Mexican Street Corn Tacos With Chicken Food

MEXICAN STREET CORN CHICKEN TACOS

Steps:

• CHICKEN: Combine the lime juice, oil, chipotle powder, garlic, ground cumin, salt in a bowl. Add the chicken and toss using a rubber spatula so that the chicken is coated in the marinade. Allow the chicken to marinate for 30 minutes at room temperature or cover it and let it sit in the refrigerator for up to 8 hours. Lightly spray a nonstick skillet with cooking spray and cook the chicken over medium-high heat 6-10 minutes, flipping halfway through until it cooks through.
• STREET CORN: Combine the corn, scallions, cilantro, cotija cheese, jalapeno, and lime juice in a bowl. Season with a big pinch of salt and pepper. Taste and adjust as needed; set aside.
• SAUCE: whisk together the sour cream, mayo, lime juice, and 1 tablespoon of adobo sauce in a bowl. Taste and add additional adobo sauce and salt as desired.
• TACOS: Warm the tortillas, add chicken, a slice of avocado, street corn, and top with chipotle sauce. Serve with lime wedges if desired.

MEXICAN STREET CORN CHICKEN TACOS

Steps:

• In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Pierce chicken breasts with a fork. Place in a large Ziploc bag. Pour marinade over chicken. Let marinate for at least 30 minutes. 4 - 5 hours is ideal. Preheat 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. Cut into pieces.
• Cook corn and place corn kernels in a bowl. Stir in mayonnaise, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.
• If using corn tortillas, heat a small amount of oil in a skillet. Place corn tortillas one-by-one in a skillet and soften in the oil for a few seconds. Remove and let drain on a paper-towel-lined plate.
• Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.

MEXICAN STREET CORN CHICKEN TACOS RECIPE

Steps:

• In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
• In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
• Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
• While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
• Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.