Crazy Good Street Corn Chicken Tacos Recipe

Introduction

These crazy good street corn chicken tacos bring together flavorful sazon grilled chicken, seasoned grilled corn, creamy avocado salsa, and a tangy jalapeño lime cashew sauce. Perfect for summer, they’re filling, fresh, and easy to customize to your taste. Get ready for a delicious taco night that the whole family will love!

Ingredients

• 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
• Optional: ¼ teaspoon cayenne (for heat)
• ½ teaspoon salt
• Freshly ground black pepper
• For the grilled corn:
• 2 ears of corn, washed
• 2 teaspoons olive oil
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 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 pepper, to taste
• For the jalapeño lime cashew sauce:
• ½ cup raw cashews
• ⅓ cup water, plus more to thin if needed
• 1 medium jalapeño, seeded
• 1 clove garlic
• 2 tablespoons fresh lime juice
• ¾ teaspoon salt
• ¼ teaspoon onion powder
• Freshly ground black pepper
• For serving:
• 8 soft corn tortillas
• Extra thinly sliced jalapeños
• Extra cilantro

Instructions

1. Step 1: Soak the cashews in 2 cups of warm water for at least 2 hours. To speed this up, bring a pot of water to a boil, turn off the heat, add the cashews, and let them sit in the hot water for 30 minutes. Drain before using.
2. Step 2: Make the jalapeño lime cashew sauce by blending the drained cashews, ⅓ cup fresh water, seeded jalapeño, garlic, lime juice, salt, onion powder, and black pepper until smooth. Add 1-2 tablespoons more water if needed for a thinner consistency and set aside.
3. Step 3: In a large bowl, marinate the chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and pepper. Toss to coat and let marinate for 30 minutes to 1 hour, or up to 24 hours in the refrigerator.
4. Step 4: Prepare the corn by drizzling with olive oil and seasoning with cumin, chili powder, salt, and pepper.
5. Step 5: Preheat your grill to 400°F (204°C). Grill the chicken thighs for 6-8 minutes per side until the internal temperature reaches 165°F (74°C). Grill the corn, turning occasionally, until charred and cooked through, about 15-20 minutes.
6. Step 6: Remove the chicken from the grill and let it rest covered with foil. Chop into bite-sized pieces when cool enough to handle.
7. Step 7: Let the corn cool slightly, then cut the kernels off the cob and combine them in a bowl with diced avocado, sliced jalapeño, cilantro, red onion, lime juice, salt, and pepper. Toss gently to combine.
8. Step 8: Char the tortillas over a low stovetop burner for about 45 seconds on each side, watching carefully to avoid burning. Keep warm covered with a dish towel.
9. Step 9: Assemble the tacos by spreading a spoonful of jalapeño cashew sauce on each tortilla, followed by chicken, the street corn avocado salsa, extra jalapeños, and a drizzle of more cashew sauce. Serve immediately.

Tips & Variations

• Substitute gluten free or grain free tortillas to keep the tacos gluten free; Siete brand tortillas are a great option.
• For a lower-carb meal, serve the toppings over mixed greens, in lettuce wraps, or over cauliflower rice instead of tortillas.
• If you are nut-free, swap the cashew sauce for an avocado lime sauce to keep the creamy texture.
• Make these tacos plant-based by replacing chicken with tofu marinated in the same sazon seasoning and grilled or cooked on the stovetop.
• If you don’t have a grill, bake the chicken at 350°F for 25-30 minutes until cooked through and roast the corn on a sheet pan at 375-400°F for 25 minutes.
• Prepare the sauce and marinate the chicken 1-2 days in advance to save time on busy days.

Storage

Store leftover chicken and corn salsa separately in airtight containers in the refrigerator for up to 3 days. The jalapeño cashew sauce keeps well for up to 4 days refrigerated but may thicken—thin with a little water before serving. To reheat chicken, warm gently in a skillet or microwave until heated through. Avoid reheating tortillas; char fresh when ready to serve for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for these tacos?

Yes, boneless skinless chicken thighs are recommended for juiciness, but chicken breasts can be used as well. Adjust cooking time accordingly to avoid drying out the meat.

How do I make this recipe vegan?

Replace the chicken with firm tofu marinated in the sazon seasoning and grilled or pan-cooked. The jalapeño lime cashew sauce is already dairy-free and vegan-friendly.