Fire up the grill and bring bold summer flavor to taco night with these Grilled Chicken Esquites Tacos. Juicy lime-marinated chicken is paired with smoky Mexican street corn (esquites) made with fresh sweet corn, Cotija cheese, cilantro, and a creamy, zesty dressing. Tucked into warm tortillas and finished with your favorite toppings, this easy grilled taco recipe is perfect for weeknight dinners, backyard cookouts, or any occasion that calls for fresh seasonal ingredients and vibrant flavor. Best of all, it’s ready in about an hour and serves two generously.
Everything You Need to Make Grilled Chicken Esquites Tacos
Ingredients:
- 1 lb chicken thighs, cut in half
- 1 tablespoon olive oil
- Salt and black pepper
- 1 lime
Esquite corn salad:
- 3 large ears fresh corn, shucked
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1-2 tablespoons fresh lime juice, plus wedges for serving
- Heaping 1/2 cup grated Cotija cheese
- Chipotle chili powder, to taste
The Best Toppings for Grilled Chicken Esquites Tacos
- diced avocado
- chopped red onion
- hot sauce
- chopped cilantro
- Flour or corn tortillas
How to Make Grilled Chicken Esquites Tacos
- Marinate the chicken in 1 tablespoon olive oil, juice from 1 lime, and generous sprinkling of salt and pepper. Let sit for 30 minutes while you prepare the corn.
- Heat a grill to medium. Place the ears on the grill and cook, turning frequently, until corn starts to char and get grill marks. This will take about 10-15 minutes. Remove from grill; cool until you can handle them. Cut the corn off the cobs and place in a bowl.
- Add the mayo, sour cream, chopped cilantro, lime juice, cheese, and a sprinkling of chipotle chili powder to the bowl. Season with salt and pepper and toss to combine. Taste and add more lime juice if needed.
- Grill the chicken until cooked through, about 15 minutes. Discard marinade. Chop or slice the chicken. Heat the tortillas on the grill, over the open flame of a stove, or in the oven, wrapped in foil, at 350°F for 10 minutes. Serve the tortillas heaped with grilled chicken and spoonfuls of esquite salad. Drizzle with more lime juice and sprinkle on toppings.
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