Easy weeknight chicken tacos filled with boldly seasoned chicken, cheesy corn tortillas, Mexican street corn, and a fresh cilantro-onion relish—ready in about 25 minutes.

I love tacos, and the best taco recipes are the ones that deliver huge flavor without requiring hours in the kitchen. These street-style chicken tacos are always a big hit in my home, especially when I serve them with creamy Mexican street corn.

Traditional Mexican street corn is incredible grilled and served right on the cob, but weeknights call for shortcuts. For this recipe, I use canned sweet corn and cook it in a hot pan until lightly browned. That quick step gives it a delicious roasted flavor without firing up the grill.

Once the corn cools, it gets mixed with crema, cotija cheese, cilantro, lime juice, and spices. It is creamy, tangy, a little smoky, and so good that you may want to eat it straight from the bowl.

The chicken is just as easy. Cutting boneless chicken breasts into small, bite-size pieces helps them cook quickly. Tajín and Sazón Goya con Culantro y Achiote add bright citrus, savory spices, and vibrant color, while green enchilada sauce keeps the chicken juicy and flavorful.

Pile everything into warm, cheese-filled corn tortillas and finish with a fresh onion-cilantro relish, more cotija, and your favorite hot sauce. Taco Tuesday is handled!

Recipe Overview

• Prep time: 5 minutes
• Cook time: 20 minutes
• Total time: 25 minutes
• Yield: 4 servings
• Course: Lunch or dinner
• Cuisine: Mexican-inspired
• Best for: Taco Tuesday and easy weeknight meals

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts, cut into small bite-size pieces
• 2 teaspoons Tajín
• 1 packet Sazón Goya con Culantro y Achiote
• Salt and black pepper, to taste
• 1 tablespoon cooking oil, such as avocado oil
• 1 cup green enchilada sauce

For the Mexican Street Corn

• 1 can sweet corn, drained well
• ¼ cup crema or sour cream
• 1 tablespoon fresh cilantro, minced
• ½ tablespoon chili powder
• ½ teaspoon black pepper
• ¼ teaspoon salt
• Juice of ¼ lime
• 2 tablespoons cotija cheese, crumbled

For the Cilantro-Onion Relish

• ½ small onion, finely chopped
• ½ cup fresh cilantro, chopped
• Juice of ½ lime

For the Tacos

• White corn tortillas
• Shredded mozzarella cheese
• Cotija cheese, for serving
• Hot sauce, for serving

Instructions

1. Brown the corn

Heat a skillet over medium-high heat. Add the drained corn and cook, stirring occasionally, until it is hot and lightly browned.

Transfer the corn to a bowl and let it cool slightly.

2. Make the Mexican street corn

Add the crema, cilantro, chili powder, black pepper, salt, lime juice, and cotija to the cooled corn.

Mix well and set aside until you are ready to assemble the tacos.

3. Make the cilantro-onion relish

Combine the chopped onion, cilantro, and lime juice in a small bowl. Mix well and set aside so the flavors can blend.

4. Cook the chicken

Heat the cooking oil in a skillet over medium-high heat. Add the chopped chicken and season it with the Tajín, Sazón, salt, and pepper.

Cook, stirring occasionally, until the chicken is browned and no longer pink in the center, approximately 7 minutes. The exact time will depend on the size of the pieces.

Reduce the heat to low and add the green enchilada sauce. Stir until the chicken is thoroughly coated, then keep it warm over low heat.

5. Prepare the cheesy tortillas

Heat a clean skillet or griddle over medium-high heat. Place one corn tortilla in the pan and sprinkle it with a thin layer of mozzarella. Top it with a second tortilla.

Cook for 1 to 2 minutes, or until the bottom is lightly toasted and the cheese begins to melt. Flip carefully and cook for approximately 1 minute more.

Transfer the tortillas to a plate and repeat as needed.

6. Assemble the tacos

Fill each cheesy tortilla with the saucy chicken, Mexican street corn, and cilantro-onion relish.

Finish with extra cotija cheese and hot sauce. Serve immediately.

Creamy Mexican Street Corn, Black Bean, and Garlic Dip

The Mexican street corn is already good enough to serve as a dip, but this party-ready variation takes it even further. Garlic paste, black beans, onion, softened cream cheese, and mayonnaise create a richer, heartier dip with plenty of color and texture.

This variation doubles the street corn mixture, making enough to share with a crowd.

Dip Ingredients

• 2 cans sweet corn, drained well
• ½ cup crema or sour cream
• 2 tablespoons fresh cilantro, minced
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• ½ teaspoon salt
• Juice of ½ lime
• ¼ cup cotija cheese, crumbled
• 4 ounces cream cheese, softened
• ¼ cup mayonnaise
• 1 can black beans, drained and rinsed
• ¼ cup finely chopped onion
• 1 teaspoon garlic paste, or to taste
• Additional cotija and cilantro, for garnish
• Tortilla chips, for serving

Dip Instructions

1. Brown the corn

Heat a skillet over medium-high heat. Add the drained corn and cook until it is lightly browned in spots. Remove it from the heat and let it cool slightly.

2. Make the creamy base

In a large bowl, mix the softened cream cheese, crema, mayonnaise, garlic paste, chili powder, black pepper, salt, lime juice, and cotija until thoroughly combined.

3. Add the vegetables

Fold in the browned corn, rinsed black beans, chopped onion, and cilantro. Mix gently until everything is evenly coated.

4. Serve the dip

For a chilled dip, cover and refrigerate it until cold. For a warm dip, transfer it to an oven-safe dish and heat until warmed through.

Garnish with additional cotija and cilantro, then serve with tortilla chips.

Tips for the Best Chicken Tacos

• Drain the corn well: Excess liquid will prevent it from browning.
• Use a hot pan: Let the corn sit briefly between stirs so it can develop color.
• Cut the chicken evenly: Small, similar-size pieces cook quickly and consistently.
• Add the enchilada sauce last: This allows the chicken to brown before it begins simmering.
• Watch the salty seasonings: Tajín, Sazón, cotija, and enchilada sauce may all contain salt, so taste before adding much extra.
• Keep the tortillas warm: Cover cooked tortillas with a clean kitchen towel until assembly.
• Drain and rinse the black beans: This keeps the dip from becoming watery or muddy in color.

Serving Ideas

Serve the tacos with:

• Mexican rice
• Refried or seasoned black beans
• Tortilla chips and the street corn dip
• Guacamole
• Pico de gallo
• Lime wedges
• A crunchy cabbage slaw

You can also turn the taco components into bowls by layering rice, seasoned chicken, street corn, cilantro-onion relish, cotija, and hot sauce.

Storage and Reheating

Store the chicken, street corn, relish, and tortillas separately in covered containers so everything maintains its best texture.

Reheat the chicken gently in a skillet or microwave, adding a splash of enchilada sauce if needed. The street corn and relish are best served chilled or at room temperature.

Store the black bean and corn dip in the refrigerator and stir it before serving. If serving it warm, reheat it gently until the cream cheese mixture is smooth and heated through.