Can You Put Corn in Chicken Tacos?

Yes, you can definitely put corn in chicken tacos —and it’s delicious! Corn adds a sweet crunch that complements the savory flavor of seasoned chicken. Whether it's grilled corn kernels , charred Mexican street corn (elote-style) , or even corn salsa , it's a fantastic addition that enhances both texture and flavor. For extra flair, consider mixing corn with lime juice, chopped cilantro, Cotija cheese, and a dash of chili powder for a quick elote-inspired topping. This combination works especially well in grilled chicken street tacos or soft tortilla tacos .

What Are the Nutrition Facts for Chicken Street Tacos?

The nutritional value of chicken street tacos can vary depending on ingredients, portion size, and preparation. Here’s an approximate breakdown for one chicken street taco on a small corn tortilla (about 4-inch diameter), filled with grilled chicken, onion, cilantro, and a squeeze of lime: Calories: ~150–180 kcal Protein: ~12–15g Carbohydrates: ~10–15g Fat: ~5–8g Fiber: ~2g Sodium: ~300–400mg Adding extras like cheese, sour cream, avocado, or street corn will increase the fat and calorie content. For a lighter version , use grilled chicken breast, skip creamy toppings, and load up on veggies.

What Does Mexican Street Corn Taste Like?

Mexican street corn , or Elote , is a flavor-packed experience. It has: Sweetness from the grilled corn kernels Smokiness from charring over an open flame or grill Creaminess from mayonnaise or crema Saltiness from Cotija cheese Spice from chili powder or Tajín Zest from a squeeze of fresh lime juice The flavor is a perfect balance of sweet, spicy, tangy, and creamy. It’s bold, rich, and completely addictive—no wonder it’s a popular street food all across Mexico and the U.S. Southwest.

Why Are Street Tacos Better?

Street tacos are beloved for several reasons : Simplicity & Authenticity : Made with minimal ingredients—typically just meat, onion, cilantro, and salsa—they focus on bold, traditional flavors. Tortilla Size & Texture : Street tacos usually use small, soft corn tortillas , often doubled up to hold fillings. They're more rustic and authentic than store-bought flour tortillas. Perfect for Snacking or Sharing : Their smaller size means you can try multiple varieties in one meal—chicken, carnitas, al pastor, etc. Fresh, Made-to-Order Taste : Street tacos are often cooked fresh and served hot, with vibrant garnishes like lime wedges, pickled onions, or radish slices. Affordable & Flavorful : They're inexpensive but bursting with authentic Mexican flavor—often better than pricier, overcomplicated versions.

Street Corn Chicken Tacos – The Best Bold & Juicy Dinner Recipe

Name: Street Corn Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 2 cups cooked and shredded chicken (grilled or rotisserie); 1 1/2 cups grilled corn (fresh or frozen); 8 small corn tortillas; 1/4 cup mayonnaise; 1/4 cup sour cream; 1/2 teaspoon chili powder; 1 tablespoon lime juice; 1/4 cup crumbled Cotija cheese; 2 tablespoons chopped cilantro; Salt and pepper to taste; Optional: hot sauce, jalapeños, avocado slices

Ingredients

Scale

1 pound boneless skinless chicken thighs
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon garlic powder
½ teaspoon oregano
Optional: ¼ teaspoon cayenne pepper
½ teaspoon salt
Freshly ground black pepper, to taste
2 ears of corn, washed
2 teaspoons olive oil
½ teaspoon cumin
½ teaspoon chili powder
Salt and pepper, to taste
1 avocado, diced
1 jalapeño, thinly sliced
⅓ cup finely diced cilantro
¼ cup finely diced red onion
Juice of 1 lime
Salt and pepper, to taste
½ cup raw cashews
⅓ cup water (plus more to thin)
1 jalapeño, seeded
1 clove garlic
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon onion powder
Black pepper, to taste
8 soft corn tortillas
Extra thinly sliced jalapeños
Extra cilantro

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Instructions

Soak Cashews:
Soak cashews in 2 cups warm water for 2 hours, or boil in water for 30 minutes and drain.
Make the Sauce:
Add soaked cashews, water, jalapeño, garlic, lime juice, salt, onion powder, and pepper to a blender. Blend until creamy. Thin with more water if needed.
Marinate the Chicken:
In a large bowl, combine chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne (optional), salt, and pepper. Toss to coat. Marinate for 30 minutes to 24 hours.
Prepare the Corn:
Rub the corn with olive oil, cumin, chili powder, salt, and pepper.
Grill:
Preheat grill to 400°F. Grill corn and chicken until corn is charred and chicken reaches 165°F internally (approx. 15–20 minutes for corn, 6–8 minutes per side for chicken).
Make the Salsa:
Let corn cool slightly, then cut off kernels and mix with avocado, jalapeño, cilantro, red onion, lime juice, and seasoning.
Assemble Tacos:
Char tortillas (optional). Spread cashew sauce, top with chicken, street corn salsa, and garnish with extra jalapeños and cilantro. Add a drizzle of sauce to finish.

Notes

You can substitute chicken thighs with chicken breast if desired, though thighs retain juiciness better.
Sauce can be stored in the fridge for up to 3 days.
Want extra heat? Leave seeds in the jalapeño or add a splash of hot sauce.

Author: Julia
Prep Time: 30 minutes
Additional Time: 25 minutes
Cook Time: 20 minutes
Category: Gluten-Free
Diet: GlutenFreeDiet

Nutrition

Serving Size: 2
Calories: 512
Sugar: 5.5
Fat: 26.3
Saturated Fat: 4.6
Carbohydrates: 43.6
Fiber: 10
Protein: 30.4