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Mexican Street Corn Chicken Tacos

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Mexican Street Corn Chicken Tacos

Easy to make Mexican Street Corn Chicken Tacos loaded with fresh avocados and cheese.

Mexican Street Corn Chicken Tacos

We also have these Chicken Taquitos that I think you’ll find absolutely amazing. The whole family will love this recipe.

Mexican Street Corn Chicken Tacos

Mexican street corn turned into tacos! Yummm. Amazing! Find the recipe card at the end of the post.

Mexican Street Corn Chicken Tacos

Ingredients For Mexican Street Corn Chicken Tacos

Mexican Grilled Chicken:

2 lbs Chicken Breasts

1/3 cup vegetable oil

2 limes, juiced

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

Salt and pepper, to taste

Street Corn:

2 cups cooked Corn

1 ½ tbsp mayonnaise

½ lime, juiced

1/4 tsp Chili Powder

1/4 cup Cilantro, chopped

1/2 Jalapeno, chopped

2 Green Onions, sliced

1/2 tsp Garlic Salt

Garnish:

6 Corn Tortillas

2 avocados, sliced

1/2 cup cotija cheese

Cilantro, chopped

Sour Cream

Hot sauce

How To Make Mexican Street Corn Chicken Tacos:

Mexican Grilled Chicken:

Step 1. In a bowl, mix together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.

 

 

Step 2. Pierce chicken breasts with a fork and place in Ziplock bag. Pour marinade into bag with chicken and allow to marinate for 30 minutes (the longer the better)

 

Step 3. Preheat grill to medium heat. Place chicken on the grill and cook for around 5 – 6 minutes on each side, ensuring the internal temperature of the chicken reaches 165˚F. Cut into small pieces and set aside.

and

Cut into small pieces:

Street Corn Salad:

Place cooked corn kernels in a bowl with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt. Mix well.

And mix

Assembling Chicken Tacos:

Soften corn tortillas on skillet for 15 seconds each side. Remove tortilla from skillet and fill with grilled chicken, street corn, avocado, cotija cheese, cilantro, sour cream and hot sauce.

FINAL RESULT:

Mexican Street Corn Chicken Tacos

If you try this recipe, please comment and rate it below, I love hearing from you!

Mexican Street Corn Chicken Tacos

Mexican Street Corn Chicken Tacos

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Mexican Street Corn Chicken Tacos

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Easy to make Mexican Street Corn Chicken Tacos with fresh avocados and cheese.
Mexican Street Corn Chicken Tacos
4.67 from 3 votes

Ingredients 

Mexican Grilled Chicken:

  • 2 lbs Chicken Breasts
  • 1/3 cup vegetable oil
  • 2 limes, juiced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste

Street Corn:

  • 2 cups cooked Corn
  • 1 ½ tbsp mayonnaise
  • ½ lime, juiced
  • 1/4 tsp Chili Powder
  • 1/4 cup Cilantro, chopped
  • 1/2 Jalapeno, chopped
  • 2 Green Onions, sliced
  • 1/2 tsp Garlic Salt

Garnish:

  • 6 Corn Tortillas
  • 2 avocados, sliced
  • 1/2 cup cotija cheese
  • Cilantro, chopped
  • Sour Cream
  • Hot sauce

Instructions

Mexican Grilled Chicken:

  • In a bowl, mix together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
  • Pierce chicken breasts with a fork and place in Ziplock bag. Pour marinade into bag with chicken and allow to marinate for 30 minutes (the longer the better)
  • Preheat grill to medium heat. Place chicken on the grill and cook for around 5 - 6 minutes on each side, ensuring the internal temperature of the chicken reaches 165˚F. Cut into small pieces and set aside.

Street Corn Salad:

  • Place cooked corn kernels in a bowl with mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt. Mix well.

Assembling Chicken Tacos:

  • Soften corn tortillas on skillet for 15 seconds each side. Remove tortilla from skillet and fill with grilled chicken, street corn, avocado, cotija cheese, cilantro, sour cream and hot sauce.

Nutrition

Serving: 1g | Calories: 641kcal | Carbohydrates: 31g | Protein: 54g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 141mg | Sodium: 491mg | Fiber: 8g | Sugar: 4g
Author: Marta

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