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These shredded chicken and corn tacos are fresh, fast, and full of flavor. Sweet bursts of corn pair perfectly with tender chicken, all tied together with a creamy lime drizzle. It’s a simple twist on classic tacos that delivers major payoff.
Why These Chicken & Corn Tacos Are a Summer Favorite
This combo hits all the right notes—here’s why we keep making it:
- Sweet & Savory: The corn balances the savory chicken beautifully.
- Easy Weeknight Meal: Ready in about 20 minutes with minimal fuss.
- Lime Crema Magic: A quick sauce that feels fancy (but isn’t).
- Texture Heaven: Juicy chicken, crisp corn, creamy drizzle, and soft tortillas.
- Great for Leftovers: Use cooked chicken and canned or frozen corn.
Key Ingredients
This fresh, pantry-friendly recipe is a win year-round. Exact amounts are in the recipe card below.
- Shredded Chicken – Pre-cooked and ready to go.
- Corn – Fresh, frozen, or canned all work.
- Lime – Juice + zest bring brightness.
- Sour Cream or Greek Yogurt – For a quick crema.
- Garlic Powder & Chili Powder – To season the filling and the crema.
- Tortillas – Flour or corn, toasted if you like.
- Optional Add-ins – Cilantro, green onions, cotija cheese.
How to Make Shredded Chicken & Corn Tacos with Lime Crema
This meal comes together in 3 quick parts:
- Heat the Filling: Sauté chicken and corn with oil, garlic powder, and chili powder until hot and slightly golden.
- Make the Crema: Mix sour cream, lime juice and zest, a pinch of garlic powder, and a splash of water until drizzle-able.
- Assemble Tacos: Warm tortillas, fill with chicken and corn, drizzle with lime crema, and sprinkle with toppings.
Chef’s Tips and Variations
- Use Rotisserie Chicken: A major time saver.
- Add Heat: Toss in diced jalapeños or hot sauce to the filling.
- Go Veggie: Add black beans or bell peppers for a heartier mix.
- Crema Upgrade: Add a bit of mayo or cotija cheese for richness.
What to Serve With Chicken & Corn Tacos
Toppings
Fresh cilantro, cotija cheese, diced tomatoes, lime wedges.
Sides
Cilantro-lime rice, tortilla chips with mango salsa, or black bean salad.
Veggies
Grilled zucchini, cucumber slaw, or charred bell peppers.
Something Fun
A chilled limeade or pineapple mojito for refreshing contrast.
Shredded Chicken & Corn Tacos with Lime Crema Recipe
These Shredded Chicken & Corn Tacos with Lime Crema are fresh, flavorful, and ready in just 20 minutes! Juicy chicken and sweet corn are sautéed with spices, then topped with a zesty lime crema that adds a bright, creamy finish. Perfect for a quick weeknight dinner or a fun taco night twist, with easy customization and crowd-pleasing flavors.
Ingredients:
- 2 cups shredded cooked chicken
- 1 cup corn (fresh, frozen, or canned and drained)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Salt, to taste
- 6 small tortillas (flour or corn), for serving
Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- Juice and zest of 1 lime
- 1/4 tsp garlic powder
- 1–2 tbsp water (to thin, as needed)
- Pinch of salt
Optional Toppings:
- Fresh cilantro
- Crumbled cotija cheese
- Diced tomatoes
- Sliced green onions
Instructions:
- Cook filling: Heat olive oil in a skillet over medium heat. Add the shredded chicken, corn, garlic powder, chili powder, and a pinch of salt. Sauté for 5–7 minutes, stirring occasionally, until heated through and slightly browned.
- Make lime crema: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice and zest, garlic powder, a pinch of salt, and 1–2 tablespoons of water to reach a drizzleable consistency.
- Assemble tacos: Warm the tortillas in a skillet or over a flame. Fill each with the chicken and corn mixture, drizzle with lime crema, and finish with your choice of toppings.
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes
Serving Size:
1 taco
Yield:
6 tacos
Cuisine:
Mexican-Inspired
Course:
Main Course
Nutrition Information:
Per taco (approximate values depending on tortillas and toppings)
Calories: 220
Fat: 9g
Carbohydrates: 18g
Protein: 16g
Additional Notes:
- For extra heat, add diced jalapeños or a dash of hot sauce.
- The lime crema can be made ahead and refrigerated for up to 3 days.
- Substitute black beans for chicken for a vegetarian version.
