Make These Mexican Street Corn Chicken Tacos Tonight
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I’ve been on a taco kick lately. I make them at home, order them in restaurants, and even buy them from food trucks or street fairs when the weather gets nice. Since tacos are so incredibly customizable, it’s a hard food group to get sick of. (Yes, I just called tacos a food group.) Load them with seafood, veggies, meat, and eggs in virtually endless combinations for breakfast, lunch, or dinner. This recipe from Chelsea’s Messy Apron is the next variation I want to try.
This simple taco is stuffed with grilled chicken seasoned with lime juice and zest, garlic, cumin, paprika, and chili powder, but in my book, this recipe is all about the toppings: elote-style salsa and spicy sauce.
To make the salsa, grill the corn until it gets a light char. (You can also use regular or fire-roasted canned corn in a pinch.) Toss the kernels with chopped green onions, fresh cilantro, lime juice, cumin, and cotija cheese. This salsa gets a hit of creaminess from chunks of avocado, which are optional according to the recipe, but mandatory in my book.
For the spicy sauce, combine mayo with more lime juice, ground cumin, paprika, chili powder, and Sriracha. It’s just the right amount of zing to complete the dish. The recipe author suggests serving this dish with a side of cilantro lime rice or quinoa, but I’m going to enjoy these tacos with a big margarita instead.
→ Get the Recipe: Mexican Street Corn Chicken Tacos from Chelsea’s Messy Apron
