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White Corn Flour, Spices (including Chili Pepper, Cilantro, Red Pepper), Salt, Garlic, Onion, Sugar, Citric Acid, Jalapeno Pepper, High Oleic Sunflower Oil, Lime Juice, Silicon Dioxide (to Make Free Flowing), Lime Oil & Tocopherols Antioxidant).

Mexican Style Street Corn Taco: Prep Time: 5 minutes. Cook Time: 10 minutes. Makes 4 (2 taco) servings. You will need: 1 pkg. McCormick seasoning mix, divided. 2 tbsp. oil, divided. 1 cup corn, fresh, frozen or canned (drained). 2 tbsp. Mayonnaise. 1 lb. boneless chicken breasts or thighs, cut into thin strips. 1/2 cup water. 8 (6-inch) corn or tortillas, warmed. Directions: 1. Heat 1 tbsp. Oil in large nonstick skillet on medium heat. Add corn; cook and stir 3 minutes or until heated through. Stir in 1 tbsp. of the seasoning mix. Transfer to small bowl. Stir in mayonnaise; set aside. 2. Heat remaining oil in same skillet on medium-high heat. Add chicken; cook and stir 3 minutes. Stir in remaining seasoning mix and water. Bring to boil. Reduce heat; simmer 3 minutes until chicken is cooked through, stirring occasionally. 3. Spoon chicken into warm tortillas. Top with corn mixture and serve with desired toppings.

Kitchen Tips: Serve with toppings such as crumbled Cotija, Parmesan cheese or crumbled feta, cilantro, avocado, Jalapeno and lime wedges.