September 16, 2022

Gochujang Chicken and Corn Tacos

Gochujang Chicken and Corn Tacos are one of our favorite summer recipes. I start this recipe by marinating and baking spicy gochujang chicken. Then, I top the chicken with trendy Korean-style Spicy Cheese Corn. We like these gochujang chicken tacos for several reasons. First of all, I like that I can make the components of this dish ahead of time. Secondly, I like that it only takes me about thirty minutes of hands-on time to prepare this dish. Thirdly, I like making this in the summer, when corn is at its freshest. And, lastly, we all love the spicy, tender chicken and the cheesy, fresh corn.

The Equipment I Used

A Baking Sheet- I use a big baking sheet to cook the chicken on.
A Grill Pan- Use this to grill the corn. Or just grill the corn in any big skillet.

The Ingredients Needed for Gochujang Chicken and Corn Tacos

Gochujang Sauce- You can find this Korean sauce with the Asian foods at your market.
Sesame Oil- Use pure sesame oil. You can find this in the oil section or the Asian section.
Mirin- You can find this with the Asian foods.
Chicken- Use boneless, skinless chicken thighs. I always use Bell and Evans chicken because I find it to be the most tender.
Tortillas- I used flour tortillas but you can also use corn tortillas.
Corn- Use fresh corn on the cob.
Corn Syrup- You can find this in the baking section of your market.
Cotija Cheese- Find this with the international cheeses at your market.

How I Made my Tacos

First, I marinated the chicken.
Next, I baked the chicken and sliced it up. Watch the chicken closely under the broiler.
Then, I steamed and grilled the corn. Take care not to burn the corn.
Finally, I mixed up the Spicy Cheese Corn and added it to the chicken on top of the tacos.

If you like spicy flavors, you need to try these delicious Gochujang Chicken and Corn Tacos.

Gochujang Chicken and Corn Tacos

Tender chicken marinated in sesame oil and gochujang sauce, piled into a flour tortilla with cheesy, spicy grilled corn.

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Prep Time 30

Cook Time 35

marinating time 2

Total Time 3 5

Course Main Course

Cuisine Korean

Servings

Ingredients

For the Gochujang Chicken Tacos:

¼ cup sesame oil
¼ cup gochujang sauce
1 tbsp. grated peeled ginger
2 tbsp. minced garlic
1 tbsp. mirin
1 tbsp. light corn syrup
1 minced shallot
1 tbsp. soy sauce
2 pounds boneless, skinless chicken thighs
¼ cup sliced scallions
1 tbsp. sesame seeds
8 flour tortillas

For the Spicy Cheese Corn:

3 ears corn on the cob
2 tbsp. unsalted butter
⅓ cup mayonnaise
½ tsp. sugar
1 tsp. gochujang sauce
2 tbsp. minced cilantro
2 tbsp. cotija cheese
¼ tsp. chili powder

For the Garnishes:

2 tbsp. cotija cheese
2 tbsp. minced cilantro

Instructions

For the Gochujang Tacos:

Mix all of the ingredients, except for the chicken, scallions, and sesame seeds, in a large bowl. Add the chicken, stirring until it is well coated with the marinade. Cover and refrigerate for 2 to 3 hours.
Preheat the oven to 375°.
Spread the chicken out on a large baking sheet, and bake it for 30 minutes, and then broil it until browned. Watch it closely, because it can burn quickly. Take the chicken out of the oven, slice it, and sprinkle it with the scallions and sesame seeds.
Toast the tortillas in a cast iron pan until they're browned. Fill with chicken, and top with the Spicy Cheese Corn and the garnishes.
Mix all the ingredients in a small bowl, and cover and refrigerate until serving time.

For the Spicy Cheese Corn:

Steam the corn on a plate, covered with a paper towel, in the microwave, for six minutes. Heat a grill pan on high heat. Butter the corn and grill the corn until charred. Remove the corn kernels from the ears.
Mix the corn with the rest of the ingredients.