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Barbecue chicken tortillas with grilled corn salsa

The ultimate build-it-yourself meal, these tortillas with spicy mayo and charred corn, mean all hands on deck. Olé! - by Better Homes and Gardens
  • 12 Aug 2016
Barbecue chicken tortillas with grilled corn salsa
Andre Martin
Prep: 15 Minutes - Cook: 15 Minutes - Easy - Serves 4
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Ingredients

• 2 corncobs, silks and husks removed

• 2 long green chillies

• 2 long red chillies

• 1 cooked barbecue chicken, warm

• 2 Tbsp extra virgin olive oil

• 1/4 cup flat-leaf parsley leaves

• Sea-salt flakes and freshly ground black pepper, to season

• Finely grated zest and juice of 1 lime

• 1/2 tsp sweet smoked paprika

• 2 green shallots, thinly sliced

• Extra 1 Tbsp extra virgin olive oil

• Extra 1 Tbsp flat-leaf parsley leaves, roughly chopped

• Extra 1 lime, to serve

• Chipotle mayonnaise, to serve

• Extra sweet smoked paprika, to dust

• 8 tortillas, grilled, to serve

• Extra coriander sprigs, to serve

Method

  1. Preheat a barbecue grill to high, or put a chargrill pan over a high heat. Cook corn, turning occasionally, for 15 minutes or until just tender and lightly charred all over. During last 5 minutes of cooking, add chillies and cook until lightly charred, turning occasionally. Cut in half. Set aside.

  2. Remove chicken meat from carcass. Discard carcass and skin. Shred meat into bite-size pieces and put in a large serving bowl. Add oil and parsley and toss to coat. Season with salt and pepper.

  3. To make corn salsa, use a large sharp knife to cut kernels from warm corncobs. Transfer to a serving bowl with lime zest and juice, paprika, shallot, extra oil and extra parsley. Season with salt and pepper.

  4. Cut extra lime into wedges. Put mayonnaise in a serving bowl and dust with extra paprika. Serve chicken with tortillas, corn salsa, halved grilled chillies, mayo, extra coriander and lime wedges.

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