This is a summertime favorite: Seared Chicken Tacos with Street Corn Salsa. Bright, smoky, and creamy, these tacos are perfect for an easy weeknight dinner or casual weekend meal. The juicy, seasoned chicken pairs beautifully with a charred street-corn salsa that’s dressed in a tangy, garlicky mayo-lime sauce. Simple ingredients, bold flavor—what’s not to love?
Tacos are one of the most forgiving dinner options: they’re fast to assemble, easy to customize, and always crowd-pleasers. In this version, the chicken is simply seasoned and seared in a skillet for a golden crust, though you can grill it if you prefer. The real show-stopper is the street corn salsa — fresh corn roasted and finished under the broiler for char, mixed with roasted jalapeño, red onion and a creamy mayo-lime dressing. The result is creamy, tangy, slightly spicy, and full of texture.
The ingredient list is straightforward and easy to shop for. Fresh corn and a jalapeño are roasted to add smoky depth, then combined with lime, garlic, mayo, and spices for a creamy salsa that brightens every bite. Top the tacos with sliced avocado and a sprinkle of queso fresco for a restaurant-quality finish at home. These tacos are versatile: swap chicken for shrimp, tofu, or steak if you like. Keep the corn salsa the same—it’s the heart of the dish.
Seared Chicken Tacos with Street Corn Salsa
Prep time: 10 mins • Cook time: 30 mins • Serves: 4
What you’ll need for the corn salsa
- 4 ears fresh corn, husks removed
- 1 jalapeño
- 1 small red onion
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Zest of 1/2 lime and 2 tbsp fresh lime juice
- 3 tbsp mayo (homemade or store-bought)
- 3 tbsp extra virgin olive oil (divided)
- Salt, black pepper, 1/2 tsp ground cumin, 1/2 tsp chili powder
For the seared chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp extra virgin olive oil
For the tacos
- 16 corn tortillas (warmed on the stovetop)
- 1/4 cup queso fresco, crumbled
- 1 lime, cut into wedges
- 1/2 avocado, thinly sliced
Instructions
Roast the corn and vegetables
- Preheat the oven to 375°F (190°C).
- Place the corn and jalapeño on a sheet pan and drizzle with 2 tablespoons olive oil; toss to coat. Move them to one side and add the red onion slices to the other side of the pan. Drizzle the onion with the remaining oil and season with salt and pepper.
- Roast until the onions are tender, about 10 minutes. Remove the onion and set aside. Flip the corn and jalapeño and roast about 5 more minutes until the jalapeño is charred on all sides. Remove the jalapeño and set aside.
- Switch the oven to broil, place the corn on the top rack and broil until a nice char forms, about 1–2 minutes — watch closely to prevent burning. Remove the corn and let cool.
Make the seared chicken
- Pat the chicken breasts dry. Pound them to an even 1/4-inch thickness using a meat mallet or the bottom of a heavy skillet.
- Season both sides with kosher salt, black pepper, cumin and chili powder.
- Heat a large skillet (preferably cast iron) over medium-high heat with 2 tablespoons olive oil. Sear the chicken until golden and cooked through, about 4 minutes per side depending on thickness.
- Transfer the cooked chicken to a cutting board and let it rest while you prepare the salsa.
Prepare the corn salsa
- In a large bowl, whisk together the mayo, lime zest, lime juice, minced garlic, cumin, chili powder, salt, pepper and cilantro.
- Carefully cut the kernels off the cooled corn cobs. Remove seeds from the roasted jalapeño and finely dice it. Finely dice the roasted red onion.
- Add corn, jalapeño and red onion to the mayo mixture and gently toss until combined. Taste and adjust salt, pepper, or lime as needed.
Assemble the tacos
- Slice the rested chicken into thin strips.
- Warm tortillas and fill each with sliced chicken, a generous spoonful of street corn salsa, sliced avocado, and a sprinkle of crumbled queso fresco.
- Finish with a squeeze of fresh lime and hot sauce if desired. Serve immediately and enjoy.
Tips: You can grill the chicken instead of searing it for a smoky char. If you prefer less heat, remove all the seeds and ribs from the jalapeño before dicing. The corn salsa can be prepared a few hours ahead and chilled; bring it to room temperature before serving for best flavor.
The combination of warm seared chicken, cool creamy corn salsa, ripe avocado and crumbly queso fresco is irresistible. These Seared Chicken Tacos with Street Corn Salsa are fresh, vibrant, and perfect for summer entertaining or a flavorful weeknight meal.
Photography and styling by Jess Gaertner Creative.