Mexican Street Corn Chicken Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 6 tacos
  • 1 Tbsp olive oil
  • 3 ears corn shucked, kernels cut off
  • 2 Tbsp light mayonnaise
  • 1 oz (1/4 cup) cotija cheese, crumbled
  • ¼ cup cilantro, chopped
  • ½ jalapeno seeded and minced
  • 1 Tbsp lime juice
  • ¼ tsp chili powder
  • 1 tsp olive oil
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • ½ packet (about 1½ Tbsp) low-sodium taco seasoning
  • Tacos:
  • 6 (6-inch) tortillas, warmed
  • ¼ red onion, finely chopped
  1. Heat oil in a large non-stick skillet over high heat until hot and shimmering. Add corn and mix once to coat in oil, cook until charred on one side, about 3-4 minutes. Toss corn, stir, and repeat until further charred, about 4 minutes longer. Transfer corn to a medium bowl and add mayonnaise, cojita, cilantro, jalapeno, lime juice, and chili powder; mix well.
  2. Add 1 tablespoon olive oil to skillet and return to heat. Add sliced chicken and sprinkle with taco seasoning. Mix to coat and cook chicken 6-7 minutes or until cooked through.
  3. Fill each tortilla with Mexican street corn and chicken and sprinkle with chopped red onions, if desired. Serve immediately.
Recipe slightly adapted from Platings and Pairings
Nutrition Information
Serving size: 1 taco Calories: 275 Fat: 10.2 Carbohydrates: 29.2 Sugar: 1.1 Sodium: 355 Fiber: 2.8 Protein: 19.8 Cholesterol: 42
Recipe by Prevention RD at