Mexican Street Corn Chicken Tacos
User Reviews
5
Mexican Street Corn Chicken Tacos
Description
These tacos highlight grilled chicken that’s been marinated in oil, lime juice, and warm spices like chili powder and cumin, producing juicy, flavorful meat with a slight char. The street corn salad uses cooked corn combined with mayonnaise, lime juice, spices, and fresh herbs, delivering a creamy, tangy, and mildly spicy contrast to the chicken. Cooling avocado slices and crumbly cotija cheese add richness and freshness to each bite.
To assemble, lightly warmed corn tortillas soften the taco structure and add corn’s natural sweetness and chew. The combination of textures—from tender chicken to creamy corn salad and smooth avocado—creates an appealing eating experience. These tacos are suitable for casual dinners or gatherings.
Marinating the chicken for at least 30 minutes and ideally several hours enhances its flavor and tenderness. Heating tortillas briefly in a bit of oil softens them while preventing breakage. Adjust the amount of taco sauce or jalapeño to control spiciness according to preference.
Ingredients
Mexican Grilled Chicken:
- 2 lbs chicken breasts or tenderloins or thighs
- 1/3 to 1/2 cup canola oil (or EVOO)
- 3 Tablespoons lime juice about 2 to 3 limes, fresh
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt
- black pepper
Street Corn:
- 2 cups corn from corn on the cob or frozen white corn, cooked
- 1 to 2 Tablespoons mayonnaise
- 1 Tablespoon lime juice
- 1/4 teaspoon chili powder
- 1/4 cup cilantro
- 1/2 jalapeño (chopped)
- 2 green onions (sliced)
- 1/2 teaspoon garlic salt
Garnish:
- 6 to 12 corn tortillas
- 1 to 2 avocado sliced
- 1/2 cup cotija cheese
- cilantro
Mexican Crema (optional):
- 1 cup sour cream
- 3 Tablespoons taco sauce (or more depending on spice preference, I prefer to do more taco sauce)
Instructions
Grilled Chicken:
- In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Cut into pieces.
Street Corn Salad:
- Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
Assembling Chicken Tacos:
- If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
- Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.
User Reviews
Overall Rating
5
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