Name: Crazy Good Street Corn Chicken Tacos Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Mexican-inspired
Ingredients: 1 pound boneless skinless chicken thighs; 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; Optional: 1/4 teaspoon cayenne (only if you like a little heat); 1/2 teaspoon salt; Freshly ground black pepper, to taste; 2 ears corn, washed; 2 teaspoons olive oil; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1 avocado, diced; 1 jalapeno, thinly sliced; 1/3 cup finely diced cilantro; 1/4 cup finely diced red onion; 1 lime, juiced; Freshly ground salt and pepper, to taste; 1/2 cup raw cashews; 1/3 cup water, plus more to thin if necessary; 1 medium jalapeno, seeded; 1 clove garlic; 2 tablespoons fresh lime juice; 3/4 teaspoon salt; 1/4 teaspoon onion powder; Freshly ground black pepper, to taste; 8 soft corn tortillas; Extra thinly sliced jalapenos

If you’re searching for a dinner that bursts with vibrant flavors, look no further than these Crazy Good Street Corn Chicken Tacos. Imagine juicy, sazon-seasoned chicken piled onto warm corn tortillas, topped with smoky grilled corn salsa, creamy avocado, and a drizzle of zesty jalapeno lime cashew sauce. Each bite is a fiesta of textures and colors, making these tacos impossible to resist. Whether you’re hosting taco night or simply craving something out-of-this-world, these are bound to become your go-to recipe!

Crazy Good Street Corn Chicken Tacos Recipe - Recipe Image

Ingredients You’ll Need

With ingredients this simple, every single one matters. Each one plays a role—whether it’s bringing smoky depth, creamy richness, or a pop of color—to make these Crazy Good Street Corn Chicken Tacos unforgettable!

Boneless Skinless Chicken Thighs: Juicy and flavorful, perfect for soaking up all those sazon spices.
Olive Oil: Adds moisture and helps the spices cling to the chicken and corn while grilling.
Cumin: Earthy and warm, it’s key in both the chicken and the corn seasoning.
Ground Coriander: Lends a bright, lemony flavor that naturally complements the other spices.
Ground Turmeric: For gorgeous golden color and a subtle, earthy bite.
Garlic Powder: Because every great taco needs a hit of garlicky goodness.
Oregano: Adds a fresh, herbal layer that sets these tacos apart.
Cayenne: Optional, but highly recommended if you love a gentle kick.
Salt & Pepper: Essential for making every flavor pop.
Corn (on the cob): Grilled until just-charred for that irresistible street corn flair.
Chili Powder: Infuses the corn with smoky, spicy depth.
Avocado: Creamy cubes add coolness to balance the warm spices.
Jalapeno: Fresh and spicy, used both in the salsa and sauce for double the fun.
Cilantro: Bright, herby notes tie everything together.
Red Onion: Brings crunch and a touch of sharpness to the salsa.
Lime: Freshly squeezed for zing and brightness everywhere—from salsa to sauce.
Raw Cashews: The secret to a lush, dairy-free sauce that you’ll want to drizzle on everything.
Garlic Clove: Blends into the sauce for extra savory flavor.
Onion Powder: Adds a hint of sweet onion flavor to the cashew sauce.
Corn Tortillas: The classic base, best if warmed or charred for authentic street taco flavor.
Extra Jalapenos and Cilantro: Scatter as much as you like for garnish and extra freshness.

How to Make Crazy Good Street Corn Chicken Tacos

Step 1: Soak the Cashews

Start by soaking your raw cashews. If you’ve got extra time, let them soak in warm water for at least two hours. In a hurry? Bring them to a quick boil, then allow them to sit off the heat for about thirty minutes. This step is crucial—properly soaked cashews will blend into the dreamiest, silkiest jalapeno lime sauce you’ve ever tasted.

Step 2: Make the Jalapeno Lime Cashew Sauce

Once the cashews are soaked and drained, pop them into your blender with water, jalapeno, garlic, fresh lime juice, salt, onion powder, and a grind of black pepper. Blitz everything until smooth. If it’s too thick, just stir in a bit more water until you get the consistency you love. Set this creamy, spicy sauce aside for all the taco magic to come.

Step 3: Marinate the Chicken

While the cashews work their magic, toss your chicken thighs with olive oil and all the spices—cumin, coriander, turmeric, garlic powder, oregano, a dash of cayenne (if that’s your thing), salt, and pepper. Let the chicken marinate for at least thirty minutes, but if you have the time (or can plan ahead), a full day in the fridge delivers an even bigger flavor punch.

Step 4: Prep the Corn

Drizzle your ears of corn with olive oil and roll them in chili powder, cumin, and a little salt and pepper. This trick gives the grill plenty to caramelize—meaning each kernel will pop with smoky, spicy flavor in your salsa.

Step 5: Grill the Chicken and Corn

Fire up your grill to 400 degrees F. Pop the chicken and corn right on the grates, turning the corn every few minutes until it’s charred and juicy all over, about fifteen to twenty minutes. Grill the chicken for six to eight minutes per side—don’t forget to check that internal temp hits 165 degrees F. As soon as it’s cooked, cover the chicken with foil so it stays succulent while you finish the rest.

Step 6: Make the Street Corn Salsa

Let the grilled corn cool just enough to handle, then cut it off the cob right into a bowl. Add diced avocado, jalapeno, cilantro, red onion, a splash of lime juice, and a sprinkle of salt and pepper. Toss it all together for a vibrant topping that will make your Crazy Good Street Corn Chicken Tacos truly unforgettable.

Step 7: Assemble the Tacos

For the perfect Crazy Good Street Corn Chicken Tacos experience, warm or char your tortillas. Spread each with a spoonful of the creamy cashew sauce, pile on chopped chicken, top with street corn salsa, and finish with another drizzle of sauce. Extra jalapenos and cilantro never hurt—pile them on for a final, festive touch!

How to Serve Crazy Good Street Corn Chicken Tacos

Garnishes

Don’t hold back on the garnishes when serving your Crazy Good Street Corn Chicken Tacos! Extra sprigs of cilantro, sliced jalapenos, and a squeeze of lime not only look stunning but brighten up every bite. A few radish slices or crumbled cotija (if you’re not dairy-free) also make for a delicious finish.

Side Dishes

Keep the taco night energy going with side dishes that complement the main event. Classic choices like cilantro-lime rice, smoky black beans, or a tangy cabbage slaw are always a hit. If you’re feeling extra festive, try grilled pineapple or even a refreshing mango salad alongside your Crazy Good Street Corn Chicken Tacos.

Creative Ways to Present

Let your presentation shine! Serve the assembled tacos family-style on a big platter, letting everyone grab their own. Or, set up a “taco bar” so guests can customize their Crazy Good Street Corn Chicken Tacos with all the toppings and sauce. Mini tacos make for a fun appetizer spread at parties, too.

Make Ahead and Storage

Storing Leftovers

The individual components of your Crazy Good Street Corn Chicken Tacos actually store beautifully. Keep the grilled chicken, salsa, and cashew sauce in separate airtight containers in the fridge for up to three days. This way, you can quickly build fresh-tasting tacos whenever the craving strikes!

Freezing

If you want to freeze ahead, the marinated chicken works best. Freeze it raw or already grilled, then thaw and reheat when you need a speedy taco solution. The salsa and sauce, however, are best made fresh, since they contain avocado and herbs that don’t freeze quite as well.

Reheating

To bring leftovers back to life, warm the chicken gently in a skillet or in the microwave, just until heated through—overcooking will dry it out. If your sauce has thickened in the fridge, simply whisk in a splash of water or lime juice to restore its creamy texture before assembling your next round of Crazy Good Street Corn Chicken Tacos.

FAQs

Can I make Crazy Good Street Corn Chicken Tacos with chicken breast instead of thighs?

Absolutely! Chicken breast works well, especially if you slice it thin and watch closely on the grill to avoid overcooking. Thighs do stay juicier, but both options are delicious in these Crazy Good Street Corn Chicken Tacos.

What if I don’t have a grill?

No grill, no problem! Bake the marinated chicken thighs in a 350-degree oven for 25 to 30 minutes, and cook the corn in a hot cast-iron skillet until slightly charred. The smoky flavor will still shine through in your street corn chicken tacos.

Is the jalapeno lime cashew sauce spicy?

The sauce gets a gentle kick from jalapeno, but you’re in control. Remove the seeds for mild heat, or leave in a few for extra spice. Taste as you blend and adjust to your preference—remember, Crazy Good Street Corn Chicken Tacos are all about making it just right for you.

Can I make these tacos dairy free and gluten free?

Yes! This recipe is naturally dairy free thanks to the cashew sauce, and using soft corn tortillas ensures they’re gluten free, too. They’re a fantastic option for almost any dietary need without sacrificing flavor.

How do I customize the toppings?

Go wild with toppings! Add pickled onions, shredded lettuce, cotija cheese (if not dairy-free), salsa verde, or fresh radish slices. The base of Crazy Good Street Corn Chicken Tacos is so flexible, you can truly make them your own each time you serve them.

Final Thoughts

If you’ve been looking for a taco recipe that’ll wow everyone—yourself included—these Crazy Good Street Corn Chicken Tacos are destined for your regular dinner rotation. Every bite is packed with texture, color, and bold flavor, and assembling them is more fun than any takeout run. Try them out soon, and don’t be surprised if they’re requested again and again!