Street Corn Taquitos

Use a KitchenAid mixer to shred the chicken. Cut the cooked breast in half, put it into the mixing bowl, and turned it on high and let it shred the chicken for about 3 minutes.

Tips for the easiest way to shred chicken:

12 corn tortillas


1 medium chicken breast cooked and shredded

3 Tbs mayonnaise

1 Tbs sour cream

2 Tbs cream cheese

2 Tbs lime juice

1 tsp chili powder

1/2 tsp cumin

1 Tbs jalapenos chopped

1 Tbs cilantro chopped

1/2 cup Mexican style cheese

1 cup sweet corn

1/2 tsp garlic powders

oil for frying

Street Corn Taquitos


12 servings


Appetizer/Main Dish


15 minutes


10 minutes


Street corn chicken taquitos has a creamy and spicy filling and crispy outside. They make a great appetizer or dinner.

Cook the chicken breast, then shred it to make small pieces, then add the chicken to a bowl.

To the bowl add the rest of the ingredients: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese, and spices.

Stir to combine.

Place 3 tortillas on microwave-safe plate. Take a sheet of moistened paper towel & place it over the top. Microwave for 30 seconds.

Place the filling along the longest end, not too much that it spills out.

Roll it up.

Add enough oil to the bottom of the pan that it will fry these, around 1/2 cup. Once the oil is heated up place the tortilla in seam side down.

Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towel.

Work on 3 taquitos at a time, so this will take about 4 batches. Serve with guacamole.