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Street Corn Chicken Tacos
Deliciously seasoned chicken charred on the cast iron and topped with everyone’s favorite Mexican side dish, esquites (Mexican street corn salad). These street corn chicken tacos utilize in-season corn that pairs deliciously with the chicken, each bite is juicy and full of flavor. Your new taco tuesday go-to.
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Ingredients
Chicken
- 1 1/2 lbs chicken breast (cut into strips)
- 1 Tbsp olive oil + 1 1/2 Tbsp
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 limes (will use 1 tbsp for chicken, 1 tbsp for corn, the rest sliced for serving)
Street Corn Topping
- 4 ears of corn (husks removed and kernels cut (or you can grill corn) (3 cups of kernels))
- 1 jalapeño (seeds removed and minced)
- 1/2 tsp kosher salt
- 1 Tbsp olive oil
- 2 Tbsp mayo
- 1/4 cup grated cotija cheese
- 1 tsp chili powder
- 2 Tbsp chopped cilantro
- 1 Tbsp fresh lime juice
- Warmed flour or corn tortillas and lime wedges for serving
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Equipment
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Instructions
- In a cast iron or large skillet over medium heat, add in 1 tbsp olive oil. Add in the corn kernels, minced jalapeños, and 1/2 tsp kosher salt. Sauté the corn for 5 minutes until lightly charred. Turn the heat off, remove corn and set aside into a bowl.
- Add to the bowl of corn: 2 tbsp mayo, 1/4 cup grated cotija cheese, 1 tsp chili powder, cilantro, and lime juice. Mix all together until corn is fully coated in the sauce. Taste and adjust seasonings if necessary. Set aside.
- In a medium bowl add your sliced chicken, 1 tbsp olive oil, and your chicken seasonings: 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp paprika, 1/4 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper. Mix thoroughly until chicken is fully coated in the spices.
- In the same large skillet over medium/high heat, add in 1 1/2 tbsp olive oil and chicken in an even layer. Cook chicken for 8 minutes or until chicken if fully cooked through (will depend on thickness of your chicken). Once cooked through, squeeze 1 tbsp lime juice over chicken and toss to coat.
- Serve in warmed tortillas, adding chicken first, then topping the chicken with the street corn topping. Serve with lime wedges to squeeze over the top, enjoy!
Notes
Corn
- This recipe can also be made on the grill to char the corn and cook the chicken
- If corn is out of season, you can also use frozen corn (cook from frozen). Canned corn is not recommended due to texture and water content.
- If your corn is sticking to the skillet, your heat is too high
Making ahead of time
- You can prepare the street corn salad ahead of time and serve chilled, room temperature, or warm.
Storing/reheating
- Store street corn and chicken in airtight containers in refrigerator up to 3 days
- Reheat in a pan or microwave until warmed through
Nutrition Information
Serving: 2tacos, Calories: 369kcal (18%)