Street Corn Salad & Chicken Tacos

Street Corn Salad & Chicken Tacos

I found this recipe in Cooking Light Magazine. It was made with steak, but I had chicken. Feel free to use steak. Also was made with corn tortillas, I had flour so we had flour. Use what you have or like better. The street corn salad on top of the tacos is perfection. To make this a little easier you can buy frozen corn that is already charred, just defrost it ahead of time. 

Ingredients

3 ears of fresh corn
3 Tbsp mayo
3 Tbsp cilantro-chopped
1 Tbsp fresh lime juice
1/2 tsp chili powder
Salt
1 1/2 lb chicken breast-sliced into 1/4 to 1/2 inch thin pieces
1 tsp cumin
Tortillas
Queso Fresco
Avocado-sliced
Red Pepper-thinly sliced

Directions
Pre heat the grill or grill pan if you don't have or want to use the grill. Place the corn on the grill, turning occasionally until slightly charred, about 10 minutes total. Transfer to a cutting board and cut the kernels off the cob. Place the kernels in a medium bowl. Add mayo, cilantro, lime juice, chili powder, 1/4 tsp of salt. Stir to combine. Set aside. Sprinkle the chicken evenly with cumin and season with salt. Place the chicken on the grill and cook until no longer pink. About 4 minutes per side. Warm your tortillas for a few seconds on each side by placing them on the grill. Careful not to burn them. Assemble by adding chicken, corn mixture, cheese, red pepper slices and avocado to a tortilla.