Mexican Street Corn Chicken Tacos

 Prep Time: 20 mins    Cook Time: 15 mins     Serves 6   modernhoney.com

Mexican Grilled Chicken

2 lbs chicken breasts or tenderloin or thighs

1/3 to 1/2 cup canola oil

3 TBLS fresh lime juice (about 2-3 limes)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

Salt and pepper

Street Corn

2 cups cooked corn (from cob or frozen white corn)

1-2 TBLS mayonnaise

1 TBLS lime juice

1/4 tsp chili powder

1/4 cup cilantro, chopped

1/2 jalapeno, chopped

2 green onions, sliced

1/2 tsp garlic salt

Garnish

6-12 corn tortillas

1 avocado, sliced

1/2 cup Cotija Cheese

Cilantro

Mexican Crema

1 cup sour cream

3 TBLS taco sauce (more if you like more spice/flavor)

INSTRUCTIONS:

1.  In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt and pepper.  Pierce chicken breasts with fork.  Place in large ziplock bag and pour marinade over chicken.  Let marinade for at least 1 hour (4-5 is ideal).  Preheat grill to medium heat.  Grill chicken for approx 5-6 mins per side, depending on thickness.  Internal temp should reach 165 degrees.  Cut into slices.

2. For Corn Salad:  cook corn and place in a bowl.  Stir in mayo, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.

3. Assembling Tacos:  Heat a small amount of oil in a skillet.  Place corn tortillas one by one in skillet and soften in oil for a few seconds.  Remove and let drain on paper-towel-lined plate.  Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.  Serve with Mexican Crema.