Smokey Chicken & BBQ Mayo Tacos

• Slice kernels off corn cob. Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 4-5 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.
TIP: Cover the pan with a lid if the kernels are “popping” out.

• While chicken is cooking, to bowl with charred corn, add cucumber, tomato and a drizzle of white wine vinegar and olive oil. Toss to combine and season with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.

Little cooks: Take the lead by tossing the salsa!