Let me introduce you to a game-changer in taco night lineup: the Fiery Street Corn Chicken Tacos Recipe. This vibrant dish bursts with layers of smoky grilled chicken, charred street-style corn, and a zesty, creamy cashew-lime sauce that perfectly balances heat and freshness. Every bite dances with texture and flavor, showcasing juicy chicken thighs seasoned with warm spices, fiery jalapenos, and a sprinkle of fresh cilantro. Whether you’re craving a lively weeknight dinner or a crowd-pleaser for your next get-together, these tacos deliver excitement with every mouthful.
Ingredients You’ll Need
The magic of the Fiery Street Corn Chicken Tacos Recipe comes not only from its bold flavors but also from surprisingly straightforward ingredients. Each plays a vital role, from the tender chicken thighs soaking in fragrant spices to the smoky corn adding sweet crunch and the creamy cashew sauce bringing everything together with a refreshing kick.
- 1 pound boneless skinless chicken thighs: The ultimate juicy and tender base for these tacos.
- 1 tablespoon olive oil: Helps the chicken absorb spices and keeps it moist on the grill.
- 1 teaspoon cumin: Adds a warm, earthy note that complements the smoky flavors.
- 1 teaspoon ground coriander: Brings subtle citrusy undertones to the chicken marinade.
- 1 teaspoon ground turmeric: Infuses a beautiful golden color and mild depth.
- ½ teaspoon garlic powder: Enhances overall savory complexity.
- ½ teaspoon oregano: Offers a hint of herbal brightness.
- Optional ¼ teaspoon cayenne: For those who want an extra fiery kick.
- ½ teaspoon salt: Balances and enhances all elements.
- Freshly ground black pepper: Adds sharpness and a touch of heat.
- 2 ears of corn, washed: The star of street corn that adds sweet smoky crunch.
- 2 teaspoons olive oil: For coating the corn evenly before grilling.
- ½ teaspoon cumin: Deepens the grilled corn’s flavor profile.
- ½ teaspoon chili powder: Introduces a subtle smoky heat to the corn.
- 1 avocado, diced: Brings creamy richness and cool contrast.
- 1 jalapeno, thinly sliced: Adds fresh heat and vibrant color.
- â…“ cup finely diced cilantro: Brightens flavors with its fresh herbal zing.
- ¼ cup finely diced red onion: Provides a mild crunch and sweetness.
- 1 lime, juiced: Lends acidity to balance richness and heat.
- ½ cup raw cashews: Key to making the creamy, tangy sauce.
- â…“ cup water (plus more if needed): For blending the cashew sauce to smooth perfection.
- 1 medium jalapeno, seeded: Adds controlled heat to the sauce without overwhelming.
- 1 clove garlic: Gives the sauce a subtle savory kick.
- 2 tablespoons fresh lime juice: Lifts and brightens the creamy sauce.
- ¾ teaspoon salt: Balances the sauce’s flavors perfectly.
- ¼ teaspoon onion powder: Adds depth and subtle sweetness to the sauce.
- Freshly ground black pepper: Provides mild heat and complexity to the sauce.
- 8 soft corn tortillas: The perfect, slightly chewy carrier for all your delicious fillings.
- Extra thinly sliced jalapenos: For garnish and an added punch of heat.
- Extra cilantro: To finish with fresh herbal notes.
How to Make Fiery Street Corn Chicken Tacos Recipe
Step 1: Soften the Cashews for the Sauce
Begin by soaking ½ cup of raw cashews in warm water for at least two hours. This softens them thoroughly to ensure a silky blend later. If you’re short on time, a quick method is to soak them in very hot water for 30 minutes. This simple step is what transforms the sauce from grainy to luscious.
Step 2: Blend the Creamy Cashew Sauce
Drain your soaked cashews, then add them to a blender with ⅓ cup water, one medium jalapeno (seeded for less heat), one clove of garlic, two tablespoons fresh lime juice, ¾ teaspoon salt, ¼ teaspoon onion powder, and freshly ground black pepper. Blend until the sauce is perfectly smooth and creamy, with just the right balance of brightness and spice. This sauce will elevate the tacos with its rich, tangy, and spicy character.
Step 3: Marinate the Chicken
In a bowl, toss one pound of boneless skinless chicken thighs with one tablespoon olive oil and the spice blend: one teaspoon cumin, one teaspoon ground coriander, one teaspoon turmeric, ½ teaspoon garlic powder, ½ teaspoon oregano, an optional ¼ teaspoon cayenne, ½ teaspoon salt, and freshly ground black pepper. Give everything a good mix, then cover and let it marinate for a minimum of 30 minutes or up to 24 hours. This marination step infuses the chicken with layers of earthy warmth and a gentle heat.
Step 4: Prepare the Corn
Toss the two ears of washed corn with two teaspoons olive oil, ½ teaspoon cumin, and ½ teaspoon chili powder. This seasoning adds smoky depth and a subtle kick that complements the chicken perfectly once grilled.
Step 5: Grill the Corn and Chicken
Heat your grill to medium-high. Place the chicken thighs and corn on the grill, cooking the chicken until it’s thoroughly cooked and juicy, about 6-7 minutes per side depending on thickness. Turn the corn occasionally until it’s charred in spots and tender, about 10-12 minutes. The smoky char notes from grilling take this recipe to the next level by adding incredible flavor complexity.
Step 6: Assemble Your Fiery Street Corn Chicken Tacos
Slice the grilled chicken into bite-sized pieces. Carefully cut the kernels off the corn cobs and mix them with the diced avocado, 1 thinly sliced jalapeno, ⅓ cup chopped cilantro, ¼ cup diced red onion, and the juice of one lime. Give a quick stir and season with salt and pepper to taste for a vibrant, fresh salsa. Warm the eight corn tortillas on the grill for just a minute until pliable and slightly charred. Now comes the fun part: layer the chicken, spoonfuls of corn salsa, drizzle with your luscious cashew sauce, and sprinkle on extra jalapenos and cilantro for that authentic street vibe.
How to Serve Fiery Street Corn Chicken Tacos Recipe
Garnishes
Garnishes really bring the Fiery Street Corn Chicken Tacos Recipe to life. Fresh cilantro and thinly sliced jalapenos add vibrant color and an herbal kick. A wedge of lime on the side invites everyone to add a final splash of acidity. If you like a little more heat, a sprinkle of smoked paprika or crumbled cotija cheese can add a fantastic dimension.
Side Dishes
These tacos love company. Serve alongside a crisp cabbage slaw to contrast the richness or a simple Mexican street corn salad to extend those smoky, spicy corn flavors. A side of black beans or a fresh, tangy tomato salsa can elevate the meal further, making it feel complete and festive.
Creative Ways to Present
If you’re aiming to impress, serve the tacos family-style on a large wooden board with all the toppings and sauces in small bowls. Let guests customize their own creations. For a crowd, consider mini tortilla cups filled with the chicken mixture and corn salsa for bite-sized fun. Wrapping the tacos individually in parchment paper tied with a cilantro sprig adds a rustic, charming touch.
Make Ahead and Storage
Storing Leftovers
Leftover grilled chicken and corn can be refrigerated in separate airtight containers for up to 3 days. Store the cashew sauce in a separate container to maintain its creamy texture. Keep tortillas wrapped tightly in foil or plastic to prevent drying out.
Freezing
You can freeze the cooked chicken and grilled corn for up to 2 months. Portion them into freezer-safe bags, pressing out excess air. Thaw overnight in the fridge before reheating. The sauce does not freeze well, so prepare it fresh for the best consistency.
Reheating
Reheat chicken and corn gently in a skillet over medium heat or in a microwave until warmed through. Warm tortillas on a dry pan or grill to revive their softness. Add the cashew sauce fresh to avoid breaking or separation, ensuring your tacos stay creamy and delicious.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but keep in mind they are leaner and may cook faster, so watch closely to avoid drying out. Thighs generally offer more juiciness and flavor.
How spicy is the Fiery Street Corn Chicken Tacos Recipe?
This recipe has a moderate heat level thanks to jalapenos and optional cayenne. You can easily adjust the spice by removing seeds from jalapenos or omitting cayenne if you prefer milder tacos.
Is the cashew sauce suitable for a vegan version?
Yes! The cashew sauce is entirely plant-based, making it perfect for vegan diets. Just swap the chicken with grilled veggies or tofu for a delicious vegan variant.
Can I prepare parts of this recipe ahead of time?
Definitely. Marinate the chicken and soak cashews a day in advance for easy assembly. Even the cashew sauce can be made a few hours beforehand and kept chilled.
What’s the best way to grill corn indoors?
If you don’t have a grill, use a grill pan or broiler to get similar charred flavors. Rotate the corn frequently under the broiler to avoid burning while achieving that smoky effect.
Final Thoughts
I can’t encourage you enough to try this Fiery Street Corn Chicken Tacos Recipe as your next go-to meal. It’s a beautiful mix of simple ingredients coming together in an exciting, lively, and utterly satisfying way. Whether for a casual dinner or a festive gathering, these tacos promise smiles, bold flavors, and an adventure in every bite. Grab your grill, gather your loved ones, and make some memories around this irresistible dish!
Print
Fiery Street Corn Chicken Tacos Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Fiery Street Corn Chicken Tacos combine juicy grilled chicken thighs marinated in a flavorful spice mix with smoky, spiced grilled corn salsa. Topped with a creamy, tangy jalapeno-cashew sauce and fresh vegetables, these tacos deliver a perfect balance of heat, zest, and freshness for a vibrant Mexican-inspired meal.
Ingredients
For the 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 (optional)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Grilled Corn 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
- Salt and freshly ground black pepper, to taste
For the Jalapeno-Cashew 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
For Assembly
- 8 soft corn tortillas
- Extra thinly sliced jalapenos (for garnish)
- Extra cilantro (for garnish)
Instructions
- Soften Cashews: Soak raw cashews in warm water for at least 2 hours to soften them, or use a quick soaking technique if short on time.
- Prepare Jalapeno-Cashew Sauce: Drain the soaked cashews and add them to a blender with â…“ cup water, seeded jalapeno, garlic, fresh lime juice, salt, onion powder, and freshly ground black pepper. Blend until the sauce is completely smooth. Add more water if needed to achieve desired consistency.
- Marinate Chicken: In a bowl, combine the chicken thighs with olive oil, cumin, ground coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and pepper. Mix thoroughly to coat evenly. Let the chicken marinate for at least 30 minutes or up to 24 hours in the refrigerator for maximum flavor.
- Season the Corn: Brush the ears of corn with olive oil, then sprinkle with cumin and chili powder evenly to coat.
- Grill Chicken and Corn: Preheat a grill to medium-high heat. Place the marinated chicken and seasoned corn on the grill. Cook the chicken until it reaches an internal temperature of 165°F (74°C) and is nicely charred, about 6-8 minutes per side depending on thickness. Grill corn, turning occasionally, until it is evenly charred and cooked through, about 10 minutes.
- Prepare Corn Salsa: Remove the corn kernels from the cob into a bowl. Add diced avocado, thinly sliced jalapeno, finely diced cilantro, red onion, lime juice, salt, and pepper. Mix carefully to combine and adjust seasoning to taste.
- Warm Tortillas and Assemble Tacos: Grill the corn tortillas briefly on the grill until warm and slightly charred. Slice grilled chicken into strips. To assemble each taco, layer sliced chicken, a generous scoop of the grilled corn salsa, a drizzle of jalapeno-cashew sauce, and garnish with extra sliced jalapenos and cilantro.
Notes
- If short on time, use hot water to soak cashews for 30 minutes instead of soaking for 2 hours.
- Seed jalapenos to reduce heat, or leave seeds for an extra spicy kick.
- Use chicken breasts if preferred, but thighs provide more juiciness and flavor.
- Adjust the amount of cayenne and jalapeno to control spiciness to your taste.
- For gluten-free, ensure the corn tortillas are certified gluten-free.
- Leftover jalapeno-cashew sauce can be refrigerated for up to 3 days.
