Mexican Street Corn Tacos Recipe

Who loves elote?? For those gringos out there-elote is a Mexican delight made with corn on the cob, with mayo, crema, cheese, and a hit of spicy & tangy. So messy to eat, worth every bite. These tacos will give you a hit of savory, sweet, spicy, tangy, all the tastes. If you like elote, you will like these tacos.

Mexican Grilled Chicken

Prep Time: 20 minutes

Cook Time: 15 minutes

Set Time: 0

Ingredients

2 lbs chicken breasts (or tenderloin or thighs)
1/2 cup canola oil
3 tbsps lime juice (about 2-3 limes)
1 McCormick Grill Mates “Mojito Lime” Marinade Mix packet (1.06 oz)

Directions:

In a gallon size ziploc bag, follow directions for the marinade mix packet & mix together.
On a plate-stab the chickens with a fork, and then dump them into ziploc bag. Best to allow them for 4-5 hours, but at least for 30 minutes. Marinate that flavor! Preheat the grill to medium heat, and make sure you brush your freaking grill so you don’t lose half your chicken like me because it stuck to the grill!! Cook for about 4-6 minutes each side, depending on how thick your chicken cuts are. FYI internal temp of chicken should be 165 ;) Cut into pieces

Street Corn

Prep Time: 10 minutes

Cook Time: 0

Set Time: 0

Ingredients

2 cups cooked corn (from corn on the cob or frozen white corn)
2 tbsps mayo
1 tbsp lime juice
1/4 tsp chili powder
1/4 cup cilantro
1/2 jalapeno, chopped
2 green onions, sliced
1/2 tsp garlic salt

Directions:

Cook corn in a bowl & then mix in all the corn ingredients (mayo, lime juice, chili powder, etc.)

Beautify With

Prep Time: 15 minutes

Cook Time: 0

Set Time: 0

Ingredients

6 corn tortillas
1 avocados, sliced
1/2 cup cotija cheese
cilantro

Directions:

If using corn tortillas, heat a small amount of oil in a skillet on low/medium heat. Place tortillas one by one in the skillet to soften them, then flip over.
Top with the chicken, street corn, fresh avocado slices, and sprinkle that cotija cheese & cilantro.