Grilled Street Corn (Elote)
Menu
2 Tbsp. + 2 tsp. extra virgin olive oil
1 lb. ground chicken
1 yellow onion, chopped
1 1/2 Tbsp. Head Country Championship Seasoning, Original
2/3 C. Head Country Bar-B-Q Sauce, Original
1/4 C. fresh parsley, chopped
12 corn tortillas
2 cups shredded Mexican cheese
For the BBQ ranch:
1 C. sour cream or plain Greek yogurt
1 Tbsp. milk
3 Tbsp. Head Country Bar-B-Q Sauce, Original
3 tsp. ranch seasoning
425 degrees F
25 mins
Preheat the oven to 425 degrees F.
In a large skillet over high heat, add 2 Tbsp. olive oil. Once hot, add ground chicken and onion. Cook, breaking up the meat as it cooks, for about 5 minutes, until browned and onions are softened. Stir in Head Country Championship Seasoning. Remove from heat and stir in BBQ sauce. Stir in parsley.
Warm corn tortillas for 30 seconds to 1 minute in the microwave until pliable.
Place tortillas on rimmed baking sheets and rub with 2 tsp olive oil. Lay them flat and layer with even amounts of cheese and the chicken mixture. Fold the other half over the filling making sure it adheres to the filling so it won’t flip open during cooking by pressing down slightly.
Bake for 5 minutes, flip and bake for another 5 to 8 minutes until cheese is melted and tortillas are crisp.
In a small bowl, stir together ingredients for the ranch until well-combined.
Serve tacos with ranch. Enjoy!
