Mains | Meal Prep Friendly

Street Corn Chicken Tacos

Name: Street Corn Chicken Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 to 2 lb chicken breasts or thighs; 1 bag frozen roasted corn; 1 tbsp Everything But The Elote seasoning (plus 1 tsp for the crema); 1 pack corn tortillas; 1/2 cup plain Greek yogurt; 1 lime (juiced, plus wedges for serving); 1/2 cup crumbled cotija cheese; Small handful of cilantro (chopped); Oil (for the pan); Salt (to taste)

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These street corn chicken tacos taste like you ordered them from a food truck, but they come together in one skillet in about 30 minutes. Juicy elote-seasoned chicken, charred sweet corn, salty cotija and a tangy Greek yogurt lime crema all get piled into warm, blistered corn tortillas. It’s everything you love about Mexican street corn, turned into an easy weeknight dinner.

The secret is a jar of Trader Joe’s Everything But The Elote seasoning. It does all the heavy lifting, so you don’t have to measure out five different spices. One seasoning, one pan, and dinner is on the table. That’s my favorite kind of Half-Assed Meal.

Why You’ll Love These Mexican Street Corn Chicken Tacos

They’re family friendly. Everyone can build their own tacos and skip the toppings they don’t like.
They’re made in one pan. The chicken, corn and tortillas all cook in the same skillet, so cleanup is easy.
They’re high in protein. Chicken plus a Greek yogurt crema makes these tacos filling enough to keep everyone satisfied.
The flavor comes from one seasoning. Everything But The Elote gives you smoky, cheesy, chili-lime flavor without a spice cabinet full of jars.
The crema is lighter but still creamy. Greek yogurt replaces the usual mayo or sour cream and adds extra protein.

Ingredients You’ll Need

Chicken breasts or thighs: Either works. Thighs stay juicier, and breasts are leaner. You’ll need about 1.5 to 2 pounds.
Frozen roasted corn: Trader Joe’s Roasted Frozen Corn is my favorite because it already has a smoky flavor, and the pan gives it extra char.
Everything But The Elote seasoning: This is a Trader Joe’s blend with chili, cheese, cumin and lime flavors. You’ll use it on the chicken and in the crema.
Corn tortillas: Warming them in a dry pan makes them soft, flexible and a little blistered.
Plain Greek yogurt: This is the base of the crema. It’s tangy, creamy and full of protein.
Lime: Use the juice in the crema and cut the rest into wedges for serving.
Cotija cheese: This salty, crumbly Mexican cheese is what makes these tacos taste like real street corn. Feta works in a pinch.
Cilantro: A small handful adds freshness. Leave it off if you’re not a fan.
Oil and salt: You’ll need a little oil for the pan and a pinch of salt for the chicken and crema.

Recipe Variations

Spicy street corn tacos: Add sliced jalapeños, a pinch of chili powder or a few dashes of hot sauce to the crema.
Street corn chicken bowls: Skip the tortillas and serve everything over rice, cauliflower rice or lettuce.
No Trader Joe’s nearby? Mix 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika and a little lime zest. Add extra cotija for the cheesy flavor.
Fresh corn: In the summer, cut the kernels off 3 ears of fresh corn and char them in the pan the same way.
Shredded chicken: Use rotisserie chicken tossed with the elote seasoning for an even faster version.
Add avocado: Sliced avocado or guacamole makes these even heartier.

How to Make Street Corn Chicken Tacos

Step 1: Season and cook the chicken. Pat the chicken dry, then season it well with the elote seasoning and a pinch of salt. Cook on medium-high heat in a skillet with olive oil for about 6 to 7 minutes per side, depending on thickness, until it’s cooked through. Let it rest for a few minutes, then slice it.

Step 2: Char the corn. Add the frozen roasted corn to the same pan. Let it sit undisturbed for a few minutes so it gets charred edges, then toss it once and take it off the heat.

Step 3: Make the crema. Stir together the Greek yogurt, lime juice, a teaspoon of elote seasoning and a pinch of salt in a small bowl.

Step 4: Warm the tortillas. Heat the tortillas in the dry pan or directly over a gas burner until they’re soft and a little blistered.

Step 5: Build the tacos. Fill each tortilla with sliced chicken and a spoonful of charred corn. Finish with cotija, a drizzle of crema, cilantro and a squeeze of fresh lime juice.

Tips for the Best Street Corn Chicken Tacos

Thin the crema if needed. If it’s too thick to drizzle, add a splash of water or extra lime juice.
Pat the chicken dry. Dry chicken gets a better sear and holds onto the seasoning.
Don’t stir the corn too soon. Letting it sit in the hot pan is what creates those charred, caramelized edges.
Use a meat thermometer. Chicken is done when it reaches 165°F in the thickest part.
Let the chicken rest. Resting for 5 minutes keeps it juicy when you slice it.
Double up the tortillas. Corn tortillas can tear, so stack two per taco if yours are thin.

What to Serve with Street Corn Chicken Tacos

Black beans or refried beans
Mexican rice or cilantro lime rice
Chips with salsa or guacamole
A simple cabbage slaw with lime juice

Meal Prep and Storage

Chicken and corn: Store them in an airtight container in the refrigerator for up to 4 days.
Crema: Keep it in a separate container in the fridge for up to 4 days.
Reheating: Warm the chicken and corn in a skillet or the microwave until heated through.
Tortillas: Warm them fresh right before serving for the best texture. Store leftovers in a large zip-top bag.

These also make a great meal prep lunch. Pack the chicken, corn and crema in containers, and warm up tortillas when you’re ready to eat.

frequently asked questions

What are street corn chicken tacos?

Street corn chicken tacos combine seasoned chicken with the flavors of Mexican street corn, or elote: charred corn, cotija cheese, lime, chili and a creamy sauce, all served in warm corn tortillas.

What is Everything But The Elote seasoning?

Everything But The Elote is a Trader Joe’s seasoning blend inspired by Mexican street corn. It includes chili pepper, cheese, cumin, salt and lime flavors.

What can I use instead of cotija cheese?

Feta is the closest substitute. Queso fresco or a sprinkle of Parmesan also works.

Can I use sour cream instead of Greek yogurt for the crema?

Yes. Sour cream makes a richer crema, while Greek yogurt keeps it lighter and adds more protein.

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