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
Scale
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.
