Mexican Street Corn Chicken Tacos

There are two universal truths in my life.
The first is that someone will always ask "What's for dinner?" approximately five minutes after lunch is served and the second is that if I announce that tacos are on the menu people suddenly appear in the kitchen as if summoned by an invisible dinner bell.🔔😅  I've come to believe that tacos are less of a meal and more of a social event disguised as dinner.🌮

Mexican Street Tacos are colorful, fresh, a little messy and absolutely impossible to eat without smiling. Sweet roasted corn tossed with a creamy sauce, crumbled cotija cheese, fresh cilantro, a squeeze of lime and just enough chili powder to remind you that life is meant to have a little kick.  Pile all of that onto a warm tortilla and suddenly an ordinary Tuesday feels suspiciously like a summer fiesta.🪅

My favorite part of this meal is putting out all of the ingredients and then watching everyone carefully craft their taco.  Each taco is reflective of the personality of its creator.  One person builds an bulging masterpiece that requires advanced engineering skills to hold and eat.  Another carefully arranges every ingredient with the precision of an architect.  No two tacos look alike - which feels a lot like families.  We're all built a little differently.  We all have our favorite ingredients.  Some of us bring the spice.  Some bring the sweetness.  Some are wonderfully predictable.  Others are delightfully unexpected.  And somehow, when we gather around the same table, it all works.

Mexican Street Corn Chicken Tacos
Mexican Grilled Chicken
2 pounds boneless, skinless chicken breasts
1/3 cup canola oil 
3 Tablespoons fresh lime juice 
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder

Street Corn
2 cups cooked corn 
1 Tablespoons mayonnaise
1 Tablespoon lime juice
1/4 teaspoon chili powder
1/4 cup cilantro
1/2 jalapeno, diced
1/2 teaspoon garlic powder

Garnish
6 to 8 flour or corn street tortillas
1 avocado, sliced
1/2 cup cotija cheese
fresh cilantro, chopped 

Mexican Crema 
1 cup Crema
2 Tablespoons taco seasoning

Combine oil, lime juice, chili powder, cumin, garlic powder, salt and pepper.

Pour into ziploc bag with chicken.  Refrigerate 4-5 hours.  

Remove chicken from marinade and grill until cooked through.  

Stir together street corn ingredients. 

Lightly warm tortillas over gas flame or grill.  

Fill each tortilla with chicken, corn, avocado, cojita cheese and cilantro.

Stir together Mexican crema ingredients and drizzle over tacos.

Ciao!

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