Street Corn Chicken Tacos with Cotija & Lime Crema

Elote, Mexico's iconic street corn, inspires these weeknight tacos where smoky spiced chicken meets charred kernels and a bright lime crema. Crumbled cotija adds the salty finish that makes every bite taste like a summer night market.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 36g protein
• 42g carbs
• 34g fat
• 6g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 2 tbsp olive oil
• 2 cups frozen corn kernels, thawed
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tbsp lime juice
• 1 tsp lime zest
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 1 jalapeño, thinly sliced
• 12 small corn tortillas
• to taste hot sauce

Instructions

1. 1Pat chicken thighs dry and toss with chili powder, smoked paprika, cumin, garlic powder, salt, and olive oil until evenly coated. Let sit 10 minutes while you prep the crema.
2. 2In a small bowl whisk mayonnaise, sour cream, lime juice, lime zest, and salt; set the lime crema aside in the fridge.
3. 3Heat a large cast-iron skillet or grill pan over medium-high. Add remaining oil, then cook chicken thighs 5–6 minutes per side until charred at the edges and internal temperature reaches 175°F. Rest 5 minutes, then chop into bite-size pieces.
4. 4In the same hot skillet, add the corn in a single layer and cook undisturbed 3–4 minutes until deeply charred in spots; stir once and cook 1 more minute. Season with salt.
5. 5Warm corn tortillas directly over a gas flame or in a dry skillet 20–30 seconds per side until pliable and lightly toasted; keep wrapped in a clean towel.
6. 6Build each taco: smear a spoonful of lime crema on a tortilla, add chopped chicken, a heap of charred corn, crumbled cotija, cilantro, and jalapeño slices.
7. 7Finish with an extra squeeze of lime and hot sauce if desired. Serve immediately with extra crema on the side.