Mexican Corn And Chicken Tacos

    45 Mins
    10 Mins
    Serves 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! 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. 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.

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.

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.

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