Chipotle Chicken Street Corn Tacos

Double the recipe because these will move fast! And they are ideal for meal prep!

• Serves: 4

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Ingredients

Chipotle Chicken

• 3 tablespoons olive oil

• 1 teaspoon fine sea salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ to 1 teaspoon chipotle powder or chili powder, to taste

• ½ teaspoon dried oregano

• 1 ½ pounds skinless, boneless chicken thighs

Street Corn Salad

• 2 ears corn

• Olive oil

• 3 tablespoons mayonnaise, preferably Kewpie

• 2 tablespoons fresh lime juice, from 1 lime

• 1 serrano or  jalapeno chili, seeded and finely diced 

• ¼ cup diced red onion 

• ¼ cup chopped cilantro

• 3 tablespoons crumbled cotija or grated parmesan 

• Fine sea salt, to taste

For Serving

• 8 to 10 small flour or corn tortillas

• 1 large ripe avocado, thinly sliced 

• Crumbled cojita or grated parmesan cheese

• Chopped fresh cilantro 

Instructions

1. In a mixing bowl, whisk together the oil with all the dried spices. Add the chicken thighs, turning them to coat in the marinade. 

2. Make the Street Corn Salad: Preheat a grill pan, the broiler, or an outdoor grill over high heat. Brush the corn cobs lightly with olive oil, then grill or broil them until lightly charred all over, rotating them as necessary, 4 to 6 minutes. Let the corn cool until safe to handle, then use a sharp chef’s knife to cut the kernels off the cobs. 

3. In a mixing bowl, toss the corn kernels with all the remaining salad ingredients. Taste and season with more salt or lime juice as needed. 

4. Preheat a wide skillet over medium heat. Add the chicken and any oil left in the bowl, and cook until lightly charred and cooked through, flipping them over with tongs every now and then, 12 to 15 minutes total. Move the cooked chicken to a plate to cool for a few minutes, then chop or thinly slice it into bite-sized pieces

5. In the oil left in the skillet, warm and frythe tortillas until soft and lightly browned. Move them to dinner plates or a serving platter. 

6. To serve, spoon the chicken into the warm tortillas and top with a generous spoonful of the corn salad. Garnish with avocado, more cheese, and cilantro. 

Notes & Easy Swaps

• Swap the chicken: You can substitute chicken breasts, just use a nonstick skillet or add a little extra oil if it sticks to the pan.

• Grill the chicken: Grill over a medium flame until lightly charred and cooked through. Warm the tortillas on the hot grill for just 15 to 30 seconds per side.

• Use frozen corn: Follow the package instructions for thawing and/or cooking 2 cups corn kernels, then drain it well. Combine with the rest of the Street Corn Salad ingredients in step 3, skipping the charring step. 

• Make it a salad: Combine the corn salad and chopped chicken with the toppings (diced avocado, crumbled cojita cheese, and cilantro) in a mixing bowl, and serve over your favorite salad greens, with lime wedges on the side.