Elote-Style Chicken Street Tacos with Lime Crema

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups frozen corn kernels
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 tbsp lime juice
• 1 tsp lime zest
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 3 green onions, thinly sliced
• 12 small corn tortillas
• to taste hot sauce or Tajín

Instructions

1. 1Pat the chicken thighs dry with paper towels and place them in a medium bowl. Drizzle with olive oil, then sprinkle on the chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper; toss until every piece is evenly coated.
2. 2Heat a large cast-iron skillet or heavy skillet over medium-high heat for 2 minutes. Add the remaining olive oil, then lay the chicken thighs in a single layer without crowding. Cook undisturbed for 5–6 minutes until deeply browned and the edges look crisp.
3. 3Flip the chicken and cook another 5–7 minutes until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest 5 minutes, then chop into bite-size pieces.
4. 4While the chicken rests, add the frozen corn directly to the same hot skillet (no need to wipe it out). Cook over medium-high heat, stirring only occasionally, for 4–5 minutes until the kernels are charred in spots and smell toasty.
5. 5In a small bowl whisk together the mayonnaise, sour cream, lime juice, lime zest, and remaining salt until smooth and pourable; this is your lime crema. Taste and add a splash more lime if you want it brighter.
6. 6Warm the corn tortillas: stack them, wrap loosely in a damp paper towel, and microwave 30–45 seconds, or char each tortilla 15–20 seconds per side directly over a gas flame or in a dry skillet until pliable and lightly spotted.
7. 7Assemble the tacos: place a generous spoonful of chopped chicken on each warm tortilla, top with a heap of charred corn, a drizzle of lime crema, crumbled cotija, chopped cilantro, and sliced green onions.
8. 8Finish with a shake of hot sauce or Tajín if you like heat and extra tang. Serve immediately while the tortillas are soft and the chicken is still warm, with extra lime wedges on the side.