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
Units
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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 350°F (175°C).
- 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.