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Mexican Street Corn Chicken Tacos

Esquites (Mexican Street Corn Salad) mixed with roasted chicken make for delectable tacos.
Mexican Street Corn Chicken Tacos

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie


For the Chicken:
4 bone-in chicken thighs
2 large cloves of garlic, peeled and minced
1/2 tsp salt
1/4 tsp pepper
For the Esquites and Tacos:
1 TBSP unsalted butter
2 cups frozen corn
1 jalapeno, stemmed, seeded and diced
1/2 cup diced red onion
1 tsp salt
1 tsp chili powder
1 clove garlic, peeled and minced
1/4 cup fresh cilantro leaves, finely chopped
2 TBSP fresh lime juice
2 TBSP mayonnaise
1 cup Monterey jack cheese, finely shredded


For the Chicken:

1. Preheat the oven to 375° F. Line a baking sheet with aluminum foil.

2. In a small bowl combine the garlic, salt and pepper. Rub the mixture under the skin of the chicken thighs and place skin side up on the foil lined baking sheet.

3. Cook chicken in the oven for 40 to 45 minutes or until an internal temp of 165°F. Remove chicken from the oven and allow to cool.

4. When cool shred the chicken and discard the skin and bones. Set shredded chicken aside.

For the Esquites and Tacos:

1. Melt the butter in a dutch oven or large pan over medium-high heat. Add the corn, jalapeno, onion, salt, and chili powder, cook, stirring often for 6 minutes. Stir in the garlic and cook for 30 seconds or until garlic becomes fragrant.

2. Take off the heat and stir in the cilantro, lime juice, mayo, cheese and shredded chicken.

3. Serve in warmed tortillas.

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Mexican Street Corn Chicken Tacos

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