TT Test Kitchen Tip: This creamy corn sauce packs a lot of flavor. Alter the spiciness by adding more pepper or eliminate it altogether.
Corn-off-the-Cob Tacos with Pulled Chicken and Corn Sauce
Yield: 4 servings
Cook Time: 1 hour 15 minutes
4 skin-on, bone-in chicken breasts (about 3 pounds)
3 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
¾ cup finely chopped shallots (about 3 medium shallots)
2 cups fresh corn kernels (from about 4 medium ears of corn), divided
1 tablespoon finely chopped Fresno or jalapeño pepper
1¾ cups chicken broth
1 tablespoon lemon juice
1 tablespoon granulated sugar
1 cup heavy cream
Eight 6-inch tortillas, warmed
1 cup crumbled feta cheese
½ cup finely chopped cilantro
Fresh lime wedges
1. Preheat the oven to 350°. Drizzle the chicken with one tablespoon of the olive oil and season with salt and pepper. Roast for 35 to 40 minutes until golden and cooked through. Remove the chicken from the oven, cool slightly, then remove the skin, shred the meat and set aside.
2. In a large skillet set over low heat, melt the butter. Add the shallots and cook for 3 minutes. Stir in the 2 cups of corn kernels and the pepper and continue to cook until the shallots are soft, about 5 minutes more. Whisk in ¾ cup of the chicken broth, the lemon juice and sugar and turn up the heat to medium. Cook until the sugar dissolves and the mixture reduces by one-third, about 10 minutes. Whisk in the remaining chicken broth, then stir in the cream. Season with salt and pepper to taste and cook for 5 to 10 minutes, stirring and skimming the surface to remove any foam.
3. Remove the sauce from the heat, reserve 1 cup and puree the rest of the sauce in a blender until smooth. Return both the pureed and the reserved sauce to the skillet, add the chicken and stir. To serve, spoon a few tablespoons of chicken into a tortilla, top with the cheese and cilantro and serve warm with lime wedges.