Pulled Chicken & Grilled Corn Tacos
Treehouse at the Grove • Houston
The cilantro used in chef Ryan Pera’s tacos comes from an herb garden next to the open-air, eco-friendly Treehouse bar.
Pulled Chicken & Grilled Corn Tacos
Pulled Chicken & Grilled Corn Tacos
© Wendell T. Webber
Pulled Chicken & Grilled Corn Tacos
Ingredients
- 2 ears of corn, shucked
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1 chipotle in adobo, minced to a paste
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2 tablespoons extra-virgin olive oil
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2 garlic cloves, minced
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1 medium shallot, minced
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1 1/2 cups shredded roast chicken
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2 tablespoons coarsely chopped cilantro
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Kosher salt and freshly ground pepper
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Eight 6-inch corn tortillas, warmed
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3 tablespoons crumbled queso fresco or feta cheese
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Prepared tomatillo salsa, for serving
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Directions
- Light a grill or preheat a grill pan. Rub the corn with the chipotle paste and grill over moderately high heat, turning, until lightly charred all over, about 4 minutes total. Let cool slightly, then cut the kernels off the cob.
- In a medium skillet, heat the olive oil. Add the garlic and shallot and cook over moderate heat until softened, about 2 minutes. Add the shredded chicken and cook until heated through, about 1 minute. Stir in the corn and cilantro and season with salt and pepper.
- Fill the tortillas with the chicken and corn. Sprinkle with the queso fresco, drizzle with tomatillo salsa and serve.
Pulled Chicken & Grilled Corn Tacos
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