Street Corn Chicken Tacos Recipe
When it comes to bold, zesty flavors, street food never disappoints, and street corn, or *elote*, is one of Mexico’s most beloved street snacks. Combine the mouthwatering tang of street corn with tender chicken and soft tortillas, and you have Street Corn Chicken Tacos—a perfect blend of charred corn, creamy cheese, spices, and grilled meat. This recipe will guide you step-by-step to create a dish that’s bursting with flavor and ideal for family dinners or gatherings.
Ingredients You’ll Need
For the Chicken Marinade:
– 2 boneless, skinless chicken breasts (about 1 lb)
– 2 tbsp lime juice
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1 tsp cumin
– ½ tsp smoked paprika
– Salt and black pepper to taste
For the Street Corn Mixture:
– 2 cups corn kernels (fresh, frozen, or canned)
– 1 tbsp butter
– 2 tbsp mayonnaise
– 1 tbsp sour cream
– ½ cup cotija cheese (or feta as a substitute)
– 1 jalapeño, finely diced (optional, for heat)
– 1 tbsp cilantro, chopped
– Juice of 1 lime
– Salt and pepper to taste
For Assembling the Tacos:
– 8 small tortillas (corn or flour, depending on preference)
– Extra cilantro for garnish
– Extra cotija cheese for sprinkling
Step-by-Step Directions
Step 1: Prepare the Chicken Marinade
1. In a mixing bowl, combine lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
2. Add the chicken breasts and ensure they are evenly coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
Step 2: Cook the Chicken
1. Preheat a grill or a skillet over medium-high heat.
2. Grill or sear the chicken breasts for 5–6 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C).
3. Remove from heat and let the chicken rest for 5 minutes before slicing into thin strips.
Step 3: Make the Street Corn Mixture
1. In a skillet over medium-high heat, melt the butter.
2. Add the corn kernels and cook for 4–5 minutes until they begin to char slightly.
3. Transfer the charred corn to a bowl and mix in mayonnaise, sour cream, cotija cheese, diced jalapeño (if using), cilantro, lime juice, salt, and pepper.
4. Stir until well combined and set aside.
Step 4: Assemble the Tacos
1. Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until they are pliable and slightly charred.
2. Place sliced chicken into each tortilla.
3. Top with a generous spoonful of the street corn mixture.
4. Garnish with extra cotija cheese and cilantro for added flavor.
Serving and Storage Tips
– Serving: Serve immediately with a wedge of lime on the side for a burst of freshness.
– Storage: Store leftover chicken and street corn mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet over low heat and serve with freshly warmed tortillas.
Helpful Notes
– Corn Options: Fresh corn offers the best flavor, but canned or frozen corn (thawed and drained) can work in a pinch.
– Cheese Substitute: If cotija is unavailable, feta or parmesan can substitute for a similar salty, tangy taste.
– Spice Level: Adjust the heat level by adding or omitting the jalapeño. You can also drizzle hot sauce for those who love extra spice.
Tips from Well-Known Chefs
– Chef Rick Bayless emphasizes using high-quality, fresh ingredients to achieve the most authentic Mexican flavors.
– Chef Aarón Sánchez suggests charring the corn over an open flame for a smokier, deeper flavor.
– Chef Pati Jinich recommends marinating the chicken overnight for maximum flavor if time allows.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and add more flavor. Adjust the cooking time as thighs often take a bit longer to cook.
2. Can I make this recipe vegetarian?
Absolutely! Swap the chicken for grilled portobello mushrooms or seasoned tofu for a plant-based option.
3. What other toppings can I add to the tacos?
Avocado slices, pickled onions, or a drizzle of chipotle mayo would be excellent additions for added flavor and texture.
4. How do I char the corn if I don’t have a grill?
Use a cast-iron skillet or broil the corn in the oven for a few minutes, keeping an eye on it to prevent burning.
5. Can I make the street corn mixture ahead of time?
Yes, you can prepare it up to a day in advance. Store it in the fridge and stir before serving.
6. Are there gluten-free options for the tortillas?
Corn tortillas are naturally gluten-free, so opt for those if you need to avoid gluten.
7. Can I freeze leftover chicken?
Yes, cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly.
8. What sides pair well with Street Corn Chicken Tacos?
Mexican rice, refried beans, or a simple side salad with citrus vinaigrette pairs wonderfully.
9. Can I use pre-cooked chicken for this recipe?
You can use rotisserie or leftover chicken, though marinating fresh chicken brings out the best flavors.
10. What drink complements these tacos?
A refreshing glass of horchata, a cold Mexican beer, or a zesty margarita pairs perfectly.
With its delightful mix of textures and vibrant flavors, Street Corn Chicken Tacos are sure to become a staple in your weeknight rotation or at your next taco night gathering. Enjoy each bite packed with the perfect combination of tangy, spicy, and creamy goodness!