Street Corn Chicken Taco Recipe

5 from 6 votes

Street Corn Chicken Taco Recipe

Street Corn Chicken Taco Recipe is loaded with flavorful, marinated chicken, street corn, and topped with avocado, cheese, and a spectacular Mexican inspired sauce!

Course any meal, chicken, dinner, entree: lunch

Cuisine American/Southern, Mexican, Tex-Mex

Keyword avocado, chicken, corn, tacos

Prep Time 15

Cook Time 15

Servings servings

Calories 425kcal

Author Paula

Ingredients

FOR THE CHICKEN - please read above for substitutions, details, and tips

2 pounds chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic clove
⅛ teaspoon salt
⅛ teaspoon black pepper

FOR THE STREET CORN

2 cups corn cooked and cooled
2 tablespoons mayonnaise
1 tablespoon lime juice
¼ teaspoon chili powder
¼ cup fresh cilantro fresh, chopped
2 tablespoons jalapeno pepper fresh or pickled, minced
2 whole green onions chopped
½ teaspoon salt optional

FOR THE SAUCE

½ cup sour cream
2 teaspoons taco seasoning

EXTRAS

1 large avocados sliced or cubed
½ cup queso fresco or feta
3 tablespoons fresh cilantro chopped

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.
Serve immediately.

Nutrition