Description
These Fiery Street Corn Chicken Tacos combine tender, spice-marinated grilled chicken with smoky street-style corn and a creamy, tangy cashew-lime sauce. Topped with fresh jalapenos, cilantro, and avocado, these tacos are bursting with vibrant flavors and textures, perfect for a lively weeknight dinner or a flavorful weekend cookout.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- Optional: ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Grilled Corn
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
Salsa Mix
- 1 avocado, diced
- 1 jalapeno, thinly sliced
- â…“ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Freshly ground salt and pepper, to taste
Cashew-Lime Sauce
- ½ cup raw cashews
- â…“ cup water, plus more to thin if necessary
- 1 medium jalapeno, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
Additional
- 8 soft corn tortillas
- Extra thinly sliced jalapenos (for garnish)
- Extra cilantro (for garnish)
Instructions
- Soak the Cashews: Place the raw cashews in warm water and soak them for at least 2 hours to soften. For a quicker method, soak in very hot water for 15-30 minutes. This step helps create a smooth, creamy sauce.
- Prepare the Cashew-Lime Sauce: Drain the soaked cashews and add them to a blender along with â…“ cup water, seeded jalapeno, garlic clove, lime juice, salt, onion powder, and freshly ground black pepper. Blend until completely smooth, adding more water to reach desired sauce consistency if needed. Set aside.
- Marinate the Chicken: In a bowl, combine the chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and black pepper. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for a minimum of 30 minutes, preferably up to 24 hours for maximum flavor.
- Prepare the Corn: Brush ears of corn with olive oil and season evenly with cumin and chili powder. Set aside while the grill heats up.
- Grill Chicken and Corn: Preheat a grill to medium-high heat. Grill the marinated chicken thighs for 5-7 minutes per side or until fully cooked and juices run clear. Simultaneously grill the corn, turning occasionally, until charred and cooked through, about 10-12 minutes. Remove from grill.
- Make the Corn Salsa: Carefully cut the kernels off the grilled corn cobs and place into a bowl. Add diced avocado, thinly sliced jalapeno, diced red onion, cilantro, lime juice, salt, and pepper. Toss gently to combine.
- Warm the Tortillas: Grill the soft corn tortillas for 15-30 seconds per side until warm and slightly charred to enhance flavor.
- Assemble the Tacos: Slice the grilled chicken into bite-sized pieces. Place some chicken on each tortilla, top with the spicy corn salsa, a drizzle of cashew-lime sauce, and garnish with extra jalapenos and cilantro as desired. Serve immediately and enjoy!
Notes
- Soaking cashews overnight yields the creamiest sauce, but quick soaking in hot water works well in a pinch.
- You can adjust the cayenne and jalapeno quantities to control the heat level to your preference.
- If a grill is unavailable, chicken and corn can be cooked on a stovetop grill pan or oven broiled with frequent turning.
- Leftover grilled chicken and corn salsa make great additions to salads or grain bowls.
- For gluten-free options, ensure the corn tortillas are certified gluten-free.
