Cooking for a family, while making family time

Street Corn Chicken Tacos

Street Corn Chicken Tacos

I have just fallen in love with Mexican street corn. It became a staple around here last summer, the flavors are just awesome! I decided to try and take my love for this side dish and make it the main dish and boy did it work! These tacos are delicious!! The best part is, they only need a few more ingredients than Mexican street corn which makes these come together quick.


1 lb chicken
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 fresh jalapeño
2 ears corn on the cob, cooked
1 avocado
1/4- 1/2 cup cilantro
1/4 cup red onion
Cotija or Feta cheese
Taco size flour tortillas
Garlic mayonnaise (recipe below)

-1/2 Cup regular mayonnaise, 1/2 teaspoon garlic powder, 1/2 teaspoon adobo sauce, stir and done.

Extra virgin olive oil
Salt to taste

Additional ingredients:
Tortilla chips
Lime juice


First up heat 2 tablespoons olive oil in a large frying pan over medium heat. Next, dice your chicken into bite size chunks and make your spice mixture of chili powder, cumin, garlic, paprika and a big pinch of salt, rub this mixture all over your chicken. Place the chicken into the hot oil and cook 3-5 minutes, or until done. While your chicken cooks, cut the corn off of the cob and warm in a small pot on the stove, medium low heat, stirring occasionally. Once the chicken is cooked through, reduce heat in your frying pan to low and deglaze your pan with a tablespoon or so of water, if needed. Now make your toppings bar, chop red onion, avocado, jalapeño and cilantro, leave them separate to create your own or you can combine all the toppings together in a small bowl. Warm your tortillas if desired and it’s time to build your tacos. Using the home made garlic mayonnaise to start, spread a healthy spoonful all over the tortilla. Next spoon your chicken mixture down the center, top with warm corn, then the toppings, and lastly sprinkle on some cheese and enjoy! To make these extra special, add a squeeze of lime juice over the top and some crushed tortilla chips for texture.

These hit all the flavor notes for me! Spice from the jalapeño, sweetness from the corn, bite of the onion, creaminess of the avocado, and the saltiness in the feta. The additional citrus with the lime and texture from the chips make these a home run! To make this keto friendly or low carb I use low carb mini pitas or low carb tortillas then go light on the corn, and heavy on the avocado. My tip for this one, use left over corn! We often grill corn on the cob during the spring and summer months and end up with some extra. I’m always looking for new ways to use the leftovers and this is perfect, as all you need to do is warm the corn for a topping.

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