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Overhead view of a baking dish packed with creamy street corn chicken tacos, crumbled feta, cilantro, sauce, and lime wedges.
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Creamy Street Corn Chicken Tacos

Creamy Street Corn Chicken Tacos with a cheesy rotisserie chicken and corn filling baked in flour tortillas until golden and crispy. Finished with crumbled feta, fresh cilantro, and served with a tangy sour cream dip. Under 30 minutes.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: creamy street corn chicken tacos, Mexican street corn tacos, street corn chicken tacos
Servings: 6
Calories: 462kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the tacos

  • 2 cups rotisserie chicken shredded
  • 1 cup canned or frozen corn drained and patted dry
  • 4 ounces cream cheese softened
  • 5 tablespoons sour cream
  • 1 cup Mexican cheese blend shredded
  • ½ cup mozzarella shredded
  • 1½ tablespoons taco seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 lime juiced
  • 4 ounces canned diced green chiles drained
  • 12 flour tortillas
  • 2 tablespoons oil for brushing

For finishing

  • Crumbled feta cheese
  • Fresh cilantro chopped

For the dip

US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C) and lightly grease a 9 by 13 inch baking dish.
  • In a large bowl, stir together the 2 cups shredded chicken, 1 cup corn, 4 ounces cream cheese, 5 tablespoons sour cream, ½ cup Mexican cheese, ½ cup mozzarella, 1½ tablespoons taco seasoning, ½ teaspoon garlic powder, 1 teaspoon chili powder, the juice of 1 lime, and the 4 ounces green chiles until creamy and well combined.
    Creamy chicken taco filling ingredients shown before mixing, followed by the combined corn, chicken, cheese, and seasoning mixture.
  • Brush one side of each tortilla with a little of the 2 tablespoons oil. Flip them oiled side down, spoon about 3 tablespoons of filling onto each, add a pinch from the ½ cup shredded cheese, and fold into a half moon.
    Two-step overhead view showing a tortilla brushed with oil, then topped with creamy chicken filling and shredded cheese.
  • Pack the folded tacos snugly upright in the dish so they hold their shape. Bake for 10 to 12 minutes, until golden and crisp and the cheese pulls when you tear one open.
    Before-and-after overhead view of chicken tacos packed with shredded cheese, then baked until melted, golden, and lightly crisped.
  • While they bake, stir together the ¼ cup sour cream, 1 tablespoon lime juice, ½ teaspoon taco seasoning, and a few dashes of hot sauce for the dip.
    Two-step overhead view showing creamy sauce ingredients in a glass bowl, followed by the smooth, fully mixed sauce.
  • Finish the tacos with a sprinkle of the chili powder and lime mix, a scatter of crumbled feta, and chopped cilantro. Serve hot with the dip alongside.
    Creamy street corn chicken tacos arranged in a baking dish with melted cheese, creamy sauce, cilantro, feta, and lime wedges.

Notes

  1. Rotisserie chicken: The shortcut that makes this genuinely fast. Shred it while you gather everything else and the filling comes together in minutes.
  2. Dry the corn: Whether you're using canned or frozen, drain and pat dry thoroughly. Extra moisture makes the filling watery and the tacos soggy.
  3. Cream cheese: Make sure it's properly softened before mixing. Cold cream cheese won't stir in smoothly and you'll end up with lumps.
  4. Pack the tacos snugly: They need to stand upright in the dish to hold their shape during baking. The snugger the better.
  5. Don't overbake: 10 to 12 minutes at 400°F is all they need. Too long and the tortillas go hard and the filling dries out.
  6. Flour tortillas only: Corn tortillas crack when folded and baked. Flour tortillas crisp up beautifully and hold together much better.
  7. The finishing touches matter: The feta, cilantro, and chili lime finish is what makes these street corn tacos rather than just cheesy chicken tacos. Don't skip it.
  8. Feta vs cotija: Cotija's more traditional for street corn dishes. If you can find it use it. Feta's a great widely available substitute.
  9. Air fryer option: 375°F for 6 to 8 minutes. Work in batches. Slightly crispier than the oven version.
  10. Make ahead: The filling keeps in the fridge for up to 2 days. Assemble and bake fresh when you're ready to serve.
  11. Carnitas variation: Swap the rotisserie chicken for leftover pork carnitas for a richer more indulgent version. Excellent use of leftovers.

Nutrition

Serving: 2tacos | Calories: 462kcal | Carbohydrates: 42g | Protein: 14g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 812mg | Potassium: 273mg | Fiber: 4g | Sugar: 4g | Vitamin A: 752IU | Vitamin C: 13mg | Calcium: 309mg | Iron: 3mg
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