Tex-Mex Street Corn Tacos with Chipotle Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled corn and seasoned chicken tucked into warm tortillas topped with a smoky chipotle crema for a vibrant street food taco experience. This mexican-inspired tacos & burritos ready in about 35 minutes turns olive oil, chili powder, ground cumin into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. In a small bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture evenly over 2 boneless skinless chicken breasts.
  2. Step 2: Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing thinly.
  3. Step 3: While chicken cooks, grill 2 cups fresh corn kernels in a grill basket or on the grill for about 5 minutes until slightly charred.
  4. Step 4: In a small bowl, stir together 1/2 cup sour cream, 1 tsp minced chipotle pepper in adobo, and 1 tbsp lime juice to make chipotle crema.
  5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering sliced chicken, grilled corn, a drizzle of chipotle crema, 1/3 cup crumbled cotija cheese, and 1/4 cup chopped cilantro. Serve with lime wedges on the side.

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Frequently asked questions

How long does Tex-Mex Street Corn Tacos with Chipotle Crema take to make?

Total time is about 35 minutes (15 min prep + 20 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 Tex-Mex Street Corn Tacos with Chipotle Crema?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Tex-Mex Street Corn Tacos with Chipotle Crema?

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 Tex-Mex Street Corn Tacos with Chipotle Crema 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 Tex-Mex Street Corn Tacos with Chipotle Crema?

Mexican tacos & burritos 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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