Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs (trimmed)
  • 2 Tbsp Olive Oil
  • 1 Tbsp Fresh lime juice
  • 1 tsp Chili powder (Ancho or mild blend)
  • 1 tsp Smoked paprika
  • ½ tsp Cumin, ground
  • ½ tsp Sea salt
  • ¼ tsp Black pepper, freshly ground
  • 3 cups Sweet corn kernels (fresh or frozen/thawed)
  • 1 Tbsp Canola or neutral oil
  • ½ cup Mexican crema (or sour cream/crème fraîche)
  • ¼ cup Mayonnaise (full-fat)
  • ½ cup Cotija cheese, crumbled
  • 2 Tbsp Fresh coriander/cilantro, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1 tsp Chipotle chili powder
  • ½ tsp Lime zest
  • 1 Tbsp Fresh lime juice
  • Pinch of salt and pepper
  • 10-12 Small corn or flour tortillas (street taco size)
  • Extra Cotija cheese for topping
  • Fresh coriander/cilantro leaves
  • Lime wedges for serving

Instructions:

  1. Slice the Chicken: If using chicken breasts, slice them horizontally into thinner cutlets (about ¾ inch thick) for faster, even cooking.
  2. Marinate: In a bowl, toss the chicken with the olive oil, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Let sit at room temperature for at least 10 minutes (or up to 4 hours in the fridge).
  3. Char the Corn: Heat the cast-iron skillet over medium-high heat with the canola oil until shimmering. Add the corn kernels and spread them in a single layer. Cook, undisturbed, for 3–4 minutes until they begin to char and brown beautifully. Toss and continue cooking for another 2–3 minutes.
  4. Make the Elote Mix: Remove the charred corn from the heat and transfer it to a mixing bowl. Add the Mexican crema, mayonnaise, Cotija cheese, chopped coriander, minced jalapeño (if using), chipotle powder, lime zest, lime juice, salt, and pepper. Stir well to combine. Taste and adjust seasoning.
  5. Cook the Chicken: Return the skillet to medium-high heat. Add the marinated chicken, ensuring not to overcrowd the pan. Sear the chicken for 4–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  6. Rest and Slice: Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. Slice or chop the chicken into bite-sized pieces suitable for tacos.
  7. Warm Tortillas: Warm the tortillas in the empty skillet over medium heat for 30 seconds per side until pliable and slightly toasted. Alternatively, microwave them or char them over a gas hob.
  8. Assemble the Tacos: Lay out the warmed tortillas. Place a generous spoonful of the sliced spiced chicken down the middle of each. Spoon the creamy charred street corn mixture over the chicken. Finish with an extra sprinkle of Cotija cheese, fresh coriander, and a squeeze of lime juice. Serve immediately.