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side shot of a hand holding a chicken taquito and dipping it into a bowl of guacamole. more taquitos stacked next to it in the pan.

Street Corn Taquitos

Street corn taquitos are an easy taquito recipe with creamy Mexican street corn and shredded chicken filling.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings


  • small sautee pan
  • tongs


  • 12 corn tortillas
  • 1 medium chicken breast cooked and shredded
  • 3 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 2 tablespoons cream cheese
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon jalapenos chopped
  • 1 tablespoon cilantro chopped
  • 1/2 cup Mexican style cheese
  • 1 cup sweet corn
  • 1/2 teaspoon garlic powder
  • oil for frying


  • Cook the chicken breast, then shred it to make small pieces then add the chicken to a bowl.
    1 medium chicken breast
  • To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese, and spices. Stir to combine.
    3 tablespoons mayonnaise, 1 tablespoon sour cream, 2 tablespoons cream cheese, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1 tablespoon jalapenos, 1 tablespoon cilantro, 1/2 cup Mexican style cheese, 1 cup sweet corn, 1/2 teaspoon garlic powder
  • Place 3 tortillas on a microwave-safe plate. Take a sheet of paper towel that has been moistened with water and place it over the top. Microwave for 30 seconds.
    12 corn tortillas
  • Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup.
    oil for frying
  • Place the filling along the longest end, not too much that it spills out. Roll it up.
  • 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 towels to drain.
  • Work on 3 taquitos at a time, so this will take about 4 batches.
  • Serve with guacamole, sour cream, chopped tomatoes, and lettuce. Enjoy!


Tips for making this recipe:

  • When steaming the corn tortillas, do only do 3 tortillas at a time. This makes the corn tortillas pliable. Only do 3 tortillas at a time or else they will dry out and break.
  • When frying, don't overcrowd or they won't fry properly.