Description
Fiery Street Corn Chicken Tacos combine smoky grilled chicken thighs with charred street-style corn, topped with a creamy, zesty cashew sauce and fresh jalapeño and cilantro, all wrapped in soft corn tortillas. This vibrant and flavorful Mexican-inspired dish delivers a perfect balance of heat, spice, and creaminess, ideal for a crowd-pleasing weeknight dinner or weekend grilling feast.
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
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Grilled Corn
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
Salsa Mix
- 1 avocado, diced
- 1 jalapeño, thinly sliced
- â…“ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Freshly ground salt and pepper, to taste
Cashew Sauce
- ½ cup raw cashews
- â…“ cup water, plus more to thin if necessary
- 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
Additional Items
- 8 soft corn tortillas
- Extra thinly sliced jalapeños, for topping
- Extra cilantro, for garnish
Instructions
- Soak the Cashews: Place the raw cashews in warm water and soak them for at least 2 hours to soften. Alternatively, use a quick soaking method by pouring boiling water over the cashews and letting them sit for 15 minutes.
- Prepare the Cashew Sauce: Drain the soaked cashews and add them to a blender with ⅓ cup water, seeded jalapeño, garlic, fresh lime juice, salt, onion powder, and freshly ground black pepper. Blend until smooth and creamy, adding a little more water if necessary to reach desired consistency. Set aside.
- Marinate the Chicken: In a bowl, combine chicken thighs with 1 tablespoon olive oil, cumin, ground coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and freshly ground black pepper. Mix thoroughly to coat the chicken evenly. Cover and marinate in the refrigerator for anywhere between 30 minutes up to 24 hours for maximum flavor.
- Prepare the Corn: Brush the ears of corn with 2 teaspoons olive oil and sprinkle with cumin and chili powder to season evenly.
- Grill the Chicken and Corn: Preheat your grill to medium-high heat. Grill chicken thighs until fully cooked through, about 6-8 minutes per side depending on thickness. Simultaneously, grill the corn ears, turning occasionally, until they are charred in spots and tender, approximately 8-10 minutes. Remove both from the grill and let the chicken rest briefly.
- Assemble the Salsa Mix: Cut the grilled corn kernels off the cob and transfer to a bowl. Add diced avocado, thinly sliced jalapeño, chopped cilantro, red onion, fresh lime juice, salt, and freshly ground pepper. Gently toss to combine.
- Warm the Tortillas: Grill the soft corn tortillas for about 30 seconds per side on the grill until warm and slightly charred. Keep warm wrapped in a clean towel.
- Assemble the Tacos: Slice the grilled chicken thighs into bite-sized pieces. Place some chicken onto each tortilla, top with a generous spoonful of the grilled corn salsa mix, then drizzle with the creamy cashew sauce. Garnish with extra thinly sliced jalapeños and fresh cilantro as desired.
- Serve and Enjoy: Serve the tacos immediately while warm and flavorful, accompanied by lime wedges if desired for an extra burst of citrus.
Notes
- The cashews must be soaked well to ensure a smooth, creamy sauce.
- Adjust the cayenne and jalapeño amounts according to your preferred spice level.
- For a quicker cashew soak, use hot water and soak for 15 minutes.
- If you don’t have a grill, you can cook the chicken and corn under a broiler or on a grill pan stovetop, though the smoky flavor will be less pronounced.
- Leftover cashew sauce keeps well refrigerated for up to 3 days and can be used as a dip or dressing.
- Use fresh corn ears in season for the best flavor; frozen corn will alter the texture of the salsa mix.
