Street Corn Chicken Tacos
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Calories
369 kcal
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Course
Main Course
Street Corn Chicken Tacos
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Deliciously seasoned chicken charred on the cast iron and topped with everyone’s favorite Mexican side dish, esquites (Mexican street corn salad). These street corn chicken tacos utilize in-season corn that pairs deliciously with the chicken, each bite is juicy and full of flavor. Your new taco tuesday go-to.
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Ingredients
Chicken
- 1 1/2 lbs chicken breast (cut into strips)
- 1 Tbsp olive oil + 1 1/2 Tbsp
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 limes (will use 1 tbsp for chicken, 1 tbsp for corn, the rest sliced for serving)
Street Corn Topping
- 4 ears of corn (husks removed and kernels cut (or you can grill corn) (3 cups of kernels))
- 1 Jalapeño (seeds removed and minced)
- 1/2 tsp kosher salt
- 1 Tbsp olive oil
- 2 Tbsp mayo
- 1/4 cup grated cotija cheese
- 1 tsp chili powder
- 2 Tbsp chopped cilantro
- 1 Tbsp fresh lime juice
- Warmed flour or corn tortillas and lime wedges for serving
Instructions
- In a cast iron or large skillet over medium heat, add in 1 tbsp olive oil. Add in the corn kernels, minced jalapeños, and 1/2 tsp kosher salt. Sauté the corn for 5 minutes until lightly charred. Turn the heat off, remove corn and set aside into a bowl.
- Add to the bowl of corn: 2 tbsp mayo, 1/4 cup grated cotija cheese, 1 tsp chili powder, cilantro, and lime juice. Mix all together until corn is fully coated in the sauce. Taste and adjust seasonings if necessary. Set aside.
- In a medium bowl add your sliced chicken, 1 tbsp olive oil, and your chicken seasonings: 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp paprika, 1/4 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Mix thoroughly until chicken is fully coated in the spices.
- In the same large skillet over medium/high heat, add in 1 1/2 tbsp olive oil and chicken in an even layer. Cook chicken for 8 minutes or until chicken if fully cooked through (will depend on thickness of your chicken). Once cooked through, squeeze 1 tbsp lime juice over chicken and toss to coat.
- Serve in warmed tortillas, adding chicken first, then topping the chicken with the street corn topping. Serve with lime wedges to squeeze over the top, enjoy!
Equipments used:
Notes
- This recipe can also be made on the grill to char the corn and cook the chicken
- If corn is out of season, you can also use frozen corn (cook from frozen). Canned corn is not recommended due to texture and water content.
- If your corn is sticking to the skillet, your heat is too high
- You can prepare the street corn salad ahead of time and serve chilled, room temperature, or warm.
- This recipe can also be made on the grill to char the corn and cook the chicken
- If corn is out of season, you can also use frozen corn (cook from frozen). Canned corn is not recommended due to texture and water content.
- If your corn is sticking to the skillet, your heat is too high
- You can prepare the street corn salad ahead of time and serve chilled, room temperature, or warm.
- Store street corn and chicken in airtight containers in refrigerator up to 3 days
- Reheat in a pan or microwave until warmed through
Nutrition Information
Show Details
Serving
2tacos
Calories
369kcal
(18%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 369kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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