Crazy Good Street Corn Chicken

Street corn chicken tacos are the fastest way to turn an ordinary weeknight into a celebration. These tacos are stacked high with juicy tender chicken and covered in a creamy avocado-studded street corn salsa then finished with a zippy cashew jalapeno sauce. I cannot get enough of this combo and love how the charred corn brings out summertime flavor even in the off-season.

I tried this out when I was craving classic Mexican street corn but wanted a satisfying meal. After one taste my family requested these tacos three times in the same week. These are so much fun to customize and enjoy on a busy night or for a backyard gathering.

Ingredients

• Boneless skinless chicken thighs: Bring juicy texture and flavor to the tacos. Thighs stay moist and are easy to cook quickly. Choose high quality chicken for best results.
• Olive oil: Adds richness and helps the spices stick to the chicken and corn. Go for extra virgin for best flavor.
• Cumin coriander and turmeric: Infuse the chicken with earthy warmth. Always check your spices for freshness for the brightest results.
• Garlic powder and oregano: Create a savory herb backbone in the chicken marinade. Dried oregano is great here.
• Cayenne: Optional for a subtle heat. Add to taste if you like things spicy.
• Salt and black pepper: Season both the chicken and the corn for that savory bite. Freshly ground is ideal for maximum aroma.
• Fresh corn: Brings essential sweetness and crunch. Look for ears that feel heavy for their size and have bright green husks.
• Chili powder: Gives smokiness and a mild kick to the corn. Use a blend you love.
• Avocado: Delivers creamy mellow richness to the salsa. Choose ripe but not mushy avocados with dark pebbly skin.
• Jalapeno: Brings zing both in the salsa and the sauce. Remove seeds for less heat or leave them in for extra.
• Cilantro and red onion: Add herbal bite and crispness. Use the cilantro leaves and tender stems for maximum flavor.
• Lime juice: Ties everything together with tang. Always use fresh juice for the brightest zap.
• Raw cashews: The base of the creamy sauce. Unsalted works best and buy them fresh for smooth blending.
• Garlic and onion powder: Boost the sauce flavor without overpowering. Start with a little and adjust to your taste.
• Tortillas: The foundation for serving. Find soft corn tortillas for the best texture and flavor. Warm or char for even more character.

Instructions

Soak the Cashews:

Let raw cashews soak in warm water for two hours to soften. For speed bring them to a boil then turn off heat and let them sit for half an hour until plump. Drain well before using.

Make the Jalapeno Lime Cashew Sauce:

Add soaked and drained cashews to a blender with water seeded jalapeno garlic fresh lime juice salt onion powder and black pepper. Blend until supremely smooth and creamy. Add more water a spoonful at a time for a pourable texture. Chill until ready to use.

Marinate the Chicken:

Combine chicken thighs olive oil cumin coriander turmeric garlic powder oregano cayenne if using salt and pepper in a large bowl. Toss until chicken is well coated. Let it marinate for at least half an hour or up to one day in the fridge for the deepest flavor.

Season the Corn:

Drizzle shucked corn cobs with olive oil and rub with a mix of chili powder cumin salt and pepper until fully coated on all sides.

Grill the Chicken and Corn:

Preheat your grill to a medium high heat. Lay chicken thighs and corn directly on the grates. Grill corn turning every few minutes until nicely charred and cooked through about fifteen to twenty minutes. Grill chicken for about six to eight minutes per side or until cooked through and a thermometer reads one hundred sixty five degrees. Transfer chicken to a plate and cover to keep warm.

Prepare the Street Corn Salsa:

Let the grilled corn cool then cut off the kernels and place in a bowl. Add diced avocado thin jalapeno slices chopped cilantro red onion lime juice and salt and pepper. Toss gently to combine so the avocado stays chunky.

Char the Tortillas:

If you love a little extra flavor set tortillas over a gas burner's flame or on the grill for thirty seconds per side until blistered with spots but still pliable.

Assemble the Tacos:

Spread a spoonful of jalapeno cashew sauce on each tortilla. Top with chopped grilled chicken a scoop of street corn salsa a few extra jalapeno slices and another drizzle of sauce. Garnish with more cilantro if you like. Serve right away and enjoy the messiness.

Sweet charred corn is always the star for me because those golden edges give every bite a bit of cheer. I still remember my kids faces when I first brought the street corn salsa to the table and we ended up eating it straight from the bowl. It is now demanded at every taco night.

Storage Tips

Leftover chicken and salsa should be stored separately in airtight containers in the fridge for up to three days. Tortillas keep best wrapped in a clean towel inside a zip bag. The cashew sauce will thicken as it sits just whisk in a little water before serving. I do not recommend freezing the salsa as the avocado can turn brown but the chicken can be frozen in a pinch.

Ingredient Substitutions

If you cannot find fresh corn use frozen roasted corn thawed and drained well. Swap chicken breasts for thighs if you prefer but monitor closely to avoid overcooking. You can use dairy based crema instead of the cashew sauce or swap in sunflower seeds if allergic to nuts.

Serving Suggestions

These tacos are a showstopper with simple sides like charred scallions cucumber salad or black beans. Try adding a sprinkle of cotija cheese for richer flavor or sliced radishes for crunch. During summer serve with watermelon wedges or grilled peaches for a truly festive table.

Cultural History

Street corn or elote is a beloved staple of Mexican street food known for smoky corn slathered in creamy sauce with chili and lime. These tacos mash up the comfort of street corn with the universal appeal of tacos capturing the spirit of outdoor markets and late summer evenings.

Seasonal Adaptations

In peak summer seek out farmer’s market corn for the juiciest flavor. During colder months try broiling corn or using frozen fire roasted. Switch up the salsa with diced mango or grilled peppers for variety.

With these flavorful street corn chicken tacos on your table, any night turns special. Try them once and they might become your new taco night favorite.

Recipe Q&A

→ How do I achieve juicy, flavorful chicken?

Marinate chicken thighs with spices and olive oil for at least 30 minutes to infuse robust flavor and tenderness.

→ Can I use a different protein?

Absolutely! Grilled shrimp or tofu are excellent alternatives. Adjust seasoning and grill times as needed.

→ Is there a substitute for the cashew sauce?

Try using Greek yogurt blended with jalapeno and lime for a dairy version, or use sunflower seeds for nut-free.

→ What’s the best way to char corn?

Brush corn with oil and grill over medium-high heat, turning regularly until kernels are slightly blackened.

→ Can I prepare components ahead of time?

Yes. Grill chicken and corn in advance, then assemble tacos and drizzle with fresh sauce just before serving.