Street-Style Chicken Tacos with Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender grilled chicken nestled in warm tortillas topped with a vibrant charred corn salsa, capturing the essence of lively street food. This mexican-inspired street food ready in about 35 minutes blends skinless chicken thighs, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 1 cup corn kernels
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 8 small corn tortillas
• 1/4 cup sour cream
• to taste salt

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. In a bowl, combine 1 lb skinless chicken thighs with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Toss well to coat evenly and marinate for 15 minutes.
2. Step 2: Grill the chicken for 5-6 minutes per side until cooked through and edges are slightly charred. Remove and let rest for 5 minutes before slicing into strips.
3. Step 3: While chicken cooks, heat a dry skillet over medium-high heat. Add 1 cup corn kernels and cook for 4-5 minutes, stirring occasionally, until kernels are charred and fragrant. Transfer to a bowl and mix in 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced small jalapeño, and salt to taste.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by distributing sliced chicken evenly, topping with 2 tbsp charred corn salsa each, and a dollop of 1/4 cup sour cream.
5. Step 5: Serve immediately with extra lime wedges if desired.