1. Corn -- Bring the oven to 450 degrees. I shuck the corn and then just drizzle with olive oil and wrap with foil so no clean up. Set in the oven for 20-25 minutes. I rotate the corn every 5 minutes or so to get evenly roasted. Remove and take off the foil and then just let cool before you cut the corn off. 2. Now if you are using frozen corn, skip this step. I just happen to like the flavor but it can easily be made without it. 3. Chicken -- Sprinkle a little of the seasoning over the chicken (just a little, 1 teaspoon). Just let set a few minutes as you prepare the corn. 4. Cutting the Corn -- Now, some chefs use a bunt pan and set the corn on the top center so as the corn cuts it doesn't go all over. Whatever works best for you. Cut the corn off the cob and set to the side. 5. Saute -- Next heat up a saute pan and add the olive oil and bring to medium high heat. Add the chicken and onion and saute until the chicken is golden brown, about 5 minutes. Then add in the remaining taco seasoning, water, corn, red peppers, black beans, and green chilies. Cook on medium until the sauce thicken and everything is well combined. 6. Tortillas -- I just use my grill pan, but you can also just bake them in the oven or you can just serve them without baking them. However you enjoy them. I like to brush mine with olive oil and then lightly grill to warm them up. 7. Serve with a tortilla or two on the side, some sour cream as a garnish and a nice side salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
