I hate wasting good leftovers, so I’m always looking for creative ways to turn leftover food into something new and delicious. In my last post, you saw how I made corn on the cob in the oven (yum!). Now here’s a great recipe idea to use up any leftover corn you may have. If you also baked some chicken along with your corn, like I often do, you can use that leftover chicken in this recipe as well.
This is a fast, simple, and extremely tasty meal that everyone can customize to their own preferences. I just serve the chicken and corn mixture along with various toppings (sour cream, salsa, lettuce, cheese, avocado, etc.) and let my family dig in.
The kids like to eat them as soft tacos by using flour tortillas. I sometimes like to use lettuce instead of tortillas for a low-carb alternative. This is how I had them for lunch the next day, and they were fantastic!
Ayla was was all riled up about this meal! I just served her the filling and a little avocado and chopped tomato on the side, since she can’t really handle a taco yet. It was easy for her to scoop up with her spoon and shovel into her mouth. The boys had mixed feelings about these tacos. In the photo I snapped of them, they gave it a thumbs up, but afterwards they told me they actually wanted to give it a “so-so” rating. Apparently they liked making the tacos a lot more than actually eating them.
Well, I guess you can’t win ‘em all. I think it was still a pretty successful meal though, and I managed to use up all my leftovers!
Ingredients
- 2 tsp olive oil
- 1 1/2 cups of cooked corn (cut from 2 ears of corn, or you can use canned/frozen corn)
- 1 red bell pepper, diced
- 1/2 onion, diced
- 1 tsp garlic, crushed
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 cup cooked chicken, diced or shredded
- seasoning salt, to taste
Instructions
- Heat oil in a large non-stick skillet over medium heat.
- Cook onions, garlic, bell pepper and corn until the vegetables have softened, about 5 minutes.
- Add chili powder, cumin, and smoked paprika, then cook for another minute.
- Stir in chicken and cook until heated through.
- Add seasoning salt, to taste.
- Serve the mixture in soft tortillas or lettuce, and your choice of toppings.
- Suggested toppings: sour cream, salsa, avocado, tomatoes, lettuce (if using tortillas), shredded cheese.
https://foodwhine.com/2014/06/mexican-chicken-corn-lettuce-wraps-tacos.html
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
