2cupsCooked Corn(from corn on the cob or frozen white corn)
1 to 2TablespoonsMayonnaise
1TablespoonLime Juice
1/4teaspoonChili Powder
1/4cupCilantro
1/2Jalapeno(chopped)
2Green Onions(sliced)
1/2teaspoonGarlic Salt
6 to 12Corn Tortillas
1 to 2Avocados(sliced)
1/2cupCotija Cheese
Cilantro
1cupSour Cream
3TablespoonsTaco Sauce(or more depending on spice preference, I prefer to do more taco sauce)
Instructions
1. Marinate chicken with lime juice, chili powder, cumin, garlic powder, salt, and pepper for at least 30 minutes.
2. Grill or cook the chicken until fully cooked, then shred or chop into pieces.
3. In a separate pan, heat oil and sauté corn with chili powder, lime juice, and garlic salt until lightly charred.
4. Warm corn tortillas and assemble tacos by placing chicken on each tortilla, followed by street corn, a dollop of sour cream, and a sprinkle of Cotija cheese.
5. Top with avocado slices, cilantro, green onions, and jalapeño. Drizzle with taco sauce and serve immediately.
Notes
For extra flavor, grill the corn before sautéing for a smoky taste. Adjust taco sauce according to your desired spice level.