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Looking down at two corn tortillas topped with shredded chicken, grilled corn, avocado slices, crumbled cotija cheese, and lime wedges.

Mexican Street Corn Chicken Tacos

Juicy grilled chicken tacos topped with creamy street corn, avocado, and cotija cheese in warm corn tortillas.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 580 kcal

Ingredients
  

  • 2 lbs Chicken Breasts
  • 1/3 cup Canola Oil
  • 3 Tablespoons Fresh Lime Juice
  • 2 cups Cooked Corn
  • 1 to 2 Tablespoons Mayonnaise
  • 6 to 12 Corn Tortillas
  • 1 Avocado
  • 1/2 cup Cotija Cheese

Instructions
 

  • Make marinade:

    Whisk together canola oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Submerge chicken in the mixture and let it sit for at least 15 minutes.

  • Prepare street corn:

    In a separate bowl, stir together cooked corn, mayonnaise, lime juice, chili powder, cilantro, jalapeño, green onions, and garlic salt.

  • Grill chicken:

    Place the marinated chicken on a grill preheated to medium-high. Cook for about 5–7 minutes per side until the internal temperature hits 165°F (75°C).

  • Assemble tacos:

    Heat tortillas on the grill for roughly 30 seconds per side. Cut the cooked chicken into strips. Fill each tortilla with the chicken, street corn mixture, sliced avocado, cotija cheese, cilantro, sour cream, and taco sauce to taste.
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