Mexican Street Corn Taco Recipe - Taco Recipes

Name: Mexican Street Corn Taco Recipe - Taco Recipes
Ingredients: Boneless skinless chicken thighs have more flavor and will get crispier as they cook, but not everyone likes dark meat. You can cook this the same way you would the chicken breast.; Shredded chicken can come from a whole rotisserie chicken, or purposefully shredded chicken breasts. If you use shredded chicken, add it to the pan and cook until it is warmed and one side is crispy.; Homemade Elote Seasoning; Spiceology Chile Margarita; Urban Accents Mesa Rosa Chipotle; Street Corn Mixture (of course); Crumbled Bacon (crunchy, smoky, delicious); Cilantro Lime Crema (smooth and creamy); Fresh Lime Juice; Avocado (mashed or cut into pieces); Quick Pickled Red Onions (a bit more acidity and crunch); Salsa (we’d prefer salsa verde, but a red salsa also would be fine); 1.5 lb Boneless Skinless Chicken Breast (cut into cubes); 3 Tbsp Vegetable Oil (divided); PS Seasoning Elote Loco Street Corn Blend (or your favorite seasoning – see note above); 3 cup Corn; 1/4 cup Cotija Cheese (crumbled); 1/4 cup Lime Juice (divided); 2 Green Onion (chopped); 1 bunch Cilantro (chopped – divided); 3/4 cup Sour Cream; 1/4 cup Mayonnaise; 1 tsp Kosher Salt; 4 strip Bacon (cooked and crumbled – for serving); Tortillas (warmed – for serving); Lime Wedges (for serving); Grab a warmed tortilla or two and put it down.; Add a scoop of the cooked, diced chicken.; Next to the chicken add a helping of the street corn mixture.; Sprinkle some crumbled bacon on top.

lakegenevacountrymeats.com

We took two of our favorite street foods and turned them into one delicious recipe: Mexican Street Corn Chicken Tacos. Mexican Street Corn (Elote) is grilled

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Ingredients

Boneless skinless chicken thighs have more flavor and will get crispier as they cook, but not everyone likes dark meat. You can cook this the same way you would the chicken breast.
Shredded chicken can come from a whole rotisserie chicken, or purposefully shredded chicken breasts. If you use shredded chicken, add it to the pan and cook until it is warmed and one side is crispy.
Homemade Elote Seasoning
Spiceology Chile Margarita
Urban Accents Mesa Rosa Chipotle
Street Corn Mixture (of course)
Crumbled Bacon (crunchy, smoky, delicious)
Cilantro Lime Crema (smooth and creamy)
Fresh Lime Juice
Avocado (mashed or cut into pieces)
Quick Pickled Red Onions (a bit more acidity and crunch)
Salsa (we’d prefer salsa verde, but a red salsa also would be fine)
1.5 lb Boneless Skinless Chicken Breast (cut into cubes)
3 Tbsp Vegetable Oil (divided)
PS Seasoning Elote Loco Street Corn Blend (or your favorite seasoning – see note above)
3 cup Corn
1/4 cup Cotija Cheese (crumbled)
1/4 cup Lime Juice (divided)
2 Green Onion (chopped)
1 bunch Cilantro (chopped – divided)
3/4 cup Sour Cream
1/4 cup Mayonnaise
1 tsp Kosher Salt
4 strip Bacon (cooked and crumbled – for serving)
Tortillas (warmed – for serving)
Lime Wedges (for serving)
Grab a warmed tortilla or two and put it down.
Add a scoop of the cooked, diced chicken.
Next to the chicken add a helping of the street corn mixture.
Sprinkle some crumbled bacon on top.
Add a dollop or squeeze of Cilantro Lime Cream on top.
Finish a squeeze of fresh lime juice.