Felly Bull

  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
menu icon
go to homepage
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
search icon
Homepage link
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
×
Home » Recipes

Chicken and Corn Tacos

Published: Aug 8, 2022 · Modified: May 8, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chicken and corn in flour tortillas on white oval serving platter
Jump to Recipe

This chicken and corn tacos recipe appeared in a '£20 family feast' spread in this month's Sainsbury's magazine, with herby garlic butter potato wedges as a side.   As I post this recipe, it's not on the Sainsbury's recipe website.   All of the recipes had a summer holiday vibe, and as we're enjoying some sunny days here in Scotland, this was definitely a recipe to try out.   There's actually quite a lot of delicious looking recipes in the magazine...I plan on making quite a few of them!!

You have the choice to cook the corn and chicken inside, under the grill...or give them some extra smokiness and cook them on the BBQ.   I went for the BBQ option, and it didn't disappoint.

The end result is full of flavour, charred and juicy chunks of chicken combined with fresh corn salad that also has that hint of smoke and then super fresh garlic yogurt sauce...yum, yum, yum!!

Tips

  • For extra smokiness, cook the corn and the chicken on a hot BBQ (about 200C)…thread the chicken pieces onto skewers first.
  • This chicken and corn tacos recipe is easily adapted if you’re cooking for less or more people.

OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY

  • Smoky pork tortillas on oval serving platter
    Smoky Pork Tortillas
  • Grilled salmon taco in flour tortilla with coriander and jalapeños
    Grilled Salmon Tacos with Chipotle Lime Yogurt
  • Cheeseburger tacos with red onion, cheese and lettuce
    Cheeseburger Tacos
  • Blackened cod tacos on a wooden board with lime wedges on the side.
    Blackened Cod Tacos

Click here for all chicken and turkey dishes, and here to browse other Mexican recipes.

Recent New Recipes

  • 3 logs of wild garlic and rosemary butter on a board with sprigs of rosemary and leaves and flowers of wild garlic on the side.
    Wild Garlic and Rosemary Butter
  • Close up of ham and vegetable pasta bake in a rectangle Staub dish.
    Ham and Vegetable Pasta Bake
  • Shanghai-style braised pork belly in an oriental bowl with bowls of chicken and green peppers and fried noodles, and chopsticks on the side.
    Shanghai-Style Braised Pork Belly
  • Fried noodles with beansprouts in an oriental bowl with chopsticks on the side.
    Fried Noodles with Beansprouts
Chicken and corn in flour tortillas on white oval serving platter
Chilli jam in jars with tomato and red chillis on wooden board

Category Spotlight...

CONDIMENTS AND SAUCES

In this section you'll find a delicious selection of savoury jams, chutneys, relishes, sauces and dressings to go with grilled meat and fish, burgers, sandwiches, toasties and cheese and crackers...and more!!

Browse condiments and sauces recipes

How to make these Chicken and Corn Tacos

Ingredients

  • 500g chicken breasts, cut into bite-size chunks
  • 2 tbsp vegetable oil
  • 0.25 tsp fine sea salt
  • 0.25 tsp freshly ground black pepper
  • juice of 1 lime
  • 15g fajita spice mix (shop bought or homemade)
  • 2 cloves garlic, crushed
  • 8 mini corn tortillas, warmed in the microwave or charred for 5 to 10 seconds on each side over a gas flame or on the BBQ

For the corn salad:

  • 1 corn on the cob
  • 150g cherry tomatoes, quartered
  • 3 spring onions, roughly chopped
  • 15g fresh coriander, finely chopped

For the garlic yogurt sauce:

  • 200ml Greek yogurt
  • 1 clove garlic, crushed
  • 0.5 tsp ground cumin
  • 0.5 tsp dried dill (or 0.5 tbsp fresh dill, chopped)
  • juice of half a lemon (about 1 tbsp)
  • salt and freshly ground black pepper, to taste

Instructions

Marinate the chicken:

  1. Put the chicken in a large bowl, then add 1 tbsp of the oil, the salt, pepper, lime juice, fajita spice mix and garlic – stir together to coat the chicken pieces evenly. Put to once side to marinate while you prepare the other ingredients.   Note:   if you’re cooking the chicken on the BBQ, thread the chicken pieces onto skewers first.

Cooking the corn and chicken inside, under the grill:

  1. If cooking the corn inside, bring a pan of water to the boil. Add the corn cob and cook for 10 minutes.   Pre-boiling helps it retain it’s juiciness.   Remove from the water using tongs and place on a plate.   Pat dry with kitchen roll.
  2. Preheat the grill to high and line a large baking tray with kitchen foil. Brush the other tbsp of oil over the corn and grill for 7 to 8 minutes, turning regularly, until lightly browned.   Remove to a chopping board.
  3. Add the marinated chicken to the baking tray and spread it out in an even layer. Grill for 8 to 10 minutes, turning once, until the chicken is cooked through.

Cooking the corn and chicken outside, on the barbecue:

  1. Heat the BBQ to high (about 200C). Brush the other tbsp of oil over the corn and cook it on the BBQ for 10 minutes, turning regularly, until lightly browned.   Remove to a chopping board.
  2. Place the chicken skewers on the BBQ in a single layer and cook for 12 minutes, turning at 3 minute intervals, until the chicken is lightly charred and cooked through. Take the cooked chicken off the skewers.

For the corn salad and garlic yogurt sauce:

  1. While the chicken is cooking, place the chopped tomatoes, spring onions and coriander into a bowl. Carefully slice the corn kernels off the cob and add to the bowl.   Stir well to combine.
  2. Make the garlic yogurt sauce – add the yogurt, garlic, cumin, dill and lemon juice to a small bowl and stir together to combine.  Season with salt and pepper, to taste.

To assemble:

  1. Divide the cooked chicken and the corn salad between the tortillas. Drizzle over the garlic yogurt sauce and serve.

Serving Suggestions

  • Pico de gallo salsa in a terracotta dish on top of a yellow napkin. Dishes of guacamole and sour cream in the background.
    Pico De Gallo Salsa
  • Refried bean in green bowl with flour tortillas in background
    Refried Beans
  • Guacamole in a terracotta serving dish.
    Guacamole
  • Grilled corn with feat coriander and lime wedges on grey plate
    Grilled Corn with Chilli Mayonnaise, Coriander and Feta
Chicken and corn in flour tortillas on white oval serving platter
Chicken and corn in flour tortillas on white oval serving platter

Recipe Collection Spotlight...

6 TASTY TACO RECIPES TO TICKLE YOUR TASTEBUDS!

We LOVE Mexican food...there's quite a few delicious recipes on Felly Bull, so I've picked out 6 tasty taco recipes to tickle your tastebuds!

Browse the collection

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

⭐⭐⭐⭐⭐

It would also be great if you could take a photo and tag #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️

SUBSCRIBE
Chicken and corn in flour tortillas on white oval serving platter

Chicken and Corn Tacos

By: Deborah
Full of flavour, charred chunks of chicken combined with fresh corn salad and super fresh garlic yogurt sauce.
PREP: 20 minutes minutes
COOK: 30 minutes minutes
TOTAL: 50 minutes minutes
Course: Main
Cuisine: Mexican
Servings: 4 people
PRINT RECIPE PIN RECIPE RATE RECIPE
Prevent your screen from going dark

Equipment

  • Saucepan
  • Large baking tray

Ingredients

  • 500 g (1.1 lb) chicken breasts cut into bite-size chunks
  • 2 tbsp vegetable oil
  • 0.25 tsp fine sea salt
  • 0.25 tsp freshly ground black pepper
  • juice of 1 lime
  • 15 g (0.5 oz) fajita spice mix (shop bought or homemade)
  • 2 cloves garlic crushed
  • 8 mini corn tortillas warmed in the microwave or charred for 5 to 10 seconds on each side over a gas flame or on the BBQ

For the corn salad:

  • 1 corn on the cob
  • 150 g (5.3 oz) cherry tomatoes quartered
  • 3 spring onions roughly chopped
  • 15 g (0.5 oz) fresh coriander finely chopped

For the garlic yogurt sauce:

  • 200 ml (⅞ cup) Greek yogurt
  • 1 clove garlic crushed
  • 0.5 tsp ground cumin
  • 0.5 tsp dried dill (or 0.5 tbsp fresh dill, chopped)
  • juice of half a lemon (about 1 tbsp)
  • salt and freshly ground black pepper to taste

Instructions

Marinate the chicken:

  • Put the chicken in a large bowl, then add 1 tbsp of the oil, the salt, pepper, lime juice, fajita spice mix and garlic – stir together to coat the chicken pieces evenly. Put to once side to marinate while you prepare the other ingredients.   Note:   if you’re cooking the chicken on the BBQ, thread the chicken pieces onto skewers first.

Cooking the corn and chicken inside, under the grill:

  • If cooking the corn inside, bring a pan of water to the boil. Add the corn cob and cook for 10 minutes.   Pre-boiling helps it retain it’s juiciness.   Remove from the water using tongs and place on a plate.   Pat dry with kitchen roll.
  • Preheat the grill to high and line a large baking tray with kitchen foil. Brush the other tbsp of oil over the corn and grill for 7 to 8 minutes, turning regularly, until lightly browned.   Remove to a chopping board.
  • Add the marinated chicken to the baking tray and spread it out in an even layer. Grill for 8 to 10 minutes, turning once, until the chicken is cooked through.

Cooking the corn and chicken outside, on the BBQ:

  • Heat the BBQ to high (about 200C). Brush the other tbsp of oil over the corn and cook it on the BBQ for 10 minutes, turning regularly, until lightly browned.   Remove to a chopping board.
  • Place the chicken skewers on the BBQ in a single layer and cook for 12 minutes, turning at 3 minute intervals, until the chicken is lightly charred and cooked through. Take the cooked chicken off the skewers.

For the corn salad and garlic yogurt sauce:

  • While the chicken is cooking, place the chopped tomatoes, spring onions and coriander into a bowl. Carefully slice the corn kernels off the cob and add to the bowl.   Stir well to combine.
  • Make the garlic yogurt sauce – add the yogurt, garlic, cumin, dill and lemon juice to a small bowl and stir together to combine.  Season with salt and pepper, to taste.

To assemble:

  • Divide the cooked chicken and the corn salad between the tortillas. Drizzle over the garlic yogurt sauce and serve.

Notes

  • For extra smokiness, cook the corn and the chicken on a hot BBQ (about 200C)…thread the chicken pieces onto skewers first.
  • This chicken and corn tacos recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • herby garlic butter potato wedges
  • chicken and turkey dishes
  • Mexican dishes
  • fajita seasoning (thermomix)

Nutrition

Calories: 465kcal | Carbohydrates: 43g | Protein: 38g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 772mg | Potassium: 865mg | Fiber: 4g | Sugar: 7g | Vitamin A: 728IU | Vitamin C: 22mg | Calcium: 198mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS barbecue, BBQ, chicken breasts, corn on the cob, corn salad, garlic yogurt sauce, mini tortilla wraps, summer food
Tried this recipe?Please consider Leaving a Review!

More Recipes

  • Chicken with green peppers and black bean sauce in an oriental bowl with bowls of fried noodles and Shanghai pork, and chopsticks on the side.
    Chicken with Green Peppers and Black Bean Sauce
  • 2 portions of chipotle black bean and corn quesadillas on a board with bowls of pickled red onions, pico de gallo salsa and sour cream on the side.
    Chipotle Black Bean and Corn Quesadillas
  • A small jug of easy mustard cream sauce with jars of wholegrain and dijon mustard on the side.
    Easy Mustard Cream Sauce
  • Chicago deep pan pizza in a black skillet with a red napkin on the side.
    Chicago Deep Pan Pizza

LEAVE A COMMENT AND RATE THIS RECIPE Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more

Felly Bull ebook with remember to subscribe note and green plants
message to subscribe to receive email every week and free ecookbook


MOST POPULAR RECIPES

  • Sea Bass fillet on a blue and white plate with lemony sauce, boiled new potatoes, green beans and courgette
    Easy Sea Bass with Creamy Lemon Sauce

  • Sweet roasted chantenay carrots in small rectangle roasting tin
    Easy Sweet Roasted Chantenay Carrots

  • Cider braised pork steaks with onions in a large round casserole
    Cider Braised Pork Steaks with Onions

  • Creamy salmon, leek and potato traybake in a rectangle roasting tin.
    Creamy Salmon, Leek and Potato Traybake

  • Slow cooker chicken and potato curry in balti dish with rice in background
    Slow Cooker Chicken and Potato Curry

  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)

  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken

  • Red lentil rice in balti dish
    Red Lentils and Rice

  • Pork belly slices in bun with coleslaw and salad leaves
    Pork Belly Slices in BBQ Sauce

  • Prawns and garlic garnished with parsley in a terracotta dish, on a board with lemon wedges and crusty bread
    Smoky Garlic King Prawns and Chorizo

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 FELLY BULL

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required