Recipe by: Ashley Swartzendruber
Miller Poultry Street Corn Tacos
The addicting flavors of Mexican street corn and deliciously charred chicken thighs harmoniously combine to create a street corn chicken taco that is bursting with flavor. Miller Poultry’s boneless skinless chicken thighs are tender and juicy, even if you accidentally leave them on the grill a minute too long. This dish can be prepared outside on the grill or inside on a cast iron pan. Sweet, savory, and a little spicy…these tacos are sure to please.
Ingredients
SAUCE:
½ cup mayonnaise
½ cup plain yogurt or sour cream
1 cup grated cotija cheese
2 garlic cloves, minced
Zest and juice of 2 limes
3 teaspoons ancho chile powder
½ teaspoon salt
½ cup cilantro leaves
CHICKEN:
2 pounds Miller Poultry boneless skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 tablespoon extra-virgin olive oil
SERVING:
4 large jalapeños
4 ears of corn, husks and silks removed
12-14 corn or flour tortillas
Lime wedges
Cilantro leaves
½ cup mayonnaise
½ cup plain yogurt or sour cream
1 cup grated cotija cheese
2 garlic cloves, minced
Zest and juice of 2 limes
3 teaspoons ancho chile powder
½ teaspoon salt
½ cup cilantro leaves
CHICKEN:
2 pounds Miller Poultry boneless skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 tablespoon extra-virgin olive oil
SERVING:
4 large jalapeños
4 ears of corn, husks and silks removed
12-14 corn or flour tortillas
Lime wedges
Cilantro leaves
Instructions
1. Using an immersion blender or food processor, blend all of the sauce ingredients together until smooth.
2. Cover and store in the refrigerator until it’s time to serve.
3. In a large bowl, combine the chicken thighs with the spices and olive oil. Use your hands to rub the spices and oil into the thighs until they are evenly coated.
4. Cover and set aside while you preheat your grill or cast iron pan to high heat. 5. Once hot, reduce heat to medium. Add the chicken to the grill or pan (if using a pan, do it in batches). Cook undisturbed until slightly charred, about 4-5 minutes. Flip and repeat on the other side. Continue flipping and cooking until the chicken reads 165℉ on an instant-read thermometer.
6. Meanwhile, char the jalapeños and ears of corn on the grill or in the cast iron pan. Cook for roughly 5 minutes on each side.
7. Once charred and cool enough to handle, slice the jalapeños and cut the corn kernels off the ears.
8. To assemble the tacos, roughly chop the cooked chicken thighs and place inside a tortilla. Top with the roasted corn, jalapeño slices, a drizzle of the sauce, a sprinkle of cilantro, and a squeeze of lime. Repeat and enjoy!
2. Cover and store in the refrigerator until it’s time to serve.
3. In a large bowl, combine the chicken thighs with the spices and olive oil. Use your hands to rub the spices and oil into the thighs until they are evenly coated.
4. Cover and set aside while you preheat your grill or cast iron pan to high heat. 5. Once hot, reduce heat to medium. Add the chicken to the grill or pan (if using a pan, do it in batches). Cook undisturbed until slightly charred, about 4-5 minutes. Flip and repeat on the other side. Continue flipping and cooking until the chicken reads 165℉ on an instant-read thermometer.
6. Meanwhile, char the jalapeños and ears of corn on the grill or in the cast iron pan. Cook for roughly 5 minutes on each side.
7. Once charred and cool enough to handle, slice the jalapeños and cut the corn kernels off the ears.
8. To assemble the tacos, roughly chop the cooked chicken thighs and place inside a tortilla. Top with the roasted corn, jalapeño slices, a drizzle of the sauce, a sprinkle of cilantro, and a squeeze of lime. Repeat and enjoy!
COOKING TIPS
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
| Chicken Pieces Description | Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast | 170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips | 165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs | 180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
