Weeknight Elote Chicken Tacos with Heirloom Tomato Salsa

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 2.5 cups fresh corn kernels (from about 3 ears)
• 3 tbsp mayonnaise
• 3 tbsp fresh lime juice
• 1/2 cup cotija cheese, crumbled
• 1/2 tsp chili powder (for elote finish)
• 2 cups heirloom tomatoes, diced
• 1/3 cup red onion, finely diced
• 1/3 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 8 small corn or flour tortillas
• 1 lime lime wedges
• 1 avocado, sliced (optional)

Instructions

1. 1Pat the chicken thighs dry with paper towels and place them in a medium bowl. Drizzle with part of the olive oil, then sprinkle on the chili powder, smoked paprika, cumin, garlic powder, most of the salt, and black pepper. Toss until every piece is evenly coated and set aside at room temperature for 10 minutes while you prep the salsa and corn.
2. 2In a separate bowl, combine the diced heirloom tomatoes, red onion, cilantro, minced jalapeño, a squeeze of lime juice, salt, and a drizzle of olive oil. Stir gently so the tomatoes stay chunky, taste, and adjust seasoning; refrigerate the salsa so the flavors marry while you cook.
3. 3Heat a large cast-iron skillet or heavy grill pan over medium-high heat until it is very hot, about 3 minutes. Add the remaining olive oil and swirl to coat. Lay the seasoned chicken thighs in a single layer without crowding; cook undisturbed for 5 to 6 minutes until deep golden and lightly charred on the first side.
4. 4Flip the thighs and continue cooking 5 to 7 minutes more, until the internal temperature reaches 165°F and the juices run clear. Transfer the chicken to a cutting board, tent loosely with foil, and rest 5 minutes so the juices redistribute.
5. 5While the chicken rests, wipe the same hot skillet clean with a paper towel if needed, then add the fresh corn kernels in an even layer. Let them sit without stirring for 2 to 3 minutes so they develop dark charred spots, then toss and cook another 2 minutes until bright and lightly blistered.
6. 6Pull the skillet off the heat. Immediately stir the mayonnaise and most of the remaining lime juice into the hot corn so it coats every kernel in a creamy elote-style sauce. Fold in most of the crumbled cotija and the extra chili powder; taste and add a pinch more salt if needed.
7. 7Warm the tortillas directly over a low gas flame for 10 to 15 seconds per side until pliable and lightly spotted, or wrap them in a damp towel and microwave 30 seconds. Keep them stacked and covered so they stay soft.
8. 8Slice the rested chicken against the grain into thin strips. Build each taco with a warm tortilla, a generous pile of sliced chicken, a spoonful of the creamy charred-corn elote mixture, and a bright scoop of the cold heirloom tomato salsa.
9. 9Finish with the remaining cotija, optional avocado slices, and a final squeeze of lime. Serve immediately while the chicken is still warm and the salsa is cool and juicy for the best contrast.