Crazy Good Street Corn Chicken Tacos Recipe

Ready to meet your new absolute favorite taco? Crazy Good Street Corn Chicken Tacos are about to steal the show at your next dinner. Each bite hits you with juicy, spiced chicken, smoky charred corn, creamy avocado salsa, and a mind-blowing jalapeno-lime cashew drizzle—all nestled in warm corn tortillas. It’s everything you love about street corn, reinvented as the kind of taco that makes everyone say, “Whoa, can you send me this recipe?”

this Recipe

Ingredients You’ll Need

This epic taco recipe is all about fresh, simple ingredients coming together for maximum impact. Each part of these Crazy Good Street Corn Chicken Tacos adds its own personality—zesty, creamy, crunchy, and spicy—so don’t skip a single element!

• Boneless skinless chicken thighs: Chicken thighs stay ultra juicy and flavorful, perfect for bold spices and grilling.
• Olive oil: Helps the marinade stick and gives a beautiful sear to both chicken and corn.
• Cumin, ground coriander, turmeric, garlic powder, oregano, cayenne, salt & pepper: This is your secret street taco flavor bomb—earthy, fragrant, and with a gentle kick.
• Fresh corn on the cob: Grilled until caramelized for that authentic smoky Mexican street corn flavor.
• Chili powder: Adds warmth and the signature street corn edge.
• Avocado: Buttery and creamy, balancing all the boldness with freshness.
• Jalapeno: Brings a little heat—leave the seeds in if you dare for spicier tacos.
• Cilantro: Adds herby brightness in both the salsa and for topping.
• Red onion: For sweet crunch and a lovely pop of color.
• Lime juice: Acts as your flavor elevator, tying everything together with tang.
• Raw cashews: The base of that dreamy, dairy-free sauce—soaked for extra creaminess.
• Soft corn tortillas: The classic foundation for street tacos—go authentic for best texture.

Variations

These tacos are seriously fun to riff on, and you can adapt Crazy Good Street Corn Chicken Tacos to match your mood, what’s in your fridge, or your guests’ preferences. Get creative and make them your own!

• Make it vegetarian: Swap the chicken for grilled portobello mushrooms or roasted cauliflower and keep every bit of flavor.
• Add cheese: A sprinkle of crumbled cotija or feta over the tacos adds a salty, creamy finishing touch.
• Spice swap: Prefer smoky flavor? Toss in a pinch of smoked paprika or chipotle powder into your chicken marinade and corn rub.
• Different tortillas: Flour tortillas or lettuce wraps both work if corn tortillas aren’t your jam or you need a gluten-free option.
• Double the sauce: Use the jalapeno cashew lime sauce as a chip dip or salad dressing—it’s too good to limit to just tacos!

How to Make Crazy Good Street Corn Chicken Tacos

Step 1: Soak and Prep the Cashews

To guarantee the creamiest sauce, soak your raw cashews in warm water for at least two hours. Short on time? Simmer them briefly and let them soak for about 30 minutes instead—it works like magic! Drain them once softened, so they’re ready for blending later.

Step 2: Marinate the Chicken

While your cashews are soaking, grab a bowl and toss your chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, salt, pepper, and cayenne if you want a little kick. Rub the marinade in well and let it hang out for at least 30 minutes—up to overnight for flavor that truly sings.

Step 3: Season and Prep the Corn

Drizzle your fresh corn ears with olive oil and give them a generous rubdown with cumin, chili powder, salt, and pepper. This simple step brings that classic street corn flair right into your tacos.

Step 4: Grill the Chicken and Corn

Preheat the grill to a smoky 400°F. Grill the corn, turning often, until it’s charred and just tender—about 15-20 minutes. The chicken cooks alongside, about 6-8 minutes per side, until a thermometer reads 165°F. Let your chicken rest under foil before you chop it into juicy, bite-sized pieces.

Step 5: Make the Jalapeno Lime Cashew Sauce

In a blender, combine your drained cashews, water, jalapeno, garlic, lime juice, salt, onion powder, and a grind of black pepper. Blend on high until creamy and smooth. Add an extra splash of water if you prefer a thinner drizzle. This sauce brings Crazy Good Street Corn Chicken Tacos to a whole new level!

Step 6: Toss Together the Street Corn Salsa

Once the corn has cooled a bit, cut the kernels off and toss them in a bowl with avocado, sliced jalapenos, cilantro, red onion, fresh lime juice, plus salt and pepper. Give it all a gentle mix so the avocado stays chunky and bright.

Step 7: Assemble Your Tacos

Char your tortillas if you wish (it makes all the difference!). Then layer them generously: creamy sauce, tender chicken, a pile of bright street corn salsa, extra jalapeno, fresh cilantro, and another finishing drizzle of that luscious cashew sauce. Grab a napkin—you’ll definitely need one.

How to Serve Crazy Good Street Corn Chicken Tacos

Garnishes

Finish these tacos with extra fresh cilantro (always!), thinly sliced jalapenos for color and spice, a squeeze of lime, and, if you’re feeling fancy, a little crumbled cotija or queso fresco. It’s those small touches that take Crazy Good Street Corn Chicken Tacos over the top.

Side Dishes

Pair your tacos with a bright corn and black bean salad, a bowl of zesty rice, grilled veggies, or crispy tortilla chips and extra jalapeno lime sauce for dipping. A chilled agua fresca (or a margarita!) completes the fiesta vibe.

Creative Ways to Present

Serve these family-style on a big platter so everyone builds their own—add bowls of salsa, lime wedges, and several toppings for a true taco night spread. Or miniaturize with street-taco-sized tortillas for party-perfect bites!

Make Ahead and Storage

Storing Leftovers

Keep any leftover chicken, salsa, and sauce in separate airtight containers in the fridge for up to 3 days. Store tortillas wrapped tightly to keep them soft and fresh for tomorrow’s taco craving.

Freezing

You can freeze the marinated, uncooked chicken for meal prep, or cooked chicken if you made a big batch. The corn salsa and sauce are best enjoyed fresh, but you can make extra sauce and freeze for up to a month—just blend again when thawed for the silky texture.

Reheating

Rewarm chicken gently in a skillet or microwave just until heated through, so it stays juicy. Give tortillas a quick char in a dry pan, and assemble as usual with fresh salsa and sauce for Crazy Good Street Corn Chicken Tacos that taste just made.

FAQs

Final Thoughts

If ever there was a weeknight dinner destined to surprise and delight, it’s Crazy Good Street Corn Chicken Tacos. They truly bring the flavor, color, and fun—no taco truck necessary. Give them a try and let them light up your table; you’ll be coming back for seconds every single time!

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