Description
Korean-Style 'Street Corn' Chicken Tacos are a fusion of Korean barbecue and Mexican street food, featuring tender chicken marinated in a gochujang sauce, served on tortillas with a zesty street corn slaw.
Ingredients
lbs boneless, skinless chicken thighs
tbsp gochujang (Korean chili paste)
tbsp soy sauce
tbsp sesame oil
tbsp brown sugar
tbsp rice vinegar
cloves garlic, minced
inch piece fresh ginger, grated
cups corn (fresh or frozen)
/4 cup mayonnaise
/4 cup sour cream or Greek yogurt
tbsp lime juice
/4 cup cotija cheese (or feta)
/4 cup cilantro, chopped
stalks green onions, sliced
small tortillas
tbsp vegetable oil
Instructions
- Cut chicken thighs into 1/2-inch pieces. Whisk together gochujang, soy sauce, sesame oil, brown sugar, rice vinegar, garlic, and ginger in a bowl. Add chicken and marinate for 10-15 minutes
- In another bowl, combine corn, mayonnaise, sour cream, lime juice, cotija cheese, and cilantro. Mix well and set aside
- Heat vegetable oil in a skillet over medium-high heat. Cook marinated chicken in batches until caramelized and cooked through, about 3-4 minutes per side
- Warm tortillas over an open flame or in a dry skillet
- Assemble tacos by placing chicken in tortillas and topping with the street corn slaw. Garnish with green onions and serve
Notes
Marinate chicken ahead of time for enhanced flavor.
Feel free to customize with different proteins or toppings.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Korean-Mexican Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg