This recipe for Street Corn Tacos was featured in the 2023 Local Food Guide. This recipe elevates the often underrated side to a main dish that you won’t want to skip! Try it for yourself and let us know what you think!
Yield: 4-6
Street Corn Tacos
Recipe by Tracee Hume
Ingredients
- 2 lbs boneless chicken, seasoned (breast or thighs)
- Tortillas
- Avocado, optional
Street Sweet Corn
- 2 cups sweet corn (about 3-4 ears of corn)
- 1/2 Tbsp butter or oil
- ½ cup chopped herbs, cilantro and green onions
- 1 Tbsp lime juice
- 1 small jalapeno pepper, deseeded and diced
- ¼ cup cotija or queso fresca
- salt to taste
Spicy Aioli
- ½ cup mayonnaise, homemade or store-bought
- 1 Tbsp sriracha
- 1 Tbsp lime juice
Instructions
- Season the chicken with your favorite taco seasonings and cook on a 400-degree grill, flipping halfway through, until an internal temperature of 165 degrees is reached.
- While the chicken is on the grill, remove the husks and silk from the corn. Carefully cut the corn off the cob as close to the husks as possible. Heat a large skillet over medium heat. Melt the butter or oil in the pan and add the corn. Season with salt and pepper. Cook for 7-10 minutes or until corn is sweet and tender.
- Combine the sautéed corn, cilantro, green onions, lime juice, jalapeno, and cotija cheese in a bowl. Sprinkle with salt to taste and toss it all together.
- Make the aioli by combining the mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth.
- Toast the tortillas on the grill for a minute on each side and slice the chicken. To assemble the tacos, spread a bit of the aioli on the tortilla first and layer the chicken and street corn on top. Sprinkle with a little more cheese and enjoy!