Mexican Street Corn Chicken Tacos

Name: Mexican Street Corn Chicken Tacos (Slow Cooker)
Prep time: 5 min
Cook time: 4 h 30 min
Total time: 4 h 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 8 oz cream cheese; 2 tbsp Mexican seasoning; 2 limes, juiced; 1 tbsp minced garlic; 1 cup cotija cheese; 2 (15 oz) cans fire-roasted corn, drained; 8-10 flour tortillas, for serving; Fresh cilantro, for garnish; Cotija cheese, for garnish

Mexican Street Corn Chicken Tacos are a creamy, slow-cooker chicken dish combining shredded chicken with fire-roasted corn, cotija cheese, and lime for authentic street-food flavor without the effort.

⚡Slow Cooker

🌍Mexican 🏷️Chicken tacos 🏷️Slow cooker chicken 🏷️Mexican street corn 🏷️Tacos

🏷️Chicken

🏷️Corn

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TikTok

Total

4h 35m

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

4 boneless, skinless chicken breasts
8 oz cream cheese
2 tbsp Mexican seasoning
2 limes, juiced
1 tbsp minced garlic
1 cup cotija cheese
2 (15 oz) cans fire-roasted corn, drained
8-10 flour tortillas, for serving
Fresh cilantro, for garnishoptional
Cotija cheese, for garnishoptional

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Instructions

1
Place four boneless, skinless chicken breasts in the bottom of a slow cooker.
2
Top the chicken with a block of cream cheese.
3
Season with Mexican seasoning, the juice of two limes, and minced garlic.
4
Sprinkle the cotija cheese over the top.
5
Add two cans of drained, fire-roasted corn and top with a little more seasoning.
6
Cover and cook on low for 4.5 hours.
7
Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir everything together until well combined.
8
Serve the chicken mixture in warm tortillas.
9
Garnish with fresh chopped cilantro and extra cotija cheese, if desired.

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Tips & Notes

Pro tips

Pat chicken breasts dry and season them before adding to the slow cooker to prevent excess liquid and improve browning if searing first.
Stir in the cream cheese in the last 15 minutes of cooking off the heat to prevent curdling and ensure a smooth, creamy sauce.
Toast flour tortillas lightly in a skillet before serving to add texture and prevent sogginess from the creamy filling.
Reserve some of the cooking liquid before adding cream cheese; thin the sauce if it becomes too thick after the cheese melts.

Substitutions

Cream cheese → Mexican crema or sour cream (slightly thinner consistency)
Fire-roasted corn → Fresh or frozen corn (use the same volume; fresh corn adds sweetness)
Flour tortillas → Corn tortillas (more authentic, fewer calories)
Cotija cheese → Queso fresco (milder, slightly less salty)

Storage & make-ahead

Store the chicken filling in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat, stirring occasionally. Tortillas and garnishes should be added fresh when serving.

Equipment

slow cooker

Common Questions

Can I make this on the stovetop instead of a slow cooker?

Yes. Brown the chicken in a Dutch oven, add corn and seasonings, simmer covered for 20–25 minutes until chicken shreds easily, then stir in cream cheese off heat.