Crazy Good Street Corn has been a revelation in my kitchen, bringing the vibrant flavors of Mexico right to my dinner table. I remember the first time I tasted authentic elote from a street vendor; the creamy, tangy, and slightly spicy corn was an explosion of flavor I instantly fell in love with. This delicious Mexican street corn recipe captures that magic, transforming simple ingredients into an unforgettable meal. My family now begs for this easy street corn dinner idea every week, and the aroma of grilled corn and zesty sauce always fills our home with joy. Let’s get cooking!
Why You’ll Love This Crazy Good Street Corn
I genuinely believe this recipe will become a new favorite in your home. Here’s why I think you’ll fall in love with this Crazy Good Street Corn:
- It offers an incredible burst of flavor, combining smoky grilled corn with a creamy, zesty sauce that’s utterly addictive.
- This recipe is surprisingly quick to prepare, making it perfect for a weeknight meal when you’re short on time.
- It’s packed with fresh ingredients and lean protein, offering a healthier twist on a classic comfort food.
- You’ll discover how to make elote at home that tastes just like your favorite street food vendor, but with your personal touch.
- Making this dish is budget-friendly, utilizing common pantry staples and affordable chicken thighs.
- It’s a fantastic way to enjoy a delicious Mexican street corn recipe without needing special equipment.
- Learning how to make elote at home has never been easier, and the whole family will adore the vibrant tastes.
Ingredients for Crazy Good Street Corn
Gathering your ingredients is the first step to creating this incredible dish. Here’s what you’ll need for these flavorful Mexican corn on the cob ingredients, ensuring every bite of your Crazy Good Street Corn is perfect:
- 1 pound boneless, skinless chicken thighs – I prefer thighs for their juiciness, but breasts work too.
- 1 tablespoon olive oil – for marinating the chicken and brushing the corn.
- 1 teaspoon ground cumin – one of my favorite spices for authentic Mexican flavor.
- 1 teaspoon ground coriander – adds a lovely citrusy, earthy note.
- 1 teaspoon ground turmeric – for warmth and a beautiful golden hue.
- 1/2 teaspoon garlic powder – a pantry staple for savory depth.
- 1/2 teaspoon dried oregano – brings classic Mediterranean-Mexican aroma.
- 1/4 teaspoon cayenne pepper (optional for heat) – adjust to your spice preference for this Crazy Good Street Corn.
- 1/2 teaspoon kosher salt – essential for seasoning every layer of flavor.
- Freshly ground black pepper – to taste, always a must!
- 2 ears corn, husked and washed – fresh corn on the cob is key for the best texture.
- 2 teaspoons olive oil – for brushing the corn before grilling.
- 1/2 teaspoon ground cumin – another dash for the corn’s seasoning blend.
- 1/2 teaspoon chili powder – for that classic street corn kick.
- 1 ripe avocado, diced – adds creaminess and healthy fats.
- 1 jalapeno pepper, thinly sliced – for a fresh, spicy crunch in the salsa.
- 1/3 cup finely diced fresh cilantro – brightens everything up with its herbaceous flavor.
- 1/4 cup finely diced red onion – provides a sharp, sweet contrast.
- 1 lime, juiced – its acidity brings all the flavors together.
- 1/2 cup raw cashews – the secret to our creamy, dairy-free sauce.
- 1/3 cup water (plus more if needed for thinning) – for blending the cashew sauce.
- 1 medium jalapeno pepper, seeded – for the sauce, adjust for less heat.
- 1 clove garlic – for aromatic depth in the sauce.
- 2 tablespoons fresh lime juice – for tang in the sauce.
- 3/4 teaspoon kosher salt – seasons the cashew sauce perfectly.
- 1/4 teaspoon onion powder – enhances the savory notes in the sauce.
- 8 soft corn tortillas – the perfect vessel for your street corn tacos.
- Extra thinly sliced jalapenos (for garnish) – for those who love extra heat.
- Extra fresh cilantro (for garnish) – for a final pop of color and flavor.
How to Make Crazy Good Street Corn
Making this incredible dish is an exciting journey of flavors and aromas. Follow these simple steps for an authentic street corn preparation that will impress everyone.
- Step 1: Begin by preparing your cashews. Soak them in warm water for at least 2 hours, or if you’re in a hurry, boil them for 30 minutes. This crucial step ensures a wonderfully creamy texture for your homemade street corn sauce. Once soft, drain them thoroughly.
- Step 2: Next, it’s time to create the vibrant cashew sauce. In a blender, combine the soaked cashews with 1/3 cup water, the seeded jalapeno, garlic, 2 tablespoons of fresh lime juice, 3/4 teaspoon kosher salt, and onion powder. Blend until the mixture is perfectly smooth and creamy, adding a little more water, a tablespoon at a time, if needed to reach your desired consistency. This sauce is a key part of your Crazy Good Street Corn!
- Step 3: Marinate your chicken. In a large bowl, toss the chicken thighs with 1 tablespoon olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), 1/2 teaspoon kosher salt, and black pepper. Mix everything well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes at room temperature, or for deeper flavor, cover and refrigerate for up to 24 hours.
- Step 4: Prepare your corn for grilling. Brush each ear of corn with 2 teaspoons of olive oil. Then, sprinkle them generously with 1/2 teaspoon ground cumin and 1/2 teaspoon chili powder. This seasoning blend will give your Crazy Good Street Corn that signature smoky, spicy flavor.
- Step 5: Preheat your grill to a medium-high heat, around 400°F (200°C). Once hot, place the marinated chicken thighs on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is beautifully charred and cooked through.
- Step 6: While the chicken is resting, grill the corn. Place the seasoned corn cobs directly on the preheated grill. Turn them occasionally, grilling for about 15-20 minutes, until the kernels are tender, slightly charred, and bursting with flavor. This authentic street corn preparation is what makes the corn truly shine.
- Step 7: Let the chicken rest for a few minutes, then chop it into bite-sized pieces. Allow the grilled corn to cool slightly, then carefully slice the kernels off the cobs.
- Step 8: In a medium bowl, combine the chopped chicken, corn kernels, diced avocado, thinly sliced fresh jalapeno, finely diced cilantro, red onion, and the juice of one lime. Season with additional salt and pepper to taste, creating a vibrant and flavorful Mexican grilled corn filling for your tacos.
- Step 9: Gently char your corn tortillas. You can do this directly over a gas flame for a few seconds per side until slightly pliable and smoky, or in a dry hot skillet.
- Step 10: Assemble your tacos! Spread a generous layer of the creamy cashew sauce onto each warm tortilla. Top with the chicken and corn salsa mixture. Garnish with extra thinly sliced jalapenos and fresh cilantro, and a final drizzle of the cashew sauce if you desire. Your Crazy Good Street Corn tacos are now ready to be devoured! Serve immediately and enjoy the incredible flavors.
Pro Tips for the Best Crazy Good Street Corn
I’ve learned a few tricks over the years that truly elevate this dish, ensuring your Crazy Good Street Corn is always a showstopper. These simple tips will help you achieve maximum flavor and perfect texture every time.
- Always use fresh corn on the cob when it’s in season; the sweetness and crispness are unmatched.
- Don’t rush the cashew soaking process; it’s essential for that silky-smooth homemade street corn sauce.
- Marinate the chicken for at least an hour to infuse it with all those delicious spices, making every bite flavorful.
- Grill your corn until it’s nicely charred in spots; those smoky notes are crucial for authentic street corn flavor.
- Taste as you go, especially when seasoning the chicken and the corn salsa, to adjust flavors to your preference.
What’s the secret to perfect Crazy Good Street Corn?
The real magic lies in the balance of flavors and textures. My secret is definitely the creamy homemade street corn sauce. Its zesty, slightly spicy profile perfectly complements the smoky grilled corn and chicken, bringing all the elements of this Crazy Good Street Corn together.
Can I make Crazy Good Street Corn ahead of time?
Absolutely! You can prepare the cashew sauce and marinate the chicken up to 24 hours in advance. For the corn, I recommend grilling it fresh, but you can slice the kernels off the cob a few hours ahead. This makes assembling your Crazy Good Street Corn tacos super quick.
How do I avoid common mistakes with Crazy Good Street Corn?
One common mistake is overcooking the chicken, which can make it dry. Another is under-charring the corn; those smoky bits add so much depth. Also, don’t forget to season each component individually for the most flavorful Crazy Good Street Corn experience!
Best Ways to Serve Crazy Good Street Corn
Once you’ve made this incredible Crazy Good Street Corn, you’ll want to know the best ways to enjoy it! While these tacos are a meal in themselves, I love pairing them with a few complementary sides to make it a truly memorable feast. The vibrant flavors of this dish make it incredibly versatile for serving.
My go-to is serving them as stand-alone tacos, perhaps with a simple side of black beans and rice. The creamy cashew sauce and flavorful Mexican grilled corn filling are so satisfying, they don’t need much else. Another fantastic option is to deconstruct them into a bowl. Layer the chicken and corn mixture over a bed of fluffy cilantro-lime rice, then top generously with the cashew sauce and extra garnishes.
For a lighter meal or appetizer, you could even serve the flavorful Mexican grilled corn mixture as a vibrant salsa with tortilla chips. This Crazy Good Street Corn is perfect for summer gatherings, potlucks, or just a fun weeknight dinner. No matter how you serve it, you’re in for a treat!
Nutrition Facts for Crazy Good Street Corn
I know many of you keep an eye on nutritional information, so here are the approximate facts for one serving of this delicious Crazy Good Street Corn. This recipe makes 4 generous servings, packed with flavor and goodness:
- Calories: 540
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 4g
- Protein: 28g
- Sodium: 720mg
Nutritional values are estimates and may vary based on specific brands and preparations of your ingredients for this Crazy Good Street Corn.
How to Store and Reheat Crazy Good Street Corn
I often find myself with a little extra of this delicious dish, and thankfully, storing and reheating your Crazy Good Street Corn is quite straightforward. Proper storage helps maintain its amazing flavor for days to come.
First, allow any leftover chicken and corn mixture to cool completely before transferring it to an airtight container. I usually separate the corn and chicken mixture from the cashew sauce and tortillas. The mixture will stay fresh in the refrigerator for 3-4 days. For longer storage, you can freeze the chicken and corn mixture for up to 3 months. Since this is a street corn without mayonnaise, the sauce freezes beautifully too!
When you’re ready to enjoy your Crazy Good Street Corn again, gently reheat the chicken and corn mixture in a skillet over medium heat until warmed through. The cashew sauce can be thinned with a splash of water if needed after refrigeration. Warm your tortillas separately, and then assemble your fresh-tasting tacos. It’s almost as good as fresh!
Frequently Asked Questions About Crazy Good Street Corn
Can I make Crazy Good Street Corn vegetarian or vegan?
Absolutely! To make this a vegetarian dish, simply omit the chicken. The flavorful corn salsa and cashew sauce are delicious on their own. For a fully vegan option, ensure your tortillas are vegan-friendly, and you’ve got yourself a fantastic plant-based meal. This adaptability is part of what makes it the best street corn recipe for many!
What is the best street corn recipe for a crowd?
This particular Crazy Good Street Corn recipe is fantastic for feeding a crowd! You can easily scale up the ingredients. Prepare the cashew sauce and marinate the chicken ahead of time. When guests arrive, simply grill the chicken and corn, then quickly assemble the tacos. It’s an impressive yet manageable dish that everyone will rave about.
What can I serve alongside my Crazy Good Street Corn tacos?
For side dishes, I love a simple black bean salad with a touch of lime and cilantro, or a refreshing cucumber and jicama slaw. A classic Mexican rice dish or even some seasoned sweet potato fries would also complement the vibrant flavors of this Crazy Good Street Corn beautifully. Don’t forget some extra lime wedges!
Can I use frozen corn instead of fresh?
While fresh corn on the cob is ideal for that authentic grilled flavor and texture, you can certainly use frozen corn in a pinch for this Crazy Good Street Corn. Thaw it completely and pat it dry before tossing it with the spices and charring it in a hot skillet or on a grill pan. It still makes for a delicious, easy elote recipe.
Variations of Crazy Good Street Corn You Can Try
One of the things I love most about this recipe is how easily you can adapt it to fit different tastes or dietary needs. You can really get creative with your Crazy Good Street Corn!
- Spicy Kick: If you’re like me and love extra heat, consider adding a pinch of smoked paprika or a dash of your favorite hot sauce to the cashew cream. You could also mix in some finely minced habanero or serrano peppers with the jalapeno for a truly spicy street corn on the cob experience.
- Grill-Free Option: Don’t have a grill? No problem! You can achieve delicious results by roasting the corn and chicken in your oven. Simply toss the seasoned corn and chicken on separate baking sheets and roast at 400°F (200°C) until cooked through and slightly charred. It’s still a fantastic way to enjoy this flavorful Mexican grilled corn.
- Easy Elote Dip: Transform your Crazy Good Street Corn into an amazing appetizer! Once you’ve combined the chicken and corn mixture, simply serve it in a bowl with a generous drizzle of the cashew sauce and plenty of tortilla chips for dipping. This easy elote dip recipe is always a crowd-pleaser and perfect for parties.
- Veggie-Loaded: For an extra boost of vegetables, feel free to add finely diced bell peppers, zucchini, or even black beans to the chicken and corn salsa. This makes for an even heartier and more colorful rendition of your favorite Crazy Good Street Corn.
Crazy Good Street Corn: 1 Amazing Recipe Explodes Flavors
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This recipe offers a vibrant and flavorful dish, combining marinated grilled chicken with street corn, creamy avocado, and a zesty jalapeno lime cashew sauce, all served in soft tortillas. It’s perfect for a quick, impressive weeknight dinner or a casual gathering.
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 (for garnish)
- Extra fresh cilantro (for garnish)
Instructions
- Soak cashews in warm water for at least 2 hours or boil for 30 minutes, then drain. This step ensures a creamy cashew sauce for your street corn.
- 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. This creates the delicious homemade street corn sauce.
- In a large bowl, combine chicken thighs with olive oil, cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt, and black pepper. Marinate the crazy good street corn chicken 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. This prepares the corn for grilling, a key step in this delicious Mexican street corn recipe.
- 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. This is how to make elote at home with that authentic street corn preparation.
- 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. This creates your flavorful Mexican grilled corn filling.
- 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. Your crazy good elote recipe is ready to serve.
- Serve immediately.
Notes
- Soaking cashews enhances the creaminess of the sauce, making for a better homemade street corn sauce.
- Marinating chicken longer intensifies flavors, crucial for the best street corn recipe.
- Adjust spice levels by modifying the amount of cayenne and jalapeno for your spicy street corn on the cob.
- Leftover salsa can be refrigerated for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
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