2 Corn Chicken Tacos on baking paper on a kitchen table with garnishes surrounding it.

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Crazy Good Street Corn Chicken Tacos
A Lambert Produce Recipe

Crazy Good Street Corn Chicken Tacos Recipe

2 Corn Chicken Tacos on baking paper on a kitchen table with garnishes surrounding it.

This is a recipe from Ambitious Kitchen and they really are such an easy meal for the whole and family and you can spice it up a notch if you like some heat or dial it down for the kids. Super tasty.





For the Chicken

  • ½ kg boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • Optional: ¼ teaspoon cayenne (only if you like a little heat)
  • ½ teaspoon salt
  • Freshly ground black pepper


For the Grilled Corn

  • 2 ears of corn, washed
  • 2 teaspoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder


For the Salsa (You could make a kid-friendly one as well)

  • 1 avocado, diced
  • 1 jalapeno, thinly sliced
  • ⅓ cup finely diced coriander/cilantro
  • ¼ cup finely diced red onion
  • 1 lime, juiced
  • Freshly ground salt and pepper, to taste


For the Jalapeno Lime Cashew Sauce

  • ½ cup raw cashews
  • ⅓ cup water, plus more to thin if necessary
  • 1 medium jalapeno, seeded
  • 1 clove garlic
  • 2 tablespoons fresh lime juice
  • ¾ teaspoon salt
  • ¼ teaspoon onion powder
  • Freshly ground black pepper


For Serving

  • 8 soft tortillas
  • Extra thinly sliced jalapenos
  • Extra coriander/cilantro


1. Soak the cashews in 2 cups of warm water for at least 2 hours. Alternatively, you can speed up the process by adding the raw cashews to a pot with water and placing it over high heat. Bring the water to a boil, then immediately turn off the heat. Let the cashews sit for about 30 minutes in the hot water, then drain.

2. Once the cashews have finished soaking, you’ll be ready to make the sauce. Add drained cashews, fresh water, jalapeno, garlic, fresh lime juice, salt, onion powder, and black pepper to a blender. Blend on high until the sauce comes together. If you want a thinner sauce, add 1-2 tablespoons more water. Set aside.

3. While your cashews are soaking, you can marinate your chicken. In a large bowl, add chicken, olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt, and pepper. Toss together to coat the chicken and allow it to marinate for 30 minutes to 1 hour, or up to 24 hours.

4. Next, prepare your corn. Drizzle corn with olive oil and rub with chili powder, cumin, and salt and pepper.

5. Now it’s time to grill both the chicken and the corn. Preheat BBQ to 200°C. Place the corn and chicken directly on the grill. Turn corn occasionally until charred and cooked for about 15-20 minutes. Grill chicken thighs for 6-8 minutes per side or until fully cooked and the meat thermometer reads 74°C. Transfer cooked chicken to a plate and cover with foil to keep warm, then chop into bite-sized pieces.

6. Allow the corn to cool a bit before cutting it off the cob and placing the corn into a medium bowl along with the following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime, and salt and pepper to taste. Toss to combine.

7. Char your tortillas if you’d like, then top each with a spoonful of the jalapeno cashew lime sauce, chicken, street corn mixture, extra jalapenos, and an extra drizzle of cashew lime sauce on top. Enjoy! Serves 4; 2 street corn chicken tacos each.


  • To bake the chicken instead of BBQ: After marinating, preheat your oven to 200°C. Bake your chicken thighs for about 30-35 minutes or until the internal temperature reaches 74°C.
  • To roast the corn: After seasoning, roast it on a sheet pan lined with foil for 25 minutes at 200°C.