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Export 12 ingredients for grocery delivery
Whisk the 1/2 cup lime juice with the honey, cayenne, minced garlic, and 1/2 teaspoon each of salt and pepper. Place the chicken and marinade into a sealable storage bag or bowl with a lid. Toss to coat and then refrigerate for 30 minutes and up to 4 hours, turning the chicken, once halfway through marinating.
Preheat grill to medium-high heat and lightly oil the grates. Remove chicken from marinade, discarding the marinade. Grill the chicken on each side for about 5 minutes per side, or until cooked through. Allow chicken to rest 5 minutes before slicing into thin strips.
Place corn cobs on the grill at the same time the chicken is being grilled. Grill the corn until the kernels bit charred and soft, turning frequently, about 10-12 minutes.
Carefully cut off the corn kernels from the cob. A great tip is to rest the corn in the opening on a bundt pan and use a knife to carefully remove kernels.
Mix corn with the honey, hot sauce, and pinch of salt.
Top a tortilla with grilled chicken, salsa verde, a hefty scoop of corn salsa and feta or queso fresco cheese if desired.