Print

Mexican Street Corn Chicken Tacos: A Flavorful, Beginner-Friendly Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mexican Street Corn Chicken Tacos bring together juicy, seasoned chicken and creamy, zesty elote-style corn, all wrapped in warm tortillas. With a hint of spice, tangy lime, and crumbled cheese, this beginner-friendly recipe is an instant crowd-pleaser! 🌮🔥🌽

Ingredients

Scale

For the Chicken

  • 1 ½ lbs boneless chicken breast, sliced into strips
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1 tablespoon olive oil

Alternative: For a different protein option, you can use boneless chicken thighs for a juicier texture or replace chicken with beef strips if preferred.

For the Mexican Street Corn Salad

  • 2 ears of corn (or 1 cup canned corn, drained)
  • ¼ cup red onion, finely diced
  • 1 small jalapeño, minced
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons Cotija cheese, crumbled
  • 1 tablespoon fresh lime juice
  • Salt to taste

Alternative: If Cotija cheese is unavailable, substitute with feta cheese or grated Parmesan for a similar salty, crumbly texture.

For the Avocado Cream

  • 2 ripe avocados
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 teaspoon hot sauce
  • 2 teaspoons fresh lime juice
  • 3 tablespoons fresh cilantro, chopped
  • Salt to taste
  • Pinch of cumin

Alternative: For a dairy-free version, substitute the sour cream with coconut yogurt or an extra avocado for a thicker texture.

For the Tacos

  • 10 corn or flour tortillas
  • 1 ½ cups Cotija cheese, crumbled
  • Fresh cilantro for garnish

Alternative: If you prefer a lighter option, you can serve the filling as a taco bowl with rice or lettuce instead of tortillas.

Instructions

Step 1: Prepare the Avocado Cream

  1. In a food processor or blender, combine the avocados, sour cream, mayonnaise, hot sauce, lime juice, cilantro, salt, and cumin.
  2. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
  3. Transfer the avocado cream to a bowl and set aside.

Step 2: Make the Mexican Street Corn Salad

  1. If using fresh corn, preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until slightly charred, about 10 minutes. If using canned corn, simply drain and dry before proceeding.
  2. Cut the kernels off the cob and place them in a bowl.
  3. Add the red onion, jalapeño, cilantro, mayonnaise, sour cream, Cotija cheese, lime juice, and salt. Stir well to combine.
  4. Set aside to let the flavors meld.

Step 3: Cook the Chicken

  1. Heat a large skillet or cast iron pan over medium heat. Add the olive oil.
  2. Place the chicken strips in the pan and cook for about 4 minutes until they start to brown.
  3. Sprinkle the taco seasoning over the chicken and toss to coat evenly.
  4. Continue cooking for another 3 to 4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
  5. Remove from heat and set aside.

Step 4: Assemble the Tacos

  1. Warm the tortillas on a dry skillet for about 30 seconds on each side until they are soft and pliable.
  2. Lay out the tortillas and distribute the cooked chicken evenly among them.
  3. Top each taco with a spoonful of the Mexican street corn salad.
  4. Drizzle with the avocado cream and sprinkle with crumbled Cotija cheese.
  5. Garnish with fresh cilantro and serve immediately.

Notes

  • How to Know When Chicken is Done: The best way to check for doneness is to use a meat thermometer. Chicken should be cooked to an internal temperature of 165°F. If you do not have a thermometer, cut a piece in half—there should be no pink in the center, and the juices should run clear.
  • What to Do if the Chicken Cooks Too Fast: If the chicken browns too quickly but is not fully cooked inside, lower the heat and cover the pan for a few minutes. This allows the chicken to cook through without burning.
  • How to Avoid Overcooked Corn: If using fresh corn, grill it just until you see char marks. Overcooking can make it tough and chewy.
  • Efficient Prep Tip: To save time, prep the avocado cream and corn salad while the chicken is cooking. This will ensure everything is ready for assembly.

Find it online: https://inarecipes.com/mexican-street-corn-chicken-tacos-a-flavorful-beginner-friendly-recipe/