Mexican Street Corn Tacos Recipe
Total Time: 1 hour
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
Ingredients:
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2 lbs chicken breasts (or tenderloin or thighs)
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1/2 cup canola oil
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3 tbsps lime juice (about 2-3 limes)
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1 McCormick Grill Mates “Mojito Lime” Marinade Mix packet (1.06 oz)
Directions:
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In a gallon size ziploc bag, follow directions for the marinade mix packet & mix together.
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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
Ingredients:
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2 cups cooked corn (from corn on the cob or frozen white corn)
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2 tbsps mayo
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1 tbsp lime juice
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1/4 tsp chili powder
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1/4 cup cilantro
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1/2 jalapeno, chopped
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2 green onions, sliced
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1/2 tsp garlic salt
Directions:
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Cook corn in a bowl & then mix in all the corn ingredients (mayo, lime juice, chili powder, etc.)
Beautify With
Prep Time: 15 minutes
Ingredients:
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6 corn tortillas
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1 avocados, sliced
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1/2 cup cotija cheese
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cilantro
Directions:
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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.
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Top with the chicken, street corn, fresh avocado slices, and sprinkle that cotija cheese & cilantro.
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Yum Yum
Loved the Cotija cheese!