Ingredients:

  • 1 lb (454g) boneless, skinless chicken thighs or breasts
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • ½ teaspoon (2.5ml) cumin
  • ½ teaspoon (2.5ml) garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime (approximately 2 tablespoons/30ml)
  • 1 ½ cups (225g) corn kernels (fresh, canned, or frozen, thawed)
  • ¼ cup (60ml) mayonnaise
  • 2 tablespoons (30ml) sour cream or Mexican crema
  • ½ teaspoon (2.5ml) chili powder
  • ¼ cup (30g) cotija cheese (or feta cheese), crumbled
  • Juice of 1 lime (approximately 2 tablespoons/30ml)
  • 1 tablespoon (15ml) chopped fresh cilantro
  • Salt, to taste
  • 8 small corn or flour tortillas
  • Extra cotija cheese, crumbled (for topping)
  • Extra fresh cilantro, chopped (for topping)
  • Lime wedges (for serving)
  • Hot sauce (optional, for serving – consider Cholula or Tapatio)

Instructions:

  1. In a bowl, combine chicken with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Let it sit for at least 10 minutes (or longer in the fridge).
  2. Grill, pan-fry, or bake the chicken until cooked through and the internal temperature reaches 165°F (74°C). Let it rest for a few minutes, then dice or shred.
  3. Grill or sauté corn kernels until lightly charred (if using fresh or frozen). In a bowl, mix corn with mayonnaise, sour cream/crema, chili powder, lime juice, cotija/feta, cilantro, and salt.
  4. Heat tortillas in a skillet or directly over a gas flame for a few seconds per side, until warm and pliable.
  5. Fill each tortilla with chicken, then spoon over the street corn mixture. Top with extra cheese, cilantro, and a squeeze of lime. Serve immediately.