Name: Elote (Mexican Street Corn) Tacos
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp. vegetable oil, divided -; 3 c. fresh or frozen corn kernels -; 2 green onions, chopped, with white and light green parts separated from dark green parts -; Kosher salt -; Freshly ground black pepper -; 3 tbsp. chopped fresh cilantro -; 2 tbsp. grated cotija cheese, plus more for serving -; 1/4 c. lime juice, divided; plus wedges for serving -; 1 jalapeño, seeded and minced -; 3 c. Tyson® Grilled & Ready® Chicken Breast Strips -; 1/4 c. mayonnaise -; 1/4 c. sour cream -; 1/2 tsp. chili powder -; 1/2 tsp. sweet paprika -; 8 corn tortillas -; 1 avocado, halved, peeled, pitted, and thinly sliced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Elote (Mexican Street Corn) Tacos

1. 2 tbsp. vegetable oil, divided -

2. 3 c. fresh or frozen corn kernels -

3. 2 green onions, chopped, with white and light green parts separated from dark green parts -

4. Kosher salt -

5. Freshly ground black pepper -

6. 3 tbsp. chopped fresh cilantro -

7. 2 tbsp. grated cotija cheese, plus more for serving -

8. 1/4 c. lime juice, divided; plus wedges for serving -

9. 1 jalapeño, seeded and minced -

10. 3 c. Tyson® Grilled & Ready® Chicken Breast Strips -

11. 1/4 c. mayonnaise -

12. 1/4 c. sour cream -

13. 1/2 tsp. chili powder -

14. 1/2 tsp. sweet paprika -

15. 8 corn tortillas -

16. 1 avocado, halved, peeled, pitted, and thinly sliced -

How to cook deliciously - Elote (Mexican Street Corn) Tacos

1. Stage

In a large cast iron skillet over high, heat 1 tablespoon of the oil. Add fresh or frozen corn and white and light green parts of the green onion, and season with salt and pepper. Cook, tossing halfway through, until charred in places, about 4 minutes.

2. Stage

Transfer corn into a large bowl and wipe the skillet. Let corn cool slightly and toss with cilantro, cotija cheese, dark parts of the green onion, 2 tablespoons of the lime juice, and jalapeño.

3. Stage

Meanwhile, return skillet to medium heat. Add remaining tablespoon oil and frozen chicken. Cook, stirring occasionally, until chicken is warm, about 5 minutes. Remove from heat.

4. Stage

In a small bowl, make your taco topping: Whisk mayonnaise, sour cream, the remaining 2 teaspoons of lime juice, chili powder, and paprika until well combined. Season with salt and pepper and set aside.

5. Stage

Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds.

6. Stage

Serve tortillas stuffed with chicken, avocado, and the corn mixture. Dollop with mayonnaise mixture and sprinkle with more cotija cheese. Serve warm with lime wedges.