I asked my daughter one night when I knew she’d be home what’s the one thing I could make for you for dinner? Her answer was something like, “Oh mom, just a simple recipe like chicken tacos with grilled corn and poblano salsa is the part I added)”.
So, I have these four amazing children that are basically my world.
I will take a second to brag on my 19 year old daughter who has been away at college this past year.
She made the Dean’s List, worked two jobs, and is currently home on summer break working full time AND taking online summer courses.
Ummm, does she not know me by now, though?! I don’t really do “simple”…
I’m not a regular mom, I’m a cool mom! (That quote is our inside joke from the movie Mean Girls and it’s totally not true, I’m the nerdiest mom ever 😉 )
So once she told me chicken tacos, my mind started thinking about how I could make them extra special.
She cannot eat tomatoes, so I decided on a grilled corn and poblano salsa with red pepper, a jalapeno, and some thick slices of red onion.
This is how I made Chicken Tacos with Grilled Corn and Poblano Salsa…
I drizzled these gorgeous veggies with olive oil and some kosher salt and pepper.
At the same time I seasoned the veggies, I cut 3 chicken breasts in half lengthwise, basically turning them into 6 thinner chicken breasts.
And seasoned them up with olive oil, kosher salt, pepper, cumin, chili powder, and paprika.
I set our grill to about 450 degrees.
These took about 12-15 minutes and I turned them a few times.
The red onions were a little tricky to keep together, but I pulled it off!
The skin on the peppers will char and bubble up, but that’s what you want them to do.
Some people remove the charred skin before eating, but I leave it on because it adds a smoky flavor.
Once I removed the veggies I let the grill come back up to about 450 degrees (opening the grill obviously lets the heat out).
The chicken grilled for about 4-5 minutes per side.
After the veggies were cooled off I cut the corn off the cob (which I have a handy dandy little gadget that shaves the corn right off the cob easily).
And chopped the rest of the veggies.
Make sure to remove the stem and seeds from the peppers.
I added some fresh cilantro and a bit of kosher salt and pepper as well.
The last thing to do is chop up the chicken and assemble these out of the world delicious chicken tacos with grilled corn and poblano salsa!
I put the soft tortillas on the grill for about a minute per side to warm them up.
Then loaded them up with chicken, the corn and poblano salsa, sour cream, and Monterey Jack cheese.
Some lime wedges on the side to squeeze over top.
Holy Taco Scrumptiousness, Batman…they were absolute perfection!
My 7 year old actually said “my mouth is bursting with flavor” and we all cracked up laughing 😉
My hardworking girl had a great and much needed home cooked meal that she very much deserved 🙂
Meal Prep Idea for leftover Chicken Tacos with Grilled Corn and Poblano Salsa
Something I do when I make most meals, is make more than we need and meal prep the rest into containers.
Work smarter, not harder is my thinking behind this.
If you already have everything out, cooked, chopped, whatever…just pack it all up for dinner later in the week or ready to go lunches.
I placed the corn and poblano salsa on the bottom and sliced chicken over top.
I put a lime wedge on the side as well.
You could certainly include the cheese and a side of sour cream as well.
More Recipes to try like these chicken tacos…
Catfish Street Tacos with Avocado Cream!
Turkey Sausage and Poblano Breakfast Enchiladas is another great recipe if you love poblanos.
And join my Grilling and Smoking Facebook Group!
Chicken Tacos with Grilled Corn and Poblano Salsa
An amazing grilled salsa turns regular chicken tacos into an extra special taco night!
- 4 ears corn on the cob husks removed
- 2 poblano peppers
- 1 red onion cut into thick slices
- 1 jalapeno
- 1 red pepper
- 3 chicken breasts
- olive oil, kosher salt, pepper, cumin, chili powder, paprika
- 1/2 cup cilantro chopped
- soft fajita size tortillas
- 1/2 cup sour cream
- 1 cup Monterey Jack cheese shredded
- 1 lime cut into wedges
On a baking sheet or tray place corn on the cob, poblano peppers, red onion slices, jalapeno, and red pepper. Drizzle with olive oil and season with kosher salt and pepper on all sides.
Cut each chicken breast in half lengthwise so you end up with 6 thinner chicken breasts. Drizzle with olive oil and season with kosher salt, pepper, cumin, chili powder, and paprika.
Preheat the grill to 450 degrees. Place the vegetables on the grill and close. Grill 12-15 minutes, turning a few times. Set aside.
Bring the grill back up to about 450 degrees, grill the chicken 4-5 minutes per side. Set aside and cut into cubes or slices.
Once the vegetables are cooled off, remove the stem and seeds from the peppers and chop them. Using a knife or corn slicer, remove the kernels from the cob. Chop the red onion slices. Combine the veggies in a bowl and mix with the cilantro, kosher salt, and pepper.
Warm the soft tortillas on the grill for about 1 minute per side. Assemble the tacos with chicken, corn and poblano salsa, sour cream, and cheese. Serve with lime wedges to squeeze over top.