Crazy Good Street Corn Chicken Tacos
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
512 kcal
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Cuisine
South American, American
Crazy Good Street Corn Chicken Tacos
Description
The recipe begins by marinating boneless, skinless chicken thighs in a mix of olive oil, cumin, coriander, turmeric, garlic powder, oregano, optional cayenne, salt, and fresh black pepper. The chicken absorbs these warm, earthy spices for at least 30 minutes, or up to 24 hours for enhanced flavor. Corn ears are washed, brushed with olive oil, and seasoned with cumin and chili powder before roasting to develop a smoky char.
The jalapeño lime cashew sauce is prepared by soaking raw cashews, then blending them with jalapeño, garlic, lime juice, salt, onion powder, and black pepper until creamy. The avocado salsa combines diced avocado, thin jalapeño slices, cilantro, red onion, lime juice, and seasoning for a fresh, bright contrast. The chicken can be baked or grilled until internal temperatures reach a safe 165°F, and the ingredients come together as tacos on soft corn tortillas garnished with extra jalapeño and cilantro.
These tacos offer a balance of textures and flavors: tender, warmly spiced chicken; smoky grilled corn; a creamy, flavorful sauce; and a fresh, acidic salsa. The components can be prepared ahead to streamline assembly.
The notes describe roasting the corn on a foil-lined pan and baking the chicken at 350°F for 25-30 minutes. Suggestions for further customization and make-ahead tips are available in the full original recipe post.
Ingredients
- For the sazon chicken:
- 1 pounds chicken thigh boneless, skinless
- 1 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon Turmeric ground
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- cayenne pepper optional; 1/4 teaspoon; for heat
- ½ teaspoon salt
- black pepper freshly ground
- For the grilled corn:
- 2 corn ears, washed
- 2 tsp olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- FOR THE SALSA:
- 1 avocado diced
- 1 jalapeño thinly sliced
- ⅓ cup cilantro finely diced
- ¼ cup red onion finely diced
- 1 lime juiced
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- For the jalapeno lime cashew sauce:
- ½ cup cashew nuts raw
- ⅓ cup water plus more to thin if necessary
- 1 jalapeño medium, seeded
- 1 clove garlic
- 2 tablespoons lime juice fresh
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- black pepper freshly ground
- For serving:
- 8 corn tortilla soft
- jalapeño extra thinly sliced
- cilantro extra
Instructions
- Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
- While your cashews are soaking, you can marinate your chicken: in a large bowl add chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes-1 hour, or up to 24 hours.
- Next prepare your corn: drizzle corn with olive oil and rub with chili powder, cumin and salt and pepper.
- Now it’s time to grill both the chicken and the corn: preheat grill to 400 degrees F. Place the corn and chicken directly on the grill. Turn corn occasionally until charred and cooked for about 15-20 minutes. Grill chicken thighs for 6-8 minutes per side or until fully cooked and the meat thermometer reads 165 degrees F. Transfer cooked chicken to a plate and cover with foil to keep warm, then chop into bite sized pieces.
- Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine.
- Char your tortillas if you’d like, then top each with a spoonful of the jalapeno cashew lime sauce, chicken, street corn mixture, extra jalapenos and an extra drizzle of cashew lime sauce on top. Enjoy! Serves 4; 2 street corn chicken tacos each.
Notes
- Marinate chicken thighs between 30 minutes to 24 hours for best flavor absorption.
- To bake chicken, preheat oven to 350°F and cook until internal temperature reaches 165°F, about 25-30 minutes.
- Roast seasoned corn on a foil-lined baking sheet at 375–400°F for 25 minutes to develop smoky flavors.
- The components can be made ahead to simplify assembly when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 512cal | 26% |
| Carbohydrates | 43.6g | 15% |
| Protein | 30.4g | 61% |
| Fat | 26.3g | 40% |
| Saturated Fat | 4.6g | 23% |
| Fiber | 10g | 40% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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