These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch are a vibrant and delicious fusion of flavors, perfect for taco night or a casual gathering. Crispy fried chicken, smoky street corn, and a zesty ranch drizzle come together in every bite, creating a dish that’s both indulgent and refreshing.
Why Youโll Love This Recipe
- Crispy and juicy:ย The fried chicken provides the perfect combination of crunch and tender, flavorful meat.
- Burst of flavors:ย A combination of smoky, spicy, tangy, and creamy makes every bite satisfying.
- Crowd-pleaser:ย Perfect for sharing at parties, family dinners, or casual get-togethers.
- Customizable:ย You can tweak the spice level, toppings, and even use grilled chicken if you prefer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fried chicken strips
- Corn kernels (preferably charred or grilled)
- Tortillas (flour or corn, as per your preference)
- Jalapeno lime ranch dressing
- Cotija cheese (or a similar crumbly cheese)
- Fresh cilantro
- Lime wedges
- Seasonings for the corn (like smoked paprika or chili powder)
Directions
- Prepare the chicken:ย Fry the chicken strips until golden and crispy. Drain on paper towels and keep warm.
- Char the corn:ย Heat a skillet or grill pan over medium-high heat. Cook the corn kernels until lightly charred, tossing occasionally. Season with smoked paprika or chili powder for an extra kick.
- Warm the tortillas:ย Heat the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos:ย Layer each tortilla with fried chicken strips, charred corn, a drizzle of jalapeno lime ranch dressing, and crumbled Cotija cheese.
- Garnish and serve:ย Top with fresh cilantro and a squeeze of lime. Serve immediately and enjoy!
Servings and Timing
- Servings:ย This recipe serves 4-6 people, depending on portion sizes.
- Prep time:ย 15 minutes
- Cook time:ย 20 minutes
- Total time:ย 35 minutes
Variations
- Grilled chicken option:ย Swap fried chicken with grilled or baked chicken for a lighter version.
- Spicier tacos:ย Add sliced jalapenos or a spicy salsa for more heat.
- Cheese substitutes:ย If Cotija isnโt available, try feta or grated Parmesan.
- Vegan alternative:ย Use plant-based chicken and vegan ranch dressing for a vegan-friendly version.
Storage/Reheating
- Storage:ย Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
- Reheating:ย Reheat the chicken in an oven or air fryer to maintain crispiness. Warm tortillas on a skillet or in the microwave before serving.
FAQs
1. Can I make the chicken ahead of time?
Yes, you can fry the chicken in advance and reheat it in an oven or air fryer before assembling the tacos.
2. What type of corn works best for this recipe?
Fresh, grilled corn is ideal, but frozen or canned corn can work in a pinch.
3. Can I use store-bought ranch dressing?
Absolutely, but adding a squeeze of lime and minced jalapeno can elevate it to match the recipeโs flavor.
4. Are these tacos gluten-free?
Use gluten-free tortillas and ensure that your fried chicken breading is gluten-free to make the recipe suitable for gluten-sensitive diners.
5. What is Cotija cheese?
Cotija is a Mexican cheese that is crumbly and salty, similar to feta. It adds a wonderful tang to the tacos.
6. How can I make the tacos less spicy?
Omit the jalapenos and reduce the chili powder or paprika in the corn seasoning.
7. Can I grill the tortillas?
Yes, grilling the tortillas adds a smoky flavor and enhances the overall dish.
8. Whatโs the best way to char the corn?
Use a grill pan or outdoor grill for the best char. Alternatively, a hot skillet works well too.
9. Can I use soft shell tacos instead of tortillas?
Yes, soft shell tacos are a great alternative to traditional tortillas.
10. Can I freeze leftover fried chicken?
Yes, freeze the fried chicken in an airtight container for up to 3 months. Reheat in an oven or air fryer for best results.
Conclusion
Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch are the perfect blend of textures and flavors, making them a delightful addition to your meal rotation. Whether youโre cooking for family or hosting friends, this recipe is sure to impress. Customize it to your liking and enjoy every bite of this vibrant dish!
Print
Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 tacos 1x
- Category: Dinner
- Method: Frying
- Cuisine: Mexican-American
Description
These Fried Chicken Street Corn Tacos combine crispy fried chicken, charred sweet corn, tangy cotija cheese, and zesty jalapeno lime ranch sauce for an irresistible street-food-inspired meal. Perfectly balanced with fresh toppings and bold flavors, this recipe is a crowd-pleaser that’s as fun to eat as it is to make!
Ingredients
For the Fried Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying
For the Street Corn Topping:
- 1 cup fresh or frozen corn kernels
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- Juice of 1 lime
- 2 tablespoons chopped cilantro
For the Jalapeno Lime Ranch:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 small jalapeno, seeded and finely chopped
- 1 clove garlic, minced
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- Salt and pepper, to taste
For Assembly:
- 8 small flour or corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- Extra cilantro and cotija cheese for garnish
Instructions
Prepare the Fried Chicken:
- In a bowl, combine the buttermilk, garlic powder, smoked paprika, and onion powder. Add the chicken strips, ensuring they’re fully coated. Cover and marinate for 1 hour (or overnight for best results).
- In a separate bowl, mix the flour, cornstarch, salt, and pepper.
- Heat oil in a large skillet or deep fryer to 350ยฐF (175ยฐC).
- Dredge the marinated chicken in the flour mixture, ensuring an even coating. Fry in batches until golden brown and cooked through, about 5-6 minutes. Drain on a paper towel-lined plate.
Make the Street Corn Topping:
- Heat butter in a skillet over medium-high heat. Add the corn kernels and cook until slightly charred, about 5-7 minutes.
- Transfer the corn to a bowl and mix with mayonnaise, cotija cheese, chili powder, lime juice, and cilantro. Set aside.
Prepare the Jalapeno Lime Ranch:
- In a small bowl, whisk together mayonnaise, sour cream, jalapeno, garlic, lime juice, and cilantro. Season with salt and pepper to taste. Refrigerate until ready to use.
Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave.
- Layer each tortilla with shredded lettuce, diced tomatoes, fried chicken strips, and a generous spoonful of street corn topping.
- Drizzle with jalapeno lime ranch and garnish with extra cilantro and cotija cheese.
- Serve immediately and enjoy!
Notes
- For extra heat, leave the seeds in the jalapeno for the ranch or add a dash of hot sauce.
- If you don’t have cotija cheese, substitute with feta or parmesan.
- These tacos pair perfectly with a side of Mexican rice or refried beans.
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