Grilled Corn Chicken Tacos

This street corn chicken taco recipe transforms ordinary taco night into a flavor explosion combining zesty grilled chicken, charred corn, and a creamy jalapeño lime sauce that will have everyone asking for seconds. The combination of smoky, spicy, tangy, and creamy elements creates the perfect summer meal that feels special yet comes together easily for a weeknight dinner.

I first made these tacos for a backyard gathering last summer, and they've become our go-to entertaining recipe. My friends now request them whenever they visit, and even the pickiest eaters devour them with enthusiasm.

Ingredients

• Boneless skinless chicken thighs: create the juicy base with more flavor than breast meat and they stay tender even if slightly overcooked
• Fresh corn: adds natural sweetness and charred complexity when grilled just make sure to choose ears with bright green husks and pale yellow silks for freshness
• Raw cashews: create the creamy dairy free sauce base without any heavy cream look for unsalted cashews for best flavor control
• Avocado: provides healthy fats and creamy texture in the salsa choose ones that yield slightly to gentle pressure for perfect ripeness
• Fresh jalapeños: add essential heat throughout the recipe select firm peppers with smooth skin for best results
• Corn tortillas: provide the authentic base for these street style tacos warm them properly for maximum flavor and flexibility
• Fresh lime juice: brightens all components with acidity buy heavy limes with thin smooth skin for maximum juice yield

Step-by-Step Instructions

Prepare the cashew sauce:

Soak raw cashews in warm water for at least 2 hours to soften them completely. For a quicker method, boil water, add cashews, turn off heat, and let soak for 30 minutes. Drain the soaked cashews and blend with fresh water, jalapeño, garlic, lime juice, salt, onion powder, and black pepper until completely smooth. The consistency should be pourable but thick enough to coat the back of a spoon.

Marinate the chicken:

Combine chicken thighs with olive oil and the aromatic spice blend of cumin, coriander, turmeric, garlic powder, oregano, cayenne if using, salt and pepper. Massage the marinade into the meat thoroughly to ensure even flavor distribution. Allow to marinate for at least 30 minutes, though overnight marination in the refrigerator will develop deeper flavor.

Prepare the corn:

Rub corn ears with olive oil to create a base for the spices to adhere to. Season evenly with cumin, chili powder, salt and pepper, making sure to cover all sides of the corn. This creates a flavorful exterior that will caramelize beautifully on the grill.

Grill the proteins and vegetables:

Preheat your grill to 400°F for proper caramelization. Place seasoned corn and chicken directly on clean, oiled grates. Turn corn occasionally until charred on all sides, about 15-20 minutes total. Grill chicken thighs for 6-8 minutes per side until they reach 165°F internally. Rest the chicken under foil for 5 minutes before chopping into bite-sized pieces to retain juices.

Prepare the salsa:

Cut cooled corn kernels off the cob using a sharp knife. Combine in a bowl with diced avocado, sliced jalapeño, chopped cilantro, diced red onion, fresh lime juice, salt and pepper. Gently toss all ingredients, being careful not to mash the avocado pieces.

Assemble the tacos:

Quickly char corn tortillas over an open flame or in a dry skillet for 15-20 seconds per side until pliable with light brown spots. Spread a spoonful of jalapeño cashew sauce on each tortilla, then layer with chopped chicken, corn salsa mixture, extra jalapeño slices if desired, and another drizzle of cashew sauce on top.

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You Must Know

• Each taco packs impressive protein from the chicken thighs and cashew sauce
• The recipe offers three distinct textures creamy sauce, tender meat, and crisp fresh vegetables
• Perfect for meal prep as components can be made ahead separately

This recipe combines influences from Mexican street corn (elotes) with Middle Eastern spice traditions through the sazon blend. My favorite component is actually the jalapeño lime cashew sauce, which I now make in double batches to use on everything from roasted vegetables to grain bowls throughout the week.

Make-Ahead Options

The beauty of this recipe lies in its component parts, which can all be prepared in advance for quick assembly. Marinate the chicken up to 24 hours ahead, and it will develop even deeper flavor. The cashew sauce stays fresh in an airtight container in the refrigerator for up to five days and actually improves after the flavors meld overnight. Even the corn salsa can be made a day ahead, though add the avocado just before serving to prevent browning. Store each component separately and simply reheat the chicken and warm the tortillas when ready to serve.

Dietary Modifications

This recipe naturally accommodates several dietary needs while maintaining its incredible flavor profile. For a dairy-free option, you're already set with the cashew cream replacing traditional cheese or sour cream. To make it vegan, simply substitute the chicken with grilled portobello mushrooms or extra-firm tofu using the same marinade and grilling method. For those avoiding gluten, verify your spices are certified gluten-free, but otherwise, the corn tortillas make this naturally gluten-free. If you need a lower-carb version, serve all components over a bed of crisp lettuce instead of tortillas for an equally satisfying taco salad experience.

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Serving Suggestions

Create a full street food inspired meal by pairing these tacos with Mexican rice and refried beans for an authentic combination. For a lighter option, serve alongside a simple jicama slaw dressed with lime juice and tajin seasoning to complement the flavors while adding refreshing crunch. These tacos also pair beautifully with a summery beverage like a watermelon agua fresca or a classic margarita for adult gatherings. For a fun interactive dinner party, set up a taco bar with all components separated so guests can build their perfect combination of toppings according to their heat and flavor preferences.

Flavor Variations

While this recipe is already bursting with flavor, you can customize it to create different taste experiences. For a tropical twist, add diced mango or pineapple to the corn salsa, which brings sweet notes that balance the spice beautifully. If you love smoky flavors, add a half teaspoon of smoked paprika to the chicken marinade and use chipotle peppers instead of jalapeños in the cashew sauce. For cheese lovers, finish the tacos with crumbled cotija or queso fresco on top of everything else. You could also experiment with different protein options like grilled shrimp or flank steak using the same marinade for completely different but equally delicious results.

Recipe FAQs

→ Can I make these tacos without a grill?

Yes! You can bake the chicken thighs in the oven at 350°F for 25-30 minutes until the internal temperature reaches 165°F. For the corn, roast it on a foil-lined sheet pan at 375-400°F for about 25 minutes until charred and tender.

→ How can I prepare the cashew sauce if I don't have time for soaking?

For a quick method, add raw cashews to a pot with water and bring to a boil. Immediately turn off the heat and let the cashews sit in the hot water for about 30 minutes, then drain and proceed with the sauce recipe.

→ Can I make these tacos ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance. The cashew sauce can also be prepared 3-4 days ahead and stored in the refrigerator. The corn salsa is best made fresh, but all components can be stored separately and assembled just before serving.

→ How can I make these tacos less spicy?

To reduce the heat, omit the cayenne from the chicken marinade, remove all seeds and membranes from the jalapeños, or substitute with mild green bell pepper in both the salsa and the cashew sauce.

→ What can I substitute for cashews in the sauce?

For a nut-free alternative, you can substitute soaked sunflower seeds or use a base of plain Greek yogurt mixed with lime juice, garlic, and jalapeño. For a quicker option, a mixture of sour cream and lime juice works well too.

→ What sides pair well with these tacos?

These tacos pair wonderfully with Mexican-style rice, refried or black beans, a simple green salad with lime vinaigrette, or tortilla chips with guacamole. For drinks, try serving with margaritas, Mexican beer, or agua fresca.