Cheesy Corn Tacos with Street Corn Chicken Salad
Our Mexican Style Street Corn Chopped Salad Kit captures the essence of elote in salad form, with smoked paprika cornbread crumbles, green onion, crispy corn, parmesan, and a creamy elote-seasoned ranch dressing evoking all the familiar flavors of Mexican-style corn on the cob. It also happens to function as the perfect shortcut to near-instant Mexican-style chicken salad — all you need is some rotisserie chicken to mix in, and you’ve got a makings of a healthier taco. But you know what’s even better? Piling your chicken salad into baked “tortillas” made with whole corn and mozzarella. Throw on some slices of avocado, and you’ve got an easy meal that feels like a special occasion.
- Active Time:
- 10 minutes
- Total TIME:
- 20 minutes
- SERVINGS:
- Serves 3
Ingredients
- 1 Taylor Farms Mexican Street Corn Chopped Salad Kit
- 1 can corn (400 g / ~1½ cups), drained well
- 1 cup shredded mozzarella cheese
- 1½–2 cups shredded rotisserie chicken
- 1 ripe avocado, sliced
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Divide the drained corn into 3 compact rounds directly on the baking sheet, pressing slightly so they hold together.
- Sprinkle each round evenly with mozzarella.
- Bake these for 12–15 minutes, until the cheese is melted, golden, and the edges are crisp.
- Remove from the oven and let cool for 3–5 minutes before peeling off the parchment (this step is important so they don’t fall apart).
- In a large bowl, combine the prepared Mexican Street Corn chopped salad kit with the shredded rotisserie chicken. Toss well so the chicken is evenly coated and everything is well mixed.
- Gently fold each corn shell into a taco shape. Spoon the street corn chicken mixture into each shell. Top with fresh avocado slices and serve!
Anything Can Be a Tortilla if You Dream Big Enough
You may be here because you noticed the tortilla innovation happening in the recipe — as in, mozzarella cheese and pressed corn in place of traditional corn tortillas. Let’s keep that theme going and ponder a few more tortilla alternatives for all sorts of dishes.
Egg wraps are a good place to start. Just whisk together some eggs, pour a thin layer into a nonstick pan, and cook until set. They’re really easy to fold and sturdy enough for tacos or whatever morning meals you can come up with. In keeping with the low-carb side of things, lettuce wraps are always a classic option. Butter lettuce, romaine hearts, or even iceberg cups add a cool crunch and keep things fresh and light. Try rolling them up with steak strips, peppers, and onions, or go with teriyaki-style chicken with scallions and sesame.
If you want something a little heartier, chickpea socca-style flatbreads come together quickly with some chickpea flour, water, olive oil, and salt. Cook them in a skillet and use them as wraps. Jicama wraps are an incredibly easy shortcut. All you need to do is slice them thin, give them a quick steam, and they soften just enough to fold without losing that light crunch. They’re rather mild in flavor and pair well with savory fillings, like
