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These street corn chicken tacos are loaded with bold, fresh flavors. Juicy seasoned chicken, creamy Mexican street corn (elote), and warm tortillas come together for the ultimate taco night recipe. Made easily in a cast iron skillet, this dish is perfect for busy weeknights, casual gatherings, or when you want a quick and satisfying meal.
If you love the flavors of Mexican street corn, these tacos take it to the next level by pairing it with perfectly cooked chicken for a rich, creamy, and slightly tangy bite every time.
It’s no secret that I’m a big fan of taco night (whether it’s fish tacos or carne asada, I’m all in). But this chicken street corn taco recipe might be my best ever! It combines two of my favorite things – juicy, spiced chicken + classic Mexican street corn salad (aka, esquites).
Both taco components cook in less than 30 minutes using a hot cast iron skillet for extra char and minimal cleanup. You can also use your grill if you prefer, especially since this recipe is best in the summer when sweet corn is in season.
Tossing the charred corn kernels with creamy mayo, cotija cheese, jalapeno, lime, and cilantro creates a beautiful esquites salad. It’s the perfect topping for a chicken taco! The pops of sweet, creamy freshness pair beautifully with juicy charred chicken.
These street corn chicken tacos are a quick and simple dinner for weeknights or lazy evenings. You’ll make them all sweet corn season-long.
Why You’ll Love These Street Corn Chicken Tacos
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- A ONE-PAN RECIPE. Cooking the chicken and sweet corn kernels in a cast iron skillet adds delicious char without wasting any flavor. Plus, clean-up is quick and easy!
- PERFECTLY SPICED CHICKEN. Season the chicken breasts with a flavor-packed spice blend of cumin, paprika, oregano, and more. It’s easy to whip up with a well-stocked pantry!
- TOPPED WITH ESQUITES. Take the corn off the cob, toss it with creamy mayo, cotija cheese, cilantro, and lots of lime juice, and you have a classic Mexican street corn salad. Perfect for nestling in a taco!
Key Ingredients
These chicken street corn tacos pack tons of flavor thanks to a simple Mexican-inspired spice blend and a creamy, zingy street corn salad. Here’s what you’ll need:
- For the chicken: Season the strips of chicken breasts with olive oil, lime juice, and plenty of spices – chili powder, ground cumin, dried oregano, paprika, onion powder, salt, and pepper.
- For the esquites: Grab some ears of fresh summer sweet corn to season with jalapeno, mayonnaise, cotija cheese, chili powder, chopped cilantro, and more lime juice.
- For serving: Your favorite flour or corn tortillas and more lime wedges for spritzing!
Mexican Street Corn: Esquites vs. Elotes
Esquites are the star topping for these street corn chicken tacos. If you’ve never heard of this Mexican street corn salad before, I’m willing to bet you’ve heard of its close relative – elotes!
Both equites and elotes use very similar ingredients – creamy mayo, cojita cheese, cilantro, chili powder, and lime juice – but the big difference is how they are served. Elotes are a handheld street snack with corn served on the cob, slathered in mayo and toppings. Esquites is more of a salad, with the corn kernels removed from the cob and tossed with the rest of the ingredients.
This makes esquites much more convenient for topping tacos. It’s what gives these chicken street corn tacos their name!
How to Make Street Corn Chicken Tacos in a Cast Iron Skillet
This one pan taco recipe comes together in 30 minutes or less – perfect for busy weeknights or summer evenings when you’re out late by the pool.
Step 1: Char the corn kernels
Husk the corn and remove the kernels from the cob by gently running a chef’s knife down each side. Add the kernels to a hot cast-iron skillet on the stovetop, cooking with minced jalapeños and salt. If your corn sticks to the skillet, your pan is too hot! The goal is to lightly char the kernels for extra flavor and color.
Step 2: Make the esquites
Remove the corn from the skillet and toss with mayonnaise, grated cotija cheese, chili powder, chopped cilantro, and lime juice. The charred corn should be fully coated in creamy sauce.
Step 3: Season and cook the chicken
Slice the chicken breasts into taco-sized strips to help them soak up extra flavor and cook quickly in your skillet. Then, toss the chicken in a bowl with olive oil, lime juices, and all the spices to season.
Step 4: Cook the chicken in the skillet
Cook the spiced chicken in the skillet with some oil over medium-high heat. Depending on the thickness of your meat, it will take about 8 minutes to cook through. I love cooking the chicken in the same pan as the corn; it saves time on cleanup and keeps all those lingering sweet corn flavors! Finish with a squeeze of lime juice.
Easy Street Corn Taco Variations
- Grill it instead! Summer sweet corn season aligns well with grilling season, so feel free to prepare these tacos outside! Cook the seasoned chicken on the grill, char the ears of corn with their husks removed, and slice off the kernels to prepare esquites.
- Use frozen corn instead of fresh. If you’d like to make these chicken street corn tacos outside of summer, you can easily swap fresh corn for frozen sweet corn. I do not recommend using canned corn, as its texture is a little too soft.
- Add a dollop of homemade guacamole too for good measure.
- Use chicken thighs for extra juicy, flavorful meat or to save time use a rotisserie chicken!
- Make it lighter: Swap Greek yogurt for sour cream
- Low-carb option: Serve in lettuce wraps instead of tortillas
Serving Esquites Tacos
With the spiced chicken and esquites prepared and ready to go, taco night is as simple as piling them in your favorite flour or corn tortilla! I like to warm my tortillas in a 350 degree oven for a few minutes so they’re pliable and easy to stuff. You can also give them a quick char in your hot cast iron skillet or on the grill.
To assemble your street corn chicken tacos, start with some chicken, then pile your taco high with esquites and dig in! It’s so simple but packed with tons of flavor – you’ll want to make these every Taco Tuesday.
Storage & Reheating
- Refrigerator: Store components separately in airtight containers for up to 3–4 days
- Reheating: Warm the chicken in a skillet or microwave before assembling tacos
- Tip: Keep the street corn mixture cold and fresh for best texture
Frequently Asked Questions
Can I use frozen or canned corn?
Yes, both work well. Just make sure to drain canned corn and pat it dry so it can char properly.
What is the best cheese for street corn tacos?
Cotija cheese is traditional, but feta is a great substitute if needed.
Can I make this recipe ahead of time?
Yes. Prepare the chicken and corn mixture separately, then assemble just before serving.
Are street corn chicken tacos spicy?
They have mild heat, but you can easily adjust the spice level to your preference.
What toppings go well with these tacos?
Avocado, jalapeños, hot sauce, and shredded lettuce all pair well.
If you love this Cast Iron Street Corn Chicken Tacos recipe, be sure to also check out my other popular taco night recipes like Spicy Shrimp Tacos with Avocado Crema and Slow Cooker Chicken Tinga Tacos.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Street Corn Chicken Tacos
Ingredients
Chicken
- 1 1/2 lbs chicken breast (cut into strips)
- 1 Tbsp olive oil + 1 1/2 Tbsp
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 limes (will use 1 tbsp for chicken, 1 tbsp for corn, the rest sliced for serving)
Street Corn Topping
- 4 ears of corn (husks removed and kernels cut (or you can grill corn) (3 cups of kernels))
- 1 jalapeño (seeds removed and minced)
- 1/2 tsp kosher salt
- 1 Tbsp olive oil
- 2 Tbsp mayo
- 1/4 cup grated cotija cheese
- 1 tsp chili powder
- 2 Tbsp chopped cilantro
- 1 Tbsp fresh lime juice
- Warmed flour or corn tortillas and lime wedges for serving
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Equipment
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Instructions
- In a cast iron or large skillet over medium heat, add in 1 tbsp olive oil. Add in the corn kernels, minced jalapeños, and 1/2 tsp kosher salt. Sauté the corn for 5 minutes until lightly charred. Turn the heat off, remove corn and set aside into a bowl.
- Add to the bowl of corn: 2 tbsp mayo, 1/4 cup grated cotija cheese, 1 tsp chili powder, cilantro, and lime juice. Mix all together until corn is fully coated in the sauce. Taste and adjust seasonings if necessary. Set aside.
- In a medium bowl add your sliced chicken, 1 tbsp olive oil, and your chicken seasonings: 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp paprika, 1/4 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Mix thoroughly until chicken is fully coated in the spices.
- In the same large skillet over medium/high heat, add in 1 1/2 tbsp olive oil and chicken in an even layer. Cook chicken for 8 minutes or until chicken if fully cooked through (will depend on thickness of your chicken). Once cooked through, squeeze 1 tbsp lime juice over chicken and toss to coat.
- Serve in warmed tortillas, adding chicken first, then topping the chicken with the street corn topping. Serve with lime wedges to squeeze over the top, enjoy!
Notes
Corn
- This recipe can also be made on the grill to char the corn and cook the chicken
- If corn is out of season, you can also use frozen corn (cook from frozen). Canned corn is not recommended due to texture and water content.
- If your corn is sticking to the skillet, your heat is too high
Making ahead of time
- You can prepare the street corn salad ahead of time and serve chilled, room temperature, or warm.
Storing/reheating
- Store street corn and chicken in airtight containers in refrigerator up to 3 days
- Reheat in a pan or microwave until warmed through
These are so good!! Exactly what I had hoped for! We did use Tajín in the corn instead of the seasonings listed, but everything else was the same. Topped with some guacamole! Delicious!
I’m so glad you enjoyed it Molly! Using tajin is such a great idea. Thanks for making them!