July 05, 2021


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Chicken & Street Corn Tacos with Lime Crema

  • 2 oz red radishes
  • 1.4 oz feta cheese
  • 6 (6-inch) corn tortillas
  • 1 ear of corn
  • 12 oz boneless, skinless chicken breasts
  • 2 oz mayonnaise
  • 1 tsp chili powder
  • 1 lime
  • garlic
  • small bunch fresh cilantro
  • olive oil
  • salt & pepper
1. Prep lime marinade

Coarsely chop half of the cilantro stems and leaves; reserve remaining cilantro for step 6. Finely chop ½ teaspoon garlic. Finely grate all of the lime zest and squeeze juice from half of the lime into a medium bowl; cut remaining lime into wedges. Stir in chopped cilantro and garlic, 2 tablespoons oil, 1 teaspoon chili powder, ½ teaspoon salt, and a few grinds of pepper.


2. Prep chicken & make crema

In a small bowl, whisk to combine mayonnaise and 1 tablespoon of the lime marinade. Season to taste with salt and pepper; set aside for step 6. Pat chicken dry, transfer to bowl with remaining marinade, and turn to coat.


3. Cook chicken & corn

Preheat a cast iron skillet to med high,  Add chicken and corn to pan and cook until chicken is browned all over and cooked through, 4-5 minutes per side, and corn is slightly charred in spots, 8–10 minutes. Transfer chicken and corn to a cutting board to cool slightly.

4. Cut corn & shred chicken

Once corn and chicken have cooled slightly, use a sharp knife to carefully remove kernels from corn cob. Use your hands to coarsely shred chicken (or thinly slice with a knife).

5. Heat tortillas

Place tortillas directly on skillet and heat until lightly browned and warmed through, 1–2 minutes (watch closely).

6. Finish & serve

Thinly slice radishes. Spread crema on tortillas, then top with corn and shredded chicken. Tear remaining cilantro leaves and stems over and top with radish slices. Sprinkle with crumbled feta and chili powder, if desired. Serve chicken tacos with lime wedges on the side for squeezing on top. Enjoy!




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