why make this recipe
Mexican Street Corn Chicken Tacos are a flavorful twist on a classic. They combine juicy grilled chicken with the vibrant taste of street corn, making them a perfect dish for any outdoor gathering, taco night, or casual dinner. The fresh ingredients bring a wonderful crunch and zest, while the creamy cotija cheese adds richness. This recipe is easy to follow, fun to make, and sure to please everyone at your table.
how to make Mexican Street Corn Chicken Tacos
Ingredients :
- 2 lbs Chicken Breasts
- 1/3 cup Canola Oil
- 3 Tablespoons Fresh Lime Juice
- 2 cups Cooked Corn
- 1 to 2 Tablespoons Mayonnaise
- 6 to 12 Corn Tortillas
- 1 Avocado
- 1/2 cup Cotija Cheese
Directions :
- In a bowl, mix the canola oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts and marinate for at least 15 minutes.
- In another bowl, combine the cooked corn with mayonnaise, lime juice, chili powder, cilantro, jalapeño, green onions, and garlic salt.
- Grill the marinated chicken over medium-high heat for about 5–7 minutes on each side until fully cooked (the internal temperature should reach 165°F).
- Warm the tortillas on the grill for about 30 seconds on each side. Slice the grilled chicken into strips and assemble on the tortillas with the street corn mixture, sliced avocado, cotija cheese, cilantro, sour cream, and taco sauce as desired.
how to serve Mexican Street Corn Chicken Tacos
Serve these delicious tacos warm with extra toppings on the side. Offer sour cream, avocado slices, and additional cotija cheese so your guests can customize their tacos. A cold drink like agua fresca or a light beer pairs well with this dish.
how to store Mexican Street Corn Chicken Tacos
If you have leftovers, store the chicken and corn mixture separately from the tortillas. Place the chicken and street corn in airtight containers and keep them in the refrigerator for up to three days. The tortillas can be kept in a zip-top bag. When ready to eat, reheat the chicken and corn in a skillet or microwave and warm the tortillas before assembling.
tips to make Mexican Street Corn Chicken Tacos
- For added flavor, let the chicken marinate longer, even overnight if possible.
- You can use frozen corn; just make sure to thaw and drain it before mixing with the mayonnaise.
- Adjust the spice level by adding more or less jalapeño based on your preference.
variation
You can make these tacos with shrimp or beef for a different protein option. Additionally, try adding different toppings like pickled onions or hot sauce for extra flavor.
FAQs
Can I use store-bought rotisserie chicken?
Yes, using rotisserie chicken can save time. Simply shred the chicken, mix it with the marinade, and follow the remaining steps.
What can I substitute for cotija cheese?
Feta cheese or queso fresco can be used as substitutes for cotija cheese in this recipe.
Can I make the corn mixture ahead of time?
Yes, the corn mixture can be made a few hours in advance and stored in the refrigerator. Just be sure to give it a good stir before serving.
