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Street Corn Chicken Tacos

Street Corn Chicken Tacos Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 476
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp kosher salt, divided
  • 2 tbsp neutral oil, divided
  • 2 cups fresh or thawed frozen corn kernels
  • ⅓ cup sour cream
  • 3 tbsp mayonnaise
  • Zest and juice of 1 lime, plus extra wedges
  • ½ cup crumbled cotija cheese, plus more for topping
  • ¼ tsp chipotle chili powder or pinch of cayenne, optional
  • Small flour or corn tortillas, warmed
  • Handful fresh cilantro leaves, roughly chopped

Method
 

  1. Mix chili powder, cumin, smoked paprika, garlic powder, and ½ tsp salt. Season chicken thighs on both sides.
  2. Heat 1 tbsp oil in a large skillet over medium-high. Cook chicken 5 to 6 minutes per side until deeply browned and 165°F internal. Transfer to a board.
  3. Add remaining 1 tbsp oil to the pan, then the corn. Spread in a single layer and cook undisturbed 2 minutes, stir, then cook 2 to 3 minutes more until charred. Stir in remaining ½ tsp salt and transfer to a bowl.
  4. To the slightly cooled corn, add sour cream, mayo, lime zest and juice, cotija, and optional chipotle chili powder. Stir until combined.
  5. Warm tortillas in a dry skillet or over a flame. Slice chicken against the grain. Fill tortillas with chicken, top with street corn mixture, extra cotija, cilantro, and a squeeze of lime. Serve immediately.

Notes

If using frozen corn, pat it very dry before charring so it sears instead of steaming. The corn topping tastes even better after resting for 10 minutes, so make it while the chicken rests.