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!
Flavorful Chicken Elote Tacos
- 2 Chicken breasts diced
- 1 Can diced green chiles
- 1/2 White onion diced
- 2 ears Corn or 1 can
- 1-2 tbsp Mayo
- 1 tbsp Cilantro
- 2 tbsp Cotija cheese
- 2 tbsp Red onion diced
- Corn tortillas
- First, dice your chicken. Pick your preferred seasonings and mix with the chicken.
- Next, dice your white onion and sauté with chicken in skillet on medium to high heat. Once chicken is almost cooked, add your canned chiles.
- Cook your corn if not already canned. Place the corn in a separate bowl and add mayo, cilantro, red onion, and cheese. Mix.
- Heat your tortillas in a skillet 30-40 seconds a side. Add chicken and corn to the tortillas
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