Mexican Street Corn Chicken Tacos

These Mexican Street Corn Chicken Tacos put a fun twist on 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! | platingsandpairings.com
These Mexican Street Corn Chicken Tacos put a fun twist on 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! | platingsandpairings.com

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

These Mexican Street Corn Chicken Tacos put a fun twist on 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!

These Mexican Street Corn Chicken Tacos put a fun twist on 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! | platingsandpairings.comI’m trying to remember back to the first time I tried Mexican Street Corn … I can’t recall exactly when it was, but I do know that I was instantly hooked! It’s grilled corn that’s slathered in a tangy cream sauce and sprinkled with chili powder, cotija cheese and fresh cilantro. Really, it’s hard for me to eat corn on the cob any other way now.

So, in an effort to get even more Mexican Street Corn into my life I came up with the idea of topping my Mission Organics® Flour Tortilla tacos with a corn mixture that’s 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 – 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.

Here’s a tip for getting those kernels off the cob – First shuck your corn and then seek out that bundt pan 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 – You won’t have to be chasing those kernels all over the place.

These Mexican Street Corn Chicken Tacos put a fun twist on 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! | platingsandpairings.com

These Mexican Street Corn Chicken Tacos put a fun twist on 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! | platingsandpairings.com

Pop those bright yellow kernels into a hot skillet with a bit of olive oil and let them get nice and charred – flipping them once while cooking. Once they’re nice and charred, it’s 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 – 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 – just a few minutes on each side is all it should take.

After that, it’s time for the assembly process. I layered everything into some Mission Organics® Flour Tortillas. I just recently discovered Mission Organics Tortillas (new to the market) in the tortilla section of my local Safeway. I love that they’re USDA organic certified and non-GMO project verified. They also come in white corn and whole wheat varieties too. You can warm them in a 400-degree oven for about 10 minutes while the chicken cooks away, or pop them into your microwave under a wet paper towel for about 30 seconds. 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! If you love this recipe and want more, visit the Mission Organics website and find out where you can pick up your own organic tortillas!

These Mexican Street Corn Chicken Tacos put a fun twist on 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! | platingsandpairings.comAre you a fan of Mexican Street Corn? Have you tried any fun variations on this traditional side dish? I’d love to hear in the comments below!

These Mexican Street Corn Chicken Tacos put a fun twist on 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! | platingsandpairings.com

Mexican Street Corn Chicken Tacos

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 530 kcal
Author: Erin

These Mexican Street Corn Chicken Tacos put a fun twist on 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! 

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Ingredients

Mexican Street Corn

  • 1 tbsp olive oil extra virgin
  • 2 ears corn shucked, kernels removed
  • 1 tbsp mayonnaise
  • 2 tbsp cotija cheese crumbled
  • 1/4 cup chopped cilantro
  • 1/2 jalapeno seeded and minced
  • 1 clove garlic finely minced or grated
  • 1 tbsp lime juice
  • 1/4 tsp chili powder
  • Kosher salt to taste

Chicken

  • 2 chicken breasts thinly sliced (about 1 pound)
  • 1 tbsp taco seasoning
  • 1 tbsp olive oil extra virgin

Tacos

  • 1 package Mission Organics Flour Tortillas warmed
  • 1/4 cup chopped red onion (optional)

Instructions

Mexican Street Corn

  1. 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. 

  2. Add mayonnaise, cheese, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Season with salt to taste. 

Chicken

  1. 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

  1. Top tortillas with Mexican street corn and chicken and sprinkle with chopped red onions, if desired. Serve immediately. 

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.

These Mexican Street Corn Chicken Tacos put a fun twist on 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! | platingsandpairings.com

13 comments

  1. Melissa Chee

    This meal looks absolutely delicious!!! Some of my favorite foods. 🙂

    Reply

    1. Erin

      Thanks Melissa 🙂

      Reply

  2. Pech

    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

    Reply

  3. create/enjoy

    That looks so delicious!! GREAT that they have non-GMO organic corn tortillas now!

    Reply

  4. Hillary Harper

    I love Mexican street corn! We try and do taco night every Friday, so this recipe is definitely in my queue 🙂

    Reply

    1. Erin

      Friday taco night sounds fun Hillary! I hope you enjoy!

      Reply

  5. ania

    This looks absolutely delicious!

    Reply

    1. Erin

      Thanks Ania – Cheers!

      Reply

  6. Elizabeth @ Bowl of Delicious

    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!

    Reply

    1. Erin

      Thanks Elizabeth – I hope you enjoy!

      Reply

  7. Gretchen

    Oh yum! Also, curious question … what is the charcoal stone/background in these photos?

    Reply

    1. Erin

      Hi Gretchen – The background that I use is from Erickson Woodworks – It’s their “Cookie Sheet” background. I think it photographs beautifully.

      Reply

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