Summer may be winding down for most of the United States, but here in Florida, grilling season never ends. And, if we are honest, any time is a good time for tacos. So why not combine the two for a fresh taste of summer all year long!
Here's what you'll need:
(Pictured ingredients are doubled.)
3-4 ears of corn (or 1 1/2 cups frozen corn, thawed)
3-4 Tbsp. olive oil
1-2 chicken breasts
1 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1/2 tsp. salt
1 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. ground black pepper
1 15 oz. can black beans, drained and rinsed
1 10 oz. can diced tomatoes with green chilies, drained
1 bunch fresh cilantro
6-8 soft taco size flour tortillas
Shredded cheddar cheese and diced jalapeños, for garnish
The first thing you will want to do is prepare your corn. You can grill it in the husk, or you can remove the husk completely, rub it with some olive oil, and place the corn directly on the grill grates. Either way will make fantastic corn, but directly on the grate will give the kernels that characteristic char that makes people go "Ooo, grilled food!" If you can't find fresh corn, you could use frozen corn and will still end up with something amazing.
|Freshly shucked corn|
Now would be a good time to create your spice blend. Combine all your spices together in a small bowl and stir to combine. If you have a low spice tolerance, you could back off on the chili powder. If you like a bit more heat, feel free to throw some cayenne in the mix. Add a tablespoon or two of olive oil to make a loose paste.
|Our line-up of seasonings|
Next, prepare your chicken. Pound your chicken breasts to a uniform thickness of about 1/2 inch. Chicken breast has a tendency to dry out very quickly, so you want them to cook as quickly and evenly as possible. Once they are pounded out, season them with the spices and olive oil. Be generous with the seasoning.
|Pounded and seasoned chicken|
Once you've got your corn and chicken all prepared, you can get your corn salsa started. In a medium size pot, combine the tomatoes with green chilies and the black beans. Warm gently over medium-low heat. If you are using frozen corn, go ahead and add it now. We'll add the fresh corn later.
|The start of corn salsa|
Once your grill is ready, go ahead and load your chicken and corn on there together. Cook until the chicken is no longer pink and the corn is nicely blackened. You'll want to turn the chicken once, but the corn will need to be rotated often to get an even char.
|The chicken and corn are looking good!|
Remove the chicken and corn from the grill. Set the chicken aside to keep warm and rest. When the corn is cool enough to handle, cut the kernels from the cob. Add the corn kernels to the tomato and black bean mixture simmering on the stove, along with some diced, fresh cilantro.
Give it a gentle stir.
Slice the chicken breasts across the grain into 1/4 inch slices. Go ahead and taste test one or two.
Add a spoonful of corn salsa to a warmed flour tortilla. Layer on some slices of chicken. Top with some shredded cheddar cheese, more fresh cilantro, and some diced jalapeños.