Tex-Mex Grilled Chicken Tacos with Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Juicy grilled chicken seasoned with smoky spices, served in warm tortillas topped with fresh charred corn salsa for a vibrant Tex-Mex flavor. This mexican-inspired tacos & burritos ready in about 35 minutes blends boneless skinless chicken thighs, olive oil, chili powder 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 boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 2 ears corn on the cob
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 8 small corn tortillas
• 1/4 cup (optional) sour cream

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. In a bowl, combine 1 lb boneless skinless chicken thighs with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss until chicken is evenly coated.
2. Step 2: Grill the chicken for 5-6 minutes per side until internal temperature reaches 165°F and the edges have grill marks. Remove and let rest for 5 minutes, then slice into strips.
3. Step 3: While the chicken cooks, place 2 ears of corn directly on the grill and cook for 10 minutes, turning occasionally until charred and tender. Remove kernels by slicing downward with a sharp knife.
4. Step 4: In a bowl, mix the charred corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 2 tbsp fresh lime juice. Stir to combine and season with a pinch of salt.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
6. Step 6: Assemble the tacos by layering sliced grilled chicken and a generous spoonful of the charred corn salsa on each tortilla. Add a dollop of 1/4 cup sour cream if desired. Serve immediately.