Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Introduction
Get ready to spice up your meals with these mouth-watering Street Corn Chicken Tacos! At first glance, you wouldn’t know how simple yet fantastically flavorful this recipe is. The tender chicken, zesty street corn, fresh toppings and warmth of a tortilla—this dish has all the ingredients for a delightful meal.
Why Make This Recipe
With its easy preparation method and readily available ingredients, Street Corn Chicken Tacos are perfect for whipping up a quick yet impressive lunch or dinner. The remarkable blend of spicy, tangy, and sweet elements promises an exquisite culinary adventure. If you’re craving something light but packed full of flavor, these tacos are definitely worth a try.
How to Make Street Corn Chicken Tacos
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 2 tbsp olive oil
– 1 tsp chili powder
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp pepper
– 1 cup canned corn, drained
– 2 tbsp mayonnaise
– 1 tbsp lime juice
– 2 tbsp cotija cheese, crumbled
– 8 small corn tortillas
– 1/4 cup chopped cilantro
– Lime wedges, for serving
Directions:
1. In a bowl, toss chicken strips with olive oil, chili powder, garlic powder, salt, and pepper until well coated.
2. Heat a skillet over medium-high heat and cook the chicken strips for 6-8 minutes until golden and cooked through. Set aside.
3. In the same skillet, add corn and cook for 3-4 minutes until slightly charred.
4. Mix cooked corn with mayonnaise, lime juice, and cotija cheese in a bowl.
5. Warm corn tortillas in a dry skillet or microwave.
6. Assemble the tacos by adding chicken, corn mixture, and fresh cilantro to each tortilla.
7. Serve with lime wedges on the side.
How to Serve Street Corn Chicken Tacos
Street Corn Chicken Tacos are best served fresh and warm. Dress your platter with cilantro leaves and lime wedges for an enticing visual appeal. Don’t forget a side of guacamole, salsa, refried beans, or rice for a complete Mexican-style feast.
How to Store Street Corn Chicken Tacos
Unfortunately, tacos don’t store well once they are assembled as they tend to become soggy. However, you can store the prepared chicken and corn mixture separately in the refrigerator for up to 3 days. When you’re ready to eat, warm up the fillings, assemble your tacos, and enjoy!
Tips to Make Street Corn Chicken Tacos
– Always let the chicken rest for a few minutes after cooking before slicing. This helps to retain the juices inside.
– Drain the canned corn effectively to avoid a watery mixture.
– If you prefer less spice, adjust the amount of chili powder accordingly.
Variation (if any)
You can swap out chicken for grilled shrimp or fish for a pescatarian version. For a vegan twist, use grilled tofu or a black bean mixture instead of chicken.
FAQs
Q1: Can I use frozen corn instead of canned corn?
Ans: Yes, you can use frozen corn. Allow it to thaw and remove any excess moisture before cooking.
Q2: Can I substitute cotija cheese with something else?
Ans: Feta cheese is a close alternative to cotija. If neither are available, grated Parmesan cheese works too.
Q3: Any tips to prevent tortillas from tearing?
Ans: Ensure the tortillas are warm before you fill them. This makes them more flexible and less likely to tear when you fold them. You can warm them in a dry skillet or microwave.