Street Corn Cajun Chicken Tacos Recipes

MEXICAN STREET CORN CHICKEN TACOS

Mexican Street Corn Chicken Tacos image

Mexican Street Corn Chicken Tacos! It's when esquites or street corn salad meets chicken tacos! These chipotle chicken tacos are loaded up with a simple roasted corn salad and topped with chipotle mayo!

Provided by Marzia

Time 40m

Number Of Ingredients 14

Ingredients

1 ½ pounds boneless chicken (breasts, tenders, or thighs)
2 tablespoons EACH: lime juice AND oil
2 teaspoon chipotle chili powder (or more to taste!)
1 ½ teaspoon EACH: garlic powder, ground cumin, AND kosher salt
1 ½ cups roasted corn
½ cup chopped scallions
¼ cup EACH: chopped cilantro AND crumbled Cotija cheese
1 jalapeno pepper, chopped
1 tablespoon lime juice
Flour or corn tortillas
1 avocado, sliced
¼ cup EACH: sour cream AND mayo
1 tablespoon lime juice
1-2 tablespoons adobo sauce (see notes)

Steps:

CHICKEN: Combine the lime juice, oil, chipotle powder, garlic, ground cumin, salt in a bowl. Add the chicken and toss using a rubber spatula so that the chicken is coated in the marinade. Allow the chicken to marinate for 30 minutes at room temperature or cover it and let it sit in the refrigerator for up to 8 hours. Lightly spray a nonstick skillet with cooking spray and cook the chicken over medium-high heat 6-10 minutes, flipping halfway through until it cooks through.
STREET CORN: Combine the corn, scallions, cilantro, cotija cheese, jalapeno, and lime juice in a bowl. Season with a big pinch of salt and pepper. Taste and adjust as needed; set aside.
SAUCE: whisk together the sour cream, mayo, lime juice, and 1 tablespoon of adobo sauce in a bowl. Taste and add additional adobo sauce and salt as desired.
TACOS: Warm the tortillas, add chicken, a slice of avocado, street corn, and top with chipotle sauce. Serve with lime wedges if desired.

CRAZY GOOD STREET CORN CHICKEN TACOS

Crazy Good Street Corn Chicken Tacos image

Incredible street corn chicken tacos made with flavorful sazon grilled chicken, seasoned grilled corn, fresh avocado salsa and an addicting jalapeño lime cashew sauce. These delicious grilled street corn chicken tacos are the perfect summer recipe the whole family will love!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Dairy Free Dinner Gluten Free Lunch

Time 1h15m

Number Of Ingredients 36

Ingredients

For the sazon chicken:
1 pounds boneless skinless chicken thighs
1 tablespoons olive oil
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 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 tsp olive oil
½ teaspoon cumin
½ teaspoon chili powder
For the salsa:
1 avocado, diced
1 jalapeno, thinly sliced
1/3 cup finely diced cilantro
¼ cup finely diced red onion
1 lime, juiced
Freshly ground salt and pepper, to taste
For the jalapeno lime cashew sauce:
1/2 cup raw cashews
1/3 cup water, plus more to thin if necessary
1 medium jalapeno, seeded
1 clove garlic
2 tablespoons fresh lime juice
3/4 teaspoon salt
1/4 teaspoon onion powder
Freshly ground black pepper
For serving:
8 soft corn tortillas
Extra thinly sliced jalapenos
Extra cilantro

Steps:

Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
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 sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside.
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-1 hour, or up to 24 hours.
Next prepare your corn: drizzle corn with olive oil and rub with chili powder, cumin and salt and pepper.
Now it's time to grill both the chicken and the corn: preheat grill to 400 degrees F. 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 165 degrees F. Transfer cooked chicken to a plate and cover with foil to keep warm, then chop into bite sized pieces.
Allow corn to cool a bit before cutting it off the cob and placing corn into a medium bowl along with following ingredients for the salsa: diced or sliced avocado, jalapeno, cilantro, red onion, lime and salt and pepper, to taste. Toss to combine.
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.

Nutrition Facts : ServingSize 2 tacos, Calories 512 kcal, Fat 26.3 g, SaturatedFat 4.6 g, Carbohydrate 43.6 g, Fiber 10 g, Sugar 5.5 g, Protein 30.4 g

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