Hey there, my friend 👋. Let me tell you, these red chile chicken tacos with creamy corn are on another level. The chicken? Juicy and packed with smoky, spicy flavor. The corn? Oh, it’s rich, creamy, and just the right amount of sweet.
And the best part? This whole dish comes together in no time. Whether you’re cooking for yourself or feeding a crowd, these tacos will have everyone asking for seconds.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large skillet
- Mixing bowls
- Whisk
- Knife and cutting board
- Tongs
- Measuring cups and spoons
- Blender (optional, for a smoother sauce)
- Spatula
Important Info
- Servings: 6 tacos
- Estimated Cost: Around $12 for the whole recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: 350
- Cook Method: Stovetop
- Season: All-year-round
- Courses: Main Course
- Cuisine: Mexican-inspired
- Diets: GlutenFreeDiet
How to Make Red Chile Chicken Tacos with Creamy Corn
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons red chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup chicken broth
- Juice of 1 lime
For the Creamy Corn
- 1 cup sweet corn (fresh or frozen)
- ¼ cup heavy cream
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
For Serving
- 6 small corn tortillas
- ¼ cup chopped fresh cilantro
- ½ cup crumbled queso fresco (or feta)
- Lime wedges
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Red chile powder | Ancho chile powder or chipotle powder |
| Heavy cream | Sour cream or Greek yogurt |
| Queso fresco | Feta cheese or shredded cheddar |
| Corn tortillas | Flour tortillas |
| Chicken breasts | Chicken thighs or shredded rotisserie chicken |
Instructions
- Season the chicken: In a bowl, mix the red chile powder, smoked paprika, garlic powder, salt, and black pepper. Coat the chicken breasts evenly with the spice mix.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 5 minutes on each side. Pour in the chicken broth and lime juice, then let it simmer for another 10 minutes. Once done, remove from heat and shred the chicken with two forks.
- Make the creamy corn: In a separate pan, melt butter over medium heat. Add the corn, salt, and cayenne pepper. Stir for about 3 minutes, then pour in the heavy cream. Let it cook for another 2 minutes until creamy. Remove from heat.
- Warm the tortillas: Heat the tortillas in a dry skillet for about 30 seconds per side until soft and slightly charred.
- Assemble the tacos: Divide the shredded chicken among the tortillas. Spoon some creamy corn on top, then sprinkle with cilantro and queso fresco. Serve with lime wedges.
Helpful Tips
- Let the chicken rest for a few minutes before shredding. It keeps it juicy.
- If you like extra heat, add a pinch of cayenne to the chicken seasoning.
- Don’t skip warming the tortillas. It makes them soft and flexible.
- You can blend the creamy corn for a smoother texture.
- If you want a smoky kick, grill the corn instead of cooking it on the stovetop.
What to Serve with Red Chile Chicken Tacos
These tacos go great with:
- Guacamole and chips – A classic combo
- Mexican rice – A hearty side dish
- Black beans – Adds protein and flavor
- Pickled onions – For extra tanginess
How Do You Serve the Recipe?
I like serving these tacos on a large platter with all the toppings on the side. That way, everyone can build their own. If you’re going for a more polished look, drizzle a little extra lime juice and sprinkle extra cheese on top before serving.
Where Do You Serve This Recipe the Most?
These tacos are perfect for taco nights, summer cookouts, or casual dinners. They’re easy to make and always a hit. Since they’re portable, you can even wrap them up for a picnic. If you’re making them for a party, just double the recipe and set up a taco bar.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving them within 2 hours, keep everything covered at room temperature.
- Store tortillas separately in a sealed container to keep them soft.
Refrigeration
- Store the shredded chicken and creamy corn in separate airtight containers.
- The chicken will stay fresh for up to 4 days in the fridge.
- The creamy corn should be used within 3 days.
Freezing
- The chicken can be frozen for up to 3 months in a freezer-safe bag.
- Let it thaw in the fridge overnight before reheating.
- Creamy corn is best eaten fresh, but if needed, freeze it in an airtight container for up to 1 month.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking my own?
Yes, you can. Just mix the shredded rotisserie chicken with the red chile seasoning and heat it up for a few minutes.
Are these tacos spicy?
They have a mild kick from the red chile powder, but you can adjust the spice level by adding or reducing the cayenne and paprika.
Can I make the creamy corn ahead of time?
Yes, you can make it a day in advance. Store it in the fridge and reheat it on the stovetop before serving.
What’s the best way to reheat the tacos?
Reheat the chicken in a skillet over medium heat with a splash of broth to keep it juicy. Warm the tortillas on a dry pan for best results.
Can I use flour tortillas instead of corn?
Yes, flour tortillas work fine. Just know that corn tortillas give a more authentic flavor.
Meta Description
Red chile chicken tacos with creamy corn are easy to make, packed with flavor, and perfect for any occasion. Try this simple recipe for a delicious meal.