Fried Chicken Street Corn Taco With Jalapeno Lime Ranch Recipe

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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch Recipe

These Fried Chicken Street Corn Tacos are bursting with flavor! Crispy fried chicken is paired with a creamy, tangy street corn filling and topped with a zesty jalapeño lime ranch sauce. Perfect for taco night or a fun, flavorful dinner!

Ingredients

For the Fried Chicken:

  • 2 boneless, skinless chicken breasts (cut into strips or bite-sized pieces)
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup vegetable oil (for frying)

For the Street Corn:

  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon olive oil or butter
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream
  • ½ teaspoon chili powder
  • 1 teaspoon lime juice
  • Salt and pepper to taste
  • ¼ cup crumbled cotija cheese (or feta cheese)
  • 1 tablespoon fresh cilantro, chopped

For the Jalapeño Lime Ranch Sauce:

  • ½ cup ranch dressing
  • 1 tablespoon mayonnaise
  • 1 small jalapeño, deseeded and chopped (for mild heat)
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • Salt and pepper to taste

For the Tacos:

  • 8 small corn or flour tortillas
  • Fresh cilantro for garnish
  • Lime wedges (for serving)

Instructions

  1. Prepare the Fried Chicken:
    • In a bowl, mix the buttermilk with garlic powder, onion powder, smoked paprika, cayenne pepper, and a pinch of salt.
    • Add the chicken pieces to the buttermilk mixture and marinate for at least 30 minutes (or up to overnight in the fridge).
    • In a shallow bowl, combine the flour, baking powder, salt, and pepper.
    • Heat vegetable oil in a large skillet over medium-high heat.
    • Dredge each piece of marinated chicken in the flour mixture, coating it evenly. Fry the chicken in batches for 4-5 minutes per side, until golden brown and crispy. Remove from the oil and set aside on paper towels to drain.
  2. Make the Street Corn:
    • Heat olive oil or butter in a skillet over medium heat.
    • Add the corn and sauté for 5-7 minutes, until lightly browned.
    • In a bowl, mix the mayonnaise, sour cream, chili powder, lime juice, salt, and pepper. Add the sautéed corn to the bowl and toss to coat.
    • Stir in the crumbled cotija cheese and chopped cilantro. Set aside.
  3. Make the Jalapeño Lime Ranch Sauce:
    • In a blender or food processor, combine the ranch dressing, mayonnaise, jalapeño, lime juice, lime zest, and a pinch of salt and pepper.
    • Blend until smooth. Adjust seasoning to taste.
  4. Assemble the Tacos:
    • Warm the tortillas in a dry skillet or microwave.
    • Add a spoonful of the street corn mixture to each tortilla. Top with a few pieces of fried chicken.
    • Drizzle with the jalapeño lime ranch sauce.
    • Garnish with fresh cilantro and serve with lime wedges on the side.

Tips:

  • Fried Chicken Variations: You can use chicken thighs for extra juiciness or swap the fried chicken for grilled chicken for a lighter option.
  • Make It Spicy: Add extra jalapeños or a pinch of cayenne to the street corn for more heat.
  • Street Corn Substitute: If you can’t find fresh corn, frozen corn works perfectly for the street corn mixture.
  • Taco Toppings: Add extra toppings like avocado slices, pickled onions, or a drizzle of hot sauce for extra flavor.

Enjoy these flavorful and crunchy tacos with a creamy and spicy kick!

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