Street Corn Chicken Tacos

$- 2 cups cooked chicken, shredded - 1 cup corn kernels (fresh, frozen, or canned) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon garlic powder - Salt and pepper to taste - ½ cup mayonnaise - ½ cup crumbled cotija cheese - 2 tablespoons fresh cilantro, chopped - 1 lime, zested and juiced - 8 small corn tortillas - Extra cilantro and lime wedges for garnish Having the right ingredients makes all the difference. You need cooked chicken as your main protein. Shredded chicken gives a nice texture. Corn is next; it adds sweetness and crunch. You can use fresh, frozen, or canned corn. Olive oil helps to cook the corn. I prefer smoked paprika and chili powder for a nice kick. Garlic powder brings in flavor too. You want to season with salt and pepper to taste. For the creamy part, use mayonnaise mixed with crumbled cotija cheese. This cheese adds a rich, salty flavor. Fresh cilantro gives a lovely herb taste. The lime zest and juice brighten the dish. Lastly, small corn tortillas hold everything together. I suggest garnishing with extra cilantro and lime wedges. They add a fresh touch. Enjoy gathering these ingredients! {{ingredient_image_1}} - First, heat 1 tablespoon of olive oil in a skillet over medium heat. - Next, add 1 cup of corn kernels to the skillet. Cook the corn for about 5-7 minutes. Stir occasionally. You want the corn to be slightly charred and tender. - Now, it's time to add flavor! Stir in 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon garlic powder, salt, and pepper to taste. - Cook for another 2-3 minutes. This helps the spices mix well with the corn. Remove the skillet from heat and let it cool slightly. - In a small bowl, mix together ½ cup mayonnaise and ½ cup crumbled cotija cheese until smooth. - Add the zest and juice of 1 lime to the mixture, along with a pinch of salt. This gives the crema a nice tang. Set this bowl aside for later. - In another bowl, combine the cooked chicken (2 cups shredded) with the charred corn mixture. Mix them well. - To prepare the tortillas, warm 8 small corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side. This makes them soft and easy to fill. - Spoon a generous amount of the chicken and corn mixture into each tortilla. Drizzle the crema over the top and sprinkle with fresh cilantro. - To make your tacos look amazing, garnish them with extra cilantro and lime wedges. - For a fun touch, serve the tacos on a bright platter. Add small bowls of extra crema and cotija cheese on the side. This lets everyone customize their tacos as they like! For the best flavor, I recommend using fresh corn. Fresh corn gives a crisp bite and sweet flavor. If fresh corn is not an option, frozen corn works well, too. Canned corn can be used, but it may taste less fresh. Charred corn adds a deeper flavor. To char corn, cook it in a hot skillet until it’s slightly blackened. This gives the corn a smoky taste that enhances the tacos. Aim for a good char, but don’t burn it. To make the crema, mix mayonnaise, cotija cheese, lime zest, and lime juice. You can adjust the lime juice to make the crema tangier. If you want it creamier, add more mayonnaise or cheese. This gives you control over the taste. Store leftover crema in an airtight container in the fridge. It lasts for about three days. Give it a good stir before using it again. For tacos, I like small corn tortillas. They hold the filling well and add a nice flavor. Flour tortillas can work, but they are not traditional. To warm tortillas, heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. This makes them soft and easy to fold. Keep them warm in a clean kitchen towel until you’re ready to fill them. Pro Tips Use Fresh Corn: If possible, use fresh corn for the best flavor and texture. It adds a sweetness and crunch that frozen or canned corn can't replicate. Customize Your Crema: Feel free to add spices like cayenne pepper or lime juice to the crema for an extra kick. It can enhance the overall flavor profile of your tacos. Warm Tortillas: Always warm your tortillas before assembling the tacos. This makes them more pliable and enhances their flavor, making your tacos even more enjoyable. Garnish Generously: Don't skimp on the cilantro and lime wedges. They not only add a burst of color but also elevate the freshness and flavor of the tacos. {{image_2}} You can switch up the protein in your tacos. Try using beef, pork, or shrimp instead of chicken. Each meat adds unique flavors and textures. For a lighter option, use grilled shrimp. For a heartier meal, go with beef or pork. If you prefer a vegetarian option, black beans or tofu work great. Black beans add a creamy texture and protein. Tofu can soak up the flavors from the spices, making it a tasty choice. Want more kick? Add jalapeños or hot sauce to your tacos. These spicy elements bring heat and a zingy taste. You can also mix in different cheeses. Feta or Monterey Jack can enhance the flavor. Try adding toppings like fresh herbs or pickled onions. They add brightness and depth to each bite. Experimenting with flavors makes your tacos special and fun. Toppings can really change your taco game. Avocados add creaminess, while pico de gallo gives freshness. You can also add sliced radishes for crunch. For sauces, consider a tangy salsa verde or a smoky chipotle sauce. These will elevate your dish and impress your guests. Don't be afraid to mix and match toppings to make your tacos your own! To store leftover tacos, place them in a sealed container. This keeps them fresh and safe. If you want to keep the tortillas separate, wrap them in foil or plastic wrap. This helps prevent them from getting soggy. Store the chicken and corn mixture in another container. To reheat your tacos, use an oven or a skillet. If using an oven, preheat it to 350°F (175°C). Place the tacos on a baking sheet for about 10 minutes. If using a skillet, heat it over medium heat. Place the tacos in the skillet for about 2-3 minutes per side. This helps keep the tortillas crisp. Yes, you can freeze the ingredients! Store the chicken and corn mixture in a freezer-safe bag. For tortillas, place parchment paper between them before freezing. When ready to use, thaw in the fridge overnight. To reheat, follow the same steps as above. This keeps your tacos tasty and fresh! Street corn tacos combine Mexican street food with classic taco flavors. Street corn, or elote, is grilled corn on the cob. Vendors coat it with mayonnaise, cheese, and spices. This dish brings rich flavors from Mexican culture to the table. In the U.S., people love to adapt these flavors into tacos. Regions may vary how they prepare street corn. Some use different cheeses or toppings for added taste. This blend of flavors makes these tacos unique and loved by many. Yes, you can prepare these tacos ahead of time. Store the chicken and corn mixture in the fridge. Keep the tortillas separate to avoid sogginess. You can also make the crema ahead. Just store it in an airtight container. When ready to eat, warm the tortillas. Fill them with the chicken and corn mixture. Top with crema and cilantro. This method saves time and keeps the flavors fresh. Many side dishes complement street corn chicken tacos. Here are some tasty options: - Mexican rice: Fluffy rice with spices adds a nice touch. - Black beans: Seasoned beans add protein and fiber. - Chips and salsa: Crispy chips with zesty salsa are always a hit. - Guacamole: Creamy avocado dip balances the flavors. - Simple salad: A fresh salad with lime dressing lightens the meal. These sides enhance the taco experience and bring variety to your meal. In this blog post, we explored how to make delicious Street Corn Chicken Tacos. You learned about essential ingredients, step-by-step instructions, and tips to enhance flavor. We also discussed fun variations and how to store leftovers. Tacos are versatile and fun to create. Feel free to experiment with flavors and toppings that suit your taste. Enjoy making these tasty tacos with friends or family, and share your own creations!$

Street Corn Chicken Tacos

Delicious tacos filled with shredded chicken, charred corn, and a creamy cotija cheese sauce.

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Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon garlic powder
to taste salt and pepper
½ cup mayonnaise
½ cup crumbled cotija cheese
2 tablespoons fresh cilantro, chopped
1 unit lime, zested and juiced
8 small corn tortillas
extra cilantro and lime wedges for garnish

Instructions

In a skillet, heat the olive oil over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they are slightly charred and tender.
Stir in the smoked paprika, chili powder, garlic powder, salt, and pepper. Cook for another 2-3 minutes to incorporate the spices fully. Remove from heat and allow to cool slightly.
In a small bowl, mix the mayonnaise, crumbled cotija cheese, lime zest, and lime juice until well combined. Add a pinch of salt to taste and set it aside.
In a separate bowl, combine the shredded chicken with the charred corn mixture. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
Spoon a generous amount of the chicken and corn mixture into each tortilla. Drizzle with the crema and sprinkle with fresh cilantro.
Garnish the tacos with extra cilantro and lime wedges for squeezing on top.

Notes

Serve the tacos on a vibrant platter garnished with lime wedges and sprinkled with additional cilantro for color. Consider placing small bowls of extra crema and cotija cheese on the side for guests to customize their tacos.

Keyword chicken, easy recipe, street corn, tacos