Mexican Street Corn Chicken Tacos

Summer is finally here in Michigan which not only means warmer weather but fresh sweet corn EVERYWHERE. So, of course, I had to create another street corn recipe. These Street Corn Chicken Tacos are delicious, use easy to find ingredients, and are so easy to make! Think summer in a fresh bite with scorched corn, zesty seasoned chicken, and creamy avocado.

In case you are new to Mid Mitten Morsels and haven’t yet heard, I LOVE a fresh recipe that uses great ingredients to make an easy dinner. These street corn tacos do both, and if you want to experiment with another amazing corn recipe check out these Grilled Mexican Street Corn Pizzas, they do not disappoint!

Ingredients for Mexican Street Corn Tacos

• Chicken Breasts
• Corn
• Red Onion
• Cilantro
• Avocado
• Cojita Cheese
• Mayo
• Lime Juice
• Mayo
• Chili Powder
• Garlic Salt
• Cumin
• Paprika

Substitutions

All of the ingredients for street corn tacos should be easy to find at your local grocery store, but just in case you can’t there are some easy substitutions you can make. Cojita cheese is a staple for grilled street corn in Mexico but it can be hard to find in some places, and a tad pricier than other cheeses. If you can’t find it, sub for fresh grated parmesan or feta.

The chicken I call for in this recipe is precooked. Which means you can either cook the chicken yourself or purchase cooked chicken. I recommend either buying fresh chicken breasts and poaching them (I talk about how to do that in this post for Fiesta Chicken Salad). If you don’t have time to cook the chicken yourself, but a rotisserie chicken from the grocery store and shred it.

Finally the star of the dish: the corn. Summertime in Michigan means sweet corn EVERYWHERE, and even better, it’s cheap. So for this recipe, I used fresh sweet corn that I cut from the cob and scorched on the stovetop. If fresh sweet corn isn’t available to you, frozen or even drained canned corn will work for this recipe too.

How to Make Street Corn Chicken Tacos

These tacos are sooo easy to make. Basically, you are just going to be chopping ingredients and mixing everything together. I started by shredding the chicken breasts that I had just poached. This means the chicken was still warm. If you are using chicken that you cooked earlier in the day or bought precooked at the store, you may need to reheat the meat on the stovetop before you make street corn tacos.

Next, whip up the sauce and pour it over the shredded chicken. Mix this thoroughly until the chicken is well coated.

While you are chopping up the other ingredients, you should also be getting the corn scorched. To do this either cut the fresh corn from the cob (stand the cob vertically on the cutting board and slide the knife down the side to remove the kernels). Or drain the canned corn or thawed corn. Heat about a half a tablespoon of olive oil in a skillet or frying pan and add the corn.

You want the corn to darken and scorch a little bit in order to get that grilled flavor. So don’t worry about watching the corn too closely. This is one of the few times it’s okay to let your food burn a little.

Finally, mix all of the ingredients together and serve on tortillas with an extra sprinkle of cojita cheese and dollop of sour cream, if you wish.

What to do with the leftovers…

This recipe yields enough tacos to easily feed four to six people. Which means if you are making this dish for just you or for a few people you are going to have leftovers. The good news is that leftovers make great additional meals.

Store the leftovers in the fridge for up to five days after you have prepared the tacos. You can reheat the leftover frying in a pan on the stove top for 5-8 minutes until heated throughout. Just take care not to over mix or the onions and cilantro will get mushy.

Another great option for the leftover chicken mix is to create a salad. Spoon the mix over a fresh bed of spinach and drizzle with olive oil or southwest dressing. I did this for lunch one day this week and it was delicious!!

Print

Mexican Street Corn Chicken Tacos

Course Main Course

Cuisine Mexican

Keyword chicken taco, fresh, grilled corn, mexican street corn, street corn, street food, taco

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 people

Ingredients

• 3 chicken breasts, cooked
• 2 cups corn
• 1/2 cup chopped red onion
• 1/2 cup fresh chopped cilantro
• 1/4 cup cojita cheese
• 1 avocado
• 1 lime
• 4 tbsp mayo
• 1/2 tsp garlic salt
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp paprika
• corn tortilla shells

Instructions

1. Cut the fresh corn from the cob or drain the canned corn and add to a hot skillet with about 1/2 tbsp of olive oil. Stir infrequently allowing the corn to dark and scorch slightly.

2. While the corn cooks, shred your precooked chicken into bite sized pieces.

3. Mix mayo, juice from one lime, and seasoning to make the sauce. Pour the sauce over the shredded chicken and mix until the chicken is completely covered.

4. Add red onions, cilantro, cojita cheese, and corn to the chicken mixture, stir until well combined.

5. Serve on toritilla shells topped with chopped avocado, extra cojita cheese, and sour cream.

If you create this recipe I would love to hear about it or see how it went! Don’t forget to rate the recipe and leave a comment below or shoot me an email. For more recipes, and tidbits of Mid Mitten life follow me on Pinterest, Instagram, and Facebook. 

Until we cook again! 

~ Chloe M.