Mexican Street Corn Chicken Tacos combine the bold flavors of Mexican street food with spicy, well-seasoned chicken. Made with roasted fresh corn, cilantro, lime, tender marinated chicken and a creamy chipotle dressing, these elote-style tacos are vibrant, satisfying, and easy to prepare.
MEXICAN STREET CORN CHICKEN TACOS
I love Mexican flavors and try to add new inspired dishes to our weekly rotation. Chicken is a staple at our house, and when fresh corn and limes showed up recently I turned them into a fun Taco Tuesday: smoky roasted corn, juicy marinated chicken, bright cilantro and a tangy chipotle crema come together to make an irresistible taco.
WHAT IS MEXICAN STREET CORN?
Elote, or Mexican street corn, is a beloved street food. Traditionally it’s grilled or roasted corn on the cob slathered with a mixture of sour cream and/or mayo, sprinkled with cotija cheese, dusted with chile powder, and finished with lime and cilantro. The result is creamy, tangy, smoky and slightly spicy—a perfect pairing for grilled meats and summer gatherings.
HOW TO ROAST CORN
To roast corn, shuck fresh ears and heat a grill or grill pan to medium-high. Turn the cobs frequently until kernels develop charred spots, about 8–12 minutes. Stand each cob on its end and use a sharp knife to cut the kernels down into a bowl. Placing a small bowl inside a larger bowl and standing the cob on top helps catch the kernels as you slice.
IF YOU DON’T HAVE FRESH CORN
Fresh corn is ideal, but canned or frozen roasted corn works well. Drain canned corn and sauté it in a bit of olive oil over medium-high heat until it’s slightly browned to mimic grilled flavor. Frozen roasted corn can be heated the same way—both are good substitutes when summer corn isn’t available.
HOW TO HEAT CORN TORTILLAS
Warming corn tortillas makes a big difference. Heat a dry griddle or skillet over medium-high and warm tortillas two at a time, 1–2 minutes per side, until they begin to brown and become pliable. If you prefer, lightly oil the pan. Serve immediately—reheated tortillas will harden if left to sit.
WHAT IS ADOBO SAUCE?
Adobo sauce is the smoky, tangy sauce packed with chipotle peppers in a can. A tablespoon of adobo adds depth and heat to the chipotle dressing. If you prefer less heat you can use a teaspoon of chipotle powder or a pinch of cayenne instead.
MARINADE FOR THE CHICKEN
A good marinade needs time to penetrate the meat. Marinate the chicken for at least one hour and up to six hours for best flavor. The citrus, garlic and spices in this marinade yield juicy, flavorful chicken that pairs perfectly with the creamy, spicy dressing and roasted corn.
HOW TO MAKE ELOTE TACOS
Trim and halve the chicken breasts lengthwise. Combine olive oil, fresh lime juice, crushed garlic, cumin, chili powder, smoked paprika and soy sauce in a large zip-top bag. Add the chicken, seal, and move it around until evenly coated. Refrigerate for 1–6 hours.
While the chicken marinates, whisk together the chipotle dressing: sour cream, mayo, garlic powder, onion powder, salt, lime juice and adobo sauce. Chill until ready to use.
When the chicken is done marinating, remove it from the bag and shake off excess marinade. Cook in a hot, lightly oiled skillet or grill pan 5–6 minutes per side, until cooked through. Remove from heat, cover with foil and let rest 4–5 minutes. Slice or chop the chicken into bite-sized pieces.
Warm corn tortillas in a skillet or on a griddle 1–2 minutes per side. Assemble each tortilla with chicken, roasted corn, chopped cilantro, diced red onion, jalapeño if using, crumbled cotija (or cojita) cheese, a squeeze of lime and a generous spoonful of the chipotle dressing. Serve immediately.
MORE MEXICAN-INSPIRED DISHES
- Breakfast Enchiladas with Poblano Sauce — hearty and spicy, great for feeding a group.
- Mexican Stuffed Peppers — colorful bell peppers filled with seasoned beef, rice and cheese.
- Chicken Tinga Tostadas — chipotle-flavored shredded chicken served on crisp tostadas.
- Easy Slow Cooker Mexican Chorizo Chili — a comforting, spicy chili made simple in the slow cooker.
- Easy Chicken Enchiladas — a classic, crowd-pleasing baked enchilada recipe.
Enjoy!
Mexican Street Corn Chicken Tacos
Heather
Ingredients
Chicken Marinade
- 2 pounds chicken breasts
- 3 tablespoons olive oil
- 3-4 garlic cloves, crushed
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 3 tablespoons soy sauce
- 1/4 cup fresh lime juice ~2 limes
Street Taco Toppings
- 1 cup roasted corn kernels from 2 ears
- 1 avocado, chopped
- 1/2 cup red onion, diced
- 1 jalapeno, dicedremove stem, seeds and ribs if desired
- 1/2 cup cilantro, chopped
- 12 small corn tortillas
- cotija cheese, crumbled
- lime wedges
Chipotle Dressing
- 1/4 cup sour cream
- 1/4 cup mayo
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon fresh lime juice
- 1 tablespoon adobo sauceor 1 teaspoon chipotle powder
Instructions
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Trim and halve the chicken breasts lengthwise. In a large zip-top bag combine olive oil, lime juice, crushed garlic, cumin, chili powder, smoked paprika and soy sauce. Add the chicken, remove excess air, seal and toss to coat. Refrigerate 1–6 hours.
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Prepare the chipotle dressing by whisking sour cream, mayo, garlic powder, onion powder, salt, lime juice and adobo sauce together. Chill until ready to use.
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Remove chicken from the marinade and shake off excess. Cook in a hot, lightly oiled skillet or grill pan 5–6 minutes per side, until cooked through. Transfer to a plate, cover with foil and rest 4–5 minutes, then chop into bite-sized pieces.
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Warm tortillas on a griddle 1–2 minutes per side. Assemble tacos with chicken, roasted corn, cilantro, jalapeño, diced red onion, crumbled cotija, a squeeze of lime and a dollop of chipotle dressing. Serve immediately.
Nutrition
Update Notes: This post was originally published in July 2019 and was updated with a revised recipe, new photos and clearer instructions in March 2024.