Tex-Mex Street Tacos with Charred Corn Salsa

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

Soft corn tortillas filled with spiced grilled chicken, topped with a vibrant charred corn salsa and fresh cilantro for a true Tex-Mex street food experience. This mexican-inspired tacos & burritos ready in about 35 minutes blends boneless skinless chicken thighs, chili powder, 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 300 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.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1 tbsp olive oil. Toss well to coat.
  2. Step 2: Heat a grill pan over medium-high heat. Add 2 ears corn and cook, turning occasionally, until charred in spots, about 8 minutes. Remove kernels from cob once cool.
  3. Step 3: Grill the chicken thighs for 5-6 minutes per side until cooked through and slightly charred. Let rest for 5 minutes, then chop into bite-sized pieces.
  4. Step 4: In a bowl, mix charred corn kernels with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and juice of 1 lime.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
  6. Step 6: Assemble tacos by filling each tortilla with chopped grilled chicken and topping with the charred corn salsa. Serve immediately.

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Frequently asked questions

How long does Tex-Mex Street Tacos with Charred Corn Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tex-Mex Street Tacos with Charred Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tex-Mex Street 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 Tex-Mex Street 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 Tex-Mex Street Tacos with Charred Corn Salsa?

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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