Hey foodies! If you’re craving a fusion of flavors that combine the zest of Mexican street corn with the savory taste of chicken tacos, you’re in the right place! This Mexican Street Corn Chicken Tacos recipe will hit all the right spots. With just 40 minutes from prep to plate, you’ll enjoy a vibrant mix of roasted corn, tender chicken, and creamy chipotle sauce. Let’s dive into making your new favorite taco dish!
Introduction
Tacos are a universal favorite, but Mexican Street Corn Chicken Tacos bring a whole new level of flavor to the table. Inspired by the beloved street corn, also known as “elote,” these tacos offer a mouthwatering combination of sweet, spicy, and tangy flavors. The seasoned chicken is perfectly paired with a roasted corn salad and topped with a creamy chipotle mayo sauce, making this dish a must-try for fans of Mexican-inspired cuisine and street food. Whether you’re hosting a taco night or simply craving a quick and delicious meal, this recipe is a winner.
Ingredients
Chicken:
- 1 ½ pounds boneless chicken (breasts, tenders, or thighs)
- 2 tablespoons lime juice
- 2 tablespoons oil
- 2 teaspoons chipotle chili powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
Street Corn Salad:
- 1 ½ cups roasted corn
- ½ cup chopped scallions
- ¼ cup chopped cilantro
- ¼ cup crumbled Cotija cheese
- 1 jalapeño pepper, chopped
- 1 tablespoon lime juice
Sauce:
- ¼ cup sour cream
- ¼ cup mayo
- 1-2 tablespoons adobo sauce
- 1 tablespoon lime juice
Other Essentials:
- Flour or corn tortillas
- 1 avocado, sliced
How to Make Mexican Street Corn Chicken Tacos – Step by Step
Step 1: Marinate the Chicken
In a large bowl, mix the lime juice, oil, chipotle chili powder, garlic powder, cumin, and kosher salt. Add the chicken and toss until fully coated. Let the chicken marinate for at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
Step 2: Cook the Chicken
Heat a nonstick skillet over medium-high heat and spray it lightly with cooking spray. Cook the marinated chicken for 6-10 minutes, flipping halfway through, until it’s fully cooked.
Step 3: Make the Street Corn Salad
In a separate bowl, combine the roasted corn, scallions, cilantro, Cotija cheese, jalapeño, and lime juice. Season with salt and pepper to taste, and set aside.
Step 4: Prepare the Sauce
Whisk together the sour cream, mayo, adobo sauce, and lime juice. Taste and adjust with more adobo sauce or salt as desired.
Step 5: Assemble the Tacos
Warm the tortillas, then layer on some of the cooked chicken, a few slices of avocado, the roasted corn salad, and a drizzle of the chipotle sauce. Serve with extra lime wedges if desired.
Helpful Tips
- Use Fresh Corn: If possible, use fresh corn for the salad. You can grill or roast it to bring out more flavor.
- Adjust the Spice Level: Add more or less chipotle chili powder depending on your heat tolerance.
- Creamier Sauce: For a creamier sauce, add extra sour cream or mayo based on your taste preferences.
Cooking Tips
- Use a Cast Iron Skillet: Cooking the chicken in a cast iron skillet gives it a nice sear and enhances the flavor.
- Grill the Chicken: For an extra smoky flavor, consider grilling the chicken instead of pan-frying.
- Warm the Tortillas: Always warm your tortillas before assembling the tacos to make them more pliable and flavorful.
Serving Suggestions
These tacos pair wonderfully with:
- Cilantro Lime Rice
- Black Beans
- Margaritas or a cold Mexican beer
For added texture, you can serve the tacos with some crunchy tortilla chips on the side.
Nutritional Information
Per serving:
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 25g
- Protein: 28g
- Fiber: 5g
- Sugar: 4g
Nutritional info for Mexican Street Corn Chicken Tacos shows this recipe provides a balanced mix of healthy fats, protein, and fiber, making it a filling and satisfying meal option.
Storage and Leftovers
- Storing: Store the chicken and street corn salad separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in a skillet over medium heat until warm. Serve the street corn salad cold or at room temperature.
Frequently Asked Questions (FAQs)
- Can I use frozen corn for the salad? Yes! Thaw and roast the corn for a few minutes in the oven to enhance the flavor.
- Can I substitute the chicken? Absolutely! You can use shrimp or even tofu as a vegetarian option.
- What’s the best tortilla for these tacos? Both flour and corn tortillas work well, but corn tortillas give a more authentic taste.
- Can I make the sauce spicier? Add extra adobo sauce or chipotle chili powder to ramp up the heat.
Related Recipes
Check out these tasty recipes for more inspiration:
Conclusion:
We hope you’re excited to try these delicious Mexican Street Corn Chicken Tacos. They’re quick, easy, and packed with bold flavors that are sure to impress your family and friends. Don’t forget to share your feedback and any fun variations you try in the comments below. Let’s taco ‘bout how amazing these are!
Buen provecho!
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Mexican Street Corn Chicken Tacos – Easy, Flavorful Recipe
Description
Hey foodies! If you’re craving a fusion of flavors that combine the zest of Mexican street corn with the savory taste of chicken tacos, you’re in the right place! This Mexican Street Corn Chicken Tacos recipe will hit all the right spots. With just 40 minutes from prep to plate, you’ll enjoy a vibrant mix of roasted corn, tender chicken, and creamy chipotle sauce. Let’s dive into making your new favorite taco dish!
Ingredients
For the Chicken:
- 1 ½ pounds boneless chicken (breasts, tenders, or thighs)
- 2 tablespoons lime juice
- 2 tablespoons oil
- 2 teaspoons chipotle chili powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
For the Street Corn Salad:
- 1 ½ cups roasted corn
- ½ cup chopped scallions
- ¼ cup chopped cilantro
- ¼ cup crumbled Cotija cheese
- 1 jalapeño pepper, chopped
- 1 tablespoon lime juice
For the Sauce:
- ¼ cup sour cream
- ¼ cup mayo
- 1–2 tablespoons adobo sauce
- 1 tablespoon lime juice
Other Essentials:
- Flour or corn tortillas
- 1 avocado, sliced
Instructions
Step 1: Marinate the Chicken
In a large bowl, mix the lime juice, oil, chipotle chili powder, garlic powder, cumin, and kosher salt. Add the chicken and toss until fully coated. Let the chicken marinate for at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
Step 2: Cook the Chicken
Heat a nonstick skillet over medium-high heat and spray it lightly with cooking spray. Cook the marinated chicken for 6-10 minutes, flipping halfway through, until it’s fully cooked.
Step 3: Make the Street Corn Salad
In a separate bowl, combine the roasted corn, scallions, cilantro, Cotija cheese, jalapeño, and lime juice. Season with salt and pepper to taste, and set aside.
Step 4: Prepare the Sauce
Whisk together the sour cream, mayo, adobo sauce, and lime juice. Taste and adjust with more adobo sauce or salt as desired.
Step 5: Assemble the Tacos
Warm the tortillas, then layer on some of the cooked chicken, a few slices of avocado, the roasted corn salad, and a drizzle of the chipotle sauce. Serve with extra lime wedges if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Corn: If possible, use fresh corn for the salad. You can grill or roast it to bring out more flavor.
- Adjust the Spice Level: Add more or less chipotle chili powder depending on your heat tolerance.
- Creamier Sauce: For a creamier sauce, add extra sour cream or mayo based on your taste preferences.
