Ah, Mexican Street Corn Chicken Tacos! Just saying the name makes my mouth water! I came up with this recipe on a particularly sunny Saturday when I was craving that fantastic combination of bright flavors and comforting textures. The first time I made these tacos, I remember having a group of friends over for a little get-together. As soon as I brought them to the table, it was like magic! Everyone dove in, and there were smiles all around. The sweet corn, the spicy chicken, and that hint of lime – it’s a party for your tastebuds!
What makes these tacos feel so special is the way they transport you to the streets of Mexico with every delicious bite. Plus, they’re easy enough to whip up for a casual dinner but fancy enough to impress your friends at your next gathering. So grab your apron, and let’s cook!
What’s in Mexican Street Corn Chicken Tacos?
Boneless, Skinless Chicken Breasts: This lean protein is the star of the show! It’s juicy and tender when cooked just right, and it holds onto all those fabulous spices.
Olive Oil: A splash of this liquid gold helps the spices stick to the chicken and add that perfect moistness when grilling.
Chili Powder: This spice is where the flavor starts to kick in! It adds warmth and a little smokiness that’s essential for those authentic street taco vibes.
Cumin: I absolutely love cumin! It brings a nutty and warm flavor that rounds out the spices beautifully.
Garlic Powder: Because who doesn’t love garlic? It adds depth and makes everything taste better.
Salt and Pepper: The classic duo. They’re the secret ingredients that enhance all the other flavors.
Corn Tortillas: Soft and flexible, they cradle all that deliciousness! I prefer corn tortillas for their authenticity, but feel free to use flour if that’s your jam.
Corn Kernels: Sweet, crisp corn is mixed in with the toppings for that signature street corn flair. Fresh, canned, or frozen all work great!
Mayonnaise and Sour Cream: This creamy duo takes the corn mixture to the next level, giving it a smooth and luscious texture.
Cotija Cheese: This crumbly, salty cheese is key! It adds that traditional street corn flavor and a delightful bite to each taco.
Fresh Cilantro: Nothing says “Mexican food” quite like fresh cilantro! It brightens up the dish and gives it a vibrant, herby flavor.
Lime: A squeeze of lime juice brings all the flavors to life! It’s the zing we don’t want to skip.
Avocado: Sliced avocado adds richness and creaminess – oh, so good!
Extra Cilantro and Chili Powder/Tajín for Garnish: Just a sprinkle for that extra touch of flavor and presentation!
Is Mexican Street Corn Chicken Tacos Good for You?
You might be wondering if these tacos are a guilt-free indulgence. Well, here’s the scoop!
Chicken: Loaded with protein, this lean meat is great for keeping you full and satisfied. Plus, it’s a much healthier option than many fatty cuts of meat.
Corn: With the natural sweetness of corn, you’re also getting a good source of fiber, vitamins, and minerals.
Avocado: Healthy fats found in avocado can support heart health, and let’s be honest, they just make everything better!
However, the mayonnaise and sour cream do bump up the calorie count, so if you’re keeping an eye on your intake, use them sparingly or substitute with Greek yogurt. But hey, everything in moderation, right?
Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 8 small corn tortillas
– 1 cup corn kernels (fresh, canned, or frozen)
– 1/4 cup mayonnaise
– 1 tablespoon sour cream
– 1/2 cup crumbled cotija cheese
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– 1 avocado, sliced
– Extra cilantro for garnish
– Chili powder or Tajín for garnish (optional)
*Serves: 4*
How to Make Mexican Street Corn Chicken Tacos?
1. Start by preheating your grill or skillet over medium-high heat. Get that heat going, so the chicken sizzles beautifully!
2. In a small mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, and a good sprinkle of salt and pepper. Rub that incredible spice mixture all over the chicken breasts. You want every inch coated!
3. Grill the chicken for about 6-7 minutes on each side or until it’s cooked through and no longer pink in the center. Then, let it rest for a few minutes before slicing. Trust me, this keeps it juicy!
4. While the chicken is resting, let’s make the corn topping! In a separate bowl, combine corn kernels, mayonnaise, sour cream, cotija cheese, chopped cilantro, and lime juice. Mix it all up until well combined and delicious!
5. Give those corn tortillas some love! Warm them on the grill for about 30 seconds on each side until they’re soft and warm.
6. Now the fun part – assembling the tacos! Place sliced chicken on each tortilla, spoon over the corn mixture, and add some avocado slices on top.
7. If you’re feeling fancy, drizzle with more mayonnaise or sour cream, then sprinkle extra cilantro and a dash of chili powder or Tajín on top.
8. Serve them up hot and watch everyone dig in!
Sizzle and Share Your Tacos!
Alright, taco aficionados! Once you’ve made these delightful Mexican Street Corn Chicken Tacos, I can’t wait for you to enjoy them! They’re perfect for a cozy night in or a bustling gathering with friends. Share your taco creations with me, and let’s taco ‘bout how they turned out! Happy cooking!
