Mexican Street Corn Tacos with Chicken
Mexican Street Corn Tacos with Chicken are one of our favorite late summer dinners. I love these tacos for several reasons. First of all, these tacos are a great way to make use of all the terrific corn that’s in the markets right now. Secondly, this these tacos take less than an hour to prepare. Thirdly, this dish can easily be adjusted to be a meatless meal. Simply omit the chicken. And, lastly, these tacos give me another way to enjoy yummy Mexican street corn.
The Equipment I Used
- A Ceramic Baking Dish- I used my small Le Creuset baking dish to bake the Mexican street corn. You could also use a glass baking dish.
- A Grill Pan- Use this to cook the chicken breasts. Or, use any skillet or grill.
- A Microwave- I use this to cook my corn.
- A Cast Iron Skillet- Use this, or any skillet, to heat up your tortillas.
The Ingredients Needed for Mexican Street Corn Tacos with Chicken
- Corn- Fresh corn on the cob is ideal for this recipe.
- Cream Cheese- I like Philadelphia cream cheese. Be sure and use full fat cream cheese.
- Sour Cream- Use full fat sour cream. I like Breakstone.
- Lime Juice- Be sure and use fresh lime juice, not bottled.
- Mayonnaise- I like Hellmann’s. Use full fat mayonnaise.
- Cheese- Use cotija, queso fresco, or Monterey Pepper Jack.
- Chicken-I used boneless breasts. I like Bell and Evans.
- Spices- To add flavor to the chicken I add chili powder, oregano, garlic powder, onion powder, cumin, and paprika.
- Tortillas- I used flour tortillas, but you could also use corn tortillas.
How I Made my Tacos
- First, I stirred together the Mexican Street Corn mixture.
- Next, I grilled my chicken. Use medium heat, and try cook the chicken just until it’s no longer pink in the middle.
- Finally, I assembled my tacos and served them up.
If you love Mexican street corn, you need to try these fantastic Mexican Street Corn Tacos with Chicken.
Mexican Street Corn Tacos with Chicken
Tortillas filled with cheesy Mexican street corn, grilled chicken breast, avocado, and tomato.
Ingredients
- 2 ears corn on the cob
- 1 jalapeno, minced
- 2 cloves of garlic, grated
- 1 scallion, minced
- 1 tsp. chili powder
- ¼ cup sour cream
- 2 tbsp. mayonnaise
- 1 tbsp. lime juice
- 1 cup grated Cotija cheese or crumbled queso fresco
- 2 boneless, skinless chicken breasts
- 2 tsp. each chili powder, oregano, garlic powder, onion powder, cumin, and paprika
- ¼ tsp. each black pepper and kosher salt
- 1 tbsp. olive oil
- 8 small flour tortillas
- 1 avocado, sliced
- ½ cup minced red onion
- 1 sliced jalapeno
- ½ cup seeded and diced tomatoes
Instructions
- Begin by making the Mexican street corn: Preheat the oven to 350 degrees. Place the corn on a plate, cover with a paper towel, and microwave for ten minutes or until the corn is tender. Remove the kernels from the corn and put it in a large bowl.
- To the corn, add the minced jalapeno, garlic, scallion, sour cream, mayonnaise, cotija cheese, cream cheese, lime juice, and chili powder. Stir until well combined. Put the dip into a small casserole dish and bake for twenty minutes.
- While the corn bakes, make the chicken: Cut each breast horizontally into three pieces. Pound each piece until they are evenly thin. Mix al the spices together and coat both sides of the chicken in the spices.
- Heat a grill pan or skillet on medium heat, and add the oil. Cook the chicken on both sides until it's cooked through. Cut the cooked chicken into half inch slices, and cover to keep warm.
- Heat a cast iron skillet on high heat. Toast each tortilla on both sides.
- Fill the tacos with the warm corn, sliced chicken, some avocado, sliced jalapeno, tomato, and red onion.
Tried this recipe?Let us know how it was!
