Barbecue Chicken Street Corn Tacos are a fusion of smoky barbecue chicken and the creamy, zesty flavors of Mexican street corn. These tacos are bursting with flavor, combining tender chicken, grilled corn, and vibrant toppings for an unforgettable meal. Perfect for taco night or casual gatherings, these tacos are quick, easy, and always a hit!
Ingredients
For the Barbecue Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1/2 cup barbecue sauce (your favorite brand)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Street Corn:
- 2 ears of corn, grilled and kernels removed (or 1 1/2 cups frozen corn, thawed and sautéed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh cilantro, chopped
For the Tacos:
- 8 small corn or flour tortillas
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- Extra barbecue sauce, for drizzling
- Fresh cilantro, for garnish
Instructions
Step 1: Prepare the Barbecue Chicken
- Preheat your grill, skillet, or oven to medium-high heat.
- Season the chicken with smoked paprika, garlic powder, chili powder, salt, and pepper.
- Cook the chicken for 6–8 minutes per side (or until the internal temperature reaches 165°F/74°C).
- Brush the chicken with barbecue sauce during the last few minutes of cooking.
- Remove from heat, let rest for 5 minutes, then shred or dice the chicken.
Step 2: Make the Street Corn
- If using fresh corn, grill the ears until slightly charred, then remove the kernels.
- In a bowl, mix the corn kernels with mayonnaise, sour cream, chili powder, lime juice, cotija cheese, and cilantro. Stir until well combined.
Step 3: Assemble the Tacos
- Warm the tortillas on a skillet or directly over a gas flame until pliable.
- Place a generous portion of shredded barbecue chicken onto each tortilla.
- Top with a scoop of street corn, diced avocado, red onion, and a drizzle of barbecue sauce.
- Garnish with fresh cilantro and extra cotija cheese, if desired.
Step 4: Serve
Serve the tacos immediately with lime wedges on the side for an extra burst of flavor.
Serving and Storage Tips
- Serving: These tacos are best enjoyed fresh, but you can set up a taco bar so everyone can customize their own.
- Storage: Store leftover chicken and street corn in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling the tacos.
1. Can I use rotisserie chicken instead of cooking the chicken?
Yes, shredded rotisserie chicken works great! Just mix it with warmed barbecue sauce and seasonings for a quick shortcut.
2. What if I don’t have access to a grill?
You can cook the chicken and corn in a skillet or bake the chicken in the oven at 375°F (190°C) for 25–30 minutes. Frozen or canned corn also works as a substitute.
3. Can I make this dish vegetarian?
Absolutely! Swap the chicken with grilled or sautéed vegetables like zucchini, mushrooms, or bell peppers, and toss them in barbecue sauce.
4. What can I use instead of cotija cheese?
Feta cheese or queso fresco are excellent substitutes if cotija isn’t available.
These Barbecue Chicken Street Corn Tacos combine bold flavors and fresh ingredients for a meal that’s sure to impress. Perfect for any occasion, they’ll quickly become a family favorite!
PrintBarbecue Chicken Street Corn Tacos
These barbecue chicken street corn tacos are a flavorful fusion of smoky, tangy barbecue chicken and creamy, cheesy Mexican street corn. Wrapped in warm tortillas and topped with fresh garnishes, these tacos are a quick and satisfying dinner or party favorite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
For the barbecue chicken:
- 2 cups (300 g) cooked chicken, shredded (rotisserie chicken works well)
- 1/2 cup (120 ml) barbecue sauce
- 1 teaspoon chili powder (optional, for heat)
For the street corn topping:
- 2 cups (300 g) corn kernels (fresh, frozen, or canned)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 cup (30 g) crumbled Cotija or feta cheese
- 1 teaspoon lime juice
- 1/4 teaspoon chili powder or smoked paprika
- Salt and pepper, to taste
For the tacos:
- 8 small tortillas (corn or flour)
- 1/4 cup (10 g) chopped fresh cilantro
- 1 lime, cut into wedges
- Optional toppings: sliced jalapeños, diced avocado, or hot sauce
Instructions
- Prepare the barbecue chicken:
- In a skillet over medium heat, combine the shredded chicken, barbecue sauce, and chili powder (if using). Heat through for 5–7 minutes, stirring occasionally. Remove from heat and set aside.
- Make the street corn topping:
- If using fresh or frozen corn, cook it in a skillet over medium heat until lightly charred, about 5 minutes.
- In a mixing bowl, combine the corn, mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, salt, and pepper. Stir until well mixed.
- Warm the tortillas:
- Heat the tortillas in a dry skillet over medium heat for 20–30 seconds on each side, or wrap them in foil and warm in the oven.
- Assemble the tacos:
- Spoon the barbecue chicken onto each tortilla. Top with a generous helping of the street corn mixture.
- Garnish and serve:
- Sprinkle with chopped cilantro and add optional toppings like sliced jalapeños or avocado. Serve with lime wedges for squeezing over the tacos.
Notes
- Make-ahead: Prepare the barbecue chicken and street corn mixture up to a day ahead. Reheat before assembling the tacos.
- Grilled corn option: For added flavor, grill fresh corn on the cob, then cut off the kernels before mixing.
- Vegetarian option: Substitute the chicken with roasted sweet potatoes, jackfruit, or black beans.