Ingredients

For the Chicken:

• Cooked Chicken: 2 cups, shredded (use rotisserie, grilled, or boiled chicken)
• Olive Oil: 1 tablespoon
• Chili Powder: 1 teaspoon
• Cumin: 1 teaspoon
• Salt and Pepper: to taste
• Lime Juice: Juice of 1 lime

For the Street Corn Topping:

• Corn: 2 cups (use fresh, frozen, or canned)
• Mayonnaise: 1/4 cup
• Sour Cream: 1/4 cup
• Feta Cheese: 1/2 cup, crumbled (or cotija cheese)
• Chili Powder: 1 teaspoon
• Garlic Powder: 1 teaspoon
• Fresh Cilantro: 1 tablespoon, chopped
• Lime Juice: Juice of 1 lime
• Salt: to taste

For Serving:

• Corn Tortillas
• Avocado Slices
• Fresh Cilantro
• Lime Wedges

Instructions

1. Prepare the Chicken:
   • In a medium bowl, combine the shredded chicken, olive oil, chili powder, cumin, salt, pepper, and lime juice. Toss everything until the chicken is evenly coated with the seasoning. If you’re using uncooked chicken, cook it first, then shred or slice it.
2. Make the Street Corn Topping:
   • In a large skillet, cook the corn over medium-high heat until slightly charred, about 5-7 minutes if using fresh or frozen corn. If using canned corn, drain and pat it dry before charring it.
   • In a mixing bowl, combine the charred corn, mayonnaise, sour cream, crumbled feta cheese, chili powder, garlic powder, chopped cilantro, lime juice, and salt. Stir well until the mixture is creamy and evenly combined. Adjust seasoning to taste.
3. Warm the Tortillas:
   • Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are warm and pliable. You can also wrap the tortillas in foil and warm them in a 350°F oven for 10 minutes.
4. Assemble the Tacos:
   • Place a portion of the seasoned chicken onto each tortilla. Spoon the street corn topping over the chicken, then garnish with avocado slices and fresh cilantro. Add a squeeze of lime juice for extra flavor.
5. Serve and Enjoy:
   • Serve the tacos with extra lime wedges on the side. Enjoy your vibrant and flavorful Mexican Street Corn Chicken Tacos!

Nutrition Facts (per taco, based on 8 tacos)

• Calories: Approximately 250 kcal
• Protein: 15g
• Carbohydrates: 20g
• Fat: 13g
• Fiber: 3g
• Sugars: 3g
• Sodium: 400mg

FAQs

1. Can I use a different type of cheese?
Yes! While feta cheese is a great substitute, the authentic choice is cotija cheese, a salty Mexican cheese that crumbles well and complements the street corn topping.

2. Can I make the street corn topping in advance?
Absolutely. You can prepare the topping a few hours in advance. Just keep it in the refrigerator, and stir well before serving to ensure the ingredients are well-combined.

3. Are there alternative proteins I can use?
Certainly. You can swap the chicken for grilled shrimp, pulled pork, or even beef strips for a different protein option. The seasonings can be adjusted to suit each protein type.

4. How can I make these tacos spicier?
Add diced jalapeños, a sprinkle of cayenne pepper, or a few drops of hot sauce to the street corn topping or the chicken seasoning for an extra kick.

5. Can I use flour tortillas instead of corn tortillas?
Yes! While corn tortillas are traditional for these tacos, flour tortillas work well and offer a softer texture. Use whichever you prefer.

Tips for Making Mexican Street Corn Chicken Tacos

• Choose Fresh Corn: If possible, use fresh corn kernels for the best flavor. Charring them in a skillet adds a smoky taste that enhances the overall flavor of the topping.
• Warm the Tortillas: Heating the tortillas before assembling the tacos makes them more pliable and enhances the flavor. Use a skillet, microwave, or oven for this.
• Adjust the Lime Juice to Taste: Lime juice adds brightness to both the chicken and the street corn topping. Add more if you prefer a tangier flavor.
• Use Rotisserie Chicken for Convenience: If you’re short on time, rotisserie chicken is a quick and flavorful option. Simply shred it and mix it with the seasonings.

Storage Tips

• Refrigeration: Store any leftover chicken, street corn topping, and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and corn topping in the microwave or on the stovetop before assembling more tacos.
• Freezing: The seasoned chicken can be frozen for up to 2 months. Place it in a freezer-safe bag or container, then thaw in the refrigerator before reheating. It’s best to make the street corn topping fresh, as mayonnaise and sour cream may separate when frozen.
• Reheating: To reheat the chicken, use the stovetop on medium heat or microwave in short bursts. Stir the corn topping to combine any separated ingredients before serving.

Conclusion

These Mexican Street Corn Chicken Tacos combine the best of Mexican street food into one delicious, easy-to-make meal. With a savory, seasoned chicken base and a creamy, tangy street corn topping, these tacos are packed with flavor and make any night feel festive. They’re versatile, too, allowing you to customize the toppings and adjust the flavors to your liking. Whether for a casual dinner or a taco night with friends, these tacos are sure to be a hit. Enjoy every flavorful, zesty bite!