Imagine biting into a taco bursting with tender barbecue chicken and sweet, smoky grilled corn.
The warm corn tortilla wraps around the filling, its slight char adding depth to each mouthful.
Crumbled Cotija cheese and fresh cilantro bring a touch of Mexican authenticity, while a squeeze of lime brightens the flavors.
You’re left with a tantalizing blend of tastes and textures that calls you to explore this street-food-inspired delight further.
Kitchen Tools Required
- 1 Grill or Grill Pan
- 1 Mixing Bowl
- 1 Knife
- 1 Cutting Board
- 1 Spoon
- 1 Tongs
- 1 Serving Platter
Ingredients
- 2 cups Cooked Chicken Breast, shredded
- 1/2 cup Barbecue Sauce
- 2 ears Corn, husked
- 8 Small Corn Tortillas
- 1/4 cup Cotija Cheese, crumbled
- 2 tablespoons Fresh Cilantro, chopped
- 1 Lime, cut into wedges
- 1/2 teaspoon Smoked Paprika
- Salt, to taste
- Pepper, to taste
Cook & Prep Time
To efficiently manage your time while preparing Barbecue Chicken Street Corn Tacos, you can follow this timeline based on the given prep and cook times:
- 0:00 – 0:15 (15 minutes) – Prep Time
- Shred 2 cups of cooked chicken breast.
- Husk 2 ears of corn.
- Crumble 1/4 cup of Cotija cheese.
- Chop 2 tablespoons of fresh cilantro.
- Cut 1 lime into wedges.
- 0:15 – 0:25 (10 minutes) – Grill Corn
- Preheat the grill or grill pan to medium-high heat.
- Place the husked corn on the grill.
- Char the corn, turning occasionally, for about 10 minutes.
- 0:25 – 0:35 (10 minutes) – Prepare Chicken & Tortillas
- While the corn is cooling slightly, combine the shredded chicken with 1/2 cup of barbecue sauce in a mixing bowl.
- Remove the corn from the grill and cut the kernels off the cob.
- Heat 8 small corn tortillas on the grill for about 30 seconds on each side until warm and pliable.
- 0:35 – 0:40 (5 minutes) – Assemble Tacos
- Place barbecue chicken onto each tortilla.
- Top each taco with grilled corn kernels, crumbled Cotija cheese, and chopped cilantro.
- Sprinkle smoked paprika, salt, and pepper to taste.
- 0:40 – 0:45 (5 minutes) – Serve
- Serve the tacos with lime wedges on the side for squeezing.
Recipe
Barbecue Chicken Street Corn Tacos are a delicious fusion of flavors that bring together the tangy taste of barbecue chicken with the sweet and smoky notes of grilled corn.
These tacos are perfect for a quick yet satisfying meal, combining the best of Mexican and barbecue cuisines.
The juicy shredded chicken marinated in barbecue sauce, paired with the charred corn and crumbled Cotija cheese, creates a delightful balance of textures and tastes.
This recipe is easy to prepare and is sure to be a hit at any gathering or family meal.
Whether you’re a seasoned cook or a beginner in the kitchen, these tacos are straightforward to make and require minimal preparation.
The key to this dish is the grilling process, which enhances the natural sweetness of the corn and adds a smoky depth to the overall flavor profile.
By using fresh ingredients and serving the tacos immediately after preparation, you guarantee that each bite is as fresh and delectable as possible.
With a few simple steps, you can create a memorable meal that’s both comforting and exciting.
To begin making Barbecue Chicken Street Corn Tacos, preheat your grill or grill pan to medium-high heat.
Place the husked corn on the grill and cook until charred, turning occasionally for about 10 minutes.
Once charred, remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
In a mixing bowl, mix the shredded chicken with the barbecue sauce until well coated.
Heat the corn tortillas on the grill for about 30 seconds on each side until warm and pliable.
Assemble the tacos by placing the barbecue chicken onto each tortilla, followed by the grilled corn kernels, crumbled Cotija cheese, and chopped cilantro.
Sprinkle smoked paprika, salt, and pepper to taste over the tacos. Serve with lime wedges on the side for an extra burst of flavor.
For the best results, verify the corn is thoroughly charred to bring out its natural sweetness, which beautifully complements the tangy barbecue chicken.
You can add a touch of chili powder if you prefer a spicier kick, or substitute flour tortillas if that’s more to your liking.
Remember to serve the tacos immediately to enjoy the freshest flavors and textures.
This dish isn’t only delicious but also versatile enough to accommodate your personal taste preferences, making it a great addition to any menu.
Cooking Steps
As you fire up the grill to medium-high, the anticipation of smoky aromas fills the air, setting the stage for your culinary journey into the heart of Mexican street food.
The corn, with its vibrant yellow hue, transforms on the grill, developing those enticing charred stripes that promise a burst of sweetness.
While the corn cools slightly, mix the tender, shredded chicken with tangy barbecue sauce, and feel the warmth of the tortillas as they soften on the grill, ready to cradle the flavors to come.
Step 1. Heat Grill to Medium-High
When it’s time to fire up the grill, set it to a medium-high heat to guarantee those perfect char marks on your corn.
The sizzle of the grill will echo the vibrant energy of a bustling Mexican street market, where vendors expertly craft delicious, smoky delights.
As the grill heats up, you’ll catch the faint aroma of past barbecues, a promise of the flavors to come.
Listen to the crackling sounds as the grill reaches the right temperature, inviting you to start this cultural culinary journey.
Medium-high heat is just right to ensure a char that enhances the corn’s natural sweetness, a vital element for your tacos, blending seamlessly with the savory, tangy barbecue chicken and creamy Cotija cheese.
Step 2. Grill Corn Until Charred
With the grill perfectly heated to medium-high, it’s time to place the corn onto the grates and let the magic happen.
As the corn sizzles, the smoky aroma fills the air, mingling with the promise of sweet, charred kernels.
You’ll want to turn the ears occasionally, watching the golden hue deepen to a rich, nutty brown.
This caramelization is key in Mexican cuisine, enhancing the corn’s natural sweetness and adding depth to your tacos.
Listen to the soft crackling, a symphony of transformation.
Picture yourself on a bustling street in Mexico, where street vendors expertly craft this summertime staple.
As the husks blister and char, you’re creating the perfect balance of flavors, a cornerstone of authentic street food.
Step 3. Cool Corn Slightly, Cut Kernels
Carefully lift the ears of corn from the grill, their charred aroma lingering in the air.
Allow them to cool slightly, enough to handle, but not so much that they lose their warmth.
Feel the anticipation as you prepare to release the sweet, smoky flavors encased within.
Once ready, place the corn on a cutting board and, with a sharp knife, follow these steps:
- Hold steady: Secure the corn in an upright position by its narrow end.
- Slice downwards: With a smooth motion, cut the kernels from the cob, letting them tumble like golden jewels.
- Collect the bounty: Gather the kernels into a bowl, their vibrant yellow a reflection of Mexican street market allure.
Let the corn’s essence bring authenticity to your tacos.
Step 4. Mix Chicken With Barbecue Sauce
As the vibrant corn kernels rest in the bowl, it’s time to bring the heart of the tacos to life.
Reach for the shredded chicken, its tender strands waiting to be transformed.
Pour the rich barbecue sauce over it, the earthy aroma rising as you mix.
Your spoon glides through, coating each piece with a sticky, tangy glaze that captures the essence of smoky barbecue traditions.
The crimson hue of the sauce is a visual promise of flavor, evoking memories of summer cookouts under the sun.
Each stir melds the sweetness of the sauce with the savory chicken, creating a delectable filling.
This fusion of flavors forms the very soul of your tacos, ready to be embraced by warm tortillas.
Step 5. Warm Tortillas on the Grill
The gentle sizzle of tortillas meeting the grill marks the next step in your culinary journey.
As the warmth envelops the tortillas, they soften, ready to cradle your flavorful fillings.
The aroma of toasting corn fills the air, invoking the vibrant street food culture of Mexico.
Here’s how to do it:
- Preheat the Grill: Set the grill to medium-high, ensuring it’s hot enough to give the tortillas a quick, even toasting.
- Grill the Tortillas: Place them directly on the grill, flipping each after 30 seconds. Watch for slight charring and puffiness.
- Remove and Wrap: Stack and wrap them in a clean towel to keep warm and pliable.
These steps preserve the tortillas’ authentic texture, enhancing your taco experience with each bite.
Serving Tips
- Mexican Rice: A flavorful side dish that complements the smoky and tangy flavors of the tacos.
- Black Bean Salad: Adds a revitalizing and hearty touch with a mix of beans, avocado, and diced tomatoes.
- Guacamole and Chips: A classic pairing that offers a creamy contrast to the tacos’ texture.
- Margaritas: A citrusy cocktail that enhances the festive mood and pairs well with Mexican cuisine.
- Grilled Vegetables: An assortment of grilled peppers, onions, and zucchini for a healthy and colorful side.
Storage/Freezing/Reheating
Storage: Store any leftover barbecue chicken street corn tacos in an airtight container in the refrigerator.
Consume within 3 days for the best quality and freshness.
Freezing: To freeze, separate components like chicken, corn, and tortillas.
Wrap each component in plastic wrap, place in freezer-safe bags, and freeze for up to 2 months.
Reheating: Reheat chicken and corn in the microwave or on a stovetop until hot.
Warm tortillas on a skillet.
Assemble tacos and add fresh toppings before serving.
Final Thoughts
As you wrap up your barbecue chicken street corn taco experience, consider the vibrant medley of flavors and textures that have come together in this dish.
The smoky char of the corn dances with the tangy-sweet barbecue sauce, creating a symphony of taste that’s both comforting and adventurous.
Each bite is a journey through Mexican street food culture, where simple ingredients transform into something extraordinary.
Feel the warmth of the grilled tortilla in your hands, smell the fragrant cilantro, and taste the creamy Cotija cheese, which adds a delightful contrast to the spicy paprika.
Don’t forget the lime’s zesty kiss, elevating each mouthful to a new level of freshness.
These tacos aren’t just a meal—they’re a celebration of flavor and tradition.
Frequently Asked Questions
Can I Use a Different Type of Cheese Instead of Cotija?
You can swap Cotija with feta or queso fresco. Their creamy texture and salty tang will enhance your dish’s flavors. Imagine the cheese melting slightly, mingling with the smoky essence of grilled corn, creating a delightful fusion.
What Can I Substitute for Barbecue Sauce if I Don’t Have Any?
You can create a tangy alternative by mixing ketchup, Worcestershire sauce, brown sugar, and a splash of vinegar. This blend delivers a sweet, smoky flavor that mirrors barbecue sauce’s essence, adding cultural warmth to your dish.
How Can I Make This Recipe Vegetarian?
Swap the chicken with hearty grilled portobello mushrooms. Their earthy flavor adds depth, while retaining the barbecue essence with a smoky sauce. Enjoy the tacos’ vibrant colors, Mexican roots, and layers of textures that entice your senses.
Are There Any Gluten-Free Tortilla Options Available?
You’ll find gluten-free tortilla options like corn or almond flour tortillas, adding an authentic, earthy aroma. Corn tortillas are a staple in Mexican cuisine, enhancing the dish’s cultural richness while remaining deliciously soft and naturally gluten-free.
What Side Dishes Pair Well With These Tacos?
You’ll love pairing these tacos with fresh guacamole and crispy tortilla chips, or a zesty mango salsa that bursts with tropical sweetness. A tangy Mexican slaw also adds a invigorating crunch, enhancing your taco experience.
Barbecue Chicken Street Corn Tacos
Equipment
- 1 Grill or Grill Pan
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Tongs
- 1 serving platter
Ingredients
- 2 cups Cooked Chicken Breast shredded
- 1/2 cup Barbecue Sauce
- 2 ears Corn husked
- 8 Small Corn Tortillas
- 1/4 cup Cotija Cheese crumbled
- 2 tablespoons Fresh Cilantro chopped
- 1 Lime cut into wedges
- 1/2 teaspoon Smoked Paprika
- Salt to taste
- Pepper to taste
Instructions
- Preheat the grill or grill pan to medium-high heat.
- Grill the corn on the preheated grill until charred, turning occasionally, for about 10 minutes.
- Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
- In a mixing bowl, combine the shredded chicken with the barbecue sauce until well coated.
- Heat the corn tortillas on the grill for about 30 seconds on each side until warm and pliable.
- Assemble the tacos by placing barbecue chicken onto each tortilla.
- Top each taco with grilled corn kernels, crumbled Cotija cheese, and chopped cilantro.
- Sprinkle smoked paprika, salt, and pepper over the tacos to taste.
- Serve the tacos with lime wedges on the side for squeezing.
Notes
