1. cut the kernals off the corn. 2. toss together the corn, tomatoes, cilantro, onion, and chili peppers. Season to taste with salt and pepper and lime juice (1 Tb). Place the shredded chicken in a bowl and season with 1 Tb. lime juice and salt and pepper to taste. 3. Heat the tortillas by either wrapping in foil and heating 10-15 min at 350 in the oven or one at a time on a dry skillet over medium heat until flexible. Place 2 tortillas on each plate, top with chicken and generous spoonful of the salsa. Sprinkle with cheese.
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