Chicken Tacos with Grilled Corn Tomato Salsa - Try a fun summer take on tacos with this recipe for Chicken Tacos with Grilled Corn Tomato Salsa. Chicken is flavored with a tasty Chipotle Lime Marinade and then grilled. Instead of traditional salsa, fresh, sweet summer corn is grilled until charred and combined with tomatoes, jalapeño, onion, and cilantro.
Chicken Tacos with Grilled Corn Tomato Salsa
Ingredients
- 4 Ears Corn, husks removed
- 1 tablespoon Olive Oil
- 2 cups Cherry Tomatoes
- 3 Jalapeños, seeds removed and discarded, finely chopped
- 2/3 cup Chopped Fresh Cilantro Leaves
- 1/2 cup minced Red Onion
- Zest of 1 large Lime
- Juice of 1 large Lime
- 1/4 teaspoon Ground Cumin
- 1/2 - 1 teaspoon Sea Salt
- 1/4 - 1/2 teaspoon Freshly Cracked Black Pepper
- 1 Jalapeno, seeds removed and discarded
- Zest of 2 Limes
- 1/4 cup White Wine Vinegar
- 3/4 cup Lime Juice
- 1 1/4 tablespoons Chili Powder
- 1 teaspoon Chipotle Powder
- 1 tablespoon Smoked Paprika
- 1/3 cup packed Cilantro Leaves
- 2/3 cup Olive Oil
- 2 teaspoons Salt
- 1 tablespoon Minced Garlic
- 1 tablespoon Honey
- 2 lbs. Boneless Skinless Chicken Breasts
- Corn Tortillas, steamed or lightly browned in oil according to your preference
- Prepared Grilled Chicken
- Prepared Grilled Corn Tomato Salsa
- Finely Shredded Green Cabbage
- Sliced Avocado
- Chipotle Lime Ranch and/or Avocado Ranch, store bought or homemade
Instructions
- In a large stock pot, bring water to a boil. Add the corn to the water, and boil for 7 minutes.
- Meanwhile, heat your grill to high heat.
- After the corn has boiled, remove it from the water using tongs. Place it on a plate and pat dry to remove any excess water.
- Brush the corn with the olive oil.
- Then transfer the corn to the grill and cook on high, rotating every minute or two, until the kernels are golden and some of them have a nice char on them.
- Remove the corn from the grill and cool to room temperature.
- While the corn cools, combine the remaining ingredients for the corn tomato salsa in a medium mixing bowl.
- Cut the corn kernels off of the cooled corn and add to the mixing bowl. Stir to combine. Refrigerate for up to 2 days before serving.
- Place all of the ingredients except the chicken and optional garnishes into a blender or food processor and puree until smooth.
- In a gallon sized zip top plastic bag, place the chicken breasts. Pour the marinade over the chicken, zip to seal, and allow to marinade in the refrigerator for at least 4 hours, flipping the bag half way through.
- When ready to cook, preheat the grill to medium-high heat. Remove the chicken from the marinade, discard the marinade, and place the chicken on the grill.
- Cook for 5 - 7 minutes on each side, or until the chicken has cooked through to a temperature of 160 degrees F.
- Remove chicken from the grill, place on a cutting board and loosely cover it with foil.
- Allow the chicken to rest 5 - 10 minutes.
- Slice the chicken into 1/2 inch thick slices, place on a serving platter.
- Add you preferred ingredients along with the corn tomato salsa and grilled chicken to a tortilla. Serve.
