Southwest Chicken Tacos with Charred Corn

Instructions

1. Set aside a one-foot length of aluminum foil.  Heat a medium dry nonstick pan on medium heat.  Add one tortilla at at time, warming for 30 seconds.  Turn the tortilla over and warm the second side for another 30 seconds, until pliable.  Put warm tortilla on the aluminum foil and continue with the rest of the tortillas.  Fold the aluminum foil over the warmed tortillas and wrap snugly.  Keep in a warm place.
2. Add 2 tsp. of olive oil in the same pan on medium-high, then add the corn - spreading it evenly in one layer.  Let cook without stirring for about 30 seconds, until a bit charred on one side, then stir.  
3. Add the chopped chicken, tomatoes, and white portion of the green onion to the pan and stir to combine.  Salt and pepper to taste.  Sprinkle the cumin over the mixture and stir.  If dry, add a drizzle of olive oil.  Continue cooking for 2 minutes. Remove from heat.
4. Into the mixture, stir the jalapenos (if using) and 1 tbsp. of the chopped cilantro until evenly mixed in.  Salt and pepper to taste.
5. Spread 1 tsp. of sour cream evenly over each tortilla and spoon one-fourth of the chicken mixture on top of each.  Sprinkle cilantro and chopped green onion on top.  Squeeze a little lime juice on each taco and drizzle with your favorite salsa. Serve while tortilla is still warm.