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Mexican Street Corn Taco Cups

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  • Author: Jolene
  • Total Time: 40 minutes
  • Yield: 12 1x


These Mexican Street Corn Taco Cups are a fun twist on taco night. These tacos are inspired by all the flavors in Mexican Street Corn (Elote) – fresh cilantro and fresh lime juice are mixed together in a delicious creamy, spicy sauce. Both the chicken and corn are brushed with this delicious sauce, then cooked on either the grill or in the oven. The chicken and corn are then stuffed inside crunchy oven baked taco cups filled with cheese. Enjoy these as an appetizer, lunch or fun dinner.


Units Scale


  • 2 ears corn


  • 3 chicken thighs

Street Corn Sauce

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons mayonnaise
  • Juice of 2 limes
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped

Taco Cups

  • 12 street tacos (4.5 inch tortillas)
  • Feta cheese, cotija cheese or Mexican cheese

Cilantro Lime Sauce

  • 1/2 jalapeno
  • Juice of 1 lime
  • 1 garlic clove
  • 1/2 cup Greek yogurt or sour cream
  • Salt and pepper to taste
  • 1/4 teaspoon onion powder


1. Preheat oven to 425F.

2. Lightly spray a 12-count muffin tin with nonstick cooking spray. Press each tortilla into the prepared 12 count muffin tin. You will have to fold the edges over each other slightly. Use your fingers to gently press the bottom of the tortilla into the well of each muffin tin. If using puff pastry, cut into squares and gently press into each well of the muffin tin.

3. Evenly sprinkle cheese into the bottom of each tortilla (you may use feta, cotija or Mexican cheese). Bake in preheated oven for 8 minutes. The bottom of the shell may puff up. That is okay. You can press it down with a spoon after removing from the oven. After it is removed from the heat, it should deflate. Set aside to cool.

4. In a small bowl, add all ingredients for the street corn sauce. Stir until combined. Brush the sauce over the ears of corn, then pour the remaining sauce over the chicken thighs. Turn the chicken thighs to evenly coat.

5. You may cook the corn and chicken in either the oven or on the grill.

Oven: Preheat oven to 400F. Wrap the corn in aluminum foil and place in a greased 9×13 inch pan. Place the coated chicken thighs in the same pan. Bake for 30-35 minutes, or until the chicken thighs reach an internal temperature of 165F. Remove from the oven and allow to cool enough to handle.

Grill: Preheat the grill to medium-high heat. Place corn and chicken thighs directly on the grill. Cook the corn, turning roughly every 3 minutes, until corn is browned and cooked to your liking. Cook the chicken 4-5 minutes on the first side, then flip and cook 4-5 minutes on other side, or until the internal temperature of the chicken reaches 165F. Remove the corn and the chicken from the grill and allow to cool a few minutes before handling.

6. Make the cilantro lime sauce. Add all ingredients to a blender. Blend until smooth. If the sauce is too thick, you may add 1-2 tablespoons water to thin the sauce.

7. Assemble the Taco cups. Use a serrated knife to cut the corn kernels off the cob. Cut the chicken into smaller, bite size pieces. Add the corn and chicken to the cooked taco cups. Add desired amount of cilantro lime sauce, and fresh cilantro. Serve and enjoy!

  • Prep Time: 15
  • Cook Time: 25
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican