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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 make the perfect appetizer or even a main dish.
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 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


  • Cook the chicken breast then shred it to make small pieces then add the chicken to a bowl.
  • 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.
  • 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.
  • Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup.
  • 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 Street Corn Taquitos:
  • 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.