These Mexican Street Corn Chicken Tacos put a fun twist onĀ elotes or grilled Mexican corn on the cob that’s slathered in a tangy cream sauce and sprinkled with chili powder. Plus, they come together in just 20 minutes!
So, in an effort to get even more Mexican Street Corn into my life I came up with the idea of topping my tacos with a corn mixture thatās got all those same flavors going on. Instead of serving the corn on the cob, in the traditional method, I cut the kernels off and turned them into a corn salad of sorts ā preserving all those same great flavors. I wanted a creamy corn mixture, with a good amount of tang and a bit of heat, but I really wanted that fresh corn flavor to shine through too.
Hereās a tip for getting those kernels off the cob ā First shuck your corn and then seek out that bundt panĀ that’s buried way in the back of your cupboard. Place the corn, stalk side down into the hole of the bundt pan and then cut around the cob. The kernels will fall right down into the pan and will make for much easier cleanup ā You wonāt have to be chasing those kernels all over the place.
Pop those bright yellow kernels into a hot skillet with a bit of olive oil and let them get nice and charred ā flipping them once while cooking. Once theyāre nice and charred, itās time to dress them up. I used a tiny bit of mayonnaise (you could also use sour cream or Greek yogurt if you prefer), a good squeeze of lime juice, a bit of jalapeno for heat, garlic, chili powder, and a dash of cilantro at the end to add some freshness. Let those flavors all mingle together while you prepare your chicken.
Using the same skillet for the corn, cook the chicken ā less dishes are always appreciated, right? I thin sliced a couple of chicken breasts, seasoned them with a bit of taco seasoning (the kind you find in the packets), and added them to the hot skillet. The chicken cooks up really quickly ā just a few minutes on each side is all it should take.
Assembling Street Corn Tacos
After that, itās time for the assembly process. I layered everything into some tortillas. Then, just pile on your chicken and the corn mixture. I also added a bit of red onion at the end for a bit of extra color and crunch, but that step is totally optional. These Mexican Street Corn Chicken Tacos would also be great topped with a bit of fresh avocado too!
Are you a fan of Mexican Street Corn? Have you tried any fun variations on this traditional side dish? Iād love to hear in the comments below!
Wine Pairings for Mexican Street Corn Chicken Tacos:
- Try a creamy, fruit forward Viognier or unoaked Chardonnay with these Mexican Street Corn Chicken Tacos. Fruit-forward, with a bit of body to them, they stand up nicely to the spices in these tacos.
If you loved this recipe for Street Corn Tacos I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me onĀ InstagramĀ using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Mexican Street Corn Chicken Tacos Recipe
Mexican Street Corn Chicken Tacos
Ingredients
Mexican Street Corn
- 1 Tablespoon extra virgin olive oil
- 2 ears corn (shucked, kernels removed)
- 1 Tablespoon mayonnaise
- 2 Tablespoons cotija cheese (crumbled)
- 1/4 cup chopped cilantro
- 1/2 jalapeno (seeded and minced)
- 1 clove garlic (finely minced or grated)
- 1 Tablespoon lime juice
- 1/4 teaspoon chili powder
- Kosher salt (to taste)
Chicken
- 2 chicken breasts (thinly sliced (about 1 pound))
- 1 Tablespoon taco seasoning
- 1 Tablespoon extra virgin olive oil
Tacos
- 1 package flour tortillas (warmed)
- 1/4 cup chopped red onion ((optional))
Instructions
Mexican Street Corn
- Heat oil in a large non-stick skillet over high heat until shimmering. Add corn, season to taste with salt, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Transfer to a large bowl and clean skillet.
- Add mayonnaise, cheese, cilantro, jalapeƱo, garlic, lime juice, and chili powder and toss to combine. Season with salt to taste.
Chicken
- Heat oil in the same skillet used for corn over medium-high heat. Add sliced chicken and sprinkle with taco seasoning. Stir to combine and sautee until fully cooked, about 5 minutes.
Assembly
- Top tortillas with Mexican street corn and chicken and sprinkle with chopped red onions, if desired. Serve immediately.
Nutrition
This meal looks absolutely delicious!!! Some of my favorite foods. š
Thanks Melissa š
I love Mexican Street Corn too! Right now with summer corn here you have to get them off the cob but in other seasons I use corn niblets
That looks so delicious!! GREAT that they have non-GMO organic corn tortillas now!
Thanks Suzannah!
I love Mexican street corn! We try and do taco night every Friday, so this recipe is definitely in my queue š
Friday taco night sounds fun Hillary! I hope you enjoy!
This looks absolutely delicious!
Thanks Ania – Cheers!
Wow- these look AMAZING! I don’t think I’ve ever seen a more perfect summer meal. I love Mexican Street Corn, and this twist on it is so creative. Can’t wait to try these!
Thanks Elizabeth – I hope you enjoy!
Oh yum! Also, curious question … what is the charcoal stone/background in these photos?
Hi Gretchen – The background that I use is from Erickson Woodworks – It’s their “Cookie Sheet” background. I think it photographs beautifully.
This is delicious! Great recipe, thank you!!
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This is so good!
The corn salsa is definitely the highlight of this dish, and I even had to alter a few ingredients. I used Parmesan Cheese (the Kraft kind), and frozen corn since I couldnāt find corn on the cob (out of season). I dried the corn the best I could without squeezing too much, it didnāt get that char that Iām sure the cob corn would have but it was still good none the less! The chicken, needs a bit more love but served on cilantro rice, delicious.
[…] street corn recipe was adapted from one by Platings and Pairings. Her tacos looked so pretty and colorful, but of course I needed to have a meatless […]