Cornychickentacos Recipes

Steps:

• Grill, roast or broil corn to your liking.
• Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
• Sprinkle with cayenne.
• Squeeze lime juice from wedges to taste. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corn, in husks, directly on the oven rack.
• Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
• Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

Steps:

• In a non-stick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear.
• Stir in the corn, salsa, olives and chili powder.
• Cook over medium heat for 3-4 additional minutes.
• Spoon chicken mixture in to tortillas, sprinkle with cheese and roll up.

Steps:

• Fry bacon till crispy in a large heavy sauce pot. Remove and crumble bacon; set aside.
• Cook onions in drippings from bacon until tender but not brown.
• Drain drippings from onions.
• Dissolve bouillon in the 1/4 cup of boiling water.
• Add to onion and then all remaining ingredients to pan.
• Stirring, bring to a boil over low heat.
• Serve hot.
• May sprinkle with chopped parsley if you wish.

Steps:

• In a medium bowl stir together the chili powder, salt, cumin, onion powder, and, if desired, red pepper; Add the chicken; toss to coat.
• In a large nonstick skillet heat oil over medium-high heat; add chicken to skillet; Cook and stir for 2 to 3 minutes or until chicken is no longer pink; Stir in corn, heat through.
• Meanwhile, warm the taco shells according package directions, or how you prefer; fill the shells with chicken mixture; top with lettuce, tomato and cheese, Enjoy.