Grilled Chicken Esquites Tacos

Zesty lime-marinated chicken combined with a salty/sweet Mexican street corn salad makes the perfect taco filling for a summer supper. Toast up some tortillas, pour a glass of Corona or Aguas Frescas, and you’re all set! Makes enough for 2 people.

1 lb chicken thighs, cut in half
1 tablespoon olive oil
Salt and black pepper
1 lime
Esquite corn salad:
3 large ears fresh corn, shucked
3 tablespoons mayonnaise
3 tablespoons sour cream
1 lime, juiced
1/4  cup chopped fresh cilantro, plus more for garnish
1-2 tablespoons fresh lime juice, plus wedges for serving
Heaping 1/2 cup grated Cotija cheese 
Chipotle chili powder, to taste
For topping: diced avocado, chopped red onion, hot sauce, chopped cilantro
Flour or corn tortillas

1. Marinate the chicken in 1 tablespoon olive oil, juice from 1 lime, and generous sprinkling of salt and pepper. Let sit for 30 minutes while you prepare the corn.
2. Heat a grill to medium. Place the ears on the grill and cook, turning frequently, until corn starts to char and get grill marks. This will take about 10-15 minutes. Remove from grill; cool until you can handle them. Cut the corn off the cobs and place in a bowl.
3. Add the mayo, sour cream, chopped cilantro, lime juice, cheese, and a sprinkling of chipotle chili powder to the bowl. Season with salt and pepper and toss to combine. Taste and add more lime juice if needed.
4. Grill the chicken until cooked through, about 15 minutes. Discard marinade. Chop or slice the chicken. Heat the tortillas on the grill, over the open flame of a stove, or in the oven, wrapped in foil, at 350°F for 10 minutes. Serve the tortillas heaped with grilled chicken and spoonfuls of esquite salad. Drizzle with more lime juice and sprinkle on toppings.