Grilled Chicken and Elote Tacos! It’s what happens when chicken tacos meet Mexican street corn! These chile spiced chicken tacos are stuffed with charred bell peppers and smoky, sweet and creamy grilled Mexican street corn salad. Ridiculously delicious!!
HAPPY TACO TUESDAY!!! Do you celebrate the occasion? If you do (or if you just like to eat tacos no matter the day of the week), then hold onto your pants because boy do I have a good one for you! These Grilled Chicken and Elote Tacos have so much incredible flavor. Tender chipotle chili spiced grilled chicken, creamy elote salad and blackened sweet bell peppers are stuffed into warm tortillas. There. Are. No. Words. Except crazy delicious!!
Anyone else’s mind blown that it’s September??! I’m starting to see pumpkin posts, cozy stew recipes and fall sweaters pop up in my Insta feed. But I’m over here in my flip flops eating tomatoes like “Too soon! I’m not ready!!” As much as I love all things fall, until leaves are on the ground and fall produce takes over our CSA, I’m putting a pin in cozy fall recipes. I’m still basking in end of summer squash, cucumbers, okra, eggplant, peppers and corn on the cob. Hence this summery taco recipe. It’s perfect for celebrating the end of summer!
What is Elote?
This stuff is SO GOOD. It’s basically corn on the cob on steroids. But for real, elote (aka Mexican street corn) is a popular snack sold by vendors on the streets of Mexico. It’s a beautiful mess of mayo, crema and cotija cheese slathered onto cooked corn on the cob. It can be zhooshed up with different spices, herbs or lime juice for a flavor and texture combination that is simply magical. It’s so good on it’s own, or cut off the cob as a side. And better yet, why not throw it in a taco?
What You’ll Need for Grilled Chicken & Elote Tacos
These tacos come together in no time and they’re so easy to make! Here’s what you’ll need:
- Corn on the cob
- Greek yogurt or sour cream
- Chili powder
- Lime juice
- Cotija or queso fresco
- Cilantro
- Corn or flour tortillas
- Chicken breast
- Smoked paprika
- Cumin
- Garlic powder
- Onion powder
- Chipotle powder
- EVOO
- Bell Peppers
Get down on these tacos with a side of fresh guacamole, tortilla chips and a tasty margarita while soaking in the last of summer’s rays. I’ll be over here doing just that. And I hope you join me!
If you make these Grilled Chicken and Elote Tacos with Charred Peppers make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Grilled Chicken and Elote Tacos with Charred Peppers
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: About 4 Servings 1x
- Category: Main
- Method: Grill
- Cuisine: Mexican
Description
Grilled Chicken and Elote Tacos! It’s what happens when chicken tacos meet Mexican street corn! These chile spiced chicken tacos are stuffed with charred bell peppers and smoky, sweet, and creamy grilled Mexican street corn salad. Ridiculously delicious!!
Ingredients
For the Tacos:
1 lb. Chicken breast
1 tsp. Chili powder
1 tsp. Smoked paprika
1 tsp. Cumin
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/4 tsp. Chipotle powder
1/4 tsp. Salt
1 Tbsp. EVOO
4 Bell Peppers, sliced
For the Elote:
4 ears corn on the cob, husks removed (about 2 cups)
1/4 c. Greek yogurt or sour cream
1/2 tsp. Chili powder
1 Lime, juiced (about 2 Tbsp.)
1/3 c. Cotija or queso fresco
1/4 c. Chopped cilantro
For Serving:
Corn or flour tortillas
Salsa
Cilantro
Avocado
Limes
Hot Sauce
Instructions
Preheat grill to 400 degrees. In a medium bowl, rub the chicken breasts with the chili powder, smoked paprika and the next 6 ingredients (through the 1 Tbsp. EVOO), until evenly coated. Set aside and let marinate for 15 minutes.
Toss the sliced bell peppers with a drizzle of EVOO and grill in a grill pan until tender and charred, about 10 to 15 minutes. Alternately, you can saute them in a cast iron skillet.
While the peppers are cooking, grill the husked corn on the cob, rotating every 3 minutes or so, until evenly charred all over, about 10 to 15 minutes. Set aside and let cool.
Once the veggies are done cooking, grill the chicken. Place the marinated chicken breasts on the grill and cook for 6 to 8 minutes per side or until the internal temperature reaches 165 degrees. Remove the chicken from grill and let rest for 10 minutes to let the juices settle. Then slice into thin strips.
For the Elote:
Once the corn is cool enough to handle, remove the corn kernels from the cob using a serrated knife. Toss together the corn kernels, greek yogurt or sour cream, chili powder, lime juice, cotija or queso fresco and cilantro.
To assemble the tacos, place the sliced grilled chicken, grilled peppers and elote in the center of warmed tortillas. Or serve them up family style and let everyone make their own. Serve with your fav salsa, hot sauce, extra cilantro, avocado and/or limes. Enjoy!
Keywords: elote, mexican, street corn, esquites, corn on the cob, tacos, grilled chicken, grilled peppers, bell peppers, summer, grilling
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