Smoky Barbecue Chicken Street Corn Tacos Recipe for Taco Tuesday

Crispy barbecue chicken street corn tacos spark memories of summer nights filled with laughter and delicious street food.

Mexican street vendors inspired this mouthwatering combination of smoky flavors and fresh ingredients.

Charred corn kernels dance alongside tender chicken pieces, creating a symphony of textures.

Zesty lime and cilantro add a bright punch that makes each bite sing.

Spicy seasonings weave through the filling, promising a kick that awakens your taste buds.

Simple ingredients come together in a way that feels both familiar and exciting.

You’ll want to gather friends and celebrate these irresistible tacos that bring the vibrant energy of street food right to your kitchen.

Why These BBQ Chicken Tacos Are Flavor-Packed

• Combine smoky barbecue chicken with creamy street corn topping, creating a taste sensation that blends sweet, tangy, and savory notes in every single bite.
• Easily adapt the recipe by switching up proteins, adding extra toppings, or adjusting spice levels to suit different taste preferences and dietary needs.
• Elevate your taco game with restaurant-inspired street corn technique and professional flavor combinations that will impress family and friends without complex cooking skills.

Ingredients for Sweet, Smoky, Street-Style Tacos

• Shredded Chicken: Tender meat providing the protein base for the tacos, best when freshly cooked or rotisserie chicken for convenience.
• Cotija Cheese: Traditional Mexican cheese adding salty and crumbly texture to the street corn topping.

• Corn, Fresh or Frozen: Brings sweet and charred flavor to the street corn mixture, provides a classic Mexican street food element.
• Tortillas: Soft corn or flour base for holding the taco ingredients, warmed to enhance flexibility and taste.

• Barbecue Sauce: Adds smoky and sweet flavor to the chicken, helps keep the meat moist and provides a tangy coating.
• Mayonnaise, Sour Cream: Creamy base for street corn topping, creates rich and smooth texture.
• Chili Powder: Adds warmth and slight heat to both chicken and corn mixture, enhances overall flavor profile.
• Lime Juice: Provides bright, acidic notes that balance the rich ingredients.
• Salt, Pepper: Essential seasoning to enhance and balance all flavor components.

• Cilantro: Fresh herb for added brightness and traditional Mexican garnish.
• Jalapenos: Optional spicy element for those wanting extra heat.
• Avocado: Creamy, rich topping that complements the taco's flavors.

How to Assemble These Tacos Like a Pro

Step 1: Elevate The Chicken

• Barbecue sauce
• Chili powder

Stir and warm the mixture until chicken absorbs all flavors. Remove from heat.

Step 2: Craft Magical Street Corn Blend

• Mayonnaise
• Sour cream
• Cotija cheese
• Fresh lime juice
• Chili powder
• Salt
• Black pepper

Mix ingredients until wonderfully blended.

Step 3: Warm Tortilla Canvas

Use a dry skillet and quickly heat tortillas. Flip each side for 15-20 seconds until slightly crispy and pliable.

Step 4: Construct Flavor Explosion

Layer each tortilla with barbecue chicken. Generously crown with street corn mixture.

Step 5: Final Flavor Flourish

• Sliced jalapeños
• Creamy avocado chunks

Serve with lime wedges for zesty finish.

Tips for Corn, Slaw, and Chicken Texture

• Customize Chicken Texture: Shred or chop the barbecue chicken finely for easier eating and better distribution across tortillas.
• Boost Corn Flavor: Grill corn kernels for deeper smoky notes and enhanced caramelization before mixing with other street corn ingredients.
• Control Spice Level: Adjust chili powder quantity based on personal heat preference, adding gradually to maintain balanced flavor profile.
• Make It Dietary-Friendly: Swap regular tortillas with gluten-free alternatives and use Greek yogurt instead of sour cream for healthier options.
• Prep Ahead Strategy: Cook barbecue chicken and street corn mixture in advance, storing separately to streamline taco assembly when ready to serve.

Store These Tacos Without Drying Them Out

• Store leftover barbecue chicken and street corn mixture separately in airtight containers for up to 3-4 days in the refrigerator.
• Warm shredded barbecue chicken in a skillet over medium heat, adding a splash of barbecue sauce to prevent drying out.
• Quickly heat tortillas in a dry skillet or wrap in damp paper towel and microwave for 15-20 seconds to restore softness.
• Combine refrigerated components just before serving to maintain the best texture and prevent soggy tacos.

Perfect Drinks or Sides for Serving

• Pair Barbecue Bliss with Crisp Beverages
• Light Mexican lagers like Modelo Especial or Pacifico perfectly cut through the rich barbecue chicken's smoky sweetness and complement the zesty street corn's creamy texture.
• Elevate with Wine Selection
• A chilled Sauvignon Blanc or Pinot Grigio with bright citrus notes will balance the tacos' spicy and tangy flavors, creating a delightful culinary harmony.
• Create Cocktail Companions
• A classic margarita with fresh lime juice and tequila enhances the corn's lime-infused profile and matches the barbecue chicken's bold southwestern spirit.
• Craft Non-Alcoholic Refreshment
• A homemade watermelon or pineapple agua fresca provides a cool, sweet counterpoint to the tacos' robust flavors, offering a refreshing palate cleanser between bites.

Ways to Switch Up the Taco Fillings

Vegetarian Corn Tacos: Replace barbecue chicken with grilled portobello mushrooms or black beans, seasoned with similar spices for a hearty plant-based alternative.

Gluten-Free Option: Use corn tortillas instead of flour tortillas and ensure barbecue sauce is gluten-free certified for celiac-friendly preparation.

Low-Carb Mexican Wrap: Swap tortillas with large lettuce leaves, creating a fresh, light version that maintains the rich street corn and barbecue flavors.

Dairy-Free Adaptation: Substitute Cotija cheese with nutritional yeast or dairy-free cheese alternative, and use vegan mayonnaise to accommodate lactose-intolerant dietary needs.

BBQ Chicken Taco Q&A

• How spicy are these barbecue chicken street corn tacos?

These tacos have a mild to moderate heat level. The chili powder in the chicken and corn topping adds a subtle kick, but you can easily adjust the spiciness by adding more or less chili powder, or including sliced jalapenos for extra heat.

• Can I make these tacos ahead of time?

You can prepare the barbecue chicken and street corn topping in advance. Store them separately in the refrigerator for up to 2 days. When ready to serve, reheat the chicken and warm the tortillas just before assembling the tacos.

• What type of tortillas work best for these tacos?

Corn tortillas are traditional and recommended for an authentic street taco experience. They provide a better flavor and texture compared to flour tortillas. For best results, warm them briefly in a skillet to enhance their taste and prevent cracking.

• Is there a good substitute for Cotija cheese?

If you can’t find Cotija cheese, you can use crumbled feta or queso fresco as alternatives. These cheeses have similar crumbly textures and tangy flavors that complement the street corn topping.

Barbecue Chicken Street Corn Tacos Recipe

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4.7 from 26 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sizzling barbecue chicken street corn tacos bring Mexican street food magic straight to kitchen tables. Crispy grilled chicken, charred corn, and zesty toppings create a flavor fiesta you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 2 cups (300 g) cooked chicken, shredded (rotisserie chicken works well)
• ¼ cup (30 g) crumbled Cotija or feta cheese

Corn and Toppings:

• 2 cups (300 g) corn kernels (fresh, frozen, or canned)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon lime juice
• ¼ cup (10 g) chopped fresh cilantro

Seasonings and Additional Components:

• ½ cup (120 ml) barbecue sauce
• 1 teaspoon chili powder (optional, for heat)
• ¼ teaspoon chili powder or smoked paprika
• Salt and pepper, to taste
• 8 small tortillas (corn or flour)
• 1 lime, cut into wedges
• Optional toppings: sliced jalapenos, diced avocado, or hot sauce

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Instructions

1. Infuse the shredded chicken with robust barbecue flavors by simmering it in a skillet with tangy sauce and aromatic chili powder. Allow the mixture to heat thoroughly, creating a mouthwatering protein base for the tacos.
2. Transform fresh or frozen corn into a charred, caramelized delicacy by searing it in a hot skillet until slight browning develops. Blend the roasted corn with creamy mayonnaise, rich sour cream, crumbly Cotija cheese, zesty lime juice, and a sprinkle of chili powder, salt, and pepper.
3. Gently revive the tortillas by warming them in a dry skillet, ensuring they become pliable and slightly crisp around the edges. Alternatively, envelop them in foil and place in a warm oven to restore their softness.
4. Artfully construct each taco by layering the smoky barbecue chicken onto the heated tortillas. Crown the meat with a generous dollop of the vibrant street corn mixture, creating a harmonious blend of textures and flavors.
5. Elevate the presentation by scattering freshly chopped cilantro over the tacos. Optional embellishments like fiery jalapeño slices or creamy avocado wedges can add extra dimension. Serve with lime wedges, allowing diners to squeeze fresh citrus over their tacos for a bright, acidic finish.

Notes

• Swap barbecue sauce for a healthier homemade version to control sugar and sodium levels.
• Roast corn instead of skillet charring for deeper, smokier flavor and less oil usage.
• Use Greek yogurt as a lighter alternative to mayonnaise and sour cream for a protein-packed, lower-fat topping.
• Grill corn directly on barbecue grates for authentic street-style char and smoky taste when outdoor cooking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 10 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 70 mg