Gochujang Chicken and Corn Tacos
Tender chicken marinated in sesame oil and gochujang sauce, piled into a flour tortilla with cheesy, spicy grilled corn.
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.
For the Garnishes:
- Sprinkle on the cheese and cilantro
Tried this recipe?Let us know how it was!