Mexican Corn and Chicken Tacos are delicious tacos with marinated chicken, topped with a mexican corn salsa, creamy chili sauce, avocado and cotija cheese!
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These mexican corn and chicken tacos are perfection. They combine so many delicious flavors in one amazing taco!
First you’ll need to make the Mexican Corn Salsa. This salsa is based on my Mexican Street Corn Dip, but without the sauce (because the sauce is saved for later to go on top of everything 😉 ). I went the easy route this time and made it with canned corn, seared up for a minute in a saute pan, but you could grill up some fresh corn on the cob to use as well! Mix the corn with diced jalapenos, cilantro, lime juice, and salt.
For the creamy chili sauce you’ll use mayonnaise, and Cacique® Crema Mexicana for the base.
What is Crema Mexicana?
Crema Mexicana, or Mexican Cream is a cultured sour cream cheese. It is a little thinner than sour cream, and has the thickness and richness of Creme Fraiche. It’s a little bit like tangy whipped cream, and the perfect thing to make this sauce super creamy, and would even be good on its own on top of the tacos as a last touch.
The sauce is then mixed up with some spices, to give it a little flavor. Add a dash of hot sauce too if you want a kick.
You’ll marinate your chicken for about 30 minutes (up to 3 hours) in lime juice, olive oil, minced garlic, salt, and some seasonings. Cook it up when it’s ready, on the grill, or in a saute pan. Shred or dice up the chicken when it’s all ready. Now you can assemble your tacos.
These tacos are the perfect thing to make for a fourth of July bbq. Just make the sauce and corn beforehand and grill up the chicken when everyone is ready to eat. Let everyone assemble their own tacos and I promise you’ll be everyone’s new favorite person.
To assemble the tacos you’ll layer chicken, corn, and the sauce. Top it with crumbled Cacique® Cotija cheese, sliced avocado, and more cilantro if you want. Serve with a lime wedge, if desired.
Don’t forget to finish your meal with these amazing Mexican Conchas!
Mexican Corn and Chicken Tacos
Servings 8
Mexican Corn and Chicken Tacos are delicious tacos with marinated chicken, topped with a mexican corn salsa, creamy chili sauce, avocado and cotija cheese!
Ingredients
For the Street Corn Salsa
For the Creamy Chili Sauce:
For Assembling the Tacos:
Instructions
For the Chicken:
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In a large bag, place your chicken, and add in olive oil, lime juice, garlic, cumin, paprika, chili powder, salt and pepper.
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Seal the bag and knead your chicken until its well coated.
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Place in the fridge for 30 minutes, up to 3 hours.
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When you’re ready to cook, remove from marinade and discard marinade.
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Grill the chicken, or cook in a saute pan, over medium high heat, until cooked through, or until the chicken reaches an internal temperature of 165 degrees.
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Allow the chicken to rest for a few minutes, then chop it up, or shred it.
For the Street Corn Salsa:
For the Creamy Chili Sauce:
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In a small bowl combine mayonnaise, Cacique® Crema Mexicana, lime juice, chili powder, cumin, paprika, and a dash of salt. Stir till smooth.
For assembling the tacos:
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Take one tortilla, and spread about 1/4 cup of chicken mixture over the top.
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Top with 1 TBS of corn mixture.
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Top with 1/2 TBS of creamy chili sauce (or as much as desired)
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Add avocado and cotija cheese (and cilantro if desired) and serve.
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Repeat with remaining tortillas and taco ingredients.
Cacique® is perfect for all your Mexican food needs this summer. From grilling up some chorizo, to making quesadillas, or topping your tacos.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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