Introduction to Crazy Good Street Corn Chicken
Hey, everybody, but especially those busy moms and professionals trying to juggle everything! Here’s a dish you’re going to love to refer to as “Crazy Good Street Corn Chicken, “only because mere words don’t do the flavor explosion justice it is that perfect quick ‘n easy yet impressive dinner amid all those hectic weeknights. Imagining tender grilled chicken alongside sweet corn and creamy avocado all rolled up inside soft tortillas it’s the problem-solver that will turn your family into full-on tequila-soaked second-base taco-ling monsters, so good. Plus, it’s practically no sweat to make come together which, of course, means it’s perfect for a quick dinner or even just having friends over for a taco Tuesday type of night!
Why You’ll Love This Crazy Good Street Corn Chicken
This dish will blow your mind on a busy weeknight. It’s that easy to put together so full of the flavors of Crazy Good Street Corn Chicken you know everyone will love it. Marinated chicken grills fast and the recipe includes a cream cashew sauce, which is a nice little spin. Yeah, that’s the kind of meal that will make everyone’s taste buds dance and turns mealtime into a celebration. Plus, it’s loaded with wholesome ingredients you can feel good about.
Ingredients for Crazy Good Street Corn Chicken
Gathering the right ingredients is the first step to creating this vibrant dish. Here’s what you’ll need:
- Boneless, skinless chicken thighs: They cook beautifully and stay juicy. If you’re a fan of chicken breasts, feel free to substitute those!
- Olive oil: This helps marinate the chicken and adds flavor. You can swap it with avocado oil for a different taste.
- Ground cumin: A warm spice that brings depth. It’s a staple in Mexican cuisine.
- Ground coriander: Adds a citrusy note. If you can’t find it, don’t hesitate to use more cumin!
- Ground turmeric: This gives a lovely golden color and has health benefits, too.
- Garlic powder: A quick way to infuse flavor. Fresh minced garlic works well, too, just adjust the quantity.
- Dried oregano: This brings a fragrant, herbal punch that complements the other spices.
- Cayenne pepper: Add this if you love heat. If your family prefers milder flavors, just skip it.
- Kosher salt: Essential for enhancing all the flavors. If you’re watching sodium intake, opt for a lesser amount.
- Freshly ground black pepper: For that extra kick, it makes everything taste better!
- Corn: Sweet and crunchy, it’s the star of the street corn element. Fresh corn is best, but you can also use frozen if in a pinch.
- Avocado: Creamy and rich, it balances the spices perfectly. Choose ripe ones for the best texture.
- Jalapeno pepper: Sliced for freshness and a hint of heat. Feel free to adjust to your spice preference!
- Cilantro: This adds a bright, fresh flavor. If you’re not a fan, parsley is a good alternative.
- Red onion: They add a sweet crunch! You could use green onions for a milder flavor.
- Lime: A squeeze of lime adds acidity and brightness. Always a refreshing choice!
- Raw cashews: They create a creamy sauce. If you have nut allergies, most likely you can use sunflower seeds for a similar texture.
- Soft corn tortillas: Perfect for wrapping all this goodness together. However, flour tortillas work too if you prefer.
- Extra thinly sliced jalapenos and cilantro: For garnish, these add that extra flair and flavor!
For exact measurements, check the bottom of the article where everything is laid out neatly for printing. Now that we’ve got our ingredients ready, let’s dive into making this delicious dish!
How to Make Crazy Good Street Corn Chicken
Now that our ingredients are lined up, it’s time to bring this vibrant dish to life. Each step is simple, but together they create an explosion of flavor. Let’s get cooking!
Soaking the Cashews
Start by soaking the cashews. This step is crucial because it enhances the creaminess of the sauce. Toss the raw cashews into a bowl. Cover them with warm water and let them soak for at least two hours. If you’re short on time, boil them for about 30 minutes and then drain. Trust me, this small step makes a huge difference!
Preparing the Cashew Sauce
Once the cashews are soaked, it’s time to whip up the cashew sauce. Drain the soaked cashews and place them into a blender. Add in your jalapeno, garlic, lime juice, kosher salt, onion powder, and black pepper. Blend until smooth and creamy. If it’s too thick, just drizzle in a splash of water to reach your desired consistency. This sauce will add a delightful richness to your tacos!
Marinating the Chicken
While your cashew sauce is blending, we’ll turn our attention to the chicken. In a large bowl, combine your chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne pepper, salt, and black pepper. Massage the marinade into the chicken for a few minutes. Cover the bowl and let it marinate in the fridge for 30 minutes, or if you can, up to 24 hours. This helps deepen the flavors and tenderizes the meat!
Grilling the Corn and Chicken
Now, let’s fire up the grill! Preheat it to 400°F. While it heats up, brush the corn cobs with olive oil and sprinkle them with cumin and chili powder for extra flavor. Grill the chicken for about 6-8 minutes per side or until it reaches 165°F internal temperature. For the corn, place it on the grill and turn occasionally for about 15-20 minutes, letting it get that charred goodness. The aroma during this process is simply heavenly!
Assembling the Tacos
Now comes the best part: assembling the tacos! First, let the grilled chicken rest for a few minutes before chopping it into bite-sized pieces. Slice the corn kernels off the cobs. In a medium bowl, mix the chicken with the chopped corn, diced avocado, sliced jalapeno, cilantro, onion, and a squeeze of lime juice. Season with salt and pepper to your liking.
To finish, grab your soft tortillas. Spread a generous amount of that creamy cashew sauce on each tortilla. Top it with your flavorful chicken and corn mixture. Sprinkle on extra jalapeños and cilantro, if you like. Don’t forget to drizzle more cashew sauce for that extra zest. Your Crazy Good Street Corn Chicken tacos are ready to serve!
Tips for Success
- Always soak cashews for a creamier sauce; a little patience goes a long way!
- Let the chicken marinate longer for deeper flavor—overnight is ideal if you can plan ahead.
- Grill corn until it’s charred for that irresistible smoky taste.
- Feel free to customize the spice levels according to your family’s taste.
- Use leftover salsa on salads or as a dip for added versatility!
Equipment Needed
- Grill: A gas or charcoal grill works wonders. An indoor grill pan is a great alternative for year-round grilling.
- Blender: Essential for making the cashew sauce. A food processor can do the job as well.
- Mixing bowls: You’ll want a few of varying sizes for marinating and mixing.
- Cutting board and knife: For chopping the chicken, corn, and veggies!
Variations of Crazy Good Street Corn Chicken
- Spicy Twist: Add more jalapenos or a sprinkle of crushed red pepper flakes to the chicken marinade for an extra kick!
- Vegetarian Option: Swap the chicken for grilled zucchini or mushrooms. Keep the roasting method for a smoky flavor.
- Swap the Sauce: If cashews aren’t your thing, try tahini or a simple sour cream sauce for a different creamy experience.
- Low-Carb Style: Use lettuce wraps instead of tortillas for a fresh and light alternative.
- Sweet Corn Sensation: Mix in diced mango or pineapple to the corn salsa for a deliciously sweet contrast.
Serving Suggestions for Crazy Good Street Corn Chicken
- Pair your tacos with a side of zesty lime cilantro rice for a refreshing complement.
- A crisp garden salad drizzled with lime vinaigrette enhances the flavors beautifully.
- Serve with chilled Mexican beers or fruity agua fresca for a delightful drink option.
- For presentation, arrange the tacos on a colorful platter, garnished with extra cilantro!
FAQs about Crazy Good Street Corn Chicken
Can I make Crazy Good Street Corn Chicken ahead of time?
Absolutely! You can marinate the chicken up to 24 hours beforehand. The cashew sauce can also be prepared a day in advance. Just be sure to store everything in the fridge until you’re ready to grill and assemble.
What if I can’t eat nuts?
No worries! If you have nut allergies, you can substitute the cashew sauce with sunflower seed butter or a yogurt-based sauce. Just blend your choice of alternative with lime juice and spices for a delicious twist!
Can I use other proteins besides chicken?
Yes! This recipe works great with shrimp or even grilled tofu for a vegetarian option. Just adjust the cooking time accordingly to ensure everything is perfectly cooked!
How spicy is the Crazy Good Street Corn Chicken?
The spice level is customizable! You can add more jalapenos or cayenne for heat, or keep it mild by omitting them altogether. Taste as you go to find your family’s perfect balance!
Is Crazy Good Street Corn Chicken gluten-free?
Yes, this dish is naturally gluten-free! Just make sure to use corn tortillas specifically labeled as gluten-free, and you’re all set!
Final Thoughts
Cooking Crazy Good Street Corn Chicken is more than just a meal; it’s a delightful experience that brings joy to the dinner table. The vibrant flavors meld together, creating a culinary masterpiece that’s sure to impress your family and friends. As each taco is filled with grilled chicken, sweet corn, and creamy sauce, it’s hard not to smile. This dish encourages connection and conversation, perfect for busy nights or celebrations alike. So, roll up your sleeves, gather your loved ones, and enjoy the burst of flavors in every bite. You won’t regret adding this recipe to your repertoire!
Print
Crazy Good Street Corn Chicken
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
A flavorful and vibrant dish combining marinated grilled chicken with street corn, avocado, and jalapeno lime cashew sauce, served in soft tortillas.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 ears corn, husked and washed
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 ripe avocado, diced
- 1 jalapeno pepper, thinly sliced
- 1/3 cup finely diced fresh cilantro
- 1/4 cup finely diced red onion
- 1 lime, juiced
- 1/2 cup raw cashews
- 1/3 cup water (plus more if needed for thinning)
- 1 medium jalapeno pepper, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 8 soft corn tortillas
- Extra thinly sliced jalapenos
- Extra fresh cilantro
Instructions
- Soak cashews in warm water for at least 2 hours or boil for 30 minutes, then drain.
- Blend soaked cashews with 1/3 cup water, jalapeno, garlic, lime juice, salt, onion powder, and black pepper until smooth, adding water as needed for consistency.
- In a large bowl, combine chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt, and black pepper. Marinate for 30 minutes to 1 hour or up to 24 hours in the refrigerator.
- Brush corn cobs with olive oil, then sprinkle with cumin, chili powder, and seasonings.
- Preheat grill to 400°F and grill chicken for 6-8 minutes per side until cooked through (165°F). Grill corn, turning occasionally for about 15-20 minutes until charred.
- Let the chicken rest; cool the corn slightly, then chop chicken and slice kernels off the corn.
- In a medium bowl, combine chicken, corn, avocado, jalapeno, cilantro, onion, lime juice, and season with salt and pepper.
- Char tortillas over flame or skillet.
- Spread cashew sauce on tortillas, top with chicken, corn salsa, jalapenos, and cilantro, and drizzle with more cashew sauce if desired. Serve immediately.
Notes
- Soaking cashews enhances creaminess of the sauce.
- Marinating chicken longer intensifies flavors.
- Adjust spice levels by modifying the amount of cayenne and jalapeno.
- Leftover salsa can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 taco
- Calories: 540
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg
