Mexican street corn tacos are bold, creamy, and bursting with irresistible flavor. These handheld favorites combine smoky grilled corn, tender seasoned meat, and a tangy crema-all wrapped in warm tortillas that hit just right. Perfect for a quick weeknight dinner or a laid-back weekend feast, they bring the street food vibes straight to your kitchen. In this guide, you’ll get the story behind the dish, step-by-step directions, and answers to the top questions people ask about street tacos. Ready to bring the flavor? Let’s make this your new go-to taco recipe.
Mexican Street Corn Tacos | Bold, Creamy, & Authentic Flavor
Ingredients
Method
- Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I’ve found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you’ll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
- While your cashews are soaking, you can marinate your chicken: in a large bowl add chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour, or up to 24 hours.
- Next prepare your corn: drizzle corn with olive oil and rub with chili powder, cumin and salt and pepper.
- Now it’s time to grill both the chicken and the corn: preheat grill to 400 degrees F. Place the corn and chicken directly on the grill. Turn corn occasionally until charred and cooked for about 15-20 minutes. Grill chicken thighs for 6-8 minutes per side or until fully cooked and the meat thermometer reads 165 degrees F. Transfer cooked chicken to a plate and cover with foil to keep warm, then chop into bite sized pieces.
- Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine.
- Char your tortillas if you’d like, then top each with a spoonful of the jalapeno cashew lime sauce, chicken, street corn mixture, extra jalapenos and an extra drizzle of cashew lime sauce on top. Enjoy! Serves 4; 2 street corn chicken tacos each.
Notes
Table of Contents
Table of Contents
Why These Mexican Street Corn Tacos Are My Favorite
A Taste That Brings Back Memories
I can still recall my first bite of authentic Mexican street corn tacos from a small roadside stand in Puebla. The smoky char of the grilled corn, the creamy cotija cheese, and the zing of lime all wrapped in a warm tortilla-it wasn’t just a snack, it was a full-on flavor experience. That’s when I knew I had to recreate it for my own kitchen-and yours too.
Every time I make these tacos, it’s like sharing that street-side joy with family around the table. And the best part? They’re quick to make, budget-friendly, and crowd-pleasing even for picky eaters.
Simple, Real Ingredients Make Magic
These tacos work because they balance heat, creaminess, crunch, and citrus. You’ve got sweet corn roasted until it’s a little crispy. Then there’s the creamy sauce-made from mayo, sour cream, lime juice, and spices-that clings to every kernel. Add some juicy grilled chicken or steak, and you’ve got a taco worth repeating.
You don’t need any fancy techniques here. Just real ingredients: fresh tortillas, corn, a protein of your choice, and a few pantry staples. The results? Delicious enough for a Saturday night dinner and easy enough for Tuesday taco night.
Build Your Best Taco – Ingredients & Variations
The Essentials for Great Mexican Street Corn Tacos
The heart of Mexican street corn tacos lies in simple ingredients that deliver big flavor. Start with corn-fresh or frozen both work, but grilling enhances its smoky-sweet flavor. Then add cotija cheese, lime juice, sour cream or mayonnaise, and a sprinkle of chili powder to create that classic street corn crema.
Next comes the protein. While chicken is a popular choice, grilled flank steak, shrimp, or even roasted veggies can take center stage. Infuse your protein with bold, authentic flavor by marinating it in lime juice, garlic, and traditional Mexican. And of course, don’t forget soft corn tortillas-warm them briefly so they stay pliable and delicious.
Grilled or Skillet: Your Taco, Your Style
You don’t need a backyard grill to nail this recipe. A cast iron skillet or stovetop grill pan works just as well for charring corn and meat. The key is high heat and minimal flipping to get that caramelized edge. This technique captures that true street taco feel-even in a small kitchen.
And if you’re short on time? Use rotisserie chicken and canned fire-roasted corn for a shortcut that still tastes homemade. You’ll have Mexican street corn tacos on the table in 20 minutes without sacrificing flavor.
Want to switch things up? Toss in some diced avocado, chopped red onion, or pickled jalapeños to give your bowl an extra burst of flavor.
Sauce, Toppings, and the Secret to Street-Style Flavor
Street Corn Crema: The Game-Changer
What really sets Mexican street corn tacos apart? That creamy, tangy, slightly spicy sauce that clings to every bite. It’s inspired by the same mix used on elote, Mexico’s famous grilled street corn. This crema is what ties the dish together-and it’s incredibly easy to whip up.
Just mix together mayo, sour cream, fresh lime juice, a dash of smoked paprika or chili powder, and crumbled cotija cheese. Stir until creamy, then drizzle or spoon it over your tacos just before serving.. It’s cool, zesty, and plays perfectly against the heat from grilled ingredients.
Want an extra pop of flavor? Mix in a splash of hot sauce or a spoonful of chipotle in adobo for a smoky, spicy kick. That smoky heat makes your tacos even more addictive.
Top It Like a Street Vendor
Traditional Mexican street corn tacos aren’t overloaded-they keep things focused. Aside from crema, a few toppings elevate the dish without overpowering it. Go for:
- Fresh cilantro, chopped
- Crumbled cotija or queso fresco
- Diced red onion or scallions
- Pickled jalapeños or fresh slices
- A squeeze of lime
And if you’re wondering, do authentic Mexican street tacos have cheese? Sometimes-but it’s usually crumbled and light. Unlike Tex-Mex tacos that go heavy on shredded cheese, Mexican-style tacos let the meat and toppings shine.
Pair your cornbread with our light and flavorful Mexican Fish Recipe for a balanced meal.
Serving Tips, Storage, and Street Taco FAQs Answered
How to Serve and Store Like a Pro
Once your Mexican street corn tacos are assembled, serve them immediately-warm, messy, and dripping with flavor. Want the real street taco vibe? Wrap each one in parchment or foil to keep everything together, just like the vendors do.
As for why street tacos have 2 shells, it’s all about support. Two small corn tortillas hold the filling without breaking, making each bite sturdy and satisfying. It’s practical-and deliciously traditional.
Leftovers? Store the taco components separately. Keep the corn mixture and meat in airtight containers for up to 3 days. The crema can be refrigerated too, but stir before using again. Reheat meat and corn in a skillet for the best texture.
Real Answers to Real Taco Questions
Let’s clear up some common taco confusions. What makes a street taco a street taco? Size and simplicity. They’re smaller, made with corn tortillas, and packed with bold flavor-not fillers. You don’t need lettuce, cheese sauce, or sour cream overload.
Wondering what the red powder on street corn is? It’s usually chili powder, tajín, or a blend of smoky spices that balance sweet corn and lime.
And what seasoning should you use? A basic combo of cumin, garlic powder, smoked paprika, salt, and chili powder will do.
Authentic tacos may or may not include cheese, but if they do, it’s always minimal. Think crumbles-not gooey melt. Simple, satisfying, and full of punch.
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A hot slice of this with Instant Pot White Chicken Chili is a comfort food win.
Conclusion
Mexican street corn tacos are everything a good taco should be bold, creamy, fresh, and fast. With juicy meat, smoky-sweet corn, and that irresistible crema, they deliver authentic flavor without the fuss. Whether you’re planning a weekend taco spread or a quick dinner after work, this recipe brings the street food magic to your table-no fancy tools or chef skills required.
Now that you’ve got the steps, the tips, and the flavor know-how, it’s time to get cooking.
Frequently Asked Questions
What makes a street taco a street taco?
Street tacos are known for their small corn tortillas, minimalist toppings, and bold flavors. Unlike restaurant-style tacos, they skip the cheese overload and let the meat, salsa, and crema shine. They’re designed for easy eating often served in a pair of tortillas and wrapped in paper.
What is the red powder they put on street corn?
The red powder is typically chili powder, Tajín, or a smoky paprika blend. It adds spice, color, and that distinct street-food flavor that complements the lime juice and cotija cheese.
What is Mexican street corn?
Known as elote, Mexican street corn is grilled corn on the cob slathered with a creamy mixture of mayo, cheese, lime juice, and chili powder. In these tacos, the same flavor is recreated with off-the-cob corn and drizzled crema.
Do authentic Mexican street tacos have cheese?
Yes, but in moderation. Authentic tacos often feature cotija or queso fresco, crumbled lightly on top. You won’t find heavy melted cheese blends like in Tex-Mex versions.
Why do street tacos have 2 shells?
Double shells help hold the taco together. Corn tortillas are delicate, so two layers prevent tearing and let you pack in more filling without worrying about breakage.
