Street Corn Chicken Tacos
1/2 teaspoon cumin
Salt and pepper, to taste
For the street corn salsa:
2 cups corn (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon chili powder
1 lime, juiced
1/4 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
Salt, to taste
For serving:
Tortillas (flour or corn)
Additional lime wedges
Extra cotija cheese and cilantro for garnish
Directions:
In a skillet, heat olive oil over medium heat. Add shredded chicken and season with chili powder, garlic powder, onion powder, cumin, salt, and pepper. Cook until heated through, about 5 minutes. Remove from heat and set aside.
In a separate bowl, combine corn, mayonnaise, sour cream, chili powder, lime juice, cotija cheese, cilantro, and salt. Mix well to combine.
Warm the tortillas in a skillet or microwave until pliable.
