Blackstone BBQ Street Corn Tacos
Blackstone BBQ Street Corn Tacos is a unique fusion taco recipe for your flat top griddle, classic BBQ chicken with charred street corn slaw!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 2 pounds boneless, skinless chicken thighs cut into small, bite size pieces
- 6 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- kosher salt, pepper, BBQ seasoning blend, taco seasoning blend (to taste)
- cooking oil of choice
- 4 ears corn on the cob kernels cut off the cob
- 1/3 cup BBQ sauce
- 2 limes cut into wedges
- 16 (6-inch) flour or corn tortillas
- 1 (11-ounce) Mexican Street Corn Salad Kit (I used Taylor Farms)
- 3 tablespoons cilantro lime taco sauce (or sour cream)
- 1/3 cup crumbled cotija cheese
Instructions
- Put the chicken in a bowl with the minced garlic, Worcestershire sauce, kosher salt, pepper, BBQ seasoning blend, and taco seasoning blend, as much or as little according to your taste preference. Mix until combined.
- Preheat your griddle to medium heat. Add cooking oil of choice, corn kernels, kosher salt, pepper, BBQ seasoning, and taco seasoning. Cook 5 minutes, mixing a few times with spatulas.
- Scoot corn to one side of griddle, add more cooking oil and seasoned chicken to other side. Cook chicken 5 to 6 minutes, mixing a few times. Continue mixing the corn and remove the corn once it's cooked through but still crunchy.
- Drizzle BBQ sauce on the chicken along with squeezing 2 to 3 lime wedges over top. Mix until combined. Place tortillas on griddle to warm them for a minute or two, flipping as needed.
- Remove everything from griddle. Put corn and salad kit in a large bowl. Add in the dressing and toppings from the salad kit along with cilantro lime taco sauce, half of the cotija cheese, and squeeze 2 to 3 more lime wedges. Mix until combined.
- Assemble tacos in tortillas with the BBQ chicken bites, top with the street corn slaw, remaining cotija cheese, and serve with remaining lime wedges.