This griddle recipe may seem like a crazy idea, but these Blackstone BBQ Street Corn Tacos are a fantastic fusion of flavors!

When I come up with recipe ideas, typically I take two classics and mash them up into one tasty dish.

And in this case, we are taking classic BBQ chicken and coleslaw, mixing in a few street corn ingredients, and serving it as a taco.

Welcome to my crazy food mind 😉

ingredients for Blackstone BBQ Street Corn Tacos

How to make Blackstone BBQ Street Corn Tacos

First prepare the ingredients, put them on a tray, and head out to your Blackstone or flat top griddle.

Preheat your griddle to medium, add some cooking oil, and corn kernels from 4 ears of corn.

Season with kosher salt, pepper, a little BBQ seasoning, and taco seasoning as well.

Cook the corn for 5 minutes, mixing a few times with spatulas.

Then add more cooking oil and 2 pounds of diced chicken thighs to the other side of your griddle.

I cut the chicken pretty small to be just the right size for tacos.

It’s seasoned with Worcestershire sauce, plenty of minced garlic, kosher salt, pepper, BBQ and taco seasonings.

Cook both the chicken and corn, separately, on the griddle for a few minutes.

And remove the corn once it’s cooked through but still has a good crunch.

Continue cooking the chicken and drizzle some BBQ sauce and lime juice on the chicken during the last minute.

I also added some tortillas to the griddle to warm them.

adding BBQ sauce for Blackstone BBQ Street Corn Tacos

Flour tortillas are what my family prefers but use corn tortillas if you’d like.

For the slaw, I added in a Mexican Street Corn Salad Kit with dressing and topping packet to the corn and also cilantro lime taco sauce, lime juice, and cotija cheese.

making slaw for Blackstone BBQ Street Corn Tacos

Mix the street corn slaw together and we are ready to build some tacos!

I started with the BBQ chicken in the tortillas, topped with plenty of slaw, and more cotija cheese with a squeeze of lime.

Blackstone BBQ Street Corn Tacos were a fun mash up meal and soooooo flipping good!

If you like Blackstone BBQ Street Corn Tacos, you might also like these griddle recipes…

Blackstone Street Corn Dip

Blackstone Street Corn Chicken Fajitas

And for dessert try these Blackstone Cinnamon Sugar Donut Bites

Blackstone Griddle Taco Recipes

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Blackstone BBQ Street Corn Tacos

Cheri Renee

Blackstone BBQ Street Corn Tacos is a unique fusion taco recipe for your flat top griddle, classic BBQ chicken with charred street corn slaw!

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Prep Time 15

Cook Time 10

Course Main Course

Cuisine American, Mexican

Servings 8

Calories 569 kcal

Equipment

Blackstone Griddle
Flat Top Grill/ Griddle

Ingredients

2 pounds boneless, skinless chicken thighs cut into small, bite size pieces
6 cloves garlic minced
2 tablespoons Worcestershire sauce
kosher salt, pepper, BBQ seasoning blend, taco seasoning blend (to taste)
cooking oil of choice
4 ears corn on the cob kernels cut off the cob
1/3 cup BBQ sauce
2 limes cut into wedges
16 (6-inch) flour or corn tortillas
1 (11-ounce) Mexican Street Corn Salad Kit (I used Taylor Farms)
3 tablespoons cilantro lime taco sauce (or sour cream)
1/3 cup crumbled cotija cheese

Instructions

Put the chicken in a bowl with the minced garlic, Worcestershire sauce, kosher salt, pepper, BBQ seasoning blend, and taco seasoning blend, as much or as little according to your taste preference. Mix until combined.
Preheat your griddle to medium heat. Add cooking oil of choice, corn kernels, kosher salt, pepper, BBQ seasoning, and taco seasoning. Cook 5 minutes, mixing a few times with spatulas.
Scoot corn to one side of griddle, add more cooking oil and seasoned chicken to other side. Cook chicken 5 to 6 minutes, mixing a few times. Continue mixing the corn and remove the corn once it's cooked through but still crunchy.
Drizzle BBQ sauce on the chicken along with squeezing 2 to 3 lime wedges over top. Mix until combined. Place tortillas on griddle to warm them for a minute or two, flipping as needed.
Remove everything from griddle. Put corn and salad kit in a large bowl. Add in the dressing and toppings from the salad kit along with cilantro lime taco sauce, half of the cotija cheese, and squeeze 2 to 3 more lime wedges. Mix until combined.
Assemble tacos in tortillas with the BBQ chicken bites, top with the street corn slaw, remaining cotija cheese, and serve with remaining lime wedges.

Keyword BBQ, Blackstone, Chicken, Dinner, Griddle, Mexican Street Corn, Recipe, Taco