Season the chicken thighs with the chicken seasoning and Tequila Lime seasoning. Cook on a hot Blackstone griddle until golden, slightly crispy, and cooked through. Remove from heat and chop into bite-sized pieces for tacos.
Place the corn directly on the griddle. Let it char slightly, then cover to steam until tender inside. Remove and cut the kernels into a bowl.
Add the mayonnaise, lime juice, Tequila Lime seasoning, hot sauce, cotija cheese, and salt. Mix until creamy and well combined.
In a blender, combine the jalapeños, serrano, cilantro, garlic, lime juice, sour cream, mayonnaise, ranch seasoning, and buttermilk. Blend until smooth, adjusting consistency or spice as needed.
Warm the tortillas on the griddle. Fill each with chopped chicken, a spoonful of street corn, and a drizzle of jalapeño cilantro ranch. Garnish with extra cotija cheese if desired and serve hot.
Chicken Tacos with Street Corn & Jalapeño Cilantro Ranch
Author
Karina Garcia
Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
2–2.5 lbs boneless, skinless chicken thighs
1 tbsp chicken seasoning
1 tbsp Blackstone Tequila Lime Seasoning
8 corn tortillas (2 per person)
3 ears of corn, husked
¼ cup mayonnaise
Juice of 1 lime
1 tsp Blackstone Tequila Lime Seasoning
A few dashes of Chile Valentina (or your favorite hot sauce)
¼ cup cotija cheese, crumbled
Salt, to taste
2 jalapeños (adjust to taste)
1 serrano pepper
1 cup fresh cilantro
2 garlic cloves
Juice of 2 limes
½ cup sour cream
¼ cup mayonnaise
1 ranch seasoning packet
¼ cup buttermilk (adjust for consistency)
Directions
Season the chicken thighs with the chicken seasoning and Tequila Lime seasoning. Cook on a hot Blackstone griddle until golden, slightly crispy, and cooked through. Remove from heat and chop into bite-sized pieces for tacos.
Place the corn directly on the griddle. Let it char slightly, then cover to steam until tender inside. Remove and cut the kernels into a bowl.
Add the mayonnaise, lime juice, Tequila Lime seasoning, hot sauce, cotija cheese, and salt. Mix until creamy and well combined.
In a blender, combine the jalapeños, serrano, cilantro, garlic, lime juice, sour cream, mayonnaise, ranch seasoning, and buttermilk. Blend until smooth, adjusting consistency or spice as needed.
Warm the tortillas on the griddle. Fill each with chopped chicken, a spoonful of street corn, and a drizzle of jalapeño cilantro ranch. Garnish with extra cotija cheese if desired and serve hot.
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