Charred Corn and Chicken Tacos

What is about tacos that makes them so darn tasty? You could pretty much wrap a tortilla around anything and I'd eat it.

The great thing about tacos is that they are so customizable and perfect for a crowd (or picky eaters). These particular tacos are probably one our absolute faves. The corn is sweet so it works well with the jalapeno, lime, and sour cream. You'll want to grab a fork and just dig into the skillet but hold off long enough to stuff it into a flour tortilla and top with some cheese and cumin crema. It totally takes them to the next level.

Y'all, these are so so good. Make them soon. Please?

Charred Corn & Chicken Tacos
For the skillet:
3 ears sweet corn or 2.5 cups frozen corn, thawed
2 cups chopped cooked chicken
2 jalapenos, finely diced
1/2 cup onion, diced
2 cloves garlic, minced
1 tablespoon lime juice

For the cumin crema:
1 cup Mexican crema (or sour cream)
1 teaspoon ground cumin
1 tablespoon lime juice
pinch of salt

For serving:
Cumin crema
Cotija cheese
Chopped cilantro
Salsa
Flour tortillas

In a large skillet, heat a couple tablespoons of olive oil over medium heat. Add the corn and let cook for about 5 minutes, or until they start to lightly char. Add the jalapeno, onions, and garlic. Season with salt and pepper and let cook until the onions and jalapeno are soft. Stir in the chopped chicken, lime juice, salt, and pepper and let cook until the chicken is warmed through.

While it cooks, make the cumin crema by stirring together the Mexican crema, cumin, lime juice, and salt in a small bowl. Set aside.

Fold chicken/corn mixture into warm flour tortillas and top with desired toppings.

Source: slightly adapted from Macheesmo