First things first. Happy Anniversary to our parents! They’ve been married 34 year today!!
We love tacos. Any kind of tacos. Although we grew up eating classic tacos, I’ve since come to think of tacos as sort of a blank canvas. You need a tortilla, a protein, a sauce, and some sort of veggie or salsa. The combinations are pretty much endless after that.
We first came up with these tacos when we made a taco bar for one of the meals when we were up in North Dakota working on a building project for my uncle. I served both chicken and steak, a couple salsas, this chipotle sauce, a couple different cheeses, and some fresh veggies. We also served a Mexican salad on the side, and Tory kept yelling at my dad for topping his tacos with the salad instead of the plain lettuce. The chicken, corn salsa, and chipotle sauce was one of my favorite combinations.
This time when I made it, I used my homemade chipotle mayo to go on top. The chicken is grilled with some southwest seasoning, the salsa is so fresh with creamy bites of avocado and sweet bursts from the corn and the chipotle mayo adds some creaminess and a little kick. I didn’t even miss putting cheese on it – a feat those of you who know me well will be amazed at.
Here’s what you need:
You’re going to need some chipotle mayo for this recipe, click here to try my recipe for it.
The first thing we’re going to do is make the grilled corn salsa. Shuck the corn. Grill it on medium-high heat until the kernels are charred. You want a little of that charred flavor in the salsa, it’s going to add another dimeson of flavor.
Allow the corn to cool for a few minutes and then remove the kernels. Derek bought me this cool OXO corn stripper
Combine the corn with chopped red onion, red bell pepper, avocado, minced jalapeno, minced cilantro, and some salt.
Then squeeze in some lime juice. I used to just squeeze limes with my hands, but my arthritis makes that hard sometimes so I bought this cool juicer
Now stir everything together. And taste. Add a little more salt or lime juice as needed.
Allow the salsa to hang out while you prepare the chicken. Start by pounding some chicken breasts until they are all even.
Season the chicken with a southwest seasoning blend. I used Penzey’s Southwest Seasoning.
Grill the chicken on medium high heat for 8-10 minutes, depending on how hot your grill is.
Allow the chicken to rest for a few minutes then chop into pieces.
Serve chicken with grilled corn salsa, chipotle mayo and warm flour tortillas.
Want a neat trick for holding up soft tortillas? Skewer them with a kabob skewer. It worked great to hold them open to take pictures as well as to build them.
- 3 ears corn, shucked
- 1 jalapeno, minced
- ½ large red bell pepper, chopped
- ½ large red onion, chipped
- ¼ c cilantro, chopped
- 1 avocado, chipped
- 1-1/2 limes, juice of
- Pinch salt
- 3 boneless, skinless, chicken breasts
- Southwest seasoning
- Flour tortillas, warmed
- Chipotle sauce
- Grill the corn until charred over a medium-high heat. Remove kernels from cob. Combine the corn kernels, jalapeno, red bell pepper, red onion, cilantro, avocado, lime juice and salt in a medium bowl. Season to taste.
- Pound the chicken to an even thickness. Grill over medium-high heat for about 8 minutes. Allow to rest for about 3 minutes. Chop the chicken.
- To serve chicken, salsa, and chipotle mayo on warm flour tortillas.
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