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To make street corn chicken tacos, you need a few key ingredients. Here’s what you will gather: - 2 boneless, skinless chicken breasts - 2 cups fresh corn kernels (or frozen corn) - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients form the base of your dish. The chicken gets flavorful from spices, while the corn adds sweetness. Next, we’ll add some tasty toppings to elevate our tacos. Here are the extras you'll want: - 1 cup shredded cabbage - 1/2 cup crumbled feta cheese - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - Optional: Sriracha or hot sauce for serving The shredded cabbage adds crunch, and the feta gives a nice creaminess. Lime juice brightens the flavors. If you like heat, drizzle some hot sauce on top. For the full recipe, check the details above. Enjoy crafting these tasty tacos! To cook the chicken, first heat a skillet over medium heat. Add one tablespoon of olive oil. Season two boneless, skinless chicken breasts with cumin, smoked paprika, salt, and pepper. Cook each side for about six to seven minutes. The chicken is ready when it is no longer pink inside. To check, cut into the thickest part. If the juices run clear, it is done. After cooking, let the chicken rest for a few minutes before slicing it into thin strips. Use the same skillet to prepare the corn. Add two cups of corn kernels to the skillet. Sauté them for about five to six minutes. You want them to be tender and slightly charred. This adds great flavor. Season with a pinch of salt and pepper. Once cooked, set the corn aside to cool slightly. In a bowl, combine one cup of shredded cabbage, half a cup of crumbled feta cheese, and a quarter cup of freshly chopped cilantro. Squeeze the juice of one lime into the bowl. Mix everything well to blend the flavors. If you want more brightness, add a little more lime juice. Taste it and adjust the seasoning if needed. To assemble the tacos, warm eight small corn tortillas. Heat them in a dry skillet for about one minute on each side. This makes them soft and pliable. On each tortilla, place sliced chicken first. Then add the sautéed corn. Top it with the cabbage and feta mixture. Layering like this gives the best texture and flavor. For serving, consider garnishing the tacos with extra cilantro or lime wedges. You can also drizzle Sriracha or your favorite hot sauce for a spicy kick. Present the tacos on a colorful platter to make them eye-catching. Enjoy your meal with a side of chips or a fresh salad. To avoid dryness, start with fresh chicken breasts. Cook them on medium heat for even results. Make sure you season well with salt and pepper. Always check the center of the chicken. It should be white and juices should run clear. If you want something different, try grilling the chicken. Grilling adds a smoky flavor that is very nice. For extra flavor, add spices. A dash of chili powder or paprika works great. You can also try mixing in lime juice or garlic. These will brighten up the corn’s taste. If you want a different texture, roast the corn in the oven. Roasting gives it a nice crunch and sweetness. If you plan to make these tacos ahead of time, prep your chicken and corn first. You can make the filling a day before. Just keep it in the fridge. Store the chicken and corn separately. This way, they will stay fresh longer. When you are ready, warm them up and assemble your tacos. {{image_2}} You can switch up the protein in these tacos. Shrimp works great with the same spices. Just cook them until they turn pink. If you prefer a plant-based option, try tofu. Press and cube it, then marinate it like the chicken. Adjust the seasoning to fit your taste. You can use the same spices or add a splash of soy sauce for extra flavor. Corn is key to this recipe. You can use grilled or sautéed corn. Grilling gives a nice smoky flavor. Simply toss the corn on the grill until it’s charred. Sautéing is quicker. Just cook the corn in a skillet for a few minutes. If fresh corn is not available, you can use canned or frozen corn. Drain canned corn and sauté it for a few minutes. Frozen corn can go right into the skillet. Just cook it until warm. Want a gluten-free option? Use gluten-free tortillas instead of corn tortillas. They work just as well and still taste great. If you need a vegan choice, skip the chicken and feta. Instead, use a plant-based chicken substitute and vegan cheese. You can also add avocado for creaminess. It keeps the dish fresh and tasty while making it suitable for various diets. To store your street corn chicken tacos, let them cool first. Place the tacos in an airtight container. You can also store the filling separately. This helps keep the tortillas from getting soggy. They will last in the fridge for about 3 to 4 days. If you want to enjoy them later, make sure to check for any signs of spoilage. You can freeze the taco filling easily. The chicken and corn freeze well together. Just place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. Remember to label the bag with the date! When you're ready to eat, thaw the filling overnight in the fridge. You can reheat it on the stove or in the microwave. For the tortillas, it's best to warm them fresh. This makes your tacos taste great, just like when they were first made. To make street corn chicken tacos from scratch, you need to follow a few steps. First, cook the chicken with spices until it is juicy. Next, sauté fresh corn until it gets a bit charred. Then, mix cabbage, feta, cilantro, and lime juice in a bowl. Warm your corn tortillas in a skillet. Finally, layer the chicken, corn, and the cabbage mixture in the tortillas. This will create a tasty taco. Yes, you can use frozen corn! It is a great time-saver. Just make sure to thaw it before cooking. Sauté the corn in the skillet until it is warm and slightly charred. This gives it a nice flavor. Frozen corn can be just as good as fresh corn when cooked well. For sauces, you can try a few tasty options. A drizzle of lime crema adds creaminess. Hot sauce, like Sriracha, gives a nice kick. You can also use avocado sauce for a smooth flavor. These sauces enhance the tacos and bring out the flavors. You can customize your toppings easily! Try adding diced tomatoes or jalapeños for extra flavor. Avocado slices or guacamole can make it creamy. You might also like pickled onions for a tangy touch. The options are endless, so feel free to experiment with your favorites. Street corn chicken tacos can be mild or spicy, based on your choice. The spices used for the chicken are not hot. If you want more heat, add hot sauce or jalapeños. You can adjust the spice level to suit your taste. Enjoy them as you like! In this blog post, we explored making street corn chicken tacos step by step. You learned about key ingredients like chicken, corn, and toppings. We covered cooking techniques for the chicken and corn, plus tips for assembling your tacos perfectly. Don’t forget the fun toppings to boost flavor! Remember, you can customize this dish to fit your taste. Whether using shrimp or tofu, there’s an option for everyone. Try different preparations and make it your own. Enjoy creating your delicious tacos!

Street Corn Chicken Tacos

Savor the flavor of Street Corn Chicken Tacos with this quick and easy recipe! Juicy chicken, charred corn, and a zesty cabbage-feta mix come together in delicious corn tortillas for a mouthwatering meal. Perfect for a weeknight dinner or a fun taco night, these tacos are sure to impress! Click through to discover how to make these flavorful tacos and elevate your dinner game today!
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Ingredients
  

2 boneless, skinless chicken breasts

2 cups fresh corn kernels (or frozen corn)

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cabbage

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, chopped

Juice of 1 lime

8 small corn tortillas

Optional: Sriracha or hot sauce for serving

Instructions
 

Cook the Chicken: In a skillet over medium heat, add the olive oil. Season the chicken breasts with cumin, smoked paprika, salt, and pepper. Add to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink. Remove from heat and let rest before slicing.

    Prepare the Corn: In the same skillet, add the corn kernels and sauté for about 5-6 minutes, until they're slightly charred and tender. Season with a pinch of salt and pepper, then set aside.

      Make the Taco Filling: In a bowl, combine the shredded cabbage, crumbled feta cheese, chopped cilantro, and lime juice. Mix well to incorporate all the flavors.

        Assemble the Tacos: Warm the corn tortillas in a dry skillet for about a minute on each side. On each tortilla, place a portion of the sliced chicken, followed by the charred corn, and top with the cabbage and feta mixture.

          Serve: Optional - Drizzle with Sriracha or your favorite hot sauce for an extra kick. Serve hot and enjoy your delicious street corn chicken tacos!

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4