These grill chicken tacos with fresh corn salsa were soo good and the good news, is they are basically healthy for you! WIN WIN!! I started by making a rub to sprinkle over the chicken and a marinade for it sit in for a few hours then on to making the corn salsa. Normally I would have grilled my corn first then the chicken, but life’s been crazy lately, so I grilled everything at the same time, and the tacos were still good, I just heated up the chicken a little! For the salsa, I grilled the corn, cut it off the cob, cut up fresh tomato, red onion, jalapeno pepper, garlic and salt and pepper then just let it hang out for a bit! Recipe: Salsa: 1 medium ear of corn, drizzle with olive oil and sprinkle with salt and pepper Grill on medium grill for 5 to 6 minutes turning to char all sides, remove and let cool, then cut off the cob. 1 medium to large tomato, diced 1 jalapeno pepper, seeded and chopped 1 clove of garlic, grated 1 TBSP. of lime juice Combine in a bowl and let sit for at least 2 hours before serving. Chicken: 1 1lb. chicken breast, cut in strips 1 TBSP Chili powder 1 tsp. cumin salt and pepper Combine spices and sprinkle on both sides of the chicken. In a ziploc bag combine: 2 TBSP. Chipotle Chili’s chopped 2 cloves of garlic, minced 2 TBSP. Lime Juice 2 TBSP. Olive Oil Squish together, then add chicken and coat and refrigerate for at least an hour to 8 hours. On a medium high grill add chicken and grill for 5 minute flip and grill another 4 to 5 minutes, remove from grill and shred. Put in a soft or hard taco shell, serve with cheese, sour cream or whatever floats your boat, eat the salsa with chips or do like I did for lunch a nice bed of lettuce with chicken and topped with the salsa for dressing!