Thursday, August 4, 2011

Grilled Corn Tacos

I eat tacos year round, but they are a weekly meal during the summer. Perfect avocados, sweet tomatoes, and warm weather, hot everywhere else, makes tacos a popular, minimal kitchen heat and time recipe. These particular tacos recipe are great with this slaw and can be vegan or vegetarian, just substitute black beans for the chicken thigh meat. For other vegan and vegetarian taco recipes take a look at my black bean and kale tacos.

I grilled my corn on my gas stove burner since I don't have a grill. Just place the shucked corn ear on your stove burner over medium/medium low heat and rotate frequently so the entire ear is evenly roasted. A few kernels may pop, not into popped corn, and hiss a bit but if you use tongs or wear an oven mit to move the corn you should escape the process unscathed. You can roast both ears of corn in this recipe, but I find that the 1:1 ratio of roasted to un-roasted corn balances the corn's sweet and roasted flavors.




Grilled Corn Tacos
-Serves 4 (~3 tacos each)

2 ears of corn, shucked
1 lb of chicken thigh meat, cut into ~1/2 inch cubes or 1 can of black beans
Extra virgin olive oil
1 small onion, diced
kosher salt
2 tsp cumin
2 tsp taco seasoning or mild chile powder

Taco topping suggestions

tomatoes
avocado
sour cream/ plain yogurt
cheddar cheese
cilantro
salsa/ hot sauce
tortillas

- Roast one ear of corn on your gas stove burner or grill until the corn kernels are evenly browned and roasted. Let the corn cool and cut the kernels away from the ear of the roasted and un-roasted corn. Set aside.

- Meanwhile, warm a large non-stick skillet over medium heat and add about one tablespoon of olive oil to coat the pan. Add the onion, a large pinch of salt, and sauté until it starts to soften. Add the cumin and chile powder/ taco seasoning to the pan and stir it into the olive oil and onions. Next, add the chicken thigh and cook through. Once the chicken is cooked stir in the corn and heat for a minute or two. Adjust seasoning to taste and serve in warm tortillas. 

- For vegetarian tacos add the corn to the seasoned and cooked onion with the black beans and an additional pinch of salt and heat through.

- To warm tortillas I like to dampen a small towel and wrap it around a stack of tortillas and place in a glass or ceramic dish in a 250˚F for about 20 minutes while I'm making my taco filling.

No comments:

Post a Comment