Go Back

Mexican Street Corn Chicken Tacos

Why choose between a delicious taco and a side of elote, when you can have it all in one bite? Grilled chicken, roasted corn, and a spicy avocado crema drizzled on top, the perfect bite!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Entree, Main Course
Cuisine: Mexican, Tex Mex
Ingredients Method

Ingredients
  

Mexican Street Corn Salsa
  • 1½ cups charred corn off the cob
  • ½ cup cilantro chopped
  • ½ cup green onion chopped
  • ⅓ cup cotija cheese
  • ⅓ cup white onion diced fine
Spicy Avocado Crema
  • ½ cup sour cream
  • ¼ cup avocado ranch optional, regular ranch works
  • 3 tbsp lime juice
  • 1 tbsp hot sauce
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
Tacos
  • 10-12 small flour tortillas
  • 1 lb boneless chicken breast
  • ½ tbsp chili powder
  • ⅓ tbsp ground cumin
  • 2 tsp onion powder
  • salt and pepper to taste
  • 2 medium avocados pitted and sliced

Method
 

Mexican Street Corn Salsa
  1. If you can find charred corn in the freezer section (I get mine from Trader Joe's) use that to save time! If not, take 3-4 ears of corn and coat them with oil and stick them over an open flame on the grill, a gas stove burner, or under a broiler for about 3 minutes per side. Carefully cut the kernels off the cob.
  2. Combine the kernels with the remaining ingredients for the "salsa" and set aside.
Spicy Avocado Crema
  1. In a small mixing bowl, combine all of the ingredients for the crema, adjusting seasoning and lime juice as needed.
Tacos
  1. OPTIONAL: I prefer my tortillas slightly charred, so I either place them in a hot, dry cast iron skillet for about 1-2 minutes per side, or hold them over an open flame for about 1 minute per side. If not, feel free to microwave them under a damp towel for 30 seconds to make them pliable
  2. Meanwhile, season the chicken breasts with chili powder, cumin, onion powder, and salt and pepper. Cook on a grill or on the stove over medium heat, about 4-5 minutes per side or until the internal temperature reaches 165°
  3. Let the chicken rest for about 5 minutes and then slice into strips.
  4. TO ASSEMBLE: Layer each tortilla with a few strips of chicken, a heaping tablespoon of the corn salsa, 2-3 slices of avocado, and a drizzle of the crema. Enjoy!