Flavorful Street Corn Chicken Tacos

This hearty street corn chicken taco recipe transforms ordinary taco night into a flavor fiesta that combines the best of Mexican street food with juicy grilled chicken. The combination of savory sazon-spiced chicken, charred corn, creamy avocado salsa, and an irresistible jalapeño lime cashew sauce creates layers of flavor that make these tacos truly unforgettable.

I first made these tacos for a backyard gathering with friends, and they've become my signature summer dish. Something magical happens when the charred corn meets that zesty cashew sauce—my guests always ask for the recipe before they leave.

Ingredients

• Boneless skinless chicken thighs: create juicy, flavorful taco meat that stays tender even when reheated
• Olive oil: helps the spices adhere to both chicken and corn while promoting beautiful caramelization
• Fresh corn on the cob: provides sweet pops of flavor that canned or frozen simply cannot match
• Raw cashews: create the creamy base for the sauce without any dairy perfect for those with lactose concerns
• Fresh jalapeños: provide adjustable heat use the seeds for extra spice or remove them for milder flavor
• Avocado: adds buttery richness that balances the bold spices and acidic lime
• Corn tortillas: offer authentic flavor choose the highest quality you can find for best results

Step-by-Step Instructions

Prepare the cashew sauce:

Start by soaking raw cashews in warm water for at least 2 hours to soften them for blending. For a quicker method bring the cashews to a boil then turn off heat and let sit for 30 minutes. Once softened drain the cashews and blend with fresh water jalapeño garlic lime juice salt onion powder and black pepper until completely smooth. Adjust consistency with additional water if needed the sauce should be pourable but thick enough to cling to the tacos.

Marinate the chicken:

Combine chicken thighs with olive oil and the sazon spice mixture of cumin coriander turmeric garlic powder oregano cayenne optional salt and pepper. Ensure each piece is thoroughly coated then let marinate for at least 30 minutes but ideally up to 24 hours in the refrigerator for maximum flavor penetration. The longer marinade time allows the spices to fully infuse the meat.

Prepare the corn:

Brush each ear with olive oil then season with chili powder cumin salt and pepper making sure to rotate the corn for even coverage. The oil helps the spices stick while also promoting beautiful char marks on the grill. This step creates the signature street corn flavor that makes these tacos special.

Grill the proteins:

Preheat your grill to 400°F and place both the seasoned chicken and corn directly on the grates. Grill the corn for approximately 15 to 20 minutes turning occasionally until charred on all sides. The chicken thighs need about 6 to 8 minutes per side until they reach an internal temperature of 165°F. The direct heat creates fantastic caramelization that deepens the flavor profile.

Prepare the salsa:

Cut the grilled corn kernels from the cob and combine with diced avocado thinly sliced jalapeño cilantro red onion fresh lime juice salt and pepper. Gently fold the ingredients together to maintain texture while ensuring even distribution of flavors. This fresh component adds brightness and contrast to the rich grilled elements.

Assemble the tacos:

Lightly char the corn tortillas directly over a gas flame or in a dry skillet for authentic flavor and improved texture. Spread a spoonful of jalapeño cashew sauce on each tortilla then layer with chopped chicken street corn salsa extra jalapeño slices and another drizzle of the cashew sauce. The layering ensures every bite contains all the complementary flavors.

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The jalapeño lime cashew sauce is truly the secret weapon in this recipe. I discovered it accidentally when trying to create a dairy free alternative to crema and now I use it on everything from burrito bowls to roasted vegetables. Its creamy texture with bright citrus notes elevates any dish it touches.

Make Ahead Strategies

This recipe shines for entertaining because nearly every component can be prepared ahead. I often marinate the chicken overnight and make the cashew sauce up to three days in advance. The corn can be grilled and cut off the cob the day before just store it separately from the other salsa ingredients. When guests arrive simply grill the chicken reheat the corn quickly mix the salsa components and assemble. This approach lets you enjoy your company rather than spending all evening in the kitchen.

Baking Alternative

No grill? No problem! These tacos adapt beautifully to indoor cooking. After marinating the chicken bake it in a 350°F oven for 25 to 30 minutes until it reaches 165°F internally. For the corn roast it on a foil lined baking sheet at 375 to 400°F for about 25 minutes turning halfway through. While you won't get the same smoke flavor the spice combinations still create a delicious result. I actually prefer this method during winter months when grilling isn't practical.

Creative Variations

The versatility of this recipe makes it perfect for customization. For a vegetarian version substitute the chicken with grilled portobello mushrooms marinated in the same spice blend. Fish lovers can swap in mahi mahi or shrimp which both pair beautifully with the corn salsa. For a lower carb option serve all components over a bed of romaine lettuce as a taco salad with the cashew sauce as dressing. During peak summer months I often add diced heirloom tomatoes to the salsa for extra freshness and color.

Serving Suggestions

These tacos pair wonderfully with simple sides that don't compete with their complex flavors. My favorite accompaniments include cilantro lime rice black beans with a hint of cumin or a light jicama slaw dressed with lime. For beverages try a classic margarita sparkling water with lime or a light Mexican lager. When serving to guests I create a taco bar with all components separated allowing everyone to build their perfect combination.

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Frequently Asked Questions About Recipes

→ Can I make these tacos without a grill?

Absolutely! The recipe includes alternative cooking methods. For the chicken, you can bake the marinated thighs at 350°F for 25-30 minutes until they reach an internal temperature of 165°F. For the corn, you can roast it on a foil-lined sheet pan at 375-400°F for about 25 minutes.

→ How can I prepare the cashew sauce if I'm short on time?

If you don't have 2 hours to soak the cashews, you can use a quick-soak method. Add the cashews to a pot with water, bring to a boil, then immediately turn off the heat. Let them sit in the hot water for about 30 minutes, then drain and proceed with the sauce recipe.

→ Can I make components of these tacos ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance. The cashew sauce can be made 2-3 days ahead and stored in the refrigerator. The corn salsa is best made fresh, but all components can be prepared separately and assembled just before serving.

→ Are these tacos spicy?

The heat level is customizable. The recipe includes optional cayenne for the chicken marinade, and the jalapeños in both the salsa and sauce can be adjusted. For milder tacos, remove all seeds and membranes from the jalapeños. For more heat, include some or all of the seeds.

→ What can I substitute for cashews in the sauce?

If you have a cashew allergy or prefer an alternative, you could use soaked blanched almonds or sunflower seeds for a similar creamy texture. For a quicker option, you could substitute with Greek yogurt combined with lime juice, garlic, and jalapeño, though the flavor profile will be different.

→ How do I char tortillas?

To char corn tortillas, place them directly over a gas flame on your stovetop for about 10-15 seconds per side until they develop light char marks. Alternatively, heat them in a dry cast iron skillet over high heat for 30 seconds per side. Keep them warm by stacking and wrapping in foil or a clean kitchen towel.