Mexican Street Corn Chicken Tacos
Vibrant and flavorful Mexican street corn pairs with a simple chicken filling in a delicious taco that the whole family will love! The best part, it’s a meal that can be on the table in 30 minutes!
Mexican Street Corn Chicken Tacos – Vibrant and flavorful Mexican street corn pairs with a simple chicken filling in a delicious taco that the whole family will love! The best part, it’s a meal that can be on the table in 30 minutes! This recipe is perfect for a busy weeknight and comes from 30-Minute Meals by Six Sisters Stuff.
There’s something magical about elotes. Otherwise known as Mexican street corn, I love how the humble corn on the cob is elevated on the grill, the sweet, charred corn serving as a platform for a bold crema, cotija cheese, tangy lime, herbs, and spices. It’s delicious on its own, but paired with other street foods, it’s a match made in heaven.
So when I welcomed Steph Loaiza of Six Sisters Stuff to discuss their newly released cookbook, 30-Minute Meals: 100+ Quick and Easy Meals the Whole Family Will Love (affiliate link), there was one recipe that caught my immediate attention. Since their book embraces pantry-friendly, stress-free, family-friendly recipes, I knew I had to try their Mexican Street Corn Chicken Tacos! It checks off all the boxes when it comes to quick and easy, plus it marries two of my favorite street foods in one dish!
How to Make Mexican Street Corn Chicken Tacos
There are several time savers that make this recipe for Mexican Street Corn Chicken Tacos a quick meal that can be prepped and cooked in 30 minutes.
First, let’s talk chicken. This recipe uses cooked chicken, so if you’re looking for the ultimate in convenience or want to find a way to use leftover chicken, this is the perfect use for rotisserie chicken or extra poached chicken from another meal. This would also be great for any extra chicken from a batch of homemade chicken stock!
The chicken is cooked in spices you already have in your pantry, and comes together in minutes.
Now for the corn. Rather than corn on the cob, frozen corn is the hero in this recipe. If you’re like me, you already have a bag of frozen corn at the ready, and now is the time to make it shine. The corn is cooked in a skillet – if you’re looking for that signature char, I suggest using a cast iron skillet. Then it’s simply mixed with mayonnaise, cotija cheese, fresh lime juice, jalapeño, cilantro, red onion, garlic, and chili powder.
And that is IT! Pile the chicken and corn on warm tortillas, garnish with avocado and lime, and you have flavorful tacos the whole family will love! My husband gave these a huge thumbs up, and I know they will be making our usual rotation!
Listen to the Podcast with Six Sisters Stuff
For more 30-minute recipe inspiration, check out my interview with Steph Loaiza of Six Sisters Stuff in Episode 118 of the Kitchen Confidante Podcast!
More Taco Recipes
Grilled Fish Tacos with Avocado-Cilantro Sauce
Short Rib Tacos
Spicy Fish Taco Bowls with Cabbage Slaw
Disclosure: I was sent a copy of 30-Minutes Meals to review for the Kitchen Confidante Podcast Episode 118 with Six Sisters Stuff. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Mexican Street Corn Chicken Tacos
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts about 1 1/2 pounds, cooked and shredded, or sliced (see Liren's notes below)
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Mexican Street Corn:
- 2 tablespoons olive oil
- 1 16-ounce package frozen corn
- 3 tablespoons mayonnaise
- 4 ounces crumbled cotija cheese or feta cheese
- 2 tablespoons fresh lime juice
- 1 tablespoon finely chopped jalapeno pepper
- 1/2 cup finely chopped fresh cilantro
- 2 tablespoons finely chopped red onion
- 2 cloves garlic minced
- 1/2 teaspoon chili powder
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Tacos
- 6 8-inch corn or flour tortillas
- 2 avocados sliced
- Cotija cheese optional topping
- Fresh cilantro optional topping
Instructions
Make the Chicken:
- In a skillet over medium heat, heat the olive oil. Add shredded, cooked chicken, cumin, chili powder, garlic powder, salt and pepper. Stir and cook until completely heated through, and all the chicken is coated in the seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
Make the Mexican Street Corn:
- In a skillet over medium heat, heat the olive oil. Add the frozen corn, and cook until the corn starts to char, stirring occasionally (about 7-8 minutes).
- While the corn is cooking, mix together the mayonnaise, cheese, lime juice, jalapeño, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When the corn is done, gently fold it in with the other ingredients.
Assemble the tacos:
- Warm the tortillas according to the package instructions. Lay tortilla out on a plate. Top with 1/4 cup chicken, about 3 tablespoons Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.
Notes
- This is a perfect opportunity to use leftover rotisserie chicken, or chicken that is cooked in the process of making chicken stock. Feel free to experiment with dark meat, as this will result in even more succulent tacos.
- If you use chicken breast, I recommend using a little chicken broth to add moisture, as precooked chicken breast can get dried out.
Nutrition
COOKBOOK
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