Name: Summer Corn & Grilled Chicken Tacos with Roasted Tomatillo Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 ears fresh corn, husked; 8 small corn tortillas; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup chopped cilantro, plus extra for garnish; 1 lime, cut into wedges; 1/2 cup diced red onion; 1 avocado, sliced; For the Roasted Tomatillo Salsa:; 6 medium tomatillos, husked and rinsed; 1 jalapeño, stemmed (seeded for less heat); 1/4 cup white onion; 1 clove garlic, peeled; 1/2 tsp kosher salt; 1 tbsp fresh lime juice

Summer Corn & Grilled Chicken Tacos with Roasted Tomatillo Salsa

CookwithNewsletter

These Summer Corn & Grilled Chicken Tacos are a vibrant celebration of the season’s fresh bounty, bringing together juicy grilled chicken, sweet California corn, and a zesty homemade tomatillo salsa. Charring the corn and salsa ingredients on the grill draws out their natural sweetness and smoky notes, while a creamy avocado and tangy lime finish add layers of flavor. The tacos strike a perfect balance of creamy, crunchy, spicy, and acidic, making every bite an adventure. Quick to prepare and packing over 35g of protein per serving, they’re a perfect weeknight dinner or casual summer gathering dish.

Ingredients

Instructions

Preheat grill to medium-high. Brush chicken breasts with 1 tbsp olive oil and season with cumin, smoked paprika, salt, and pepper. Set aside.
Brush corn cobs with remaining olive oil. Place tomatillos, jalapeño, and garlic directly on the grill or in a grill basket. Grill tomatillos and jalapeño until charred and softened, turning occasionally, about 5-7 minutes. Grill garlic until just golden, about 2 minutes. Remove and let cool slightly.
Add chicken and corn to grill. Grill chicken 6-8 minutes per side, until cooked through (internal temp 165°F). Grill corn, turning occasionally, until lightly charred, about 8 minutes. Remove from grill and let rest.
While chicken rests, make the salsa: In a blender, combine grilled tomatillos, jalapeño, garlic, white onion, salt, and lime juice. Blend until smooth. Taste and adjust seasoning if needed.
Slice chicken into thin strips. Cut corn kernels from the cob.
Warm tortillas on the grill for 30 seconds per side, until pliable.
To assemble each taco: Layer sliced chicken, grilled corn, a spoonful of roasted tomatillo salsa, diced red onion, avocado slices, and chopped cilantro. Serve with lime wedges for squeezing.
Garnish tacos with extra cilantro and serve immediately.