Street CornChickenTacos have all the great flavors of elotes combined with flavorpacked chicken tacos! A smoky and spicy crema finishes off these light and healthy tacos. Corn tortillas filled with flavor packedgrilled chicken, a charred street corn salsa, topped with chipotle crema sauce and crumbledcheese. These tacos are inspired by Mexican Street Corn(elotes)! I've never met a taco I would say no to, but these Mexican street corn chicken tacos are at the top of my list of must try tacos! They are so easy and addicting.
Prep Time: 20minutes
Cook Time: 10minutes
Total Time: 30minutes
Course: Main Course
12corn tortillas, or flour
1/4cupcotija cheese, or feta, for garnish
cilantro, for garnish
Mexican Grilled Chicken
6chicken breast, boneless skinless, or thighs, approximately 2 lbs
In a large bowl or Ziploc bag add the chicken. Top with the marinade ingredients (oil, lime juice, sauce from chipotle peppers in adobo, chili powder, cumin, chili flakes, smoked paprika, garlic powder, salt, and pepper). Mix until evenly combined.
Let marinate for 20 minutes, 4 - 5 hours is best, or overnight.
For the corn salsa, if desired, for an additional smoky and beautiful color add the corn to a dry frying pan or skillet. Sauté for 4-5 minutes or until lightly charred.
In a medium sized bowl add the corn and the remaining corn salsa ingredients (yogurt, lime juice, chili powder, cilantro, jalapeno (optional), cotija cheese and green onions). Mix until evenly combined. Set aside.
In a small bowl combine crema ingredients and stir until combined. Set aside. Optional: add the crema to a squeeze bottle to easily drizzle over the tacos or serve the crema in a bowl and spoon over tacos.
Preheat grill or grill pan to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 6 - 8 minutes per side, depending on the thickness of chicken. Note: The internal temperature of the chicken needs to reach 165 degrees to be fully cooked.
If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one by one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate. Wrap in a kitchen towel to keep warm.
If using flour tortillas wrap the tortillas in a damp kitchen towel and microwave for 15 seconds, or until warmed through.
Assemble the tacos with chicken, street corn, fresh avocado slices. Top with with additional cotija cheese and cilantro. Drizzle the crema over the tacos and enjoy!
Nutrition information includes the optional Mexican crema