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a plate of 3 corn tortilla tacos topped with crumbled cotija cheese.
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Mexican Street Corn Chicken Tacos

Inspired from one of our favorite side dishes these Mexican Street Corn Chicken Tacos have flavorfully spiced chicken, corn salad, & a creamy avocado sauce, all wrapped up in a homemade corn tortilla!
Course Main Course
Cuisine Mexican
Diet Diabetic, Gluten Free, Low Fat
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 tacos
Calories 305kcal
Author Tracy

Ingredients

Chicken

Corn Salad

  • 2 ears corn
  • 2 roma tomatoes 1/3-1/2 cup
  • 1/2 cup red onion, diced
  • 1 tablespoon jalapeno, minced
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1 tablespoon mayonnaise or sour cream
  • 1 tablespoon fresh lime juice

Avocado Cream

  • 2 avocados
  • 1/4 cup sour cream
  • 2 teaspoons fresh lime juice
  • 3 tablespoons fresh cilantro lightly packed
  • pinch salt
  • pinch cumin

Tacos

  • 10 Corn or Flour Tortillas
  • 1 - 1 1/2 cups Cotija cheese crumbled

Instructions

Avocado Cream Sauce

  • Add all ingredients for avocado cream sauce to a food processor and blend until creamy. Set aside.

Corn Salad

  • Grill corn. If grilling full corn, preheat grill (or grill pan) to high and heat for 10 minutes. Add corn and cook, turning often, until charred all over, about 10 minutes. See recipe notes for how to cook after removing corn from cobs.
  • Remove corn from cobs and add diced tomatoes, onion, jalapeno, mayonnaise (or sour cream), lime juice, and salt to a bowl and mix well.

Chicken

  • Mix taco seasoning (cumin, paprika, onion powder, chili powder, cayenne, and salt) in a small bowl.
  • Heat oil in cast iron or skillet over medium. Add strips of chicken to pan.
  • Cook for about 4 minutes on one side and then sprinkle on taco seasoning over all of the chicken. Give it all a good mix so all of the chicken is coated, and then finish cooking for another 3-4 minutes or until the internal temperature (of the biggest piece) reaches 165 degrees.

Assemble Tacos

  • With a taco sized corn or flour tortilla, add strips of chicken, top with the corn salad, a drizzle of avocado cream, and top with crumbled cotija cheese.
  • Enjoy!

Notes

Substitutions
Taco Seasoning: Use your favorite, our Homemade Taco Seasoning is our absolute favorite!
Corn: Use full cobs or frozen or canned. Thaw or drain corn. Cooking corn off of the cobRemove corn from husks (or use thawed or drained corn) and heat 1 (additional) tablespoon of olive oil in a sauté pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes
Chicken: Use breasts or thighs, sliced or cubed. Or use beef or even tofu! 
Cilantro:  Use dried for fresh by using 1 teaspoon dried for every 1 tablespoon fresh.  
Cotija Cheese: Use an unseasoned feta or Parmesan.
Mayonnaise:  Use mayo or sour cream for the corn salad.
Cooking the Chicken
If you don't want to cut the chicken into strip or cubes and cook, you could marinate the whole breasts, instead.  Do this by adding all of the taco seasoning plus an (additional) 2-3  tablespoons of olive oil to a bowl. Dredge chicken in it and add to a plastic ziplock bag. Marinate for at least 30 minutes and then grill or cook in a pan until the chicken's internal temp reaches 165 degrees. Slice for tacos. 

Nutrition

Calories: 305kcal | Carbohydrates: 16g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 760mg | Potassium: 483mg | Fiber: 3g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 1mg