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- 2 cups cooked chicken, shredded - 2 ears of corn, grilled and kernels removed - 8 small corn tortillas - 1/2 cup mayonnaise - 1 tablespoon lime juice - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste - 1/2 cup cotija cheese, crumbled - 1/4 cup chopped fresh cilantro - 1 jalapeño, diced (optional for heat) The main ingredients create a rich base for the tacos. Use cooked chicken that is tender and shredded. Grilling corn adds a nice, smoky flavor. The small corn tortillas hold everything together nicely. The sauce is simple yet packs a punch. Mayonnaise gives it creaminess. Lime juice adds brightness. Chili powder and cumin bring warmth and depth. Adjust salt and pepper to meet your taste. Add toppings for extra flair. Cotija cheese adds a salty bite. Fresh cilantro brings in a burst of freshness. If you like heat, diced jalapeños spice things up. These ingredients blend well together. Each bite of the taco delivers a delightful mix of flavors. Enjoy the burst of taste in every taco you create! First, grab a medium bowl. In it, mix together: - 1/2 cup mayonnaise - 1 tablespoon lime juice - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste Stir well until the sauce is smooth. Set it aside for later. Next, take a large skillet and place it over medium heat. Add: - 2 cups cooked chicken, shredded - 2 ears of corn, grilled and kernels removed - Half of the sauce you just made Combine these ingredients. Stir them well. Heat this mixture until it’s warmed through, about 3 to 5 minutes. This step brings out the flavors. Now, it's time for the tortillas. Warm 8 small corn tortillas in a separate dry skillet or over a flame. Heat them for about 30 seconds on each side. This makes them soft and easy to fold. To put it all together, spoon the chicken and corn mixture onto each tortilla. Drizzle the remaining sauce over the filling. Top it off with: - 1/2 cup cotija cheese, crumbled - 1/4 cup chopped fresh cilantro - 1 jalapeño, diced (optional for heat) Enjoy these vibrant and flavorful tacos right away! Don’t forget to serve with lime wedges for that extra zing! To get the best flavor from your corn, start by grilling it. Grill the corn on high heat. This gives it a nice char. The char adds a sweet, smoky taste. Turn the corn every few minutes until you see dark spots. Then, let it cool and remove the kernels. You will love the flavor it brings to your tacos. When you warm the corn tortillas, you must do it right. Heat them in a dry skillet or over a flame. This makes them soft and easy to fold. If they break, they won’t hold your filling well. Warm each side for about 30 seconds. This keeps them pliable and ready for your tasty chicken mix. For a great taco display, use a colorful platter. Arrange the tacos neatly and add lime wedges. Sprinkle some extra cilantro on top for a pop of green. This makes your tacos look fresh and inviting. You can also serve them with extra toppings on the side. Think diced jalapeños or more cotija cheese. This allows everyone to customize their tacos. When it comes to sides, keep it simple. Serve these tacos with a fresh salad or corn chips. A cold drink like agua fresca pairs perfectly too. The fresh flavors balance the rich tacos. It’s a great way to enjoy this meal. Prep your taco components ahead of time. Cook the chicken and grill the corn the day before. Store them in the fridge until you are ready to assemble. You can also mix the sauce ahead of time. This saves you a lot of time during meal prep. When it's time to eat, just warm the chicken and corn. Then, put everything together quickly. It makes dinner stress-free and fun! {{image_2}} You can easily make this dish vegetarian. Just substitute the chicken with black beans or grilled vegetables. Black beans add protein and a nice texture. Grilled veggies like zucchini or bell peppers also give great flavor and color. This way, you can keep the taco fun and tasty without meat. If you like it spicy, you can add more jalapeños. Diced jalapeños on top give a nice kick. You can also try different chili powders like cayenne or chipotle. Each will change the heat level and flavor profile. Adjust it to your taste for a fun twist. Feel free to experiment with spices. Adding smoked paprika can give a unique, deep flavor. Lime zest also brightens the dish with fresh notes. Try mixing these spices into the sauce or the filling. Each change can create a new and exciting taco experience. To store leftover taco filling and tortillas, first, let everything cool down. Place the chicken and corn mixture in an airtight container. You can keep it in the fridge for up to three days. For tortillas, stack them between sheets of parchment paper. Wrap them tightly in foil or plastic wrap. This helps to keep them fresh. Reheat the chicken and corn mixture in a skillet over medium heat. Stir it often to avoid burning. It should take about five minutes to heat through. You can also use the microwave. Just place it in a bowl and cover it with a lid or paper towel. Heat in 30-second bursts until warm. In the fridge, the taco filling lasts for about three days. If you want to keep it longer, freeze it. In the freezer, it can last up to three months. Just make sure to use a freezer-safe container. For tortillas, they can last up to a month in the freezer when wrapped well. If you can’t find cotija cheese, try using feta or queso fresco. Both have a salty taste similar to cotija. Feta is creamier, while queso fresco is milder and crumbles easily. You can also use Parmesan if you want a sharper flavor. Each cheese brings its own twist to the dish, so feel free to experiment! Yes, grilled chicken works well in this recipe! Just chop the grilled chicken into bite-sized pieces. You may want to add it to the skillet with the corn. This keeps the chicken juicy and flavorful. Make sure to mix it with half of the sauce to coat it well. Yes, this recipe can be gluten-free! Use corn tortillas instead of flour tortillas. Many brands offer gluten-free corn tortillas, so check the labels. Always ensure your ingredients are gluten-free to keep the dish safe for those with gluten sensitivities. These tacos are easy and delicious with simple steps and fresh flavors. You learned about the key ingredients, how to make the sauce, and the best ways to serve. You can play with variations like adding grilled vegetables or changing the spice level. Store leftovers properly so they stay fresh. Enjoy these tacos for a fun meal any time! They bring quick joy and great taste to your table.

Mexican Street Corn Chicken Tacos

Savor the delicious flavors of Mexican Street Corn Chicken Tacos with this easy recipe! This delightful dish combines tender shredded chicken, grilled corn, and a zesty sauce that will have your taste buds dancing. Perfect for any occasion, these tacos are simple to make and bursting with flavor. Click to explore the full recipe and learn how to create a mouthwatering meal that everyone will love!
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Ingredients
  

2 cups cooked chicken, shredded

2 ears of corn, grilled and kernels removed

1/2 cup mayonnaise

1/2 cup cotija cheese, crumbled

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1/4 cup chopped fresh cilantro

1 jalapeño, diced (optional for heat)

Instructions
 

In a medium bowl, mix together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper to create the sauce. Set aside.

    In a large skillet over medium heat, combine the shredded chicken, grilled corn kernels, and half of the sauce. Stir until heated through, about 3-5 minutes.

      Warm the corn tortillas in a separate dry skillet or directly over a flame until they become pliable, about 30 seconds on each side.

        To assemble the tacos, spoon the chicken and corn mixture onto each tortilla.

          Drizzle the remaining sauce over the filling and sprinkle with cotija cheese, chopped cilantro, and diced jalapeños if desired.

            Serve immediately with lime wedges on the side for extra zest.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                - Presentation Tips: Arrange the tacos on a vibrant platter and serve with lime wedges and extra cilantro for a colorful display.