Mix your favorite mix of summertime veggies with grilled chicken, kinda sorta homemade flour tortillas to make nachos, and what you get is a pretty amazing. Our Summer Sweet Corn with Grilled Chicken Nachos is full of vegetables you can pull from the garden or pick up at your local farmer’s market. Keep it veggie or add grilled chicken to make an easy on the eyes and flavorful combination!
Summer Sweet Corn + Grilled Chicken Nachos
Fresh is back on the menu! Let’s face it; there is nothing quite like the bounty of fresh produce available in the heat of summer! And we put so many delicious veggies into our Summer Sweet Corn + Grilled Chicken Nachos it’s a crying shame. But make no mistake, this one is ALL good. You know it’s a good problem to have when you have so many delicious and colorful choices to choose from. So, if you can’t decide what do you do? Just keep adding the goodness until you decide when you have everything you like. We used just about everything we picked up at your local green grocer a day or two ago and the results were all kinds of wonderful.
Would you look at these bean sprouts?!
And naturally, we had to find a way to get our charcoal grill involved in our nacho shenanigans. So we fired it up and prepared our boneless and skinless chicken thighs over red-hot coals and chunks of flavor infusing hickory wood.
We also pan-fried our sweet corn over the same fire and tossed in a bit sweet cream butter. Not bad at all, as if you really thought it could be anything but bad!
After adding a cavalcade of colorful veggies, we sat back and admired our handiwork, and it was good, real good. But something was missing. Oh, yea! We needed something cold and refreshing to join our delicious fray of summertime flavors. I prepared a tequila and citrus infused little number that made us smile a country mile wide.
So, Cheers to summertime goodness and let the incredible bounty of the season lead you many more amazing food creations. Alright, we finished here and I need to eat up! Salud!
Get the recipe down below:
Summer Sweet Corn + Grilled Chicken Nachos
- 4 boneless, skinless chicken thighs
- 12 Mission flour tortillas cut into quarters
- 1 1/2 cups of sweet corn kernels, removed from corn cobs, pan-fried with butter
- 1/2 tablespoon unsalted sweet cream butter
- 4 ounces extra-virgin olive oil, divided
- 6-8 cherry tomatoes
- 1 medium red or Spanish onion, sliced thin
- 1 red bell pepper with the stem and core removed and sliced thin
- 1 yellow pepper with the stem and core removed and sliced thin
- 2 Thai chilies, whole
- 1/2 cup of zucchini, sliced thin
- 1/2 radish, sliced thin
- 2 avocados, with the seeds and skin removed, sliced
- 2 cups Oakleaf lettuce or any lettuce variety you prefer, chopped
- 1 cup of bean sprouts
- sea salt to taste
- freshly ground black peppercorns to taste
- 2 limes cut into wedges
- 2 tablespoons of McCormick Montreal Chicken seasoning
- Prepare the grilled chicken, flour tortilla chips, and pan-fried sweet corn ahead of time.
- I sliced, cut, and chopped all of the veggies earlier in the day. Doing so a day or so ahead is even better, this will save you time when it comes to pulling this meal all together for lunch or dinner.
- For the chicken thighs. I removed them from the package, rinsed and patted them dry with paper towels. Toss in a single tablespoon of extra-virgin olive oil. Then I add two tablespoons of McCormick Montreal Chicken seasoning. Build the charcoal and hickory wood in the grill and light. Allow the coals to become glowing red. Always use a wire brush on the grill slates to remove any debris. I also lightly brush the grill plates with vegetable oil to avoid the meat from sticking. For this recipe, I am indirect heat. Place the chicken thighs about eight inches from the hot coals and close the lid. The grill should be about 375 and 400 degrees. Cook the chicken about 15 minutes per side, and you should get an instant-read internal temperature of around 165 degrees. Remove the chicken onto a cutting board and let it stand for 10 to 15 minutes then slice or chop. Set it aside.
- Add two tablespoons of extra virgin olive oil to a large skillet over med-high heat. When the oil is hot add the quartered flour tortilla pieces. Allow them to get golden brown and turn them over and brown also. Remove and place them on a plate lined with paper towel. Repeat until you have all of the toasted tortilla quarters you need.
- Now let’s bring it all together, arrange the toasted flour tortillas on a platter, and add as much of the veggies as you want. I topped ours with lettuce, radish, zucchini, a variety of peppers, bean sprouts, avocado, lots of sweet corn kernels and deliciously and smoky chop chicken. I also drizzled on store-bought chipotle salad dressing.
And of course, I had to have my El Yucateco hot sauce!
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