Adobo Chicken Tacos with Pico de Gallo and Grilled Corn

Name: Adobo Chicken Tacos with Pico de Gallo and Grilled Corn
Ingredients: Sour cream; Cotija cheese; 2 pounds (910 g) boneless, skinless chicken thighs; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 ears corn, husked; 2 tablespoons adobo sauce (from the can of chipotles); 2 tablespoons adobo sauce (from the can of chipotles); 1 tablespoon garlic paste; 2 pounds (910 g) boneless, skinless chicken thighs; ½ bunch fresh cilantro (leaves only), minced; Juice of ½ lime; White corn tortillas, warmed (see note); Iceberg lettuce, shredded; 2 ears corn, husked; 2 large ripe tomatoes, finely diced; 1 white onion, finely diced; ½ jalapeño, minced; ½ cup (120 ml) olive oil; ½ cup (120 ml) fresh lime juice; 1 chipotle chile in adobo, minced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

These tacos are a universal crowd pleaser—everyone loves a chicken taco. Pico de gallo is so simple to put together and the taste is far superior to any salsa you could buy in a jar. Cotija cheese is available at most grocery stores these days, but if you can’t find it, try feta or farmers’ cheese as a substitute.

Ingredients

For the chicken and corn

½ cup (120 ml) olive oil
½ cup (120

Lunch
Dinner
Burger
Gluten-free
Summer

Method

Make the chicken and corn

In a large bowl, whisk the oil, lime juice, chipotle, adobo sauce, and garlic paste together. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat an outdoor grill to medium-high