Print

Mexican Street Corn Chicken Tacos

Print Recipe

Marinated grilled chicken served with a homemade street corn salsa, fresh avocado, cotija cheese, and spiced Mexican crema, perfect for flavorful tacos.

Ingredients

Scale
  • 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 to taste
  • 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, chopped
  • 1/2 Jalapeno, chopped
  • 2 Green Onions, sliced
  • 1/2 teaspoon Garlic Salt
  • Cotija Cheese for topping
  • Mexican crema or spiced crema for topping
  • Tortillas for serving

Instructions

  1. In a bowl, mix oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper to make the marinade.
  2. Pierce chicken breasts with a fork, place in a large Ziploc bag, pour marinade over chicken, and let marinate at least 30 minutes or up to 4-5 hours.
  3. Preheat grill to medium heat and oil the grill grates to prevent sticking.
  4. Grill chicken about 5-6 minutes per side until internal temperature reaches 165°F. Remove and slice into pieces.
  5. For the street corn salsa, combine cooked corn with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt in a bowl.
  6. Assemble tacos by placing grilled chicken on tortillas, topping with the street corn salsa, cotija cheese, and crema.
  7. Serve immediately with optional lime wedges.

Notes

1. Marinating the chicken longer (4-5 hours) improves flavor and tenderness. 2. Use fresh corn on the cob grilled for best street corn flavor, or a good quality frozen corn if unavailable. 3. Adjust spiciness by varying jalapeno and chili powder amounts.

Nutrition

Find it online: https://www.receipster.com/street-corn-chicken-tacos-3/

Themes by WordPress