Chicken and Street Corn Tacos

For the chicken

• 1½ pounds boneless, skinless chicken thighs
• 1½ tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¾ teaspoon ground turmeric
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper, optional
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of ½ lime

Fire-roasted corn salsa

• 2 cups fire-roasted corn, thawed if frozen
• 1 avocado, diced
• ¼ cup finely diced red onion
• 1 jalapeño, thinly sliced or finely diced
• Juice of 1 lime
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• Salt and black pepper, to taste
• Chopped cilantro, optional

Creamy lime drizzle

• ½ cup sour cream
• 2 tablespoons mayonnaise
• 1½ tablespoons fresh lime juice
• ½ teaspoon garlic powder
• Pinch of salt
• 1–2 tablespoons milk, as needed

For serving

• 8 small corn tortillas
• ½ cup crumbled queso fresco
• Extra sliced jalapeños, optional
• Lime wedges

Directions

1. Place the chicken thighs in a large bowl. Add the olive oil, cumin, coriander, turmeric, garlic powder, oregano, smoked paprika, optional cayenne, salt, pepper, and lime juice.
2. Toss until evenly coated. Cover and refrigerate for at least 30 minutes, or for several hours for even more flavor.
3. Preheat the grill to approximately 400°F. Grill the thighs for 6–8 minutes per side, or until lightly charred and the internal temperature reaches 165°F.
4. Transfer to a plate and rest for about 5 minutes, then cut into bite-sized pieces.
5. For the salsa, combine the corn, avocado, red onion, jalapeño, lime juice, cumin, and chili powder. Season with salt and pepper and gently toss. Add chopped cilantro if desired.
6. For the drizzle, whisk together sour cream, mayonnaise, lime juice, garlic powder, and salt. Add milk a little at a time until thin enough to drizzle.
7. Warm or lightly char the corn tortillas.
8. Fill each tortilla with chicken. Spoon over the corn and avocado salsa, add the creamy lime drizzle, and finish with crumbled queso fresco.
9. Top with optional sliced jalapeños and a squeeze of fresh lime.

A note from Sandy

I normally love fresh cilantro on tacos like these, but I left it off this time. They still had plenty of fresh, smoky flavor from the lime, fire-roasted corn, jalapeño, and seasoned chicken.