Street Corn Chicken Taco Recipe is loaded with flavorful, marinated chicken, street corn, and topped with avocado, cheese, and a spectacular Mexican inspired sauce!
FOR THE CHICKEN - please read above for substitutions, details, and tips
2poundschicken breasts
2tablespoonsolive oil
3tablespoonsfresh lime juice
1teaspoonchili powder
1teaspooncumin
½teaspoonfresh minced garlic
⅛teaspoonsalt
⅛teaspoonground black pepper
FOR THE STREET CORN
2cupscorncooked and cooled
2tablespoonsmayonnaise
1tablespoonfresh lime juice
¼teaspoonchili powder
¼cupcilantrofresh, chopped
2tablespoonsjalapenofresh or pickled, minced
2wholegreen onionschopped
½teaspoonsaltoptional
FOR THE SAUCE
½cupsour cream
2teaspoonstaco seasoning
EXTRAS
1largeavocadosliced or cubed
½cupcotija cheeseor feta
3tablespoonscilantrochopped
Instructions
FOR THE STREET CORN
Cook corn and place in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
Refrigerate until ready to eat.
FOR THE SAUCE
Whisk sour cream and taco seasoning together until well combined. Refrigerate until ready to use
FOR THE CHICKEN
Place chicken in a ziptop bag. Whisk oil, lime juice, chili powder, cumin, garlic, salt, and pepper together and pour over chicken. Turn bag several times to coat chicken. Refrigerate 30 minutes to 4 hours.
Allow the chicken to sit on the countertop for 30 minutes before cooking.
TO GRILL - Trim the fat off the chicken breasts. Next, pound the breasts to an even thickness. This will ensure even grilling. Preheat your grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute.
STOVETOP - Heat a large nonstick saute pan to med-high heat. Add the chicken in a single layer in the pan. Don't crowd the pan or the chicken will steam and not sear. Cook the chicken cubes 1 to 2 minutes per side depending on how large they are. Rotate until all sides are browned and cooked through. Again, transfer the chicken to a plate and cover with foil until all the chicken is cooked.
ASSEMBLE
Warm tortillas.
Top tortilla with chicken, street corn, avocado, cheese, sauce, and cilantro.