Barbecue Chicken Street Corn Tacos bring together the smoky flavor of barbecue chicken with the creamy, tangy goodness of street corn in a taco thatโs bursting with bold, satisfying flavors. Perfect for weeknight dinners, casual gatherings, or a creative twist on taco night, this recipe is both easy to prepare and irresistibly delicious.
Why Youโll Love This Recipe
- Combines two popular flavors: barbecue chicken and Mexican street corn.
- Quick and easy to prepare for busy weeknights.
- Versatile enough to customize with your favorite toppings.
- A crowd-pleaser for taco lovers of all ages.
- Great for summer cookouts or Cinco de Mayo celebrations.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken
- Barbecue sauce
- Fresh corn kernels
- Mayonnaise
- Crumbled cotija cheese
- Lime juice
- Chopped cilantro
- Small corn or flour tortillas
- Optional toppings: sliced jalapeรฑos, diced avocado, hot sauce
Directions
- Prepare the chicken:ย Mix shredded cooked chicken with barbecue sauce in a large skillet over medium heat. Heat until warmed through and coated evenly.
- Make the street corn topping:ย In a mixing bowl, combine fresh corn kernels, mayonnaise, cotija cheese, lime juice, and chopped cilantro. Stir until well mixed.
- Warm the tortillas:ย Heat the tortillas in a dry skillet or directly over a flame for a few seconds on each side until warm and slightly charred.
- Assemble the tacos:ย Fill each tortilla with a portion of barbecue chicken, then top with the street corn mixture.
- Add toppings:ย Garnish with your favorite toppings, such as sliced jalapeรฑos, diced avocado, or a drizzle of hot sauce.
- Serve immediately:ย Enjoy your tacos fresh and warm.
Servings and Timing
- Servings:ย 4 (approximately 2 tacos per person)
- Prep Time:ย 10 minutes
- Cook Time:ย 10 minutes
- Total Time:ย 20 minutes
Variations
- Protein Swap:ย Use grilled shrimp, pulled pork, or tofu instead of chicken.
- Sauce Options:ย Try a tangy chipotle or honey mustard sauce instead of barbecue.
- Cheese Alternative:ย Swap cotija cheese for feta or shredded cheddar.
- Add Veggies:ย Include shredded lettuce, diced tomatoes, or sautรฉed bell peppers for added texture and flavor.
- Spicy Kick:ย Use a spicy barbecue sauce or add extra jalapeรฑos.
Storage/Reheating
- Storage:ย Store leftover chicken and street corn topping in separate airtight containers in the refrigerator for up to 3 days.
- Reheating:ย Warm the chicken in a skillet or microwave until heated through. Assemble the tacos just before serving to maintain freshness.
- Tortillas:ย Keep tortillas fresh by reheating them individually before assembly.
FAQs
1. Can I use canned corn instead of fresh corn?
Yes, canned or frozen corn can be used if fresh corn isnโt available. Just make sure to drain and pat dry canned corn before using.
2. Can I make this recipe gluten-free?
Absolutely! Use gluten-free tortillas and check that your barbecue sauce is certified gluten-free.
3. What is cotija cheese, and can I substitute it?
Cotija is a crumbly Mexican cheese. If unavailable, feta or parmesan can be used as substitutes.
4. Can I make the chicken ahead of time?
Yes, the barbecue chicken can be prepared up to 2 days in advance and stored in the refrigerator.
5. How do I grill the corn for added flavor?
Grill whole ears of corn over medium-high heat until charred, then cut off the kernels to use in the recipe.
6. Whatโs the best way to warm tortillas?
Heat them in a dry skillet, over an open flame, or wrapped in foil in the oven.
7. Can I freeze the chicken for later use?
Yes, you can freeze the barbecue chicken in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
8. What can I serve with these tacos?
Pair them with a side of black beans, a fresh salad, or chips and guacamole.
9. Are these tacos spicy?
The tacos are mildly spiced, but you can add heat with spicy barbecue sauce, jalapeรฑos, or hot sauce.
10. Can I use flour tortillas instead of corn?
Yes, both corn and flour tortillas work well for this recipe. Choose your favorite!
Conclusion
Barbecue Chicken Street Corn Tacos are the ultimate fusion of bold flavors and easy preparation, making them a hit for any occasion. With just a handful of ingredients and endless customization options, these tacos are sure to become a family favorite. Try them tonight and bring a little extra flavor to your dinner table!
Print
Barbecue Chicken Street Corn Tacos
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (8 tacos) 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American Fusion
- Diet: Gluten Free
Description
Barbecue Chicken Street Corn Tacos combine tender barbecue chicken with the vibrant flavors of Mexican street corn, all wrapped in warm corn tortillas. This recipe is perfect for a summer meal or any taco night.
Ingredients
For the Barbecue Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 2/3 cup barbecue sauce (plus extra for basting)
For the Street Corn:
- 2 ears of fresh corn, husked and cleaned
- 1/4 cup mayonnaise
- 1/4 cup crema, Greek yogurt, or sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
For the Tacos:
- 8 corn tortillas
- 1 large avocado, thinly sliced
- 2 jalapeรฑos, thinly sliced
- Fresh cilantro leaves
- Lime wedges
Instructions
- Marinate the Chicken:
- Place the chicken in a bowl or zip-top bag. Add 1/3 cup of barbecue sauce, ensuring all pieces are well coated.
- Cover and refrigerate for at least 1 hour, or up to 3 hours.
- Prepare the Street Corn:
- Preheat your grill to medium-high heat (about 500ยฐF).
- Grill the corn for 10-15 minutes, turning every few minutes until evenly charred and cooked through.
- In a bowl, mix the mayonnaise, crema (or Greek yogurt/sour cream), lime juice, and chili powder. Season with salt and pepper to taste.
- Once the corn is grilled, slather it with the crema mixture and sprinkle with crumbled cotija cheese. Using a sharp knife, carefully cut the corn kernels off the cob and set aside.
- Grill the Chicken:
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and grill for about 4-5 minutes on each side, or until the internal temperature reaches 165ยฐF. Baste with additional barbecue sauce during the last few minutes of grilling.
- Once cooked, let the chicken rest for a few minutes, then slice into thin strips.
- Warm the Tortillas:
- Place the corn tortillas on the grill for about 30 seconds on each side until warm and slightly charred.
- Assemble the Tacos:
- On each tortilla, layer the street corn mixture, slices of barbecue chicken, avocado, and jalapeรฑos.
- Garnish with fresh cilantro leaves and a squeeze of lime juice.
Notes
- For a spicier kick, consider adding a drizzle of hot sauce or using spicy barbecue sauce.
- If cotija cheese is unavailable, feta cheese makes a good substitute.
- To save time, you can use pre-cooked rotisserie chicken; toss it in warmed barbecue sauce before adding to the tacos.
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