Dairy Free Mexican Street Corn Chicken Tacos

These Mexican Street Corn Chicken Tacos are a family favorite in my household. These street corn tacos are not only quick and easy to prepare, but also delicious! I like to pair these savory tacos with brown rice and my Healthy Refried Black Beans recipe for a fresh and nutritious dinner or lunch. If you're looking to skip the tortillas, use green or red leaf lettuce for a low carb and super fresh tasting wrap!

Ingredients

To save time and to make preparation easy, have all of your ingredients ready to go!

• chicken
• chili powder
• fresh lime juice
• olive oil
• garlic powder
• cumin
• salt
• corn
• dairy-free butter
• pickled jalapeño
• green onion
• cilantro
• sugar
• sriracha
• avocado mayonnaise

See recipe card for quantities.

How to Make Street Corn Tacos

• In a medium sized bowl, combine dry seasonings with 1 tablespoon of oil to create a paste for the chicken.
• Rub paste into chicken, afterwards placing in a covered bowl with plastic wrap, meanwhile allow meat to marinate for at least 30 minutes - up to overnight.
• In large skillet, heat butter over medium heat until melted, then add corn and sugar.
• Cook mixture, stirring occasionally, until corn is soft, and sugar dissolves, about 5 minutes.
• Remove skillet from heat, and put aside to cook the chicken.
• In a small bowl, combine cooked corn mixture, green onion, cilantro, lime juice, diced jalapeño, and mix until well combined.
• Season with sea salt to taste and set aside.
• In the same skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Once skillet is hot and ready, add chicken smooth side down and cook 6-10 minutes per side. A meat thermometer inserted into the thickest part of the chicken should read 165°F. when readys, *see cooking notes below recipe for cooking times and tips
• Meanwhile, set cooked chicken aside and allow to rest for 5 minutes before dicing into ¼ inch pieces.
• Finish the street corn by adding mayonnaise to bowl with corn mixture and stir well to combine.
• Warm your tortillas in a pan without oil over medium high heat for about 45 seconds each side, or in a moist paper towel using the microwave. To prevent your tortillas from drying out, keep hot tortillas covered in foil or in a tortilla warmer.
• With dice chicken and other ingredients ready, prepare your tortillas with taco ingredients in the following order- mayonnaise, sweet corn, chicken, and garnish with more street corn. You may add your favorite cheese, or omit cheese for a healthier option.

Step 1. Marinate chicken

Step 2. Sear chicken on both sides

Step 3. Let chicken rest for 5 minutes

Step 4. Assemble tacos

Substitutions

Any protein, including tofu, may be substituted for the chicken. Make it to your liking by substituting for flour tortillas, or your favorite spice blend. This is a taco recipe that you can really have fun with and tailor to your taste preferences. Alternate chicken preparation

Variations

If you are a spicy taco fan, add chopped fresh jalapeno, or your favorite hot sauce to the chicken marinade. Change up your flavor options with different beans, salsa verde, or pico de Gallo. There are no limits to the way you can customize your tacos!

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📖 Recipe

Mexican Street Corn Chicken Tacos

1x2x3x

An authentic taco that will have the whole family asking for seconds! These can be made multiple way and are perfect for families with picky eaters. I love they they are also healthy and can be made in a short amount of time.

5 from 8 votes

Nicole Kendrick

Print Recipe Pin Recipe

1x2x3x

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner, lunch, Main Course

Cuisine Mexican

Servings 6

Calories 500 kcal

Ingredients

  

1x2x3x

Chicken

• ▢ 1 ½ lbs chicken thighs
• ▢ 1 tablespoon chili powder
• ▢ ½ tablespoons Lime juice
• ▢ 2 tablespoon olive oil
• ▢ ¾ teaspoon garlic powder
• ▢ 1 teaspoon cumin ground
• ▢ 2 teaspoon sea salt

Street corn

• ▢ 2 cups frozen corn
• ▢ ½ tablespoon dairy free butter
• ▢ 10-12 slices pickled jalapeño slices diced
• ▢ ¼ cup green onions diced
• ▢ 1 tablespoon fresh lime juice
• ▢ ¼ cup cilantro chopped
• ▢ 1 ½ tablespoons sugar

Sriracha mayo

• ▢ 1 tablespoon sriracha
• ▢ 1 tablespoon fresh lime juice
• ▢ ½ cup avocado mayonnaise

Corn tortillas, for serving

Instructions

 

• In a medium sized bowl, combine dry seasonings with 1 tablespoon of oil to create a paste for the chicken.
• Rub paste into chicken, cover bowl with plastic wrap, and let marinate for at least 30 minutes - up to overnight.
• In large skillet, heat butter over medium heat until melted, then add corn and sugar.
• Cook mixture, stirring occasionally, until corn is soft, and sugar dissolves, about 5 minutes.
• Remove skillet from heat, and aside to cook the chicken.
• In a small bowl, combine cooked corn mixture, green onion, cilantro, lime juice, diced jalapeño, and mix until well combined.
• Season with sea salt to taste and set aside.
• In the same skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Once hot, add chicken smooth side down and cook 6-10 minutes per side, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F. *See cooking notes below recipe for cooking times and tips.
• Set cooked chicken aside and let rest for 5 minutes before dicing into ¼ inch pieces.
• Finish the street corn by adding mayonnaise to bowl with corn mixture and stir well to combine.
• Warm your tortillas in a pan without oil over medium high heat for about 45 seconds each side, or in a moist paper towel using the microwave. Keep hot tortillas covered in foil or in a tortilla warmer until serving to prevent them from drying out.
• Dice chicken and assemble taco in tortilla in the following order: mayonnaise, sweet corn, chicken, and garnish with more street corn. You may add your favorite cheese, or omit cheese for a healthier option.

Notes

Cook time may vary, due to varying sizes of chicken.
Chicken thighs should take around 22 minutes, and chicken breasts are best cooked when they are pounded to an even thickness with a meat mallet in between two pieces of plastic wrap. This will ensure your chicken cooks evenly and stays juicy. Chicken breasts that have been pounded to ¼-1/2 inch thickness should cook in about 16-19 minutes.
Make sure to sanitize all surfaces and utensils after handling raw poultry.
DO NOT WASH your chicken prior to preparing it, as you may inadvertently contaminate surfaces, or other food items. Simply pat chicken dry with a paper towel before seasoning.

Nutrition

Serving: 1TacoCalories: 500kcalCarbohydrates: 18gProtein: 21gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 119mgSodium: 1073mgPotassium: 460mgFiber: 2gSugar: 3gVitamin A: 596IUVitamin C: 8mgCalcium: 26mgIron: 2mg

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