Barbecue Chicken Street Corn Tacos

Loaded BBQ Chicken Street Corn Tacos made with fresh corn, crema, avocado, tender chicken, and cotija cheese. What more could you ask for?

Kicking off Summer Taco Tuesdays with Mexican Street Corn tacos loaded with barbecue chicken, cotija cheese, avocado, and fresh corn. Sign me up!



for the elote

for the tacos


for the elote

  1. Preheat grill 500°F. Grill the husked corn until it’s fully cooked, about 10 to 15. Rotate every three minutes to get an even char throughout. Remove the corn from the grill and keep warm!
  2. In a bowl whisk together the mayonnaise, crema, lime juice, and chili powder. Add salt and pepper to taste. Slather the crema mixture over the cooked corn and top with crumbled cotija. It’s messy. Don’t worry.
  3. Using a sharp, serrated knife, cut the corn off the cob and set aside to use in the tacos.

for the tacos

  1. Prepare chicken on the grill (or buy some pre made to save time!), and set aside.
  2.  Place corn tortillas on the grill to warm up. Assemble the tacos one at a time, placing the street corn, slices of chicken, avocado, and jalapeños into the warmed tortillas. Garnish with fresh cilantro and limes if desired. Enjoy!


*You can also sub feta if you can’t find cotija!