Get ready to ignite your taste buds with the vibrant flavors of the Fiery Street Corn Chicken Tacos Recipe. This dish is a celebration of bold spices, smoky grilled corn, and juicy marinated chicken all wrapped in warm, soft tortillas. The perfect balance of heat from jalapenos and the creamy cashew-lime sauce creates a taco experience that’s both comforting and exciting. Whether you’re hosting a casual dinner or just craving something packed with flavor, these tacos bring a festive, crowd-pleasing fiesta straight to your table.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each plays a crucial role in building layers of flavor, texture, and color throughout the Fiery Street Corn Chicken Tacos Recipe. From the zesty spices to the fresh herbs, every element complements the other to make this dish sing.
- 1 pound boneless skinless chicken thighs: Tender and juicy, perfect for soaking up the marinade flavors.
- 1 tablespoon olive oil: Helps infuse the chicken and corn with a beautiful char when grilled.
- 1 teaspoon cumin: Adds warmth and earthiness to both the chicken and corn.
- 1 teaspoon ground coriander: Brings a light citrus note that brightens the taco filling.
- 1 teaspoon ground turmeric: Gives a subtle smokiness and gorgeous golden hue.
- ½ teaspoon garlic powder: Enhances savory depth without overpowering.
- ½ teaspoon oregano: A mild herb that adds complexity to the marinade.
- Optional ¼ teaspoon cayenne: For an extra kick of heat—perfect for those who love spice.
- ½ teaspoon salt and freshly ground black pepper: For seasoning that brings everything together.
- 2 ears of corn, washed: Sweet and crisp when grilled, essential for that street corn vibe.
- 2 teaspoons olive oil: To coat the corn for grilling, giving it that irresistible char.
- ½ teaspoon cumin and ½ teaspoon chili powder: Spice up the corn for layers of flavor.
- 1 avocado, diced: Creamy and cooling contrast to the fiery elements.
- 1 jalapeno, thinly sliced: Adds fresh heat and crunch.
- ⅓ cup finely diced cilantro and ¼ cup finely diced red onion: Bring brightness and color to the salsa mix.
- 1 lime, juiced: Adds zesty acidity to balance the richness.
- ½ cup raw cashews: The base for a luscious, creamy sauce that ties it all together.
- â…“ cup water (plus more if needed): To blend the cashew sauce perfectly.
- 1 medium jalapeno, seeded: For the sauce, adding subtle heat without overpowering.
- 1 clove garlic: Deepens the sauce’s flavor profile.
- 2 tablespoons fresh lime juice: To brighten the creamy cashew sauce beautifully.
- ¾ teaspoon salt and ¼ teaspoon onion powder: Season the sauce with balance.
- Freshly ground black pepper: Final touch for seasoning.
- 8 soft corn tortillas: The perfect canvas to hold this flavorful filling.
- Extra thinly sliced jalapenos and cilantro: For garnish and an extra dose of freshness and heat.
How to Make Fiery Street Corn Chicken Tacos Recipe
Step 1: Soften Your Cashews for the Creamy Sauce
Begin by soaking the raw cashews in warm water for at least 2 hours to soften them, which will make the sauce smooth and velvety. If you’re pressed for time, a quick soak in hot water for 15-20 minutes works well too. This creamy cashew sauce is critical in cooling down the fiery spices with its rich tangy goodness.
Step 2: Blend the Cashew Sauce
Drain the soaked cashews and add them to a blender with water, seeded jalapeno, garlic clove, fresh lime juice, salt, onion powder, and freshly ground black pepper. Blend everything until perfectly smooth. This sauce is the magic glue that holds all the flavors together and adds a luscious, creamy texture to the Fiery Street Corn Chicken Tacos Recipe.
Step 3: Marinate the Chicken
In a bowl, combine the chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, salt, pepper, and your choice of cayenne for that fiery touch. Marinate for at least 30 minutes to let those spices deeply penetrate the meat. If you can, let it go overnight for maximum flavor infusion—it transforms the chicken to juicy, tender perfection with bold spices.
Step 4: Season the Corn
Brush the ears of corn with olive oil, sprinkle with cumin and chili powder, and get ready to give it that classic smoky street corn flavor. The corn’s natural sweetness paired with these spices elevates this taco’s character and adds beautiful texture.
Step 5: Grill the Chicken and Corn
Heat up your grill or grill pan and cook the chicken thighs until they are charred, juicy, and cooked through, about 6-7 minutes per side depending on thickness. Grill the corn alongside until it develops a delicious smoky char all around. This grilling step is crucial because it introduces a deep, smoky flavor that ties the whole Fiery Street Corn Chicken Tacos Recipe together.
Step 6: Assemble Your Tacos
Cut the grilled corn kernels off the cob and toss them with diced avocado, jalapeno slices, finely diced red onion and cilantro, then drizzle with lime juice, salt, and pepper to taste. Warm your corn tortillas on the grill for just a minute or two until tender and pliable. Layer the juicy grilled chicken, a generous scoop of the corn salsa, and drizzle with the creamy cashew sauce. Garnish with extra jalapenos and cilantro for that irresistible final touch.
How to Serve Fiery Street Corn Chicken Tacos Recipe
Garnishes
Don’t skip the garnish—it’s what makes these tacos pop right before your eyes and first bite. Fresh cilantro leaves bring a bright herbaceous note, while extra thin slices of jalapeno add fresh crunch and heat. A wedge of lime on the side invites everyone to squeeze on some extra zest for balance and vibrancy.
Side Dishes
Pair these tacos with simple sides like Mexican street-style rice or black beans to soak up any leftover sauce and juice. A crisp cabbage slaw with lime and chili powder can provide a refreshing contrast to the smoky richness. For a fun twist, serve with crispy tortilla chips and a smoky chipotle salsa to extend the fiery theme.
Creative Ways to Present
Think beyond the traditional taco presentation! Serve the chicken and corn salsa family-style with small bowls of each component so guests can build their own. Alternatively, scoop the flavorful filling into crispy taco shells for a satisfying crunch. For a fun brunch option, spoon the filling atop toasted baguette slices and drizzle with cashew sauce for a taco-inspired crostini.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken, corn salsa, and cashew sauce separately in airtight containers in the refrigerator. This will keep everything fresh for 3 to 4 days and allow you to reassemble your tacos later without sogginess or loss of texture.
Freezing
You can freeze the marinated chicken just before cooking for up to 3 months but avoid freezing the corn salsa or cashew sauce as the texture won’t hold up well. When ready to use, thaw the chicken overnight in the fridge before grilling.
Reheating
Reheat cooked chicken gently in a skillet over medium heat to maintain juiciness. Warm the corn salsa briefly in a microwave or on the stovetop just until room temperature; avoid overheating to preserve freshness. Reheat tortillas wrapped in foil in a warm oven for a few minutes to restore their softness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, though thighs stay a bit juicier and have richer flavor, making them ideal for this recipe. Just be careful not to overcook breasts to avoid dryness.
How spicy is this Fiery Street Corn Chicken Tacos Recipe?
The spice level is adjustable. The jalapenos and optional cayenne pepper provide a pleasant kick, but you can reduce or omit these to suit milder tastes. The creamy cashew sauce also tempers the heat.
Is there a vegetarian version of this recipe?
Yes! Swap the chicken for grilled portobello mushrooms or cauliflower steaks and keep the flavorful corn salsa and cashew sauce. You’ll get the same bold flavors with a vegetarian twist.
What can I substitute for raw cashews in the sauce?
You can try soaked almonds or a blend of silken tofu and lime juice for a dairy-free creamy base, but cashews give the creamiest, smoothest texture ideal for this sauce.
Can these tacos be made indoors without a grill?
Definitely! Use a grill pan or regular skillet on the stove to cook chicken and corn. It won’t get quite the same smoky flavor, but the spices and charred edges can still be achieved with good heat and patience.
Final Thoughts
These Fiery Street Corn Chicken Tacos Recipe are pure joy on a plate, combining smoky grilled goodness, spicy fire, and creamy cooling sauce into every bite. It’s a recipe that never fails to impress whether you’re whipping it up for a casual weeknight dinner or a lively gathering with friends. Dive in and let these vibrant flavors brighten your day and satisfy your cravings in the most delicious way imaginable!
Print
Fiery Street Corn Chicken Tacos Recipe
- Prep Time: 45 minutes (including cashew soaking time)
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Description
Fiery Street Corn Chicken Tacos combine tender, spice-marinated grilled chicken thighs with smoky grilled corn tossed in a flavorful salsa, topped with a creamy jalapeno-cashew sauce. These tacos are vibrant, packed with layers of fresh ingredients and bold spices, perfect for a zesty and satisfying meal.
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
- 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
Corn Salsa Mix
- 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 Jalapeno 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
Taco Assembly
- 8 soft corn tortillas
- Extra thinly sliced jalapenos, for garnish
- Extra cilantro, for garnish
Instructions
- Soften Cashews: Soak the raw cashews in warm water for at least 2 hours to soften them. For a quicker method, you can soak them in hot water for 15-30 minutes instead, which will also work well for blending the sauce.
- Make Jalapeno-Cashew Sauce: Drain the soaked cashews and add them to a blender with â…“ cup water, seeded jalapeno, garlic, lime juice, salt, onion powder, and freshly ground black pepper. Blend until completely smooth and creamy. Add more water as needed to reach your desired sauce consistency.
- Marinate Chicken: In a large bowl, combine olive oil, cumin, coriander, turmeric, garlic powder, oregano, optional cayenne, salt, and freshly ground black pepper. Add the boneless skinless chicken thighs and toss to fully coat. Marinate the chicken for at least 30 minutes, or up to 24 hours in the refrigerator for deeper flavor.
- Prepare Corn: Brush the ears of corn with olive oil and season evenly with cumin and chili powder. Set aside.
- Grill Chicken and Corn: Preheat your grill to medium-high heat. Grill the marinated chicken thighs until cooked through and nicely charred, about 5-7 minutes per side depending on thickness. Simultaneously, grill the corn, turning occasionally, until it is tender and smoked with some char marks, approximately 10-12 minutes.
- Make Corn Salsa: Once the corn is grilled and cool enough to handle, cut the kernels off the cobs. In a medium bowl, mix the grilled corn kernels with diced avocado, thinly sliced jalapeno, cilantro, red onion, and lime juice. Season with salt and freshly ground black pepper to taste.
- Warm Tortillas and Assemble: Lightly grill the soft corn tortillas until warm and pliable. Slice or chop the grilled chicken if desired. To assemble each taco, layer pieces of chicken, generous spoonfuls of the corn salsa, a drizzle of the creamy jalapeno-cashew sauce, and garnish with extra thinly sliced jalapenos and fresh cilantro.
- Serve: Serve the tacos immediately while warm with lime wedges on the side if desired for extra tang.
Notes
- Soaking cashews properly is key to achieving a smooth and creamy sauce texture.
- Adjust the amount of jalapeno in the sauce and salsa to control heat levels to your preference.
- The chicken can be marinated ahead for convenience and better flavor infusion.
- If you don’t have a grill, the chicken and corn can be cooked on a grill pan or stovetop skillet with high heat for similar results.
- For a gluten-free meal, ensure corn tortillas are certified gluten-free.
