Shredded Chicken Tacos With Tomatoes and Grilled Corn

There’s something magical about the char of grilled corn that instantly transports me back to summer evenings. I remember my grandfather, a true grill master, meticulously turning each ear until it was perfectly speckled with smoky goodness. The sweet, slightly smoky corn paired with juicy tomatoes and tender chicken in these tacos is a flavor combination that always feels like a warm hug. This recipe is a simple yet satisfying way to bring a bit of that summer nostalgia to your table, any time of year.

Recipe Overview:

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 4
• Yields: 8 tacos
• Dietary Type: Gluten-Free (with corn tortillas)

Ingredients:

• 2 ears corn, shucked
• 1 (12 ounce) package baby heirloom tomatoes
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 8 (6 inch) tortillas (corn or flour)
• 2 cups cooked shredded rotisserie boneless chicken, skinless, chicken breasts
• 1 avocado, peeled (cut into 16 slices)
• 8 lime wedges

Equipment Needed:

• Jelly-roll pan
• Medium bowl
• Broiler

Instructions:

1. Preheat your oven’s broiler.

2. Place the shucked corn on a jelly-roll pan.

3. Broil the corn for 18 minutes, or until charred on all sides. Rotate the corn every 6 minutes to ensure even charring. Keep a close eye on it as broilers can vary, and you want char, not burnt!

4. Once the corn is slightly cooled, carefully cut the kernels from the cob. Place the kernels in a medium bowl. A sharp knife and a steady hand are key here. You can also stand the corn upright in a bundt pan, which helps catch the kernels as you cut.

5. Cut the baby heirloom tomatoes into quarters and add them to the bowl with the corn kernels.

6. Sprinkle the corn and tomato mixture with salt and black pepper. Toss gently to combine. Taste and adjust seasonings as needed.

7. Heat the tortillas according to package directions. This can be done in a dry skillet, in the microwave wrapped in a damp paper towel, or even briefly on the grill for extra smoky flavor.

8. Divide the cooked shredded chicken evenly among the heated tortillas. Aim for about ¼ cup of chicken per taco.

9. Top each taco with ¼ cup of the corn and tomato mixture.

10. Add 2 avocado slices to each taco.

11. Serve immediately with lime wedges.

Expert Tips & Tricks:

• Maximize Corn Flavor: After cutting the kernels off the cob, run the back of your knife down the cob to extract any remaining corn “milk.” This adds extra sweetness and corn flavor to your mixture.
• Char Perfection: For a deeper smoky flavor, consider grilling the corn directly on the grill grates instead of broiling.
• Chicken Upgrade: While rotisserie chicken is a convenient option, you can also poach or grill your own chicken breasts. Season them generously before cooking for maximum flavor.
• Warm Tortillas are Key: Don’t skip warming your tortillas! Warm tortillas are more pliable and have a better texture than cold ones.
• Prep Ahead: The corn and tomato mixture can be made a few hours in advance. Just store it in the refrigerator until ready to use.

Serving & Storage Suggestions:

Serve these vibrant tacos immediately for the best flavor and texture. A squeeze of fresh lime juice just before serving brightens all the flavors. These tacos are also fantastic with a dollop of sour cream or Greek yogurt, a sprinkle of crumbled cotija cheese, or a dash of your favorite hot sauce.

Leftover chicken and corn/tomato mixture can be stored separately in airtight containers in the refrigerator for up to 3 days. It’s best to store the components separately to prevent the tortillas from becoming soggy. Reheat the chicken gently in a skillet or microwave before assembling the tacos. Reheating the corn and tomato mixture is not recommended, as it’s best enjoyed fresh. Leftover assembled tacos are not ideal for reheating.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	420.4 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	15 g	23%
Saturated Fat	2.8 g	13%
Cholesterol	0 mg	0%
Sodium	688.4 mg	28%
Total Carbohydrate	65.1 g	21%
Dietary Fiber	9 g	35%
Sugars	7.2 g	N/A
Protein	10.9 g	N/A

Variations & Substitutions:

• Spicy Kick: Add a pinch of cayenne pepper to the corn mixture or drizzle with your favorite hot sauce for a spicy kick.
• Vegetarian Option: Substitute the chicken with grilled or pan-fried halloumi cheese or black beans for a vegetarian-friendly version.
• Swap the Tomatoes: If baby heirloom tomatoes are not available, you can use Roma tomatoes or cherry tomatoes, diced.
• Creamy Avocado Sauce: Blend the avocado with a little lime juice, cilantro, and water for a creamy avocado sauce instead of sliced avocado.
• Different Herbs: Add chopped cilantro or parsley to the corn mixture for extra freshness.

FAQs (Frequently Asked Questions):

Q: Can I use frozen corn for this recipe?
A: Yes, you can use frozen corn if fresh corn is not available. Thaw the corn completely and pat it dry before broiling or grilling to ensure it chars properly.

Q: How can I prevent the tortillas from tearing?
A: Gently warm the tortillas before filling them. This makes them more pliable and less likely to tear. Also, avoid overfilling the tacos.

Q: Can I make this recipe ahead of time?
A: You can prepare the corn and tomato mixture and shred the chicken ahead of time. Store them separately in the refrigerator and assemble the tacos just before serving.

Q: What is the best way to reheat the chicken?
A: The best way to reheat the chicken is in a skillet with a little bit of oil or broth, or in the microwave on a low setting to prevent it from drying out.

Q: Can I add other vegetables to the corn and tomato mixture?
A: Absolutely! Feel free to add other vegetables like diced red onion, bell peppers, or jalapeños to the corn and tomato mixture for added flavor and texture.

Final Thoughts:

These Shredded Chicken Tacos with Tomatoes and Grilled Corn are more than just a quick and easy meal; they’re a celebration of fresh flavors and simple ingredients. Don’t be afraid to get creative with your toppings and make this recipe your own. Whether you’re hosting a summer barbecue or simply looking for a delicious weeknight dinner, these tacos are sure to be a crowd-pleaser. I encourage you to try this recipe and share your feedback or modifications. Consider pairing these tacos with a refreshing margarita or a crisp Mexican beer for the ultimate culinary experience.