Habanero-Garlic Street Corn & Chicken Tacos
3 boneless skinless chicken breasts
1 tablespoon Cowboy Rub
1 tablespoon ground cumin
1 tablespoons Gil’s Red Pepper Olive Oil
2 tablespoons Gil’s Key Lime Olive Oil
2 ears of corn, shucked
1 tablespoon Gil’s Double Garlic Extra Virgin Olive Oil
1-2 teaspoons Cowboy Rub
2 tablespoons sour cream
1/4 cup mayonnaise
2 teaspoons lime juice
2 tablespoons fresh cilantro, chopped (plus extra for garnish)
1 doz corn tortillas, warmed
1 avocado, peeled and sliced
2-4 tablespoons cojita cheese crumbles
2-4 tablespoons red onion, peeled and diced
Pat chicken breasts dry with paper towels and place in a zipper bag or sealable container. Season with cowboy rub, cumin, garlic, pepper oil, and lime oil. Toss to coat and refrigerate for a minimum of 1 hour or overnight.
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill.
Brush corn with oil and season with rub. Once the grill is hot, add the seasoned corn, and cook for 4-5 minutes, turning frequently, until tender and lightly charred. Remove from the grill and set aside to cool. Meanwhile, place sour cream, mayonnaise, garlic, lime juice, and cilantro in a medium bowl, whisk to combine. Once the corn has cooled, remove the kernels from the cob, and add them to the bowl with the sauce, toss to combine. Refrigerate until to serve.
Remove the chicken breasts from the marinade, letting any excess drip off before setting on the grill. Cook for 10-15 minutes or until cooked through and nicely seared. Remove from the grill and set aside to rest for 5 minutes before slicing.
Divide chicken and corn between warmed tortillas and top with avocado, cheese, and onion. Serve with lime wedges on the side for an extra squeeze of citrus.