Grilled Corn Tacos With Chicken and Tarragon Sauce

INGREDIENTs

GRILLED CORN CHICKEN TACOS

• 4 ears corn, husks on (soaked and dried)

• 2 tablespoons extra virgin olive oil

• 4 cups shredded pre-grilled grilled chicken (roughly one small roaster chicken)

• 8 corn tortillas

• ½ cup thinly sliced purple cabbage

• ¼ cup finely diced cilantro

• ¼ cup diced radishes

• 1 avocado, sliced

TARRAGON CREAM SAUCE

• ½ cup spinach, roughly chopped

• 1 teaspoon lemon zest (zest of one lemon)

• 3 tablespoons fresh squeezed lemon juice (½ of large lemon)

• 2 tablespoons fresh tarragon, roughly chopped

• 2 tablespoons fresh parsley

• 2 tablespoons fresh chives, roughly chopped

• 1 clove garlic, smashed

• 1 teaspoon anchovy paste

• ¼ cup mayonnaise

• ¼ cup sour cream

• ¼ cup whole fat Greek yogurt

DIRECTIONs

THE TARRAGON CREAM SAUCE

1. Combine all ingredients up until the anchovy paste in a food processor and pulse until well chopped. Mix in the mayonnaise, sour cream, and greek yogurt until combined and smooth.

GRILLED CORN

1. Start with setting the grill up for two-zone grilling targeting 450-500 degrees Fahrenheit in the cooking chamber.

2. Season the soaked and dried corn with a little olive oil. Optional: Sprinkle some dry rub over it. Place the corn, with husk on, over direct heat and grill.

3. Rotate the corn after five minutes or until you see a nice char form on the husk. Rotate three more times until all four sides of the corn is grilled. Adjust the time down if your fire is burning too hot.

4. Remove from the grill. Take off the husks and discard them. Place the corn on a cutting board and slice off the corn from the cob using a good chef knife.

5. Assemble Tacos: Place some of the chicken and corn on a warm corn tortilla. Then layer the radish, cabbage, avocado, and cilantro. Finish with a drizzle of the tarragon cream sauce.

courtesy of vindulge.com