Spice Up Taco Night with These Elote + Chicken Sheet Pan Tacos
When it comes down to it, there are few culinary concoctions as famous, as versatile, as iconic, or as damn delicious as, the humble Taco. Not the crispity-crunchy bastardizations that we have developed here in the States (those are their own beautiful beast!) I’m talking about the real deal, culinary canvases of Mexico. Corn tortillas, warmed by any means necessary, filled with various meats and/or veggies, oft-adorned with chopped cilantro and white onion, and finished with a myriad of toppings and sauces (salsas). The mythical Taco possesses the near-endless ability to place an infinite amount of tantalizing tastes and textures literally at your fingertips. I submit that, in terms of sheer versatility, the Taco may be the perfect food. All you need is a tortilla and an imagination.
“Who needs a plate, really?”
These sheet pan tacos filled with elote and chicken were an absolute culinary revelation. The chicken was seasoned to perfection, with just the right balance of warming spices. That chicken was baked and then finished together with corn, which was seasoned with the same tantalizing spices as Elote, or Mexican street corn, creating a harmonious blend of flavors that was simply irresistible. Once the chicken and corn were fully baked, all you had to do was grab some warm, soft tortillas and use them to start scooping generous portions straight from the sheet pan. I stood there like a heathen scooping mouthful after mouthful of delicious, well-seasoned chicken and corn, right off the pan and into my face, with the warm tortilla serving as the perfect vehicle.
The essence of this dish lies not just in its flavors, but also in its casual, unpretentious presentation. The warm, inviting sight of the sheet pan, brimming with well-spiced chicken and corn, is a feast for the eyes. It's comfort food at its finest. A no-frills, honest meal that brings to mind the joy of cooking.
Who even needs a plate? The sheet pan, still warm from the oven, becomes your platter. There's something freeing about this approach, something that feels delightfully unfettered. You don't have to worry about the formalities of dining, about the right cutlery or the correct way to serve.
Elote
(Mexican Street Corn)
Elote, or Mexican street corn, is a quintessential part of Mexican cuisine. It's not just a dish, but an experience. Eaten on the cob or off, the corn is traditionally boiled or grilled, then slathered generously with a mix of mayonnaise, sour cream, and cotija cheese. It's then sprinkled with chili powder and finished with a squeeze of fresh lime — a perfect balance of creamy, tangy, and spicy.
The beauty of elote lies in its simplicity and versatility. It can be enjoyed on its own as a snack or used as a flavorful ingredient in various dishes, like tacos, salads, and soups. The creamy and tangy flavors blend perfectly with the natural sweetness of the corn, creating a satisfying, mouth-watering experience.
What makes elote truly special is the experience of eating it. Whether you're walking down a busy street holding a stick of elote, or scooping it straight from a sheet pan in your kitchen, there's something undeniably pleasing about it. The hands-on experience of eating elote captures the spirit and the pure pleasure of enjoying simple, well-cooked food.
So, whether you're enjoying elote on its own, or incorporating it into a recipe like these sheet pan tacos, you're participating in a larger culinary narrative, one that celebrates simplicity, flavor, and community.
“In the end, what matters is not the plate, but the food that’s on it, and the people you’re sharing it with.”
In the end, what matters is not the plate, but the food that's on it, and the people you're sharing it with. As you stand there, tortilla in hand, scooping up generous bites of the elote and chicken, you're creating an experience, a memory. Something that will linger in your mind, long after the last bite has been savored.
So, why not give it a try? Embrace the simplicity and rustic charm of these sheet pan tacos. Let the flavors speak for themselves!
Elote + Chicken Sheet Pan Tacos
Ingredients
- 1.5 lb Boneless, Skinless Chicken Breasts (cut into thin strips)
- 1 Tbsp Chili Powder, divided
- 1 tsp Smoked Paprika
- 2 Tbsp Brown Sugar
- 2 tsp Ground Cumin
- 1 tsp Onion Powder
- 1 tsp McCormick® Garlic Powder
- 2 tsp Kosher Salt, divided
- 1 tspGround Black Pepper, divided
- 1/3 cup Mayonnaise, divided
- 3 earsCorn cut off the cob
- 1/2 white Onion, chopped
- 4 Tbsp Chopped Fresh Cilantro
- 6 Limes, divided
- 1/2 cup Crumbled Cotija Cheese, divided
- Kosher Salt to taste
- Ground Black Pepper to taste
- 16 x 8-Inch Corn Tortillas, warmed
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a small bowl, whisk together Chili Powder (1 Tbsp), Smoked Paprika (1 tsp), Brown Sugar (2 Tbsp), Ground Cumin (2 tsp), Onion Powder (as needed), McCormick® Garlic Powder (as needed), Kosher Salt (2 tsp), and Ground Black Pepper (1 tsp) until combined.
- In a medium bowl, add Boneless, Skinless Chicken Breasts (1.5 lb), 3 Tbsp of Mayonnaise (3 Tbsp), and the seasoning blend, and toss until chicken is fully coated.
- Spray a large sheet pan with cooking spray, then place the chicken in a single layer spread across the baking sheet. Place into the oven to bake for 15 minutes.
- In a medium bowl, add the Corn (3 ears), Onion (1/2), Fresh Cilantro (4 Tbsp), 2 Tbsp of Mayonnaise (2 Tbsp), 4 Tbsp of juice from 2 Limes (2), ¼ cup of Cotija Cheese (4 Tbsp), Kosher Salt (as needed), and Ground Black Pepper (as needed) and mix well.
- Remove the chicken from the oven. Use a spatula to make room for the corn. Add corn mixture to the sheet pan, nestling it around the chicken. Return to the oven for 10 minutes or until the chicken is thoroughly cooked and the corn is tender.
- Turn the broiler on high, then broil the sheet pan on the top rack for 1–2 minutes to crisp up the tops of the chicken.
- Remove from the oven. Top with remaining Cotija Cheese (4 Tbsp) and serve with warm 8-Inch Corn Tortillas (16), remaining Limes (4), and your favorite toppings.
