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Street Corn Chicken Tacos

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These street corn chicken tacos feature grilled or pan-seared chicken topped with a creamy, zesty Mexican street corn salad, all wrapped in warm corn tortillas. The combination of charred corn, cotija cheese, lime, and spices makes for a vibrant and satisfying taco.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon taco seasoning
  • 1 tablespoon oil
  • 2 cups corn (about 3 ears), cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 2 green onions, sliced
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons cotija (or feta), crumbled
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon lime juice
  • 1 clove garlic, grated
  • Chili powder to taste
  • Salt and pepper to taste
  • 12 small corn tortillas, warmed
  • 1 avocado, sliced
  • 1 jalapeno, thinly sliced
  • 4 tablespoons cotija (or feta), crumbled

Instructions

  1. Season the chicken with taco seasoning, brush the grill with oil (or heat the oil in a skillet), and grill (or pan sear) over medium-high until it’s cooked through, about 3-5 minutes per side, before setting aside to rest for 5 minutes and slicing.
  2. Mix the corn, jalapeno, green onions, cilantro, and cotija.
  3. Mix the mayo, lime juice, salt, pepper, and chili powder.
  4. Toss the corn salad with the dressing.
  5. Assemble the tacos by placing sliced chicken on warm tortillas, topping with corn salad, avocado slices, jalapeno slices, and additional cotija cheese.

Notes

For best results, use freshly grilled corn for the salad. If you prefer a spicier taco, leave the seeds in the jalapeno or add a dash of hot sauce. These tacos are best served immediately while the tortillas are warm and the chicken is juicy.

Nutrition

Find it online: https://www.rapidrecipes.blog/street-corn-chicken-tacos-4/