- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 tacos
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 tacos
Ingredients
for the elote
- 2 large ears fresh corn, husked and washed
- 1/4 cup mayonnaise
- 1/4 cup crema, greek yogurt, or sour cream
- 1/2 teaspoon chili powder
- 1 Tablespoon lime juice
- 1/4 cup cotija cheese*
for the tacos
- 8 corn tortillas
- 3 chicken breasts, grilled and barbecued
- 1 large avocado, sliced thin
- 2 jalapeños, sliced thin
- fresh cilantro
- 2 limes
- salt and pepper to taste
Instructions
- Preheat grill 500°F. Grill the husked corn until it’s fully cooked, about 10 to 15. Rotate every three minutes to get an even char throughout. Remove the corn from the grill and keep warm!
- In a bowl whisk together the mayonnaise, crema, lime juice, and chili powder. Add salt and pepper to taste. Slather the crema mixture over the cooked corn and top with crumbled cotija. It’s messy. Don’t worry.
- Using a sharp, serrated knife, cut the corn off the cob and set aside to use in the tacos.
- Prepare chicken on the grill (or buy some pre made to save time!), and set aside.
- Place corn tortillas on the grill to warm up. Assemble the tacos one at a time, placing the street corn, slices of chicken, avocado, and jalapeños into the warmed tortillas. Garnish with fresh cilantro and limes if desired. Enjoy!
for the elote
for the tacos
Notes
*You can also sub feta if you can’t find cotija!
