Description
These Mexican Street Corn Chicken Tacos combine juicy grilled chicken with a flavorful street corn salad, topped with creamy avocado slices, cotija cheese, and fresh cilantro. Perfect for a festive meal, these tacos deliver a wonderful balance of smoky, tangy, and spicy flavors in every bite.
Ingredients
Scale
For the Chicken Marinade
- 2 lbs Chicken Breasts (or tenderloins or thighs)
- 1/3 to 1/2 cup Canola Oil (or Extra Virgin Olive Oil)
- 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 to taste
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 (chopped)
- 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
- Fresh Cilantro for garnish
- 1 cup Sour Cream
- 3 Tablespoons Taco Sauce (adjust depending on spice preference)
Instructions
- Prepare the Marinade: In a bowl, combine the canola oil, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper. Stir well to mix all the flavors evenly.
- Marinate the Chicken: Pierce the chicken breasts several times with a fork for better absorption. Place the chicken in a large Ziploc bag, pour the marinade over it, seal the bag, and massage gently to coat. Let marinate for at least 30 minutes; for best results, marinate 4 to 5 hours in the refrigerator.
- Grill the Chicken: Preheat your grill to medium heat and brush the grates with oil to prevent sticking. Place the marinated chicken on the grill and cook for about 5 to 6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove and let rest a few minutes before slicing into bite-sized pieces.
- Make the Street Corn Salad: Cook the corn kernels if not already cooked, then place them in a bowl. Add mayonnaise, lime juice, chili powder, chopped cilantro, chopped jalapeno, sliced green onions, and garlic salt. Stir well to combine all the ingredients for a creamy, spicy corn salad.
- Heat the Tortillas: Heat a small amount of oil in a skillet over medium heat. Place the corn tortillas one by one in the skillet, warming and softening them for a few seconds on each side. Remove and drain on paper towels to absorb excess oil.
- Assemble the Tacos: Lay out tortillas and top each with a generous portion of grilled chicken, a spoonful of street corn salad, fresh sliced avocado, and a sprinkle of cotija cheese. Garnish with fresh cilantro as desired.
- Add Final Touches: Serve tacos with a side of sour cream and drizzle with taco sauce to taste, adjusting spice level according to preference.
Notes
- For juicier chicken, marinate for at least 4 hours but no longer than 24 hours.
- If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake it in the oven at 400°F for about 20-25 minutes.
- Adjust the amount of jalapeno and taco sauce to control the spiciness.
- Use fresh corn on the cob if possible for the best flavor, but frozen corn works well too.
- Warm tortillas just before assembling tacos to keep them pliable and tasty.
- Leftover street corn salad can be stored in the refrigerator for up to 2 days.
