Mexican Street Corn Tacos

Of course we’ve got the corn and avocado topping I’ve talked about a few times, but beyond that, there are lots of options to add! Our favorites: Cotija cheese, fresh lime juice, fresh cilantro, and jalapenos. Some other ideas: cilantro-lime rice (or quinoa) (add right in the tacos), black beans, lettuce, tomatoes, guacamole, sour cream, etc. If you don’t like/don’t have Cotija cheese you could also use Queso Fresco.

As far as the corn topping for these tacos: there are a couple of options for the corn in this salad. One is going to authentic route and grilling the corn until lightly charred all over. If you have a grill and the extra time, I would highly recommend going this route — it is incredible what freshly grilled corn does for these tacos! The other options are easier and less time consuming which I know a lot of you are a fan of (including me 99% of the time!). Option #1: buy pre-roasted canned corn (near regular canned corn in the grocery store) and use 2 cans of that drained. Option #2: buy just regular canned corn and roast it for a few minutes on the stovetop. 🙂 Once the corn is grilled and cooled, you’ll toss it with fresh green onions and fresh cilantro, add some lime juice and cumin and then spoon it right over the sliced chicken. You can also add an avocado to this corn mixture which is what we love to do 🙂 If you aren’t a fan of avocado, feel free to leave it off entirely!

Mexican Street Corn Tacos

Prep Time     20 mins

Cook Time    10 mins

Marinating    30 mins

Total Time    30 mins

Ingredients

Grilled Chicken

• 1 and 1/2 pounds boneless skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice + 1 teaspoon lime zest (1 large or 2 small limes)
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1 and 1/4 teaspoon chili powder
• Salt and pepper

"Street Corn" Topping

• 1 (15 ounces) can fire-roasted corn OR 2 large cobs of corn (fresh is best if available!)
• 1 large avocado, chopped
• 3 green onions, thinly sliced
• 1/2 bunch cilantro, finely chopped
• 1 tablespoon finely chopped jalapeno
• 12 small (street-sized) Tortillas (flour or corn)
• Optional: Cotija or Queso Fresco Cheese, black beans, additional lime wedges/juice & cilantro

Sauce

• 1/2 cup full fat regular mayo
• 3 tablespoons freshly squeezed lime juice
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha
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Instructions

Full Recipes>>Mexican Street Corn Tacos