There’s something magical about long summer evenings—the golden hour light settling in, the smoky scent of the grill lingering in the air, and laughter drifting from backyards where families gather around tables piled high with fresh food. In our home, Street Corn Chicken Tacos mark the official arrival of that carefree season. This dish isn’t just dinner—it’s a celebration. A memory wrapped in a warm tortilla. The vibrant flavors of Mexican street food meet the casual comfort of a family taco night, and every bite is a burst of flavor, warmth, and joy.
I first stumbled upon this street corn-inspired taco during a road trip through the Southwest. On a humid July evening, we stopped at a roadside taco stand just outside of Santa Fe. They served tacos loaded with smoky grilled chicken, charred corn, creamy avocado salsa, and a tangy drizzle of something unforgettable. That one bite turned into a craving, and once back home, I started recreating the magic—tinkering with spices, tweaking sauces, until the first taste brought me right back to that little stand under the stars.
This recipe has since become a staple for our weekend cookouts, especially when corn is in season and the garden is generous with fresh herbs. Whether you’re cooking for two or feeding a hungry crowd, these Street Corn Chicken Tacos are guaranteed to impress.
Why You’ll Love This Recipe
- Bold, Layered Flavor: Spicy, smoky, tangy, and creamy—these tacos hit every note.
- Perfect for Gatherings: They’re always a hit at barbecues, potlucks, and summer parties.
- Easy to Customize: Swap in lamb, mushrooms, or tofu for different dietary needs.
- Naturally Gluten-Free: Just make sure your tortillas are, too.
INGREDIENTS YOU’LL NEED
For the Chicken:
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- Black pepper, to taste
For the Corn:
- 2 ears fresh corn, husked
- 2 tsp olive oil
- ½ tsp chili powder
- ½ tsp ground cumin
For the Avocado Salsa:
- 1 ripe avocado, diced
- ⅓ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- 1 jalapeño, finely chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Jalapeño Lime Cashew Sauce:
- ½ cup raw cashews, soaked 30 minutes
- ⅓ cup water (plus more if needed)
- 1 jalapeño, seeded
- 1 garlic clove
- 2 tbsp lime juice
- ¾ tsp salt
- ¼ tsp onion powder
- Black pepper, to taste
For Serving:
- 8 soft corn tortillas
- Extra cilantro or jalapeños (optional)
HOW TO MAKE STREET CORN CHICKEN TACOS
Marinate and Grill the Chicken
Start by mixing the olive oil and spices together in a bowl—cumin, turmeric, coriander, garlic powder, and oregano build a deep, earthy flavor. Add the chicken, coat it well, then let it marinate in the fridge for at least 30 minutes. If you’ve got time, let it sit overnight—the flavor payoff is incredible.
When you’re ready, grill the chicken over medium-high heat for 6–8 minutes per side, until beautifully charred and cooked through. Let it rest before slicing into juicy strips.
Char the Corn
While the chicken grills, brush your corn with oil and sprinkle on cumin and chili powder. Grill it alongside the chicken, turning occasionally, until kernels are tender and kissed with those classic char marks. Once cooled, slice off the kernels and set aside.
Mix the Avocado Salsa
In a bowl, combine diced avocado, jalapeño, cilantro, red onion, lime juice, and the grilled corn. Gently mix to keep the avocado chunky. Add salt and pepper to taste. This salsa brings a creamy, crunchy brightness that balances the spiced chicken perfectly.
Blend the Cashew Sauce
Drain your soaked cashews and toss them in a blender with water, jalapeño, lime juice, garlic, onion powder, salt, and pepper. Blend until smooth. The result is a luscious, tangy sauce that pulls the whole taco together. It’s great on tacos, but honestly, you’ll want to drizzle it over everything.
Warm and Build Your Tacos
Warm your tortillas in a dry skillet or directly on the grill for just a few seconds per side. Then, layer on sliced chicken, a generous scoop of avocado corn salsa, and a drizzle of cashew sauce. Add any garnishes you love—extra cilantro, jalapeño slices, maybe a little cotija cheese if you’re not dairy-free.
HELPFUL TIPS
- Don’t skip the marination: Even a short 30-minute soak makes a big difference in flavor.
- For quicker prep: Use leftover grilled chicken or pre-cooked chicken and just toss it with the seasoning blend.
- Adjust the heat: If you’re not into spice, skip the cayenne and use a milder jalapeño.
- Double the sauce: It stores well and works great as a dip or salad dressing.
DETAILS
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free, Dairy-Free
NOTES
- Substitute lamb for chicken for a heartier flavor.
- The jalapeño lime cashew sauce can be made ahead and stored up to 5 days.
- Want to go meatless? Swap in grilled mushrooms or tofu with the same spice blend.
NUTRITIONAL INFORMATION (Per Serving Estimate)
- Calories: 450
- Protein: 30g
- Carbs: 35g
- Fat: 20g
- Fiber: 8g
- Sugar: 5g
FREQUENTLY ASKED QUESTIONS
Can I make these tacos ahead of time?
Yes. Grill the chicken and make the salsa and sauce up to a day in advance. Assemble when ready to serve.
What if I don’t have a grill?
Use a stovetop grill pan or broil the chicken and corn in the oven.
Can I make them vegetarian?
Definitely! Grilled tofu or hearty mushrooms seasoned with the same sazon blend work beautifully.
STORAGE INSTRUCTIONS
- Chicken: Store grilled chicken in an airtight container for up to 3 days.
- Avocado Salsa: Best the day of, but can be kept for 1 day with plastic wrap pressed to the surface.
- Cashew Sauce: Keeps well in the fridge for up to 5 days in a sealed jar.
- Tortillas: Store in a resealable bag in a cool place or refrigerator for up to a week.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Slow Cooker Hot Honey Chicken Sandwiches
- Cheesy Beef Burritos with Fries
- Ranch Taco Chicken Salad
- Chipotle Pineapple Chicken Tacos
CONCLUSION
These Street Corn Chicken Tacos are everything you love about summer: simple, flavorful, and filled with joy. Whether you’re gathered with friends for a backyard BBQ or just spicing up a Tuesday night, this recipe brings a little sunshine to your plate. Try them once, and they’ll become part of your taco night traditions.
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Street Corn Chicken Tacos
Description
There’s something magical about long summer evenings—the golden hour light settling in, the smoky scent of the grill lingering in the air, and laughter drifting from backyards where families gather around tables piled high with fresh food. In our home, Street Corn Chicken Tacos mark the official arrival of that carefree season. This dish isn’t just dinner—it’s a celebration. A memory wrapped in a warm tortilla. The vibrant flavors of Mexican street food meet the casual comfort of a family taco night, and every bite is a burst of flavor, warmth, and joy.
I first stumbled upon this street corn-inspired taco during a road trip through the Southwest. On a humid July evening, we stopped at a roadside taco stand just outside of Santa Fe. They served tacos loaded with smoky grilled chicken, charred corn, creamy avocado salsa, and a tangy drizzle of something unforgettable. That one bite turned into a craving, and once back home, I started recreating the magic—tinkering with spices, tweaking sauces, until the first taste brought me right back to that little stand under the stars.
This recipe has since become a staple for our weekend cookouts, especially when corn is in season and the garden is generous with fresh herbs. Whether you’re cooking for two or feeding a hungry crowd, these Street Corn Chicken Tacos are guaranteed to impress.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp garlic powder
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
½ tsp salt
Black pepper, to taste
For the Corn:
2 ears fresh corn, husked
2 tsp olive oil
½ tsp chili powder
½ tsp ground cumin
For the Avocado Salsa:
1 ripe avocado, diced
⅓ cup chopped fresh cilantro
¼ cup finely diced red onion
1 jalapeño, finely chopped
Juice of 1 lime
Salt and pepper, to taste
For the Jalapeño Lime Cashew Sauce:
½ cup raw cashews, soaked 30 minutes
⅓ cup water (plus more if needed)
1 jalapeño, seeded
1 garlic clove
2 tbsp lime juice
¾ tsp salt
¼ tsp onion powder
Black pepper, to taste
For Serving:
8 soft corn tortillas
Extra cilantro or jalapeños (optional)
Instructions
Start by mixing the olive oil and spices together in a bowl—cumin, turmeric, coriander, garlic powder, and oregano build a deep, earthy flavor. Add the chicken, coat it well, then let it marinate in the fridge for at least 30 minutes. If you’ve got time, let it sit overnight—the flavor payoff is incredible.
When you’re ready, grill the chicken over medium-high heat for 6–8 minutes per side, until beautifully charred and cooked through. Let it rest before slicing into juicy strips.
While the chicken grills, brush your corn with oil and sprinkle on cumin and chili powder. Grill it alongside the chicken, turning occasionally, until kernels are tender and kissed with those classic char marks. Once cooled, slice off the kernels and set aside.
In a bowl, combine diced avocado, jalapeño, cilantro, red onion, lime juice, and the grilled corn. Gently mix to keep the avocado chunky. Add salt and pepper to taste. This salsa brings a creamy, crunchy brightness that balances the spiced chicken perfectly.
Drain your soaked cashews and toss them in a blender with water, jalapeño, lime juice, garlic, onion powder, salt, and pepper. Blend until smooth. The result is a luscious, tangy sauce that pulls the whole taco together. It’s great on tacos, but honestly, you’ll want to drizzle it over everything.
Warm your tortillas in a dry skillet or directly on the grill for just a few seconds per side. Then, layer on sliced chicken, a generous scoop of avocado corn salsa, and a drizzle of cashew sauce. Add any garnishes you love—extra cilantro, jalapeño slices, maybe a little cotija cheese if you’re not dairy-free.
Notes
-
Substitute lamb for chicken for a heartier flavor.
-
The jalapeño lime cashew sauce can be made ahead and stored up to 5 days.
-
Want to go meatless? Swap in grilled mushrooms or tofu with the same spice blend.