Street Corn Chicken Tacos
Taco night just got better! Using zesty street corn as a taco filling is a new way to elevate tacos.
Serves
6
Prep time 15 minutes
Cook time 10 minutes
Ingredients
2 cans (14.75 oz. each) Del Monte® Mexican Style Street Corn, not drained
1/4 cup crumbled cotija or feta cheese
1/4 cup chopped cilantro
Juice of 1 lime (2 Tbsp.)
8 to 12 taco size flour or corn tortillas, warmed
2 to 3 cups sliced roasted, grilled or rotisserie chicken
Sliced avocado
Topping Options: Salsa, radishes, red onion, cotija or feta cheese, cilantro, crema or sour cream, jalapeño
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Directions
Shake corn cans before opening. Drain 1 can of corn; add to a large skillet then add the corn and sauce from the second can. Bring to a boil over high heat; reduce heat to med-high and cook about 5 minutes until almost no liquid remains.
Toss hot corn with cheese, cilantro and lime juice in a medium heatproof bowl.
Fill warm tortillas with chicken, street corn, avocado and other toppings, as desired.
TIP: To warm tortillas, place each tortilla directly on the grates of a gas stove turned onto medium-high heat for 10 to 15 seconds per side until slightly charred in spots. For an electric stove, warm the tortillas on both sides in an ungreased skillet instead. In a microwave, stack 4 to 5 tortillas wrapped in damp paper towels; microwave on HIGH 30 to 45 seconds. To keep warm, stack the tortillas and wrap in a clean kitchen towel or aluminum foil until ready to serve.