Every summer without fail, I find myself making some version of these Blackened Chicken Corn Tacos. They’ve become a go-to in my kitchen — easy to throw together, packed with flavor, and always a crowd-pleaser. The sweet peach and corn salsa paired with the smoky, spicy chicken is chef’s kiss, and the whole recipe comes together with minimal effort (because who wants to spend hours cooking when it’s sunny and warm out?). Whether you’re hosting friends or just want something fresh and satisfying on a weeknight, these tacos never miss.

Let’s get into it!

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Blackened Chicken Corn Tacos

Serves: 4

Ingredients:

• 8-12 small tortillas of choice
• 1 lb chicken breast
• 2 tbsp blackening seasoning
• 1 tbsp olive oil
• 2 large peaches, diced
• 1 cup corn
• 1-2 jalapenos, diced
• 1/2 cup red onion, diced
• 2 limes, juiced
• Yogurt or sour cream
• Hot sauce of choice
• Optional: Cotija cheese for topping
• Salt

Directions:

1. Season the chicken with the blackening seasoning, making sure all sides of the chicken are completely coated.
2. Heat the olive oil in a pan on medium heat. Once hot, add the chicken and sear 2 minutes each side until browned. Turn heat to low, cover and cook another 10 minutes or until chicken is fully cooked through. Once cooked, shred chicken.
3. While the chicken is cooking, in a bowl mix together the peaches, corn, jalapeno, red onion, lime juice and a generous dash of salt.
4. To build your tacos: place a scoop of yogurt or sour cream on each tortilla. Top with your favorite hot sauce, a scoop of chicken and some peach/corn salsa. If desired, add some cotija cheese.
5. Enjoy!