package Organic Flour Tortillas, warmed
tbsp olive oil extra virgin
ears corn shucked, kernels removed
tbsp cotija cheese crumbled
cup chopped cilantro
jalapeño seeded and minced
clove garlic finely minced or grated
tbsp lime juice
tsp chili powder
kosher salt to taste
chicken breasts, thinly sliced (about 1 pound)
cup chopped red onion (optional)
Heat oil in a large non-stick skillet over high heat until shimmering. Add corn, season to taste with salt, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Transfer to a large bowl and clean skillet.
Add mayonnaise, cheese, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Season with salt to taste.
Heat oil in the same skillet used for corn over medium-high heat. Add sliced chicken and sprinkle with taco seasoning. Stir to combine and sautee until fully cooked, about 5 minutes.
Top tortillas with Mexican street corn and chicken and sprinkle with chopped red onions, if desired. Serve immediately.