Red Chile Chicken Tacos with Creamy Corn Recipe
These Red Chile Chicken Tacos with Creamy Corn are everything you crave in a taco night: savory, spicy chicken bathed in a deep, smoky red chile sauce, cool crunchy cabbage, tender corn tortillas, and the dreamiest corn topping you’ve ever tasted. Each taco is a flavorful explosion that lands somewhere between classic street food and a fun, family-friendly comfort dish. The whole recipe comes together in under an hour, with easy steps and ingredients you likely already have. If you want to bring a big, colorful plate of restaurant-worthy tacos to your table (and win major points with everyone who tries them), this is the dish to make!
Ingredients You’ll Need
Let’s talk ingredients: everything here is simple, easy to find, and totally crucial for making the flavors pop. Each one brings something unique to the party, whether it’s smoky depth, juicy tenderness, or vibrant crunch.
- Chicken thighs or breasts: Juicy, tender, and perfect for soaking up all that spicy-sweet red chile sauce.
- Olive oil: A touch of richness to sear the chicken and bring out its flavor.
- Ground cumin: Earthy and fragrant, it helps layer the chicken with warmth.
- Chili powder: Adds an extra bump of heat and color to the meat.
- Smoked paprika: Brings a subtle smokiness that ties in perfectly with the chile sauce.
- Garlic powder: For a gentle savory backbone that seasons every bite.
- Salt: Essential for bringing all the flavors into focus.
- Black pepper: Adds sharpness and a touch of complexity.
- Corn tortillas: Classic taco base that cradles all the fillings and never gets soggy.
- Shredded cabbage or lettuce: Adds crunch and freshness to balance the chicken and corn.
- Cotija or queso fresco: Tangy, crumbly cheese for a salty, creamy finish.
- Lime wedges: Squeeze over everything for that essential bright, zesty kick.
- Dried guajillo or New Mexico chiles: The backbone of the red chile sauce, bringing color and depth.
- Garlic cloves and onion: Aromatic additions that round out the sauce and balance its heat.
- Roma tomato: Provides body and sweetness to the sauce.
- Chicken broth: Adds a savory base and helps blend the salsa.
- Apple cider vinegar: A little tang makes the sauce pop and keeps things bright.
- Oregano: For a subtle herbal lift in the sauce.
- Corn kernels: The star of the creamy topping — use fresh, frozen, or canned.
- Cream cheese and mayonnaise: Make the corn luxuriously creamy and just the right amount of tangy.
- Butter: Adds glossiness and a touch of richness.
- Lime juice and chili powder: Wake up the corn with brightness and gentle warmth.
- Salt (for corn): Season until just right for your taste.
How to Make Red Chile Chicken Tacos with Creamy Corn
Step 1: Make the Red Chile Sauce
Start by toasting the dried guajillo or New Mexico chiles in a dry skillet for just a minute or two — you want them fragrant, not burnt. Then, soak them in hot water so they soften and become easy to blend. Pop the softened chiles, garlic, onion, roma tomato, chicken broth, vinegar, oregano, and a pinch of salt into your blender. Blend until you’ve got a smooth, gorgeous red sauce. This is what’s going to coat every shred of chicken with smoky, just-spicy-enough magic.
Step 2: Sear and Shred the Chicken
Season your chicken generously with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high, then sear the chicken until golden and cooked through. Juices should run clear and the outside will smell irresistible. Remove, let it cool a touch, then shred — forks or fingers work just fine!
Step 3: Simmer Chicken in Red Chile Sauce
Return the shredded chicken to your skillet and pour that incredible red chile sauce all over it. Let it simmer gently for five to seven minutes. You want the flavors to mingle and the sauce to thicken enough to cling to each piece. The kitchen will smell like your favorite Mexican restaurant right about now.
Step 4: Make the Creamy Corn
While the chicken simmers, stir together the corn kernels, cream cheese, mayo, butter, lime juice, chili powder, and a pinch of salt in a small saucepan over medium heat. Cook, stirring often, until everything melts together into the most luscious, creamy corn topping. It should be hot and spoonable, not soupy.
Step 5: Warm the Tortillas and Assemble
Warm your corn tortillas on a griddle, skillet, or directly over a low flame if you like a little char. Now you’re ready for taco-building! Pile on the saucy red chile chicken, add a good spoonful of creamy corn, top with shredded cabbage or lettuce, a generous sprinkle of cotija cheese, and a squeeze of lime. Perfection.
How to Serve Red Chile Chicken Tacos with Creamy Corn
Garnishes
Don’t skimp on garnishes — the extras really elevate your Red Chile Chicken Tacos with Creamy Corn! A handful of fresh cilantro, thinly sliced jalapeños, or pickled onions add even more color and zing. Extra lime wedges on the side let everyone adjust their flavors, and a little more cotija cheese makes everything feel like a party.
Side Dishes
A cold, crunchy slaw tossed with lime vinaigrette pairs beautifully, or set out a bowl of creamy guacamole and some crisp tortilla chips. Charro beans, Mexican rice, or a fresh salsa (try pico de gallo or salsa verde) all make the Red Chile Chicken Tacos with Creamy Corn a satisfying, well-rounded meal.
Creative Ways to Present
These tacos look stunning on a big platter, but you can also turn them into a taco bar for gatherings — just keep the chicken and corn warm in little serving dishes! For something fun, layer everything into a taco salad or top nachos with the red chile chicken and creamy corn for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Red Chile Chicken Tacos with Creamy Corn fillings (chicken, sauce, and creamy corn) separately in airtight containers in the fridge. The chicken and sauce will easily keep for three days, and the creamy corn is best within two, but is still delicious after reheating.
Freezing
For longer storage, you can freeze the red chile chicken and sauce together in a sealed container for up to two months. Thaw overnight in the refrigerator before reheating. For the creamiest results, make a fresh batch of creamy corn when you’re ready to serve again — dairy textures can change when frozen.
Reheating
Gently reheat the chicken and sauce on the stovetop over medium-low, adding a splash of broth or water if needed to loosen it up. Warm the creamy corn in a small saucepan, stirring constantly so it stays smooth. Freshly toasted tortillas make everything taste just-cooked!
FAQs
Can I use store-bought red chile sauce instead of making it from scratch?
Absolutely! Swap in your favorite canned enchilada or red chile sauce if you’re short on time. While homemade adds unique depth, the Red Chile Chicken Tacos with Creamy Corn will still turn out irresistibly delicious.
Are these tacos very spicy?
The red chile sauce brings gentle, smoky warmth but isn’t mouth-numbing. If you love serious heat, toss in a little chipotle or extra chili powder. For milder palates, you can reduce the spicy seasonings or remove seeds from the dried chiles.
Can I use a different protein?
Definitely! Shredded pork or beef, cooked jackfruit, or even grilled shrimp would all be wonderful alternatives. Just cook your chosen protein and then simmer it in the red chile sauce as you would the chicken for classic Red Chile Chicken Tacos with Creamy Corn flavor.
Are these tacos gluten-free?
Yes! As long as you use traditional corn tortillas and double-check that all your seasonings and sauces are gluten-free, Red Chile Chicken Tacos with Creamy Corn fit perfectly into a gluten-free diet.
What else can I do with the leftover fillings?
Turn the chicken and creamy corn into burrito bowls, quesadilla fillings, or even nachos. You could also spoon leftovers over scrambled eggs or baked potatoes for a next-day meal that’ll have you craving taco night all over again.
Final Thoughts
I can’t wait for you to bring a burst of flavor to your table with Red Chile Chicken Tacos with Creamy Corn! Every component — from the tender, boldly-spiced chicken to the dreamy sweet corn — guarantees a meal that’s crave-worthy and full of love. So gather your favorite people, set out the fixings, and enjoy every saucy, creamy, spicy bite together. Your next taco night just got a major upgrade!
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Red Chile Chicken Tacos with Creamy Corn Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Red Chile Chicken Tacos with Creamy Corn are a delicious and spicy twist on traditional tacos. Tender chicken simmered in a homemade red chile sauce, paired with a creamy corn topping, all wrapped in warm corn tortillas.
Ingredients
Main Ingredients:
- 1½ lbs boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 small corn tortillas
- 1 cup shredded cabbage or lettuce
- ½ cup crumbled cotija or queso fresco
- lime wedges for serving
For the Red Chile Sauce:
- 3 dried guajillo or New Mexico chiles (stems and seeds removed)
- 2 cloves garlic
- ½ small onion (chopped)
- 1 roma tomato (chopped)
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- ½ tsp oregano
- ¼ tsp salt
For the Creamy Corn:
- 1½ cups corn kernels (fresh, frozen, or canned)
- 2 tbsp cream cheese
- 2 tbsp mayonnaise
- 1 tbsp butter
- 1 tbsp lime juice
- ¼ tsp chili powder
- salt to taste
Instructions
- Prepare the Red Chile Sauce: Toast the dried chiles in a dry skillet until fragrant. Soak in hot water for 10 minutes, then blend with garlic, onion, tomato, broth, vinegar, oregano, and salt. Set aside.
- Cook the Chicken: Season chicken with spices and sear in a skillet until cooked. Shred the chicken and simmer in the red chile sauce.
- Make the Creamy Corn: Combine corn, cream cheese, mayo, butter, lime juice, chili powder, and salt in a saucepan. Cook until creamy.
- Assemble Tacos: Warm tortillas and fill with red chile chicken, creamy corn, cabbage, and cotija cheese. Serve with lime wedges.
Notes
- You can use canned enchilada sauce as a shortcut for the red chile sauce.
- Add sliced jalapeños or pickled onions for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Sautéing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 440
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
