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15 Minutes
4 Servings
Spice level: Medium
Perfect For Summer
STREET CORN CHICKEN TACOS
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Juicy grilled chicken topped with Texas Texas Street Corn, cotija cheese, fresh cilantro, and a squeeze of lime. A quick and flavorful taco perfect for any day of the week.
15 Minutes
4 Servings
Spice level: Medium
Perfect For Summer
Ingredients
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- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and black pepper, to taste
- 8 small corn tortillas
- 1 cup Texas Texas Street Corn
- 1/4 cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional: sour cream or crema for drizzling
MADE WITH STREET CORN
Sweet corn, red peppers, cotija cheese, and a touch of spice come together for a bold, ready-to-enjoy salsa that brings any dish to life.
Directions
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1
Season chicken with olive oil, chili powder, garlic powder, cumin, salt, and black pepper.
2
Heat a grill or skillet over medium-high heat. Cook chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165 degree F
3
Remove chicken from heat and let rest for 5 minutes. Then slice into strips.
4
Warm tortillas in a dry skillet or directly over a flame until soft and lightly charred.
5
Assemble tacos with sliced chicken, Texas Texas Street Corn, cotija cheese, and fresh cilantro.
6
Squeeze fresh lime over the top and drizzle with sour cream or crema if desired. Serve immediately.
Tip
For extra flavor, marinate the chicken for 30 minutes in lime juice, olive oil, and spices before grilling.
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STREET CORN STUFFED AVOCADOS
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