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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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