Street-Style Chicken Tacos with Charred Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 pairs skinless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Street-Style Chicken Tacos with Charred Corn Salsa take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Street-Style Chicken Tacos with Charred Corn Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skinless chicken thighs from drying out.

Can I substitute ingredients in Street-Style Chicken Tacos with Charred Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Street-Style Chicken Tacos with Charred Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Street-Style Chicken Tacos with Charred Corn Salsa?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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