Flavorful Chicken Elote Tacos

Whenever I go out to get tacos, I always have to get a side of Elote, or Mexican Street Corn. The flavor of the creamy sweet corn with the lime and cheese truly makes the perfect side to any taco. But then I thought, what if I combined the two! This recipe is another fun food fusion that makes the amazing side dish into the perfect taco topper.

For my chicken, I seasoning it with a spice blend of paprika, salt, pepper, garlic powder, onion powder, red pepper flake, cumin, Italian seasoning, and chicken bouillon. Once I thoroughly seasoned my chicken, I sautéed it with onions and green chiles for a mild heat.

For the elote, you can absolutely use canned corn, however, I find the flavor is even better by grilling/roasting it. I set mine on the grill to get the beautiful charr marks, but you can easily boil or buy canned corn. This is up to personal preference. Once my corn was cooked and cooled, I added mayo, cotija cheese, cilantro, diced red onion, and some fresh lime juice. You want to give this a nice stir.

The fun part is the assembly! I used corn tortillas, but if you are a fan of flour, then use those! The key with corn tortillas is that you need to slightly warm them up before you fill your taco. When the come straight out of the bag with no heat, they will tend to split. You can take a warm non-stick skillet and heat them up, or even microwave them for about 20-30 seconds. I recommend heating in the skillet on medium heat for about 30-40 seconds a side. Once they are warmed, add your chicken fill and top with your elote mixture and extra cheese and cilantro!