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barbecue chicken corn tacos

Barbecue Chicken Street Corn Tacos

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • 1 Grill or Grill Pan
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Spoon
  • 1 Tongs
  • 1 serving platter

Ingredients
  

  • 2 cups Cooked Chicken Breast shredded
  • 1/2 cup Barbecue Sauce
  • 2 ears Corn husked
  • 8 Small Corn Tortillas
  • 1/4 cup Cotija Cheese crumbled
  • 2 tablespoons Fresh Cilantro chopped
  • 1 Lime cut into wedges
  • 1/2 teaspoon Smoked Paprika
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Preheat the grill or grill pan to medium-high heat.
  • Grill the corn on the preheated grill until charred, turning occasionally, for about 10 minutes.
  • Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
  • In a mixing bowl, combine the shredded chicken with the barbecue sauce until well coated.
  • Heat the corn tortillas on the grill for about 30 seconds on each side until warm and pliable.
  • Assemble the tacos by placing barbecue chicken onto each tortilla.
  • Top each taco with grilled corn kernels, crumbled Cotija cheese, and chopped cilantro.
  • Sprinkle smoked paprika, salt, and pepper over the tacos to taste.
  • Serve the tacos with lime wedges on the side for squeezing.

Notes

For best results, ensure the corn is charred to bring out its natural sweetness, which complements the tangy barbecue chicken beautifully. You can also add a touch of chili powder for extra spice or use flour tortillas if preferred. Remember to serve immediately to enjoy the freshest flavors and textures.
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