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Home » Recipes » Summer Recipes » Street Corn Cajun Chicken Tacos

Street Corn Cajun Chicken Tacos

6/27/22

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These Street Corn Cajun Chicken Tacos are a fun twist on taco night and the perfect end-of-summer meal using fresh corn on the cob!

Mexican Street Corn Tacos with Cajun Chicken

Ingredients and substitutions

  • Corn tortillas – you can also use flour tortillas or make these tacos low-carb by using lettuce wraps.
  • Red and green peppers – use any colour bell pepper that you fresh.
  • Tomatoes – Roma tomatoes are best for this recipe but you can use any kind you have on hand as long as they’re fresh, seeded and diced.
  • Red onion – yellow or white onion would be the best substitutes here although they have a slightly milder flavour.

Cajun chicken

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  • Boneless skinless chicken breasts – try using boneless skinless chicken thighs, ground turkey or even ground beef for these tacos.
  • Olive oil – or any other neutral cooking oil like avocado or canola oil.
  • Cajun seasoning – use a store-bought version or make your own blend.

Street corn

  • Corn on the cob – the fresh corn is what makes this recipe so delicious. If corn isn’t in season, you can use canned or defrosted frozen corn instead.
  • Olive oil – or any other neutral cooking oil like avocado or canola oil.
  • Sour cream – mayonnaise would be a good replacement for sour cream.
  • Feta cheese – cojita cheese would also be delicious in this street corn.
  • Lime juice – fresh lime juice is preferred but the bottled variety can be used in a pinch.
  • Chili powder – you can also use a combination of paprika, cumin and cayenne for a similar flavour.
  • Garlic – freshly minced garlic is best but you can also use jarred minced garlic.
  • Cilantro – leave this out altogether if you don’t have any on hand.
  • Salt & pepper – to taste.

Mexican Street Corn Tacos with Cajun Chicken

How to make this recipe

  1. Soak the corn.
  2. Grill the chicken and corn.
  3. Prepare your toppings.
  4. Make the street corn.
  5. Assemble your tacos.
  6. Serve and dig in!
Mexican Street Corn Tacos with Cajun Chicken

What is street corn?

Mexican street corn, also known as elote, is a summer staple! It's essentially corn on the cob that has been barbecued or grilled and then slathered with a combination of tangy and creamy flavours. It is traditionally served as corn on the cob by street vendors as a snack or in restaurants as a side dish but it is also eaten as corn kernels.

Whether it's served on the cob or as kernels, make your elote by adding mayonnaise (I'm using sour cream), cotija cheese, lime juice and a variety of spices to kick up the flavour!

Mexican Street Corn Tacos with Cajun Chicken

Frequently Asked Questions

What is a street taco?

A street taco is different from the popular “taco night” taco. It consists of grilled meats served on a soft corn tortilla and topped with fresh veggies like onions and tomatoes. Street tacos are a smaller serving so they make the perfect snack between meals or the perfect accompaniment to cocktail hour.

How do you make the grilled corn?

You can either grill or bake the corn for these tacos but I prefer grilling them – nothing quite beats the taste of fresh corn off the grill! Soak the corn cobs in a bowl of water for 15 minutes then brush it will olive oil and stick them on the grill for 10 minutes at medium-high heat.

What are the taco shells made of?

I personally prefer to use corn taco shells since they’re the most authentic option, but you can use any tortilla of your choice. You can even use lettuce wraps if you’re looking for a low-carb option or turn this recipe into burrito bowls by serving the chicken and street corn over rice.

What should you serve on the side?

These tacos are a full meal on their own but if you're looking for side ideas, you can't go wrong with margaritas, chips and guac!

Mexican Street Corn Tacos with Cajun Chicken

Storing and reheating

I suggest storing the chicken separately from the tortillas, street corn and toppings so you can reheat it separately. If you store it in an airtight glass container, it’ll last in the fridge for 3 to 4 days. When you're ready to enjoy the dish, sprinkle a bit of water over top of the chicken to prevent it from drying out, then reheat in the microwave for 1-2 minutes. While it is heating, warm up your corn tortilla and then assemble your tacos fresh from there.

Freezing the chicken

If you have leftover chicken, freeze it for later! You can freeze the extra chicken either raw or cooked. Once the cooked chicken has cooled down to room temperature, store it in an airtight container and freeze it for up to 3 months. Thaw it overnight in the fridge then microwave it or reheat it in the oven before using it in your fresh tacos or another meal.

If you are freezing raw chicken, you can freeze it as is or marinated for the next time you create this dish! Freeze the chicken in a freezer bag or an airtight container for up to 3 months. When you're ready to enjoy the chicken, move it from the freezer to the fridge overnight and then follow the cooking instructions in the recipe card below.

Mexican Street Corn Tacos with Cajun Chicken

More taco recipes

  • Carne Asada Tacos
  • Double Stacked Turkey Tacos
  • Bang Bang Shrimp Tacos

Meal prep tools for this recipe

  • Grab some glass meal prep bowls for storing the leftovers.
  • I get all chicken from Butcher Box, conveniently delivered to me frozen.
  • Get these metal taco holders for easy assembly – they can be used to heat tacos into the oven too!
Mexican Street Corn Tacos with Cajun Chicken

Street Corn Cajun Chicken Tacos

These Street Corn Cajun Chicken Tacos are a fun twist on taco night and the perfect end-of-summer meal using fresh corn on the cob!
4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American, tex mex
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 564kcal
Author: Taylor Stinson

Ingredients

  • 12 corn tortillas
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 2 tomatoes seeded and diced
  • 1/2 small red onion diced

Cajun Chicken

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp storebought Cajun seasoning

Street Corn

  • 4 cobs of corn
  • 1 tbsp olive oil
  • 1/2 cup sour cream
  • 1/4 cup crumbled feta or cotija cheese
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 2 cloves garlic minced
  • 2 tbsp chopped cilantro
  • 1/2 tsp salt
  • 1/4 tsp pepper

Garnishes

  • Cilantro
  • Limes
  • Jalapeno
  • Salsa
  • Sour cream

Instructions

  • Preheat BBQ to med-high heat, or oven to 425 F, and soak corn cobs for 15 minutes in a bowl of water.
  • Coat chicken in olive oil and cajun seasoning. Add to grill or oven once preheated and cook for 20-25 min until chicken reaches an internal temperature of 165 F.
  • Meanwhile, prepare other veggies and toppings. Brush corn with olive oil and grill or bake for 10-12 min. Remove and let cool, then cut all the corn off the cob and place into a large bowl. Toss with sour ceam, feta, lime juice, chili powder, garlic, cilantro, salt and pepper.
  • Brush corn tortillas with olive oil then grill for 2-3 min. Meanwhile, dice red onion and bell peppers. Saute in a skillet over high heat with some olive oil and salt & pepper for 2-3 minutes until charred.
  • Add chicken, bell peppers, red onion and street corn to tortillas in that order. Garnish with toppings of your choice and enjoy!

Notes

Make your own Cajun seasoning: https://www.gimmesomeoven.com/cajun-seasoning/
Swap out the chicken breasts for thighs or any kind of ground meat.
I like corn tortillas but you can use flour tortillas or even lettuce wraps for a low-carb version.
Soak the corn in water before grilling to prevent the husks from burning.
Store the leftovers separately in the fridge for up 3-4 days. Reheat the chicken then assemble your tacos fresh.
Freeze the chicken for up to 3 months either raw and marinated or cooked.

Nutrition

Calories: 564kcal | Carbohydrates: 62g | Protein: 35g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 962mg | Potassium: 1201mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2899IU | Vitamin C: 51mg | Calcium: 185mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!
These Mexican Street Corn Tacos with Cajun Chicken use the best end of summer produce for a spectacular twist on taco night! #streetcorn #cajunchicken These Mexican Street Corn Tacos with Cajun Chicken use the best end of summer produce for a spectacular twist on taco night! #streetcorn #cajunchicken

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

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Taylor Stinson

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I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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