One of my favourite things about summer is the fresh corn and it’s amazingly good in these grilled chicken tacos! The tacos are the simple combination of taco seasoned grilled chicken with a Mexican style corn salad, avocado, jalapeno and cilantro in corn tortillas. The corn salad is inspired by the flavours of elote, aka Mexican style corn on the cob with mayonnaise, lime juice, jalapeno, green onions, cilantro and a pinch of chili powder.
Mexican Street Corn Chicken Tacos
Summery grilled chicken tacos with Mexican style street corn and avocados!
ingredients
- 1 pound boneless and skinless chicken breasts or thighs
- 1 tablespoon taco seasoning
- 1 tablespoon oil
- 2 cups corn (about 3 ears), cut from the cob
- 1/2 jalapeno, seeded and finely diced
- 2 green onions, sliced
- 1 tablespoon cilantro, chopped
- 2 tablespoons cotija (or feta), crumbled
- 2 tablespoons mayonnaise
- 1/2 tablespoon lime, juice
- 1 clove garlic, grated
- chili powder to taste
- salt and pepper to taste
- 12 small corn tortillas, warmed
- 1 avocado, sliced
- 1 jalapeno, thinly sliced
- 4 tablespoons cotija (or feta), crumbled
For the chicken:
For the street corn:
For the tacos:
directions
- Season the chicken with the taco seasoning, brush the grill with oil (or heat the oil in a skillet) and grill (or pan sear) over medium-high until it’s cooked though, about 3-5 minutes per side, before setting aside to rest for 5 minutes and slicing.
- Mix the corn, jalapeno, green onions, cilantro and cotija.
- Mix the mayo, lime juice, salt, pepper, and chili powder.
- Toss the corn salad with the dressing.
- Assemble the tacos and enjoy!
For the chicken:
For the street corn:
For the tacos:
Option: Grill the corn on the cob before slicing it off!
Option: Pan sear the corn in butter after cutting it from the cob!
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[…] I can’t wait to make these Mexican Street Corn Chicken Tacos! […]