If you’re craving a dish that bursts with bold flavors and vibrant textures, you’re in for a treat with this Fiery Street Corn Chicken Tacos Recipe. Marrying juicy, spiced chicken thighs with charred, smoky grilled corn tossed in a tangy, creamy cashew sauce, these tacos offer an irresistible balance of heat, creaminess, and freshness. Whether you’re cooking for a casual weeknight or an exciting weekend gathering, this recipe delivers layers of flavor that will have everyone reaching for seconds.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, each playing a key role in delivering the authentic taste and texture that make these tacos truly sing. From the spice-packed chicken marinade to the creamy cashew sauce and fresh toppings, every element adds its own magic to the plate.
- Boneless skinless chicken thighs (1 pound): Chosen for their rich flavor and tender juiciness, perfect for grilling.
- Olive oil (1 tablespoon + 2 teaspoons): Adds moisture and helps carry spices into the chicken and corn.
- Cumin (1 teaspoon + ½ teaspoon): Provides that earthy, warm undertone central to Mexican-inspired cooking.
- Ground coriander (1 teaspoon): Bright and citrusy, it balances the other spices beautifully.
- Ground turmeric (1 teaspoon): Adds a subtle depth and golden color.
- Garlic powder (½ teaspoon): Brings a mellow, savory note.
- Oregano (½ teaspoon): Offers herbal earthiness to the marinade.
- Cayenne pepper (¼ teaspoon, optional): For those who want that fiery kick.
- Salt and freshly ground black pepper (to taste): Essential for seasoning and enhancing all flavors.
- Ears of corn (2) : Washed and ready to be grilled for that iconic smoky crunch.
- Chili powder (½ teaspoon): Adds a sweet heat to the corn.
- Avocado (1, diced): Creamy, cool contrast to the spicy elements.
- Jalapeno (1, thinly sliced): Adds fresh heat and texture.
- Cilantro (â…“ cup finely diced): Brings a burst of brightness.
- Red onion (¼ cup finely diced): Adds crunch and a touch of sharpness.
- Lime juice (1 lime): Injects refreshing acidity.
- Raw cashews (½ cup): The base for a luscious, dairy-free creamy sauce.
- Water (â…“ cup, plus more if needed): Helps smooth out the cashew sauce.
- Seeded jalapeno (1 medium): Blended into the sauce for subtle heat.
- Garlic clove (1): Fresh punch for the sauce.
- Lime juice (2 tablespoons): Balances the cashew cream with tang.
- Onion powder (¼ teaspoon): Enhances the sauce’s savory notes.
- Soft corn tortillas (8): The warm, tender vessel for everything delicious.
- Extra thinly sliced jalapenos and cilantro: For garnish and that final pop of color and spice.
How to Make Fiery Street Corn Chicken Tacos Recipe
Step 1: Soak the Cashews
Start by soaking your raw cashews in warm water for at least two hours to soften them up. If you’re in a rush, a quick soak in very hot water for about 15 minutes helps too. This step is key for creating the creamy, dreamy base of the sauce without any dairy. It’s what makes these tacos so delightfully rich while keeping things light.
Step 2: Prepare the Cashew Sauce
Once your cashews are nice and soft, blend them with water, seeded jalapeno, fresh garlic, lime juice, salt, onion powder, and freshly ground black pepper until silky smooth. This sauce is the heart of the tacos’ creaminess with a subtle kick from the jalapenos, making every bite vibrant and exciting.
Step 3: Marinate the Chicken
In a mixing bowl, toss the chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, optional cayenne, salt, and pepper. Let the flavors meld wonderfully for at least 30 minutes, but if you have time, marinate up to 24 hours in the fridge. This infusion is what gives your chicken layers of spice and warmth, preparing it to shine on the grill.
Step 4: Prepare and Season the Corn
Brush the ears of corn with olive oil, then sprinkle with cumin and chili powder for a warm, smoky punch. Getting the corn grilled adds that signature charred street-corn flavor, bringing smokiness and sweet crispness that perfectly complements the spicy chicken.
Step 5: Grill the Chicken and Corn
Heat your grill or grill pan to medium-high and cook the chicken thighs until beautifully charred and cooked through — about 6 to 7 minutes per side. Grill the corn alongside, turning occasionally until each side has lovely grill marks and a touch of caramelization. This step is where all the magical flavors come together, sealing in juiciness and that fiery char.
Step 6: Assemble the Tacos
Cut the grilled corn off the cobs and mix it with diced avocado, finely chopped cilantro, red onion, thinly sliced jalapeno, and fresh lime juice. Warm your corn tortillas either on the grill or a hot skillet until pliable and slightly toasted. Then build your tacos by layering sliced chicken, the vibrant corn salsa, a generous drizzle of the creamy cashew sauce, plus extra jalapenos and cilantro for a finishing touch. Your Fiery Street Corn Chicken Tacos Recipe really comes together in this burst of colors, textures, and flavors.
How to Serve Fiery Street Corn Chicken Tacos Recipe
Garnishes
Fresh garnishes elevate this dish to the next level. Sprinkle extra chopped cilantro and thin jalapeno slices on top for a fresh, green zing. A squeeze of lime right before eating adds brightness that cuts through the richness effortlessly. These garnishes add a cool, crisp note to balance the smoky and spicy flavors perfectly.
Side Dishes
Serve these tacos with simple sides like Mexican rice, black beans, or a crisp cabbage slaw to complement the bold taco flavors. A light, lime-infused slaw brings crunch and zest, while creamy guacamole or a black bean salad rounds out the meal with wholesome heartiness.
Creative Ways to Present
For a fun twist, serve these tacos in a colorful taco holder or arrange them family-style on a large platter sprinkled with extra cilantro and lime wedges. Another idea is to turn the corn mixture into a taco salad bowl for an easy, deconstructed version. No matter how you present them, these Fiery Street Corn Chicken Tacos Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, separate the grilled chicken, corn salsa, and cashew sauce into airtight containers. Store the chicken and corn salsa in the fridge for up to 3 days. Keep the sauce in its own container to preserve its creamy texture and vibrant flavor.
Freezing
You can freeze leftover cooked chicken for up to 2 months by wrapping it tightly or using freezer-safe bags. The corn salsa and cashew sauce don’t freeze as well due to their fresh and creamy textures, so it’s best to enjoy those fresh.
Reheating
Reheat the chicken gently in a skillet or oven to keep it juicy — avoid microwaving as it can dry out the meat. Warm the corn salsa briefly on low if you like, but it’s just as delicious served cold. Add the cashew sauce after reheating for the best creamy finish.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work fine, but thighs tend to stay juicier and have more flavor, especially when grilled. If you use breasts, be careful not to overcook them, as they can dry out easily.
Is the cashew sauce spicy?
The cashew sauce has a gentle heat from the jalapenos, but it’s balanced by the lime and creaminess. You can adjust the amount of jalapeno to make it milder or hotter depending on your taste.
Can I make this recipe vegan or vegetarian?
Definitely! Simply swap the chicken for grilled portobello mushrooms, tofu, or cauliflower steaks. The Fiery Street Corn Chicken Tacos Recipe flavors shine just as bright with plant-based proteins.
What if I don’t have a grill?
No grill, no problem! Use a grill pan or broil the chicken and corn in your oven. Just watch closely to get those beautiful char marks and to ensure it doesn’t burn.
How spicy are these tacos?
The heat level is moderate and can be adjusted easily. The cayenne in the chicken marinade is optional, and you can control the jalapeno slices and sauce jalapeno to your comfort level. They offer a lively but balanced spicy kick.
Final Thoughts
There is something truly special about the combination of smoky grilled corn, perfectly spiced chicken, and that luscious cashew sauce in this Fiery Street Corn Chicken Tacos Recipe. It’s a dish that invites you to gather around, enjoy bold, vibrant flavors, and make memories with every bite. So go ahead, light up your grill or skillet and treat yourself and your loved ones to these irresistibly bright and fiery tacos — your taste buds will thank you!
Print
Fiery Street Corn Chicken Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Fiery Street Corn Chicken Tacos feature tender marinated chicken thighs grilled to perfection and topped with a smoky, spicy street corn salsa. Combined with a creamy jalapeño cashew sauce, fresh avocado, and vibrant cilantro, these tacos bring bold, layered flavors inspired by vibrant street food. Perfect for a flavorful weeknight dinner or casual entertaining, they deliver a delightful blend of smoky, spicy, and creamy elements wrapped in warm corn tortillas.
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, for heat)
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Street Corn Salsa
- 2 ears of corn, washed
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 avocado, diced
- 1 jalapeño, thinly sliced
- â…“ cup finely diced cilantro
- ¼ cup finely diced red onion
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
Cashew Jalapeño Sauce
- ½ cup raw cashews
- â…“ 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, to taste
To Assemble
- 8 soft corn tortillas
- Extra thinly sliced jalapeños, for garnish
- Extra cilantro leaves, for garnish
Instructions
- Soak the cashews: Place raw cashews in warm water and let them soak for at least 2 hours to soften, or use a quick soaking method by soaking in very hot water for 15 minutes. This will create a creamy base for the sauce.
- Prepare the cashew jalapeño sauce: Drain the soaked cashews and add them to a blender along with ⅓ cup water, seeded jalapeño, garlic, lime juice, salt, onion powder, and freshly ground black pepper. Blend until completely smooth and creamy. Add more water if necessary to reach desired sauce consistency.
- Marinate the chicken: In a bowl, combine the chicken thighs with olive oil, cumin, ground coriander, turmeric, garlic powder, oregano, cayenne pepper if using, salt, and black pepper. Mix well to coat all chicken pieces thoroughly. Cover and let marinate for at least 30 minutes, or up to 24 hours in the refrigerator for more flavor.
- Prepare the corn: Brush the ears of corn with olive oil and sprinkle with cumin and chili powder evenly.
- Grill chicken and corn: Preheat grill or grill pan over medium-high heat. Grill the marinated chicken thighs until cooked through and juices run clear, about 6-8 minutes per side depending on thickness. Grill the corn alongside, turning occasionally, until charred and tender, about 10 minutes.
- Assemble the street corn salsa: Cut the grilled corn kernels off the cob and transfer to a bowl. Add diced avocado, thinly sliced jalapeño, diced cilantro, diced red onion, lime juice, salt, and freshly ground black pepper. Toss gently to combine.
- Warm the tortillas: Grill or heat the corn tortillas briefly until soft and pliable.
- Build the tacos: Slice grilled chicken into strips. Place chicken on warm tortillas, top with street corn salsa, drizzle with the cashew jalapeño sauce, and garnish with extra sliced jalapeños and fresh cilantro leaves.
Notes
- For a quicker cashew sauce, soak cashews in very hot water for 15 minutes instead of 2 hours.
- Adjust the cayenne pepper and jalapeños to your preferred spice level or omit to reduce heat.
- Leftovers can be stored separately to maintain freshness: chicken and corn salsa refrigerate up to 3 days, sauce up to 5 days.
- Can substitute chicken thighs with chicken breasts but thighs remain juicier and more flavorful.
- For gluten-free, ensure tortillas are certified gluten-free corn tortillas.
