Why You’ll Love This Recipe
Barbecue Chicken Street Corn Tacos are a delightful fusion of smoky, tangy flavors with a refreshing crunch. The juicy barbecue chicken pairs perfectly with creamy, zesty street corn, all wrapped in a warm, soft tortilla. This recipe is quick to make, versatile, and perfect for gatherings, family dinners, or even a quick lunch. It’s a crowd-pleaser with a balance of textures and bold flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked, shredded barbecue chicken
- Fresh corn kernels (grilled or roasted)
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
- Crumbled cotija cheese
- Fresh cilantro, chopped
- Small flour or corn tortillas
- Salt and pepper to taste
Directions
- In a bowl, combine the fresh corn kernels with mayonnaise, sour cream, lime juice, chili powder, cotija cheese, cilantro, salt, and pepper. Mix well to create the street corn topping.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Place a generous amount of shredded barbecue chicken on each tortilla.
- Top the chicken with a hearty spoonful of the street corn mixture.
- Garnish with extra cilantro, a squeeze of lime, and additional cotija cheese if desired.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Variations
- Spicy Kick: Add diced jalapeños or a drizzle of hot sauce for extra heat.
- Protein Swap: Substitute barbecue chicken with pulled pork or grilled shrimp.
- Vegan Option: Use jackfruit in place of chicken and vegan mayo and cheese.
- Extra Crunch: Add shredded cabbage or diced red onions for additional texture.
Storage/Reheating
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a microwave or skillet until warmed through. Assemble the tacos fresh to maintain the best texture and flavor.
FAQs
How do I prevent the tortillas from breaking?
Warm the tortillas before assembling to make them more pliable and less likely to tear.
Can I use canned corn instead of fresh?
Yes, drained and rinsed canned corn works well, though fresh or grilled corn offers the best flavor.
What type of barbecue sauce should I use?
Use your favorite barbecue sauce—smoky, sweet, or spicy depending on your taste preference.
Can I make these tacos ahead of time?
Prepare the chicken and street corn in advance, but assemble the tacos just before serving to avoid sogginess.
Are these tacos gluten-free?
Use gluten-free corn tortillas to make this recipe gluten-free.
How can I make the tacos healthier?
Opt for Greek yogurt instead of sour cream and use lean chicken breast for a lighter option.
What sides pair well with these tacos?
Serve with black beans, a fresh green salad, or Mexican rice for a complete meal.
Can I grill the chicken instead of using pre-cooked?
Absolutely! Grilled chicken adds an extra smoky flavor that complements the street corn.
How do I store leftover street corn mixture?
Keep it in an airtight container in the refrigerator for up to 3 days.
What’s the best way to reheat the chicken?
Reheat in a skillet over medium heat or in the microwave with a damp paper towel to retain moisture.
Conclusion
Barbecue Chicken Street Corn Tacos are a vibrant, flavorful dish that combines the best of smoky, creamy, and zesty elements. Whether for a quick dinner or a festive gathering, these tacos are sure to impress with their bold flavors and satisfying textures. Customize with your favorite toppings and enjoy a delicious taco experience!
PrintBarbecue Chicken Street Corn Tacos
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if reheating chicken or warming tortillas)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Assembled
- Cuisine: Fusion (Mexican-American)
Description
These Barbecue Chicken Street Corn Tacos are a flavor-packed fusion of smoky, tangy barbecue chicken and creamy, zesty Mexican street corn, all wrapped in warm, soft tortillas. Perfect for a quick dinner or a casual gathering, they bring bold flavors with minimal effort.
Ingredients
- For the Chicken:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1/2 cup barbecue sauce (plus more for drizzling)
- For the Street Corn Salad:
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional for extra smoky flavor)
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- For Assembling:
- 8 small corn or flour tortillas, warmed
- Diced red onion (optional, for garnish)
- Extra lime wedges, for serving
Instructions
- Prepare the Chicken:
- In a bowl, mix the shredded chicken with the barbecue sauce until fully coated. Warm it slightly in a skillet or microwave if needed.
- Make the Street Corn Salad:
- In a large bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, and cilantro.
- Season with salt and pepper to taste. Mix well until the corn is evenly coated.
- Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave.
- Add a layer of barbecue chicken to each tortilla.
- Top with a generous scoop of the street corn salad.
- Garnish with diced red onion, extra cotija cheese, and a drizzle of barbecue sauce if desired.
- Serve:
- Serve immediately with lime wedges on the side for an extra burst of freshness.
Notes
- Make it Spicy: Add diced jalapeños or a sprinkle of cayenne pepper to the street corn salad for a kick.
- Grill Option: For more flavor, grill the corn before mixing it into the salad.
- Dairy-Free Option: Use dairy-free mayo, sour cream, and cheese alternatives.
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