Pulled Chicken & Grilled Corn Tacos Recipe

Name: Pulled Chicken & Grilled Corn Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ears of corn, shucked, 1 chipotle in adobo, minced to a paste, 2 tablespoons extra-virgin olive oil, 2 garlic cloves, minced, and more.

Yes, Pulled Chicken & Grilled Corn Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pulled Chicken & Grilled Corn Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions