Change up your next Taco Tuesday a bit by adding Elote-style corn to these grilled lime chicken tacos. These tacos are sure to become a weeknight dinner favorite!
The idea of Taco Tuesday is so great for busy food lovers who want to have something easy yet interesting ready for dinner after a long day at work. These lime chicken tacos take their cue from Mexican Street food. They are made mostly on the grill and come together in less than 30 minutes after the chicken finishes marinating. They bring together a smoky flavor from the corn with the tangy lime from the chicken and the spice from the elote sauce.
Elotes, also known as Mexican Street Corn, is grilled corn on the cob slathered with a tangy, creamy sauce. Traditional Mexican Street Corn is pretty addicting just on its own but I love making unique variations that can become an entire street corn inspired meal!
I’ve always loved grilling and even though the official grill season may be coming to an end in many locations you can grill all year around. If you don’t have a grill available using a grill pan on your stovetop is a great alternative.
Several of the ingredients for this recipe are basics you probably have on hand. Here’s what you’ll need:
Boneless, skinless chicken breast: You can grill more than 8 ounces if you like and save the rest for use later in the week. The marinade is enough to cover up to 16 ounces.
Lime juice + zest: You’ll need one fresh lime. Be sure to zest the lime before you juice it!
Fresh sweet corn: From the farmstand or farmer’s market is the best option (or from your garden of course, if you happen to be growing corn). If not, try to find sweet corn instead of standard yellow corn.
Sour cream: Light or full fat will give you the best result.
Fresh cilantro: I don’t recommend substituting dried in this recipe.
Avocado: You could substitute guacamole if you happen to have some on hand.
Corn tortillas: Small 6″ tortillas are ideal for this recipe. I often warm and slightly char them on the grill after I finish cooking the chicken.
Queso fresco: This is my favorite option for these tacos but you can substitute cotija or Monterrey jack if you like.
Spices: ground chipotle pepper, ground black pepper, sea salt
Pantry staples: olive oil, honey, garlic clove, olive oil mayonnaise
Tips for making tacos
Pulling these together is a breeze. When you get home from work or the gym make the marinade and pour it into a zip-top bag with the chicken. Let it sit in the refrigerator for 30 minutes while you pre-heat the grill and prep the corn and the sauce. Then it’s time to cook!
Once the chicken is ready to cook, this recipe has a few simple steps – grill the chicken and corn, mix the elote corn, warm the tortillas and enjoy!
Meal prep tip: You can make the chicken and the elote corn a day ahead of time and store in the refrigerator. You can either reheat the chicken or use it cold – the tacos are great both ways.
Fresh vs frozen corn. Fresh corn is ideal for this recipe, but if fresh corn on the cob is not available you can use frozen corn. Add a ½ teaspoon of olive oil to a large skillet over medium-high then add the frozen corn. Cook for 5-6 minutes until the corn begins to char slightly.
Tacos are pretty much a meal all on their own, so I don’t always serve anything with them. If you want to add a simple starter, you can never go wrong with this Healthy Cowboy Caviar. These Grilled Peaches would be a nice finish to this light summer meal.
The flavors of this corn make it a real winner that you’re sure to be hooked on so if you want to try it on its own, it makes a great side dish for a grilled chicken breast or some grilled shrimp.
More Street Corn Recipes
tools you may want for this recipe
Grill Pan – If you live in a colder climate and like to grill all year long or simply don’t have a grill available to you, a good cast iron grill pan is a worthwhile investment. It can be used for most grilling needs and also doubles as a panini press in a pinch! Indoor grilling can get a little smoky so just be sure you have good ventilation before you start.
Grilled Lime Chicken and Elote Tacos
For the chicken:
- ¼ cup fresh lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 8 ounces boneless, skinless chicken breast
For the corn:
- 2 ears fresh sweet corn, shucked
- 1 tablespoon olive oil
- 2 tablespoons light sour cream
- 1 tablespoon olive oil mayonnaise
- 1 tablespoon cilantro leaves, chopped
- 2 teaspoons lime juice
- ¼ teaspoon lime zest
- pinch of ground chipotle pepper
For the tacos:
- 6 white corn tortillas
- 1 avocado, thinly sliced
- ⅓ cup queso fresco, crumbled
- Make the marinde. Combine the lime juice, honey, garlic and olive oil in a small bowl. Mix well and pour into a large zip-top bag. Add the chicken and marinate in the refrigerator for 30 minutes.
- Heat the grill. While the chicken is marinating, preheat a gas grill to medium-high heat (about 400°F). Brush the corn with olive oil and set aside until you are ready to grill.
- Make the sauce. To make the sauce combine the sour cream, mayo, cilantro, lime zest, lime juice and chipotle in a medium mixing bowl. Refrigerate until the corn is grilled.
- Grill the chicken. When chicken is done marinating, place it on the preheated grill and cook for 6-7 minutes per side until it reaches an internal temperature of 165°F. Remove the chicken and corn from the grill when done. Slice the chicken into thin strips.
- Grill the corn. While the chicken is grilling also add the corn to the grill and cook for approximately 5 minutes per side or until it begins to char. Try to get all four sides charred.
- Heat the tortillas. Warm the tortillas on the grill over low heat for 2-3 minutes.
- Mix the elote sauce. Using a sharp knife or corn removal tool, remove the corn kernels from the cob. Add them to the bowl with the sauce and mix well.
- Assemble the tacos. Place three tortillas on a large plate or serving dish. Add chicken and top with corn, avocado and cheese. Repeat with remaining ingredients. Serve immediately.