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Dinner Recipes

Grilled Chicken & Corn Tacos

Take a break from the same ol’ chicken tacos with our jazzed-up delights filled with grilled corn and creamy avocado.

Serving Size:


Active Time:

30 min.

Total Time:

50 min.


  • 1 lb. boneless, skinless chicken breast halves
  • 3 tsp. olive oil
  • ½ tsp. garlic powder
  • ½ tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 ear corn, husk removed
  • 8 taco shells, such as Old El Paso Stand ‘n’ Stuff
  • 2 cups torn green leaf lettuce
  • 1 avocado, pitted, peeled, diced
  • 1 tomato, diced
  • ½ cup taco sauce, warmed
  • Sour cream and lime wedges (optional)


  1. Heat grill to medium-high. Rub chicken with 2 tsp. oil, garlic powder, cumin, salt and pepper. Rub corn with remaining oil.
  2. Grill chicken and corn, covered, flipping and turning, until chicken is no longer pink in centers, 5–8 min. per side, and corn is browned and tender when pierced with fork, about 15 min. Let cool slightly.
  3. Shred chicken; cut kernels from corn cob. Heat taco shells according to package directions. Dividing evenly, fill taco shells with lettuce, chicken, corn, avocado and tomato; drizzle with taco sauce. If desired, serve with sour cream and lime.

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