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Chicken Tacos with Grilled Corn and Poblano Salsa
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Chicken Tacos with Grilled Corn and Poblano Salsa
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

An amazing grilled salsa turns regular chicken tacos into an extra special taco night!

Course: Main Course
Cuisine: American, Mexican
Keyword: best, Chicken, Corn, Easy, Garden, Grilled, Grilled Chicken, Poblano, Recipe, Salsa, Summer Recipes, Tacos, TikTok
Servings: 6
Calories: 410 kcal
Author: Cheri Renee
Ingredients
  • 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
Instructions

  1. 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.

  2. 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.

  3. Preheat the grill to 450 degrees. Place the vegetables on the grill and close. Grill 12-15 minutes, turning a few times. Set aside.

  4. 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.

  5. 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.

  6. 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.