Name: Crazy Good Street Corn Chicken Tacos Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 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; ¼ teaspoon cayenne pepper (optional, for heat); ½ teaspoon salt; Freshly ground black pepper, to taste; 2 ears of fresh corn, washed; 2 teaspoons olive oil; ½ teaspoon cumin; ½ teaspoon chili powder; Salt and freshly ground black pepper, to taste; 1 avocado, diced; 1 jalapeño, thinly sliced; ⅓ cup finely diced cilantro; ¼ cup finely diced red onion; 1 lime, juiced; Salt and freshly ground black pepper, to taste; ½ cup raw cashews; ⅓ cup water, plus more as needed; 1 medium jalapeño, seeded; 1 clove garlic; 2 tablespoons fresh lime juice; ¾ teaspoon salt; ¼ teaspoon onion powder; Freshly ground black pepper, to taste; 8 soft corn tortillas

Jump to Recipe

Introduction

Crazy Good Street Corn Chicken Tacos combine juicy sazon grilled chicken thighs with flavorful grilled corn and fresh avocado salsa, all topped with a creamy jalapeño lime cashew sauce. This vibrant recipe offers a perfect balance of smoky, tangy, and spicy flavors, making it a fantastic choice for a satisfying summer dinner the whole family will enjoy.

Ingredients

For the sazon chicken: 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, ½ teaspoon salt, freshly ground black pepper
For the grilled corn: 2 ears of corn, washed, 2 teaspoons olive oil, ½ teaspoon cumin, ½ teaspoon chili powder
For the salsa: 1 avocado, diced; 1 jalapeño, thinly sliced; ⅓ cup finely diced cilantro; ¼ cup finely diced red onion; 1 lime, juiced; salt and pepper to taste
For the jalapeño lime cashew sauce: ½ cup raw cashews, ⅓ cup water (plus more to thin), 1 medium jalapeño seeded, 1 clove garlic, 2 tablespoons fresh lime juice, ¾ teaspoon salt, ¼ teaspoon onion powder, freshly ground black pepper
For serving: 8 soft corn tortillas, extra thinly sliced jalapeños, extra cilantro

Instructions

Step 1: Soak the cashews in 2 cups of warm water for at least 2 hours. For a quicker method, boil water, pour over cashews, and let soak for 30 minutes. Drain before using.
Step 2: Prepare the jalapeño lime cashew sauce by blending soaked cashews, ⅓ cup fresh water, jalapeño, garlic, lime juice, salt, onion powder, and black pepper until smooth. Add more water if a thinner sauce is desired. Set aside.
Step 3: Marinate the chicken thighs by combining them with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and pepper in a large bowl. Toss to coat and let marinate for 30 minutes to 1 hour, or up to 24 hours in the fridge.
Step 4: Prepare the corn by drizzling with olive oil and rubbing with cumin, chili powder, salt, and pepper.
Step 5: Preheat your grill to 400°F. Grill the corn, turning occasionally until charred and cooked, about 15–20 minutes. Grill the chicken thighs for 6–8 minutes per side or until the internal temperature reaches 165°F. Remove chicken and keep warm covered with foil, then chop into bite-sized pieces.
Step 6: Once slightly cooled, cut the corn kernels off the cob and combine with diced avocado, jalapeño slices, cilantro, red onion, lime juice, salt, and pepper in a bowl. Toss gently to combine.
Step 7: Optionally char the corn tortillas over a low stovetop burner, heating each side for about 45 seconds until lightly toasted.
Step 8: Assemble the tacos by spreading a spoonful of jalapeño cashew lime sauce on each tortilla, topping with chopped chicken, street corn salsa, extra jalapeño slices, cilantro, and a drizzle more of cashew sauce. Serve immediately.

Tips & Variations

Use gluten-free or grain-free tortillas to keep the dish gluten-free.
For a lower-carb meal, serve the toppings in lettuce cups or over cauliflower rice instead of tortillas.
If nut allergies are a concern, swap the cashew sauce for an avocado lime sauce.
Make these tacos plant-based by using tofu marinated in sazon seasoning and grilled similarly.
To bake instead of grill, bake chicken thighs at 350°F for 25–30 minutes until 165°F internal temp; roast the seasoned corn at 375–400°F for 25 minutes.
Prepare the jalapeño cashew sauce and marinate chicken up to 24 hours in advance for easier weeknight prep.

Storage

Store leftover chicken, salsa, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the stove or in the oven to avoid drying it out. Keep tortillas warm by wrapping in a damp towel before serving. The jalapeño cashew sauce can be enjoyed cold or at room temperature.

How to Serve

Two soft corn tortillas form the base, each folded and filled with three main layers. The bottom layer is grilled chicken with a golden-brown crust, followed by a fresh mix of yellow grilled corn kernels, diced avocado, and red onion scattered on top. The third layer includes bright green cilantro leaves and thin slices of green jalapeño peppers, drizzled with a creamy white sauce. A wedge of lime sits at the side, adding a fresh touch. The dish is served in a white bowl lined with white parchment paper, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cashew sauce without soaking the cashews overnight?

Yes, you can speed up the process by soaking the cashews in boiling water for about 30 minutes instead of soaking overnight. This softens them enough for a creamy sauce when blended.

What if I don’t have a grill?

You can bake both the chicken thighs and corn in the oven. Bake the chicken at 350°F for 25-30 minutes or until cooked through, and roast the seasoned corn on a foil-lined baking sheet at 375–400°F for about 25 minutes until charred and tender.