These grilled Street Corn Chicken Tacos are bursting with summer flavor! Juicy, sazon-seasoned chicken thighs, smoky grilled corn, creamy avocado salsa, and a zesty jalapeño lime cashew sauce come together in one unforgettable taco. They’re vibrant, satisfying, and easy to customize—perfect for a weeknight dinner or summer cookout.
Why You’ll Love These Tacos
These aren’t your average tacos. The bold Latin-inspired spices, the sweetness of grilled corn, and the creamy, dairy-free sauce make every bite taste like something straight from a summer street food market. The chicken is incredibly juicy thanks to a flavorful sazon marinade, and the street corn salsa adds brightness and texture. Wrap it all in charred corn tortillas and prepare to fall in love.
Ingredients You’ll Need
For the Sazon Chicken:
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp each: cumin, ground coriander, turmeric
- ½ tsp each: garlic powder, oregano
- ¼ tsp cayenne (optional, for heat)
- ½ tsp salt
- Black pepper, to taste
For the Grilled Corn:
- 2 ears corn, husked
- 2 tsp olive oil
- ½ tsp each: cumin, chili powder
Avocado Street Corn Salsa:
- 1 ripe avocado, diced
- 1 jalapeño, thinly sliced
- ⅓ cup chopped cilantro
- ¼ cup diced red onion
- Juice of 1 lime
- Salt & pepper, to taste
Jalapeño Lime Cashew Sauce:
- ½ cup raw cashews
- ⅓ cup water (plus more to thin)
- 1 jalapeño, seeded
- 1 clove garlic
- 2 tbsp lime juice
- ¾ tsp salt
- ¼ tsp onion powder
- Black pepper
For Serving:
- 8 small corn tortillas
- Extra cilantro & jalapeños for garnish
How to Make Street Corn Chicken Tacos
1. Soak Cashews for the Sauce
Place cashews in hot water for at least 30 minutes (or soak for 2 hours in warm water). Then blend with water, jalapeño, lime juice, garlic, and seasonings until smooth and creamy.
2. Marinate the Chicken
Toss the chicken thighs with olive oil and all the spices. Let them marinate for at least 30 minutes (or up to 24 hours for maximum flavor).
3. Grill Chicken & Corn
Preheat your grill to 400°F. Grill chicken for 6–8 minutes per side or until the internal temp hits 165°F. Grill the corn, turning occasionally, until lightly charred (about 15–20 minutes).
4. Make the Salsa
Once corn is cool enough to handle, slice the kernels off the cob. Combine with avocado, jalapeño, red onion, lime juice, cilantro, salt and pepper.
5. Char the Tortillas
Use a gas burner or dry skillet to lightly char tortillas for added flavor and texture.
6. Assemble Tacos
Spread a little jalapeño lime cashew sauce on each tortilla. Add chopped grilled chicken, a scoop of street corn salsa, and drizzle with extra sauce. Garnish with more jalapeños and cilantro if desired.
Recipe Tips & Variations
- No Grill? Bake the chicken at 350°F for 25–30 minutes, or until it reaches 165°F. Roast corn in a 400°F oven for 25 minutes.
- Make It Ahead: Prep the sauce and marinate the chicken up to a day in advance to save time.
- Gluten-Free: Use certified gluten-free corn tortillas.
- Dairy-Free: This recipe is naturally dairy-free thanks to the cashew sauce.
- Vegan Option: Swap chicken for grilled tofu marinated in the same sazon spice blend.
More Grilled Recipes You’ll Love
- Sweet Potato BBQ Chicken Burgers
- Street Corn Pasta Salad
- Blackened Salmon Tacos with Mango Guac
- Grilled Pizza in 15 Minutes
These street corn chicken tacos are the definition of crazy good. If you give them a try, leave a comment and rating below! Or snap a photo and tag it on Instagram with #ambitiouskitchen—I love seeing your creations.