#cornsalsa

Fresh Corn Salsa Recipe (Chipotle Copycat) - Skinnytaste ~ recipe by Gina Homolka

These zesty grilled shrimp tacos are bursting with flavor, complemented by a fresh and tangy South of the Border corn and Cotija salsa. Perfect for a quick and delicious weeknight dinner or a festive weekend meal!

Ingredients: 1 pound large shrimp, peeled and deveined. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded cabbage. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 lime, juiced. 1/4 cup crumbled Cotija cheese.

Instructions: Preheat grill to medium-high heat. In a bowl, combine shrimp with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and cooked through. Warm tortillas on the grill for about 30 seconds on each side. In a separate bowl, mix shredded cabbage, diced tomatoes, red onion, cilantro, and lime juice to make the salsa. To assemble tacos, fill each tortilla with grilled shrimp and top with salsa. Sprinkle Cotija cheese on top and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Herb-marinated grilled chicken that goes well with a bright and tangy fresh corn salsa. Great for a summer barbecue or any other outdoor event.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. For Fresh Corn Salsa:. 2 cups fresh corn kernels. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo, seeded and finely chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: In a bowl, mix olive oil, minced garlic, oregano, thyme, salt, and pepper to create the marinade. Coat chicken breasts with the marinade and let them marinate for at least 30 minutes. Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side or until fully cooked. For the Fresh Corn Salsa, combine corn, cherry tomatoes, red onion, cilantro, jalapeo, lime juice, salt, and pepper in a bowl. Serve the grilled chicken topped with the Fresh Corn Salsa. Enjoy your Herb Grilled Chicken with Fresh Corn Salsa!

Prep Time: 40 minutes

Cook Time: 15 minutes