Street Corn and Chicken Tacos

Name: Street Corn and Chicken Tacos | Taylor Farms
Cuisine: American
Ingredients: 1 Taylor Farms Mexican Style Street Corn Chopped Salad Kit; 4 flour tortillas; 2 avocados, sliced; 2 limes; 1 pound chicken breasts; 3 tablespoons olive oil, separated; 2 cloves garlic crushed; 1 tablespoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon kosher salt

It’s safe to say that everyone loves tacos—the food has an entire day of the week devoted to it at this point. Based on that objective observation, we’re sure you’re not opposed to coming across a new taco recipe every so often, right? This Street Corn and Chicken Tacos recipe combines two dishes that are already perfect on their own and manages to take both to the next level.

It all starts with a classic chicken taco boasting a precise blend of the familiar flavors of cumin, garlic, and chili and ends with a merging of the bold flavors found in our Mexican Style Street Corn Chopped Salad Kit. The result? A chicken taco and street corn hybrid you’d be proud to serve both in your own home and out of the hypothetical food truck you’ve always dreamed of starting. Perhaps a career change is in order? We’re obviously happy to help.

Ingredients

1 Taylor Farms Mexican Style Street Corn Chopped Salad Kit
4 flour tortillas
2 avocados, sliced
2 limes

For the chicken:
1 pound chicken breasts
3 tablespoons olive oil, separated
2 cloves garlic crushed
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt

Directions

Chop chicken breasts into small bite-sized pieces. In a medium bowl, whisk together 2 tbsp olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours.
Add remaining olive oil to a pan and heat, then add chicken to the pan. Cook over medium-high heat until charred and cooked through, 8-12 minutes.
Assemble the salad kit with included dressing and toppings.
Char the tortillas on the stovetop or heat up in a pan. Assemble tacos with chicken, avocado, and salad. Squeeze lime over the top and serve!

What Makes Corn… Street Corn?

Corn originated in Mexico thousands of years ago, so it’s no surprise that this delicious, versatile, and universally-beloved vegetable has long been ingrained into Mexico’s cuisine and culture. And since Mexico has also been profoundly influential in the concept of street food, one should not be surprised that corn maintains a central role. Roasted or grilled and topped with things like cheese, spices, and herbs, Mexican street corn, or “elote,” as many call it, remains as popular as ever.

While this recipe calls for our salad kit featuring the flavors of Mexican street corn, you can easily make the real thing at home. Start by grilling a corn cob, slather it with a mixture of mayonnaise and either cojita cheese or queso fresco, squeeze a bit of lime on it, and finish it with a sprinkle of salt, chile powder, and maybe even a bit of cilantro. Look at that, you’re now ready to open your own street corn operation—but good luck trying not to eat all your product.

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