Taco Tuesday Corn Tacos
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Serve these corn tacos loaded with barbecue chicken, cotija cheese, and avocado. Yum!
Total Time: 15 minutes
Servings: 8
Serve these corn tacos loaded with barbecue chicken, cotija cheese, and avocado. Yum!
Ingredients:
For the Sauce:
2 large ears fresh corn, husked and washed
1/4 cup mayonnaise
1/4 cup crema, greek yogurt, or sour cream
1/2 teaspoon chili powder
1 Tablespoon lime juice
1/4 cup cotija cheese*
For the Tacos:
8 corn tortillas
3 chicken breasts, grilled and barbecued
1 large avocado, sliced thin
2 jalapenos, sliced thin
fresh cilantro
2 limes
salt and pepper to taste
For the Sauce:
2 large ears fresh corn, husked and washed
1/4 cup mayonnaise
1/4 cup crema, greek yogurt, or sour cream
1/2 teaspoon chili powder
1 Tablespoon lime juice
1/4 cup cotija cheese*
For the Tacos:
8 corn tortillas
3 chicken breasts, grilled and barbecued
1 large avocado, sliced thin
2 jalapenos, sliced thin
fresh cilantro
2 limes
salt and pepper to taste
Directions:
For the Sauce:
Preheat your grill to 500, then grill the husked corn until it’s fully cooked, about 10 to 15 minutes.
Rotate every three minutes to get an even char throughout. Remove the corn from the grill and keep warm!
In a bowl whisk together the mayonnaise, crema, lime juice, and chili powder, then add salt and pepper to taste.
Slather the crema mixture over the cooked corn and top with crumbled cotija.
Using a sharp, serrated knife, cut the corn off the cob and set aside to use in the tacos.
For the Tacos:
Prepare chicken on the grill (or buy some pre made to save time!), and set aside.
Place corn tortillas on the grill to warm up.
Assemble the tacos one at a time, placing the street corn, slices of chicken, avocado, and jalapeños into the warmed tortillas.
Garnish with fresh cilantro and limes if desired. Enjoy!
*You can also sub feta if you can’t find cotija!
For the Sauce:
Preheat your grill to 500, then grill the husked corn until it’s fully cooked, about 10 to 15 minutes.
Rotate every three minutes to get an even char throughout. Remove the corn from the grill and keep warm!
In a bowl whisk together the mayonnaise, crema, lime juice, and chili powder, then add salt and pepper to taste.
Slather the crema mixture over the cooked corn and top with crumbled cotija.
Using a sharp, serrated knife, cut the corn off the cob and set aside to use in the tacos.
For the Tacos:
Prepare chicken on the grill (or buy some pre made to save time!), and set aside.
Place corn tortillas on the grill to warm up.
Assemble the tacos one at a time, placing the street corn, slices of chicken, avocado, and jalapeños into the warmed tortillas.
Garnish with fresh cilantro and limes if desired. Enjoy!
*You can also sub feta if you can’t find cotija!
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