Go Back
- 2 cups cooked chicken, shredded - 2 ears of corn, grilled and kernels cut off - 1/2 cup creamy mayonnaise - 1/2 cup cotija cheese, crumbled - 1 tablespoon freshly squeezed lime juice - 1 teaspoon chili powder - 1/2 teaspoon ground cumin - Salt and freshly cracked pepper to taste - 8 small corn tortillas - 1/4 cup fresh cilantro, chopped - 1 jalapeño, diced (optional) For these tacos, you will need fresh and simple ingredients. The chicken must be cooked and shredded. You can use leftover chicken or rotisserie chicken for ease. Grilled corn adds a sweet touch. If grilling corn seems too much, try canned corn, but fresh is best. The creamy mayonnaise makes a rich sauce. Mix in lime juice, chili powder, and cumin for a zesty kick. Cotija cheese adds saltiness and creaminess. Fresh cilantro gives a bright flavor. You can choose to add jalapeño if you like heat. It gives a nice crunch and spice. Small corn tortillas hold everything together. They are soft and perfect for wrapping. Gather all these ingredients to create a delightful meal. This dish is a feast for the eyes and the taste buds. Enjoy the fun of making these tacos with friends or family! In a medium bowl, mix together these four ingredients: - 1/2 cup creamy mayonnaise - 1 tablespoon freshly squeezed lime juice - 1 teaspoon chili powder - 1/2 teaspoon ground cumin Add a pinch of salt and pepper for taste. This sauce gives your tacos a zesty kick. After mixing, set the sauce aside for later. In a large skillet over medium heat, combine: - 2 cups cooked chicken, shredded - 2 ears of corn, grilled and kernels cut off Pour in half of the prepared sauce. Stir everything together for about 3 to 5 minutes. This will warm the chicken and corn while spreading the flavors. While your filling heats, warm your corn tortillas. You can do this in two ways: 1. Skillet: Place each tortilla in a skillet for about 30 seconds on each side. 2. Direct Flame: Hold them over a flame for a charred taste. This adds a fun twist. Grab your warmed tortillas. Spoon a generous portion of the chicken and corn mixture onto each one. Make sure to fill them well, so every bite is tasty. Now, drizzle the remaining sauce over the filling. Add these toppings: - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - 1 jalapeño, diced (optional) These toppings add flavor and color. Serve the tacos right away. Pair them with lime wedges for extra zest. This makes for a fun and fresh meal. You can impress your guests with colorful plates and garnishes too! To cook chicken for tacos, use tender shredded chicken. Start with boiled or roasted chicken. Boil it gently to keep it moist. Once cooked, shred it with two forks. This method helps the chicken soak up flavors. For corn, grilling gives it a smoky taste. Grill until the kernels are charred and juicy. Cut the kernels off the cob after grilling. This adds a nice crunch to your tacos. Spices make your tacos pop. Try adding more chili powder for heat. Cumin offers a warm flavor, so a little extra can help. For a twist, add a pinch of smoked paprika. It brings a depth that pairs well with corn. You can also adjust the lime juice to your taste. Fresh lime adds brightness. If you like it zesty, squeeze in more lime juice. Presentation matters. Arrange your tacos on a bright platter. Use colorful tortillas if you can find them. Drizzle extra sauce over the top for a glossy look. Garnish with a sprinkle of cilantro. This adds freshness and color. Serve with lime wedges on the side. It invites guests to add their own zing! {{image_4}} You can easily turn these tacos into a vegetarian delight. Instead of chicken, try using grilled mushrooms or diced zucchini. Both add great flavor and texture. For a creamy base, substitute the mayonnaise with a mix of avocado and lime juice. Top your tacos with extra cotija cheese and fresh veggies like red onion or bell peppers. This twist keeps the essence of the dish while making it plant-based. If you like heat, add more chili to your tacos. You can use fresh chilies like serrano or poblano for a vibrant kick. Alternatively, sprinkle in more chili powder or a dash of cayenne pepper into the chicken mixture. For those who crave extra spice, consider adding diced jalapeños right into the filling. This will amp up the flavor and heat in every bite. For a grain-free option, consider using lettuce wraps. Large leaves of romaine or butter lettuce work well here. They provide a crisp bite and help hold the filling. If you prefer tortillas, look for gluten-free options made from corn or almond flour. This way, you can still enjoy the full flavors of the dish while catering to dietary needs. To store your leftover filling and tortillas, follow these steps: - Filling: Place the chicken and corn mixture in an airtight container. This keeps it fresh for up to three days in the fridge. - Tortillas: Keep the tortillas in a zip-top bag. You can store them in the fridge for about a week. Make sure the filling cools before you seal the container. This helps prevent moisture, which can make the filling soggy. When it’s time to enjoy your leftovers, here’s how to reheat: - Filling: Heat the chicken and corn mixture in a skillet over medium heat. Stir it often until it’s warm. This should take about 5 minutes. - Tortillas: Warm the tortillas in a dry skillet. Cook each side for 30 seconds or until soft. You can also use a microwave; just cover them with a damp paper towel to keep them from drying out. Yes, you can freeze these tacos! Here’s how: - Filling: Place the cooled chicken and corn mixture in a freezer-safe bag. Remove as much air as possible before sealing. It can last up to three months in the freezer. - Tortillas: Freeze the tortillas in a separate bag. Layer them with parchment paper to keep them from sticking together. When you’re ready to eat, thaw the filling overnight in the fridge. Reheat as mentioned above. Enjoy your delicious tacos! Mexican street corn, or elote, has roots in Mexico. It is a popular street food. Vendors grill corn on the cob and top it with mayonnaise, cheese, and spices. The idea of combining this with chicken in tacos is modern and fun. It brings a twist to classic flavors. The dish now shines in many kitchens, blending tradition and creativity. Yes, using rotisserie chicken makes this dish quick and easy. You save time and still get great flavor. Just shred the chicken and mix it with the corn. This way, you can enjoy tasty tacos without much prep work. It’s a smart option for busy days. Popular toppings include crumbled cotija cheese, fresh cilantro, and lime wedges. You might also add diced jalapeños for a kick. Avocado or salsa are great choices too. Feel free to mix and match to suit your taste. The toppings can make your tacos even more exciting! To make these tacos gluten-free, use corn tortillas. Check the label to ensure they are certified gluten-free. You can also skip any sauces that contain gluten. This way, you can enjoy the full flavor without worry. Just be sure all your ingredients are gluten-free. Yes, you can prep parts of this dish ahead of time. Cook the chicken and corn mixture and store it in the fridge. You can also make the sauce in advance. Just warm everything up when you're ready to eat. This makes for quick assembly at mealtime, saving you stress! This article explores the delicious Mexican Street Corn Chicken Tacos. You learned about the key ingredients and step-by-step instructions for making them. I also shared tips to improve flavor and texture, along with enjoyable variations. Remember, these tacos are easy to customize and can be made ahead. Enjoy the process of creating and sharing this dish with others. Your taste buds will thank you for this tasty treat!

Mexican Street Corn Chicken Tacos

Savor the delicious flavors of Mexican Street Corn Chicken Tacos with this easy-to-follow recipe! Enjoy tender shredded chicken and sweet grilled corn, all drizzled with a zesty sauce and topped with crumbled cotija cheese. Perfect for a weeknight dinner or a festive gathering, these tacos are sure to impress. Click through to explore the full recipe and bring a taste of Mexico to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

2 ears of corn, grilled and kernels cut off

1/2 cup creamy mayonnaise

1/2 cup cotija cheese, crumbled

1 tablespoon freshly squeezed lime juice

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and freshly cracked pepper to taste

8 small corn tortillas

1/4 cup fresh cilantro, chopped

1 jalapeño, diced (optional for those who enjoy heat)

Instructions
 

Prepare the Sauce: In a medium bowl, thoroughly mix together the mayonnaise, lime juice, chili powder, cumin, and a pinch of salt and pepper. This zesty sauce will be the key to enhancing your tacos. Set this aside for later use.

    Heat the Filling: In a large skillet over medium heat, combine the shredded chicken with the grilled corn kernels. Pour in half of the prepared sauce, stirring until everything is evenly coated and heated through, which should take about 3 to 5 minutes.

      Warm the Tortillas: While the chicken mixture is heating, take a separate skillet and warm the corn tortillas. Cook each tortilla for about 30 seconds on each side until they become soft and pliable; alternatively, you can warm them directly over a flame for a charred taste.

        Assemble the Tacos: Spoon a generous portion of the chicken and corn mixture onto each tortilla, ensuring each taco is well-filled.

          Garnish the Tacos: Drizzle the remaining sauce over the chicken and corn filling. Top with crumbled cotija cheese, a sprinkle of fresh cilantro, and diced jalapeño, if using.

            Serve and Enjoy: Serve the tacos immediately, accompanied by lime wedges for an additional burst of flavor.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                - Presentation Tips: For a beautiful presentation, arrange the tacos on a colorful platter and garnish with lime wedges and extra cilantro. This vibrant display will surely impress your guests!