Crazy Good Street Corn Chicken (Print View)
Juicy cumin chicken, grilled corn, creamy jalapeno cashew sauce, and avocado salsa packed in soft tortillas.
# What You'll Need:
→ Sazon Chicken
01 -
1 pound boneless, skinless chicken thighs
02 -
1 tablespoon olive oil
03 -
1 teaspoon ground cumin
04 -
1 teaspoon ground coriander
05 -
1 teaspoon ground turmeric
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon dried oregano
08 -
1/4 teaspoon cayenne pepper (optional for heat)
09 -
1/2 teaspoon kosher salt
10 -
Freshly ground black pepper
→ Grilled Corn
11 -
2 ears corn, husked and washed
12 -
2 teaspoons olive oil
13 -
1/2 teaspoon ground cumin
14 -
1/2 teaspoon chili powder
→ Corn Salsa
15 -
1 ripe avocado, diced
16 -
1 jalapeno pepper, thinly sliced
17 -
1/3 cup finely diced fresh cilantro
18 -
1/4 cup finely diced red onion
19 -
1 lime, juiced
20 -
Freshly ground salt and black pepper, to taste
→ Jalapeno Lime Cashew Sauce
21 -
1/2 cup raw cashews
22 -
1/3 cup water, plus more if needed for thinning
23 -
1 medium jalapeno pepper, seeded
24 -
1 clove garlic
25 -
2 tablespoons fresh lime juice
26 -
3/4 teaspoon kosher salt
27 -
1/4 teaspoon onion powder
28 -
Freshly ground black pepper
→ To Serve
29 -
8 soft corn tortillas
30 -
Extra thinly sliced jalapenos
31 -
Extra fresh cilantro
# Directions:
01 -
Place cashews in 2 cups of warm water and soak for at least 2 hours, or speed by boiling in water, then let sit in the hot water off heat for 30 minutes. Drain well.
02 -
In a blender, combine soaked cashews, 1/3 cup water, jalapeno, garlic, lime juice, salt, onion powder, and black pepper. Blend on high until smooth, adding additional water 1 tablespoon at a time to reach desired consistency. Set aside.
03 -
In a large bowl, combine chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and black pepper. Toss thoroughly to coat. Marinate for 30 minutes to 1 hour, or refrigerate up to 24 hours for deeper flavor.
04 -
Brush corn cobs evenly with olive oil. Sprinkle with cumin, chili powder, and a pinch of salt and pepper. Rub seasonings into the corn.
05 -
Preheat grill to 400°F. Grill chicken thighs for 6-8 minutes per side until internal temperature reaches 165°F. Grill corn, turning occasionally, until charred, about 15-20 minutes. Transfer chicken to a plate, tent with foil, and let rest. Allow corn to cool slightly.
06 -
Chop grilled chicken into bite-sized pieces. Slice kernels from cooled corn and transfer to a medium bowl. Add diced avocado, sliced jalapeno, cilantro, red onion, lime juice, and season with salt and pepper. Toss gently to combine.
07 -
Char tortillas over an open flame or on a hot skillet for added flavor.
08 -
Spread a spoonful of jalapeno lime cashew sauce onto each tortilla. Top with chopped chicken, street corn salsa, and finish with extra jalapeno slices, fresh cilantro, and an additional drizzle of cashew sauce as desired. Serve immediately.
# Notes:
01 -
Marinate chicken in advance to enhance depth of flavor. Blending the sauce until smooth ensures a creamy texture. Charring tortillas adds an authentic, smoky touch.