Juicy Blackstone-griddled chicken topped with a creamy elote-style street corn salsa — the kind of taco that makes everyone at the table go quiet for a minute.
Street corn on a taco is one of those combinations that just makes sense. The Blackstone gives you the char on the chicken and the caramelization on the corn that you can't get any other way.
This one came together fast and hit hard. Creamy, smoky, a little spicy — every element earns its spot in the tortilla.
## What You'll Need
For the chicken:
For the street corn topping:
## The Cook
Step 1 — Season the chicken. Mix chili powder, cumin, garlic powder, smoked paprika, and salt. Coat the chicken thighs generously and let them sit for at least 15 minutes.
Step 2 — Griddle the corn. Preheat your Blackstone to medium-high. Add the corn kernels directly to the flat top with a little oil. Let them sit without stirring for 2–3 minutes to get some char, then toss and cook another 2 minutes. You want color on those kernels — that's where the flavor lives. Remove and let cool slightly.
Step 3 — Cook the chicken. Add a drizzle of oil to the griddle and cook the chicken thighs 5–6 minutes per side until cooked through (165°F internal) and nicely charred on the outside. Let rest 5 minutes, then slice or chop.
Step 4 — Make the street corn mix. Combine the charred corn with mayo, sour cream, cotija, chili powder, and lime juice. Stir to combine. Taste and adjust — more lime, more chili, whatever it needs.
Step 5 — Warm the tortillas. Throw the tortillas directly on the griddle for 30–45 seconds per side until they have some color and are pliable.
Step 6 — Build the tacos. Chicken first, then a generous spoonful of the street corn mix, fresh cilantro, and a squeeze of lime. That's it.
## Why It Works
The Blackstone is the MVP here. The flat top gives you even char on the chicken and the corn at the same time, and you can warm the tortillas right alongside everything else. One surface, one cook, maximum flavor.
The street corn topping is the real star — creamy, tangy, smoky, and a little funky from the cotija. It elevates a simple griddled chicken taco into something you'd pay good money for at a food truck.
Watch the full cook on Instagram and let me know how yours turn out.