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Mexican Street Corn Chicken Tacos Marinated grilled chicken with a homemade street corn salsa, fresh avocado, cotija cheese, and spiced Mexican crema. These tacos will become a family favorite in no time at all! www.modernhoney.com #taco #tacos #mexicanfood #chickentacos

Mexican Street Corn Chicken Tacos

Mexican marinated grilled chicken tacos with homemade street corn, fresh avocado, and cotija cheese.

Course Dinner, Lunch
Cuisine Mexican
Keyword grilled chicken tacos, mexican street corn chicken tacos
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6
Author Modern Honey - www.modernhoney.com


Mexican Grilled Chicken:

  • 2 lbs Chicken Breasts (or tenderloins or thighs)
  • 1/3 to 1/2 cup Canola Oil (or EVOO)
  • 3 Tablespoons Fresh Lime Juice (about 2 to 3 limes)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper

Street Corn:

  • 2 cups Cooked Corn (from corn on the cob or frozen white corn)
  • 1 to 2 Tablespoons Mayonnaise
  • 1 Tablespoon Lime Juice
  • 1/4 teaspoon Chili Powder
  • 1/4 cup Cilantro
  • 1/2 Jalapeno (chopped)
  • 2 Green Onions (sliced)
  • 1/2 teaspoon Garlic Salt


  • 6 to 12 Corn Tortillas
  • 1 to 2 Avocados (sliced)
  • 1/2 cup Cotija Cheese
  • Cilantro

Mexican Crema (optional):

  • 1 cup Sour Cream
  • 3 Tablespoons Taco Sauce (or more depending on spice preference, I prefer to do more taco sauce)


Grilled Chicken:

  1. In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, 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 Salad:

  1. Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.

Assembling Chicken Tacos:

  1. 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.

  2. Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.