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
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Substitute lamb for chicken for a heartier flavor.
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The jalapeño lime cashew sauce can be made ahead and stored up to 5 days.
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Want to go meatless? Swap in grilled mushrooms or tofu with the same spice blend.