Description

Incredible street corn chicken tacos made with flavorful sazon grilled chicken, seasoned grilled corn, fresh avocado salsa, and an addicting jalapeño lime cashew sauce. These tacos combine tender grilled chicken thighs marinated in homemade sazon spices with charred corn and a creamy, zesty cashew sauce, creating the perfect summer meal that’s both delicious and family-friendly.

Ingredients

Scale

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
¼ teaspoon cayenne pepper (optional, for heat)
½ teaspoon salt
Freshly ground black pepper, to taste

For the Grilled Corn:

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

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 freshly ground black pepper, to taste

For the Jalapeño Lime Cashew Sauce:

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

For Serving:

8 soft corn tortillas
Extra thinly sliced jalapeños
Extra fresh cilantro

Instructions

Soak Cashews: Soak the raw cashews in 2 cups of warm water for at least 2 hours. Alternatively, for a quicker method, place cashews in a pot of boiling water, turn off heat immediately, and let them soak for 30 minutes. Drain well.
Make Jalapeño Lime Cashew Sauce: In a blender, combine the soaked and drained cashews, ⅓ cup fresh water, seeded jalapeño, garlic clove, fresh lime juice, salt, onion powder, and black pepper. Blend on high until the sauce is smooth and creamy. Add 1-2 tablespoons more water if you prefer a thinner consistency. Set aside.
Marinate Chicken Thighs: In a large bowl, mix chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, optional cayenne pepper, salt, and black pepper. Toss until chicken is evenly coated. Marinate for 30 minutes to 1 hour at room temperature or up to 24 hours in the refrigerator for extra flavor.
Prepare Corn: Drizzle ears of corn with olive oil and rub the surface with chili powder, cumin, salt, and freshly ground black pepper.
Grill Chicken and Corn: Preheat grill to 400°F (medium-high). Place the marinated chicken thighs and prepared corn directly on the grill. Grill the chicken for 6-8 minutes per side or until internal temperature reaches 165°F. Turn corn occasionally until charred and cooked, about 15-20 minutes total. Transfer chicken to a plate, cover with foil, and let rest, then chop into bite-sized pieces.
Make Street Corn Avocado Salsa: Let the corn cool slightly, then cut kernels off the cob. In a medium bowl, combine the grilled corn kernels with diced avocado, sliced jalapeño, chopped cilantro, diced red onion, lime juice, salt, and black pepper. Toss gently to combine.
Char Tortillas: On the stovetop burner on the lowest setting, place each corn tortilla directly on the heat for about 45 seconds per side until lightly charred and slightly puffed. Use tongs to flip; cover charred tortillas with a clean dish towel to keep warm.
Assemble Tacos: Spread a spoonful of jalapeño lime cashew sauce onto each warm tortilla. Add chopped grilled chicken, then spoon the street corn avocado salsa on top. Garnish with extra jalapeños, cilantro, and drizzle more cashew sauce over if desired. Serve immediately.

Notes

To bake the chicken instead of grilling: after marinating, preheat oven to 350°F and bake chicken thighs for 25-30 minutes until internal temperature reaches 165°F.
To roast the corn: after seasoning, roast the corn on a foil-lined sheet pan at 375-400°F for 25 minutes.
You can soak cashews faster by using hot boiling water soaking for 30 minutes instead of 2 hours in warm water.
These tacos are customizable – use gluten-free or grain-free tortillas to keep them gluten free; substitute tofu for chicken to make vegan/vegetarian; or swap jalapeño cashew sauce with avocado lime sauce for a nut-free option.
Marinate chicken up to 24 hours ahead for extra flavor and ease of prep.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican

Keywords: street corn chicken tacos, sazon chicken, grilled corn salsa, jalapeño lime cashew sauce, summer tacos, gluten free tacos