Quick Mexican Street Corn Chicken (Printable View)
Tender chicken strips, street corn, tangy sauce, and fresh toppings folded in soft tortillas for vibrant flavor.
# Ingredient List:
→ Chicken
01 -
1 pound boneless skinless chicken breasts, sliced into 1/2 inch strips
02 -
1 teaspoon ground cumin
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Corn Filling
05 -
2 cups fresh corn kernels
→ Tortilla
06 -
4 large flour tortillas
→ Sauce
07 -
1/2 cup mayonnaise
08 -
1/2 cup sour cream
09 -
2 tablespoons lime juice, freshly squeezed
10 -
1 teaspoon chili powder
11 -
1 teaspoon smoked paprika
12 -
Salt, to taste
→ Toppings
13 -
1/2 cup cotija cheese, crumbled
14 -
1/4 cup chopped fresh cilantro
15 -
1 medium avocado, sliced (optional)
# Preparation Steps:
01 -
Pat the chicken breasts dry, slice into 1/2 inch wide strips, and season generously with ground cumin, salt, and black pepper.
02 -
Heat a large skillet over medium-high heat. Add fresh corn kernels and sauté for 2 to 3 minutes until lightly charred.
03 -
In a bowl, combine mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, and a pinch of salt. Stir until smooth.
04 -
Add the seasoned chicken strips to the heated skillet and cook until fully cooked through and golden on the edges.
05 -
Drizzle the prepared sauce over the cooked chicken and charred corn in the skillet. Toss gently to evenly coat.
06 -
Wrap flour tortillas in a damp kitchen towel and warm in the microwave for 30 seconds or until soft and pliable.
07 -
Lay each warm tortilla flat. Add a generous scoop of the chicken and corn mixture, sprinkle with cotija cheese and cilantro, and top with avocado slices if desired. Roll up tightly and serve immediately.
# Supplementary Details:
01 -
Thinly sliced flank steak or pork tenderloin can be substituted for chicken to vary flavors.
02 -
Cotija cheese may be replaced with feta for a similar tangy flavor.
03 -
For gluten-free wraps, use suitable corn-free tortillas.