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Mexican Street Corn Chicken Tacos

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These Mexican Street Corn Chicken Tacos are a flavor-packed dish that combines tender marinated grilled chicken, creamy street corn, fresh avocado, and tangy cotija cheese, all wrapped in soft corn tortillas.

Ingredients

2 lbs Chicken Breasts (or tenderloins or thighs)

1/3 to 1/2 cup Canola Oil (or EVOO)

3 Tablespoons Fresh Lime Juice (about 2 to 3 limes)

1 teaspoon Chili Powder

1 teaspoon Cumin

1/2 teaspoon Garlic Powder

Salt and Pepper

2 cups Cooked Corn (from corn on the cob or frozen white corn)

1 to 2 Tablespoons Mayonnaise

1 Tablespoon Lime Juice

1/4 teaspoon Chili Powder

1/4 cup Cilantro

1/2 Jalapeno (chopped)

2 Green Onions (sliced)

1/2 teaspoon Garlic Salt

6 to 12 Corn Tortillas

1 to 2 Avocados (sliced)

1/2 cup Cotija Cheese

Cilantro

1 cup Sour Cream

3 Tablespoons Taco Sauce (or more depending on spice preference)

Instructions

  1. Prepare the Chicken: In a bowl, stir together the canola oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce the chicken breasts with a fork, place them in a large Ziploc bag, and pour the marinade over the chicken. Let marinate for at least 30 minutes, but 4 to 5 hours is ideal.
  2. Grill the Chicken: Preheat the grill to medium heat and brush with oil to prevent sticking. Place the chicken on the grill and cook for 5 to 6 minutes per side, depending on the thickness of the chicken. Ensure the internal temperature of the chicken reaches 165°F. Once cooked, remove from the grill and slice the chicken into pieces.
  3. Make the Street Corn Salad: If using fresh corn, cook it and remove the kernels. In a bowl, combine the corn with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt. Mix well to combine.
  4. Assemble the Tacos: Heat a small amount of oil in a skillet over medium heat. Place the corn tortillas in the skillet one at a time, heating for a few seconds on each side until softened. Remove and place on a paper-towel-lined plate to drain.
  5. Serve: Place the grilled chicken, street corn, avocado slices, and cotija cheese on each tortilla. Garnish with cilantro and, if desired, drizzle with Mexican crema.

Notes

  • For a vegetarian option, replace the grilled chicken with grilled veggies like zucchini, bell peppers, and onions.
  • If you like your tacos spicy, add extra jalapenos to the street corn or drizzle some hot sauce over the top.
  • For added texture, top your tacos with crushed tortilla chips or a handful of shredded lettuce.
  • Cotija can be swapped with queso fresco or feta for a different flavor profile.

Nutrition

Find it online: https://bitezly.com/mexican-street-corn-chicken-tacos/