsp olive oil extra virgin
  • 2

    ears corn shucked, kernels removed
  • 1

    tbsp mayonnaise
  • 2

    tbsp cotija cheese crumbled
  • ¼

    cup chopped cilantro
  • ½

    jalapeño seeded and minced
  • 1

    clove garlic finely minced or grated
  • 1

    tbsp lime juice
  • ¼

    tsp chili powder
  • kosher salt to taste
  • 2

    chicken breasts, thinly sliced (about 1 pound)
  • ¼

    cup chopped red onion (optional)


  • Step 1

    Heat oil in a large non-stick skillet over high heat until shimmering. Add corn, season to taste with salt, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Transfer to a large bowl and clean skillet.

  • Step 2

    Add mayonnaise, cheese, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Season with salt to taste.

  • Step 3

    Heat oil in the same skillet used for corn over medium-high heat. Add sliced chicken and sprinkle with taco seasoning. Stir to combine and sautee until fully cooked, about 5 minutes.

  • Step 4

    Top tortillas with Mexican street corn and chicken and sprinkle with chopped red onions, if desired. Serve immediately.

Reviews for Mexican Street Corn Chicken Tacos