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

Mexican Street Corn Chicken Tacos

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!
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.


Serving: 1taco | Calories: 172kcal | Carbohydrates: 10g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 245mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 9.2mg | Calcium: 40mg | Iron: 0.6mg