There is nothing quite like the vibrant flavors packed into the Fiery Street Corn Chicken Tacos Recipe to brighten up any meal. This dish brings together tender, perfectly spiced chicken thighs with smoky, charred street corn and a creamy, zesty cashew sauce that livens up every bite. The balance of heat from jalapenos and the freshness of cilantro and lime create an unforgettable taco experience that feels both familiar and exciting. Whether it’s a casual weeknight dinner or a weekend gathering, these tacos effortlessly combine simple ingredients into something spectacularly crave-worthy.
Ingredients You’ll Need
With just a handful of fresh, everyday ingredients, this Fiery Street Corn Chicken Tacos Recipe proves that amazing flavor doesn’t need to be complicated. Each component plays a vital role, whether it’s the hearty chicken, the smoky grilled corn, or the creamy cashew sauce that ties everything together.
- 1 pound boneless skinless chicken thighs: Tender and juicy, perfect for absorbing bold spices.
- 1 tablespoon olive oil: Helps the spices stick to the chicken and adds a touch of richness.
- 1 teaspoon cumin: Brings a warm, earthy depth to both chicken and corn.
- 1 teaspoon ground coriander: Adds a subtle citrusy undertone to the marinade.
- 1 teaspoon ground turmeric: Vibrant in color and gentle in flavor, enhances the chicken’s appearance.
- ½ teaspoon garlic powder: Infuses a mellow garlic taste without overpowering.
- ½ teaspoon oregano: Adds a hint of herbaceous complexity.
- Optional: ¼ teaspoon cayenne: For those who love an extra kick of heat.
- ½ teaspoon salt: Balances and intensifies all flavors.
- Freshly ground black pepper: Adds a sharp, peppery bite.
- 2 ears of corn, washed: Sweet, juicy, and perfect for grilling to smoky perfection.
- 2 teaspoons olive oil: Coats the corn for even grilling and flavor.
- ½ teaspoon cumin: Spices up the corn with smokiness that complements the chicken.
- ½ teaspoon chili powder: Adds vibrant color and subtle heat to the corn.
- 1 avocado, diced: Creamy texture and mellow flavor that cools the spice.
- 1 jalapeno, thinly sliced: Adds crisp, fresh heat and crunch.
- â…“ cup finely diced cilantro: Bright, fresh herbaceous notes throughout.
- ¼ cup finely diced red onion: Sharp bite and a pop of color.
- 1 lime, juiced: Zesty brightness that lifts the entire dish.
- Freshly ground salt and pepper, to taste: Season to perfect balance.
- ½ cup raw cashews: Soak these to create a rich, creamy topping.
- â…“ cup water, plus more to thin if necessary: Helps blend the cashew sauce smoothly.
- 1 medium jalapeno, seeded: Adds flavor without too much heat to the sauce.
- 1 clove garlic: Pungent and aromatic addition to the sauce.
- 2 tablespoons fresh lime juice: Brings a lively, tangy zing to the sauce.
- ¾ teaspoon salt: Enhances the sauce’s overall flavor.
- ¼ teaspoon onion powder: Adds subtle savory notes.
- Freshly ground black pepper: For that finishing touch in the sauce.
- 8 soft corn tortillas: The perfect vessel to hold all these delicious components.
- Extra thinly sliced jalapenos: Optional garnish for added heat and crunch.
- Extra cilantro: Bright garnish to finish off your tacos.
How to Make Fiery Street Corn Chicken Tacos Recipe
Step 1: Soak the Cashews
Begin by soaking your raw cashews in warm water for at least 2 hours. This step is essential because it softens the cashews, allowing them to blend into a luxuriously smooth sauce that will complement the smoky chicken and corn so beautifully.
Step 2: Prepare the Creamy Cashew Sauce
Drain the soaked cashews and blend them with water, seeded jalapeno, garlic, fresh lime juice, salt, onion powder, and freshly ground black pepper. Blend until the mixture reaches a silky, creamy texture. This sauce will bring a cooling, tangy contrast to the fiery spices in the tacos.
Step 3: Marinate the Chicken
Mix your chicken thighs with olive oil and all the aromatic spices: cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and pepper. Cover and let the chicken marinate for anywhere between 30 minutes and 24 hours, depending on your schedule. The longer marinade time allows the spices to penetrate deeply, giving every bite an explosion of flavor.
Step 4: Prepare and Grill the Corn
Coat the ears of corn with olive oil and sprinkle with cumin and chili powder. Grill the corn over medium-high heat, turning until you see lovely char marks that add a smoky sweetness. The grilled corn is a signature element in this Fiery Street Corn Chicken Tacos Recipe, bringing vibrant, juicy texture and flavor.
Step 5: Grill the Chicken
While the corn is cooking, grill the marinated chicken thighs until cooked through and nicely charred on the edges. This easy grilling method locks in juices and ensures the chicken stays moist and tender.
Step 6: Assemble the Tacos
Cut the charred corn kernels off the cob and toss them with diced avocado, thinly sliced jalapenos, red onion, cilantro, lime juice, and a pinch of salt and pepper. Warm your soft corn tortillas on the grill or stovetop until pliable and slightly toasted. Layer the grilled chicken, the smoky corn salsa, and generous drizzles of the creamy cashew sauce onto each tortilla. Finish with extra cilantro and jalapeno slices if you like a bit more heat.
How to Serve Fiery Street Corn Chicken Tacos Recipe
Garnishes
Adding fresh cilantro leaves and extra thin jalapeno slices on top creates a beautiful, colorful finish that not only looks inviting but also adds a fresh herbal bite and crunch. A wedge of lime on the side is perfect if anyone wants to add an extra burst of citrus to brighten the tacos even further.
Side Dishes
This Fiery Street Corn Chicken Tacos Recipe pairs wonderfully with simple sides like Mexican rice, black beans, or a crisp green salad with a tangy vinaigrette. If you want a fun twist, try a chilled corn and tomato salad, which echoes the flavors while adding a cool contrast.
Creative Ways to Present
Serve the tacos open-faced on a rustic wooden board or festive platter for a shared meal vibe. Offer the creamy cashew sauce in a small bowl alongside, so everyone can customize their heat level and creaminess. Wrapping some tacos individually in parchment paper also makes for an easy hand-held option at gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
Any leftover grilled chicken and corn salsa can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate preserves their texture and flavor better than assembling the tacos ahead of time.
Freezing
You can freeze cooked chicken thighs in a sealed container or freezer bag for up to 2 months. However, it’s best to freeze before assembling the tacos. Corn salsa and fresh garnishes do not freeze well because they will lose their texture.
Reheating
Reheat the chicken gently in a microwave or on a stovetop over low heat to avoid drying it out. Warm the corn salsa briefly if you prefer it slightly heated, but serving it cold maintains its refreshing crunch. Reheat tortillas separately on a dry skillet to keep them soft and pliable for wrapping your Fiery Street Corn Chicken Tacos Recipe.
FAQs
Can I substitute chicken breasts for thighs in this recipe?
Yes, chicken breasts can be used, but they tend to be leaner and can dry out more easily. Marinate carefully and watch the grilling time to keep the chicken juicy and tender like the thighs in this recipe.
How spicy are these tacos?
The heat level is quite flexible. If you enjoy a mild spice, you can omit the cayenne and reduce or remove jalapenos. For a fiery punch true to the recipe’s name, include the optional cayenne and extra jalapeno slices when serving.
Is there a vegan alternative for the chicken in this Fiery Street Corn Chicken Tacos Recipe?
Absolutely! Grilled marinated tofu or tempeh seasoned with the same spices makes a great plant-based substitute. The smoky grilled corn and cashew sauce remain just as delicious with vegan protein.
Can this recipe be made without a grill?
If you don’t have a grill, you can use a grill pan or broil the chicken and corn in your oven. Broiling gives nice charred edges similar to grilling. Just keep an eye on them to avoid burning.
What can I do if I forget to soak the cashews overnight?
No worries! You can soak the cashews in very hot water for at least 30 minutes as a quick method before blending. This will still give you a creamy cashew sauce with great texture.
Final Thoughts
There’s something truly special about the way the Fiery Street Corn Chicken Tacos Recipe combines smoky, spicy, creamy, and fresh flavors into one harmonious dish. It’s a recipe that feels both comforting and adventurous, easy to prepare yet impressive to serve. I can’t wait for you to try making these tacos yourself and experience just how delightful a simple meal can be when crafted with such care and bold ingredients!
Print
Fiery Street Corn Chicken Tacos Recipe
- Prep Time: 20 minutes (excluding cashew soaking time)
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes (including 2 hours cashew soaking, which can be done ahead)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Fiery Street Corn Chicken Tacos are bursting with smoky, spicy flavors featuring marinated grilled chicken thighs, charred street-style corn, and a creamy, tangy cashew-lime sauce. Perfectly balanced with fresh jalapeños, cilantro, and a zesty salsa, these tacos offer a vibrant and satisfying meal inspired by popular street food.
Ingredients
Chicken Marinade
- 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 (if desired)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Corn and Salsa
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 avocado, diced
- 1 jalapeno, thinly sliced
- â…“ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Freshly ground salt and pepper, to taste
Cashew-Lime Sauce
- ½ cup raw cashews
- â…“ cup water, plus more to thin if necessary
- 1 medium jalapeno, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
To Assemble
- 8 soft corn tortillas
- Extra thinly sliced jalapenos, for garnish
- Extra cilantro, for garnish
Instructions
- Soak the cashews: Place the raw cashews in a bowl and cover them with warm water. Let them soak for at least 2 hours to soften. Alternatively, use a quick soak method by soaking in very hot water for 20-30 minutes.
- Prepare the cashew-lime sauce: Drain the soaked cashews and transfer them to a blender. Add â…“ cup water, seeded jalapeno, garlic clove, fresh lime juice, salt, onion powder, and freshly ground black pepper. Blend until the mixture is smooth and creamy, adding more water if needed to reach desired consistency.
- Marinate the chicken: In a large bowl, combine the chicken thighs with olive oil, cumin, ground coriander, turmeric, garlic powder, oregano, optional cayenne pepper, salt, and freshly ground black pepper. Toss to ensure the chicken is well coated. Cover and marinate for at least 30 minutes, or up to 24 hours for deeper flavor.
- Prepare the corn: Brush the ears of corn with olive oil, then sprinkle with cumin and chili powder evenly to coat.
- Grill the corn and chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs until cooked through and slightly charred, about 5-7 minutes per side depending on thickness. Grill the corn alongside, turning regularly until kernels are charred and tender, about 8-10 minutes.
- Make the corn salsa: Once the corn has cooled slightly, slice the kernels off the cob into a bowl. Add the diced avocado, thinly sliced jalapeno, diced cilantro, red onion, and lime juice. Season with salt and freshly ground black pepper to taste and gently mix to combine.
- Warm the tortillas: Lightly grill or warm the corn tortillas on the grill for about 30 seconds per side until pliable and slightly charred.
- Assemble the tacos: Slice the grilled chicken into bite-sized strips. On each warm tortilla, layer some chicken pieces, a spoonful of the corn salsa, and drizzle with the creamy cashew-lime sauce. Garnish with extra thinly sliced jalapenos and cilantro as desired. Serve immediately.
Notes
- Soaking cashews softens them for a creamy sauce texture; if short on time, use hot water to speed the process.
- Adjust cayenne in the chicken marinade to control the spice level.
- Jalapeno seeds add heat; remove them if you prefer a milder sauce.
- Grilling adds smoky flavor, but a grill pan or stovetop skillet can be used if an outdoor grill is unavailable.
- For gluten-free tacos, ensure corn tortillas are certified gluten-free.
