Mexican Street Corn Chicken Tacos

Mexican Street Corn Chicken Tacos are a festive and flavorful dish perfect for any occasion. These tacos boast juicy, marinated chicken paired with the delightful sweetness of street corn, creamy avocado, and crumbly cotija cheese. Whether you’re hosting a backyard barbecue or enjoying a cozy family dinner, these tacos will impress everyone at the table.

Why You’ll Love This Recipe

• Easy Preparation: This recipe comes together quickly, making it perfect for busy weeknights or last-minute gatherings.
• Bursting with Flavor: The combination of spices and fresh ingredients creates a deliciously vibrant taste that’s hard to resist.
• Versatile Serving Options: Serve them as a main dish or as part of a taco bar for guests to customize their meal.
• Fresh Ingredients: Utilizing fresh lime juice, cilantro, and avocados adds a refreshing twist to traditional tacos.
• Perfect for Any Occasion: Whether it’s a casual lunch or a festive dinner party, these tacos are sure to please your crowd.

Tools and Preparation

To prepare these tasty Mexican Street Corn Chicken Tacos, you’ll need some essential kitchen tools. Having the right equipment will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Grill or Grill Pan
• Mixing Bowls
• Knife and Cutting Board
• Spatula
• Measuring Cups and Spoons

Importance of Each Tool

• Grill or Grill Pan: Ideal for achieving that perfect char on your chicken and corn.
• Mixing Bowls: Great for marinating your chicken and mixing the corn salad without spills.
• Knife and Cutting Board: Essential for chopping vegetables like jalapenos and green onions efficiently.

Ingredients

To make these delicious Mexican Street Corn Chicken Tacos, gather the following ingredients:

For the Chicken Marinade

• 2 lbs Chicken Breasts (or tenderloins or thighs)
• 1/3 to 1/2 cup Canola Oil (or EVOO)
• 3 Tablespoons Fresh Lime Juice (about 2 to 3 limes)
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Garlic Powder
• Salt and Pepper

For the Street Corn Salad

• 2 cups Cooked Corn (from corn on the cob or frozen white corn)
• 1 to 2 Tablespoons Mayonnaise
• 1 Tablespoon Lime Juice
• 1/4 teaspoon Chili Powder
• 1/4 cup Cilantro
• 1/2 Jalapeno (chopped)
• 2 Green Onions (sliced)
• 1/2 teaspoon Garlic Salt

For Assembly

• 6 to 12 Corn Tortillas
• 1 to 2 Avocados (sliced)
• 1/2 cup Cotija Cheese
• Cilantro (for garnish)
• 1 cup Sour Cream
• 3 Tablespoons Taco Sauce (or more depending on spice preference)

How to Make Mexican Street Corn Chicken Tacos

Step 1: Marinate the Chicken

Start by combining canola oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a mixing bowl. Add the chicken breasts to this marinade, ensuring they are well-coated. Cover and let it marinate in the refrigerator for at least 15 minutes.

Step 2: Prepare the Street Corn Salad

While the chicken marinates, mix cooked corn with mayonnaise, lime juice, chili powder, cilantro, chopped jalapeno, sliced green onions, and garlic salt in another bowl. Stir until all ingredients are combined well. Set aside.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill it for about 6–7 minutes per side until fully cooked through. Use a meat thermometer to check that it reaches an internal temperature of 165°F.

Step 4: Warm the Tortillas

While grilling the chicken, warm your corn tortillas on another side of the grill for about 30 seconds on each side until they are pliable.

Step 5: Assemble Your Tacos

Once grilled, slice the chicken into strips. To assemble each taco, layer slices of chicken on warmed tortillas topped with street corn salad. Finish off with avocado slices, cotija cheese, cilantro leaves, sour cream, and taco sauce as desired.

Enjoy your delicious Mexican Street Corn Chicken Tacos!

How to Serve Mexican Street Corn Chicken Tacos

These delicious Mexican Street Corn Chicken Tacos can be served in various ways to enhance their flavor and presentation. Enjoy them with different toppings or sides for a complete meal experience.

Classic Taco Platter

• Serve the tacos on a large platter accompanied by lime wedges for squeezing over the top. This adds a fresh, zesty flavor.

Avocado Slices

• Add sliced avocados on the side. They provide a creamy texture that complements the spicy chicken and corn.

Fresh Salsa

• Offer a bowl of fresh salsa made from tomatoes, onions, and cilantro. It adds an extra layer of freshness and spice.

Mixed Greens Salad

• Serve with a simple salad of mixed greens, drizzled with a light vinaigrette. This balances the richness of the tacos.

Extra Cheese

• Provide grated cotija cheese for sprinkling on top of the tacos. It enhances the savory flavor profile.

Sour Cream Drizzle

• Offer sour cream in a squeeze bottle for easy drizzling over the tacos. It adds creaminess and coolness to each bite.

How to Perfect Mexican Street Corn Chicken Tacos

To achieve the best Mexican Street Corn Chicken Tacos, follow these helpful tips that will elevate your dish.

• Marinate Chicken: Allow your chicken to marinate for at least 30 minutes before grilling. This enhances flavor and tenderness.
• Use Fresh Ingredients: Opt for fresh lime juice and herbs like cilantro for brighter flavors compared to dried versions.
• Grill on High Heat: Preheat your grill to high heat for those perfect char marks while keeping the chicken juicy inside.
• Mix Corn Well: Combine cooked corn with mayonnaise and spices thoroughly to ensure even distribution of flavors in every bite.
• Warm Tortillas: Warm your corn tortillas on the grill or stovetop just before serving. This makes them pliable and enhances their taste.
• Customize Spice Levels: Adjust chili powder in both chicken marinade and street corn mixture based on your spice preference for personalized flavor.

Best Side Dishes for Mexican Street Corn Chicken Tacos

Complement your Mexican Street Corn Chicken Tacos with these delightful side dishes that add variety and taste to your meal.

1. Mexican Rice: A flavorful side made with tomatoes and spices, perfect for soaking up any taco juices.
2. Refried Beans: Creamy refried beans provide protein and are great for spreading on tortillas.
3. Grilled Vegetables: Seasonal vegetables like zucchini or bell peppers grilled until tender add color and nutrition.
4. Chips and Guacamole: Crispy tortilla chips served with homemade guacamole make a fantastic appetizer.
5. Corn Salad: A refreshing salad made with fresh corn, tomatoes, onions, and cilantro brings out the sweetness of corn.
6. Pico de Gallo: Fresh pico de gallo made with diced tomatoes, onions, jalapeños, and lime is an excellent condiment choice.
7. Black Bean Salad: A hearty salad featuring black beans, corn, red onion, and cumin dressing offers additional fiber.
8. Zesty Slaw: A crunchy slaw with cabbage, carrots, lime juice, and spices adds tanginess that pairs well with tacos.

Common Mistakes to Avoid

Avoiding common mistakes can make your Mexican Street Corn Chicken Tacos truly exceptional. Here are some pitfalls to watch out for:

• Boldly overcooking the chicken: Overcooked chicken becomes dry and tough. To avoid this, use a meat thermometer to check for an internal temperature of 165°F.
• Ignoring seasoning: Under-seasoned tacos can taste bland. Make sure to season both the chicken and the corn mixture generously with salt, pepper, and spices.
• Skipping the marinade: Marinating the chicken enhances flavor. Allow it to marinate for at least 30 minutes or overnight for the best results.
• Not using fresh ingredients: Fresh ingredients elevate your dish’s taste. Opt for fresh lime juice, homemade street corn, and ripe avocados whenever possible.
• Choosing the wrong tortillas: Using non-traditional tortillas can affect texture. Use fresh corn tortillas that complement the flavors of your tacos.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Mexican Street Corn Chicken Tacos can be refrigerated for up to 3 days.

Freezing Mexican Street Corn Chicken Tacos

• Wrap tacos individually in plastic wrap or aluminum foil.
• They can be frozen for up to 2 months.

Reheating Mexican Street Corn Chicken Tacos

• Oven: Preheat the oven to 350°F. Wrap tacos in foil and heat for about 10-15 minutes.
• Microwave: Place tacos on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warm.
• Stovetop: Heat a skillet over medium heat and warm each taco for about 1-2 minutes on each side.

Frequently Asked Questions

Here are some common questions about making Mexican Street Corn Chicken Tacos:

What is the best way to prepare chicken for Mexican Street Corn Chicken Tacos?

Marinating the chicken in lime juice, chili powder, cumin, and oil adds flavor. Grill or pan-sear until cooked through.

Can I make these tacos ahead of time?

Yes! You can marinate the chicken and prepare corn salad ahead of time. Just assemble right before serving for freshness.

What can I substitute for cotija cheese?

You can use feta cheese or even nutritional yeast as a dairy-free alternative that provides similar flavor profiles.

How do I customize my Mexican Street Corn Chicken Tacos?

Feel free to add toppings like diced tomatoes, jalapeños, or different types of cheese based on your preferences!

Final Thoughts

Mexican Street Corn Chicken Tacos are a delightful combination of flavors that cater to various tastes. They are versatile enough for any occasion—whether it’s a family dinner or a backyard party. Feel free to customize them with your favorite toppings and sides!

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Mexican Street Corn Chicken Tacos

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• Author: Lara
• Total Time: 30 minutes
• Yield: Serves approximately 6 people 1x

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Description

Mexican Street Corn Chicken Tacos are a vibrant and flavorful dish that brings the essence of street food right to your kitchen. Featuring marinated chicken grilled to perfection, these tacos are topped with a refreshing street corn salad made with sweet corn, creamy avocado, and tangy lime juice. Perfect for casual dinners or festive gatherings, these tacos will delight your family and friends with their bold flavors and satisfying textures. Enjoy them as a main course or set up a taco bar for guests to customize their own!

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Ingredients

Scale 1x2x3x

• 2 lbs chicken breasts
• 1/3 to 1/2 cup canola oil
• 3 tablespoons fresh lime juice
• 2 cups cooked corn
• 1 to 2 avocados, sliced
• 1/2 cup cotija cheese
• 6 to 12 corn tortillas
• 1 to 2 tablespoons mayonnaise
• 1/4 teaspoon chili powder
• 1/4 cup cilantro
• 1/2 jalapeno, chopped
• 2 green onions, sliced
• 1/2 teaspoon garlic salt
• 1 cup sour cream
• 3 tablespoons taco sauce

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Instructions

1. Marinate the chicken: In a mixing bowl, combine canola oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken to the marinade and let it sit in the refrigerator for at least 15 minutes.
2. Prepare the street corn salad: Mix cooked corn with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt in another bowl. Set aside.
3. Grill the chicken: Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6–7 minutes on each side until fully cooked (internal temperature of 165°F).
4. Warm the tortillas: Heat corn tortillas on the grill for about 30 seconds on each side until pliable.
5. Assemble tacos: Slice the grilled chicken and layer it onto warmed tortillas. Top with street corn salad, avocado slices, cotija cheese, cilantro, sour cream, and taco sauce.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tacos (approximately 250g)
• Calories: 470
• Sugar: 5g
• Sodium: 790mg
• Fat: 28g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 70mg