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
Units
Scale
- 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.