Pulled Chicken & Grilled Corn Tacos

Name: Pulled Chicken & Grilled Corn Tacos
Ingredients: 2 ears of corn, shucked; 1 chipotle in adobo, minced to a paste; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1 medium shallot, minced; 1 1/2 cups shredded roast chicken; 2 tablespoons coarsely chopped cilantro; Kosher salt and freshly ground pepper; Eight 6-inch corn tortillas, warmed; 3 tablespoons crumbled queso fresco or feta cheese; Prepared tomatillo salsa, for serving

11 ingredients

9 steps

Ingredients

2 ears of corn, shucked
1 chipotle in adobo, minced to a paste
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 medium shallot, minced
1 1/2 cups shredded roast chicken
2 tablespoons coarsely chopped cilantro
Kosher salt and freshly ground pepper
Eight 6-inch corn tortillas, warmed
3 tablespoons crumbled queso fresco or feta cheese
Prepared tomatillo salsa, for serving

Directions

1

Light a grill or preheat a grill pan.
2

Rub the corn with the chipotle paste and grill over moderately high heat, turning, until lightly charred all over, about 4 minutes total.
3

Let cool slightly, then cut the kernels off the cob.
4

In a medium skillet, heat the olive oil.
5

Add the garlic and shallot and cook over moderate heat until softened, about 2 minutes.
6

Add the shredded chicken and cook until heated through, about 1 minute.
7

Stir in the corn and cilantro and season with salt and pepper.
8

Fill the tortillas with the chicken and corn.
9

Sprinkle with the queso fresco, drizzle with tomatillo salsa and serve.