Mexican Street Corn Chicken Tacos

This post may contain affiliate links. Please read my disclaimer and disclosure policy.

Are you a fan of street tacos? If so, then you’re in for a treat with these Mexican Street Corn Chicken Tacos! Loaded with tender, cilantro lime marinaded chicken, mashed avocado, Mexican street corn, and a delicious, creamy sriracha mayo sauce. Each bite is guaranteed to be better than the last!

Easy, delicious grilled chicken tacos that are loaded with mexican street corn, mashed avocado, and creamy sriracha sauce!


Taco Tuesday is looking better and better every week! Not that it needs to be Tuesday in order for us to indulge in some tacos, now does it? I didn’t think so!

What makes street tacos even better? They’re little portion-controlled tacos! The polar opposite of the big behemoth burritos you can fill to the brim at Chipotle. I still love Chipotle, though. But I have to be honest, these Mexican Street Corn Chicken Tacos give them a run for their money because they are so addicting!

These tacos are super simple to make, full of amazing Mexican flavors, and I like to consider them a bit healthier than the traditional street tacos you can get. Which is always a win win in my book. If I can make something healthier, yet still feel like I am indulging – I am a happy camper!

Easy, delicious grilled chicken tacos that are loaded with mexican street corn, mashed avocado, and creamy sriracha sauce!


  • Boneless, skinless chicken thighs (or breasts)
  • Minced garlic
  • Olive oil
  • Limes – for garnish and squeezing for juice
  • Seasonings: smoked paprika (or regular), cilantro, garlic powder, salt, pepper
  • Avocados
  • Plain greek yogurt (or sour cream)
  • Regular, low-fat, or olive oil mayonnaise
  • Sriracha
  • Scallions/Green onions
  • Cotija cheese
  • Jalapeno
  • Fire-roasted corn
  • Street corn tortillas


  1. Chicken: I do recommend using chicken thighs for maximum flavor, but chicken breast can be used. Or a mixture of both.
  2. Grilling: You can use an outdoor or indoor grill. Make sure to oil the grill prior to cooking the chicken to ensure the chicken doesn’t stick.
  3. Corn: I prefer roasted corn in my Mexican Street Corn, but you are more than welcome to  use what you have on hand: frozen (thawed) corn or corn on the cob.
  4. Marinating: For tender, flavorful chicken (especially chicken breast if being used), I recommend allowing the chicken to marinate for a minimum of 45-60 minutes.
  5. Tortillas: You can find mini tortillas labeled ‘Street Tacos’ with the regular tortillas and taco shells. To warm on the stove: place a pan over low heat. Warm each side for 10-15 seconds once the pan is hot.

Easy, delicious grilled chicken tacos that are loaded with mexican street corn, mashed avocado, and creamy sriracha sauce!


As mentioned above, I do recommend using roasted corn in the Mexican street corn, as it will give it a different, more pronounced taste than regular corn. But you can certainly omit the roasting process or use canned or frozen (thawed) fire-roasted corn!

  • Canned fire-roasted corn: Be sure to thoroughly drain the corn before tossing it together with the other ingredients.
  • Frozen fire-roasted corn: Allow the corn to thoroughly thaw and drain any excess moisture/water from the bag before using. I find that laying it out onto a few paper towels helps!

Can’t find canned OR frozen fire-roasted corn? NO PROBLEM!

  • Regular canned/frozen corn: Thoroughly drain/thaw the corn before cooking. Heat 1 tablespoon of vegetable oil in a large, nonstick skillet over medium-high heat. Add the corn, cooking for 10-12 minutes or until the corn starts to brown. Stir every few minutes. Season with salt and pepper, to taste. Once it has cooled, combine it with the remaining ingredients for the street corn.

Easy, delicious grilled chicken tacos that are loaded with mexican street corn, mashed avocado, and creamy sriracha sauce!


  • Meat Thermometer: Great for indoor or outdoor use. Digital, easy to use, and instant read!
  • Herb Scissors: Still one of my favorite kitchen gadgets to date. Makes chopping herbs a breeze!
  • Cast Iron Grill Pan: If you don’t have an outdoor grill, but still want that off-the-grill taste, then you will love this grill pan.


  1. Easy Chicken Taco Bowls
  2. Skinny Taco Salad – Meal Prep
  3. Taco Stuffed Zucchini Boats
  4. Loaded Skinny Taco Flatbread Pizza
  5. Taco Stuffed Sweet Potatoes



Easy, delicious grilled chicken tacos that are loaded with mexican street corn, mashed avocado, and creamy sriracha sauce!

Mexican Street Corn Chicken Tacos

5 from 5 votes
Super simple grilled chicken street tacos loaded with Meixcan street corn, mashed avocado, and a creamy sriracha sauce - each bite guaranteed to be bursting full of flavor and even better than the last!
Print Recipe Pin Recipe Rate Recipe
Course: Main Course
Cuisine: Mexican
Keyword: Mexican, Mexican Street Corn, Mexican Street Corn Chicken Tacos, Street Tacos, Taco Tuesday, Tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time:: 1 hour
Total Time: 4 hours
Servings: 12 street tacos
Calories: 172kcal
Author: Samantha Buckner


Grilled Chicken (Marinade):

  • 1 1/2 lbs boneless skinless chicken thighs, (can sub with chicken breast)
  • 3 cloves garlic, (minced)
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • zest of 1 lime
  • 1/2 tsp smoked paprika, (or regular paprika)
  • 1/4 cup chopped cilantro
  • 1/2 tsp salt, (more or less, to taste)
  • 1/4 tsp pepper, (more or less, to taste)

Mexican Street Corn:

  • 2 ears fresh corn on the cob, (husked)
  • 1/3 cup green onions, (chopped)
  • 1/3 cup cotija cheese
  • 1 jalapeno (optional), (stem and seeds removed, chopped)
  • 1 1/2 - 2 tbsp lime juice, (more or less, to taste)
  • 1/4 cup chopped cilantro
  • salt, (to taste)

Sriracha Mayo:

  • 1/4 cup plain greek yogurt
  • 1/4 cup olive oil mayo, (can use regular or low-fat *SEE NOTES BELOW)
  • 1 tbsp sriracha, (more or less, to taste)
  • 2 tbsp lime juice, (more or less, to taste)
  • salt (optional), (to taste)

Avocado Mash:

  • 1 medium avocado, (peeled and pited)
  • 1/4-1/2 tsp garlic powder, (add to taste)
  • 2 tbsp lime juice, (more or less, to taste)
  • 1/8-1/4 salt, (to taste)


  • 12 mini corn tortillas, (warmed)
  • lime wedges
  • freshly chopped cilantro
  • extra cotija cheese



  • In a medium bowl, combine all 'Marinade' ingredients listed (minus chicken).
  • Trim the chicken of any excess fat.
  • In a gallon size Ziploc bag or to the same bowl, combine the chicken with the marinade; marinate for at least 1 hour or up to 4 hours, making sure to shake the bag or toss the chicken in the bowl every so often to ensure even marinating.
  • Indoor grill pan: Spray a large nonstick pan with cooking spray (or add high-heat oil such as canola or vegetable oil) and place over medium-high heat. Cook the chicken thighs 4-5 minutes per side, or until the internal temperature of the thickest part reads 165 degrees F using a meat thermometer.
    Outdoor grill: Preheat the grill to medium-high heat and safely oil the grill grates. I recommned using a paper towel dipped in the oil and handled using grill-safe tongs.
    Discard the extra marinade. Grill the chicken 4-5 minutes per side, or until the thickest part of a thigh reads 165 degrees F using a meat thermometer. I recommend brushing the uncooked side of the breast with a little oil before flipping to cook the opposite side.
    Remove chicken to a plate and cover with foil to keep warm for a few minutes before slicing/shredding.

Mexican Street Corn:

  • Husk the corn and rub each ear with oil. Season with salt and pepper, to taste.
  • Add the ears of corn to one side of the grill the same time you add the chicken thighs.
  • Turn the ears of corn every 2-3 minutes, grilling for a total of 10-15 minutes. You will notice dark spots and the kernels start to deepen/darken in color.
  • Remove corn to a plate and allow it to cool slightly before slicing it off the cob. In a medium bowl, combine the corn with the remaining ingredients listed under 'Mexican Street Corn', adjusting salt and lime juice as needed.

Siracha Mayo & Avocado Mash:

  • In two seperate bowls, combine the ingredients for both the Sriracha Mayo and the Avocado Mash.
    Be sure to adjust ingredients, such as the lime juice and salt, for the avocado mash, to suit your taste bud preferences. The lime juice will add flavor, as well as help to keep the avocado from browning. You can omit all ingredients for the avocado mash and simply add plain avocado slices to the tacos, as well.
    Same for the amount of Sriracha used in the Sriracha Mayo sauce. If you're worried about heat, add 1/2 tablespoon to start, taste test, and add more, if needed.


  • Warm the tortillas (either in a pan on the stove over low heat or) the last few minutes on the grill for 5-10 seconds. Or serve as they come. Add the sliced chicken, street corn, avocado mash, and sriracha mayo. Garnish with extra lime juice, cotija cheese, fresh cilantro, or your favorite toppings!


ADD TO TASTE: As with any recipe, please taste test and add ingredients, such as salt, pepper, lime juice, etc., to suit your taste preferences. Some people prefer more salty, some people prefer more of a lime flavor. Don't be afraid to taste test as you cook!
Chicken: You can substitute thighs for chicken breasts. Be sure to slice the breasts in half or pound the breasts down until they are all of even thickness. This will help to ensure cooking/grilling time.
Corn: If you prefer to use canned or frozen corn over corn on the cob, you can find 'fire-roasted' versions in both sections of the store! Be sure to thoroughly drain/thaw the corn before tossing it with the rest of the Mexican street corn ingredients.
      - You can roast regular canned/frozen corn (drained/thawed thoroughly) on the stove. Place a large, nonstick skillet over medium-high heat with 1 tablespoon of vegetable oil (or high heat oil of choice). Once hot, add the corn and allow to cook for 10-12 minutes, OR until the corn is browned to your liking.
Mayo: Light or fat-free mayo can be used, but keep in mind - the flavor won't be as pronounced without some fat. I recommend using olive oil mayo for maximum flavor. Add more or less to your liking.
TRIED THIS RECIPE?Tag me @withpeanutbutterontop or use my hashtag #withpeanutbutterontop on Instagram!


Nutrition Facts
Mexican Street Corn Chicken Tacos
Amount Per Serving (1 taco)
Calories 172 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 37mg12%
Sodium 245mg10%
Potassium 192mg5%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 175IU4%
Vitamin C 9.2mg11%
Calcium 40mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂
Easy, delicious grilled chicken tacos that are loaded with mexican street corn, mashed avocado, and creamy sriracha sauce! Easy, delicious grilled chicken tacos that are loaded with mexican street corn, mashed avocado, and creamy sriracha sauce!
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Subscribe
    Notify of

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Inline Feedbacks
    View all comments
    Would love your thoughts, please comment.x