Grilled Street Corn Chicken Tacos
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!
Servings: 6 tacos
Ingredients
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
Instructions
- Make the marinade. 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. Wrap the tortillas in foil and 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.