These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are a perfect fusion of bold flavors and textures. Imagine crispy, tender fried chicken paired with sweet, charred corn and a creamy, spicy ranch sauce that ties everything together in one delicious bite. Whether you’re hosting a taco night or craving a flavorful meal for yourself, these tacos are sure to be a crowd-pleaser. The combination of crispy chicken, smoky grilled corn, and zesty jalapeño lime ranch sauce creates a satisfying and irresistible dish.
Inspired by the vibrant flavors of Mexican street corn, these tacos bring a unique twist to a classic comfort food. The fried chicken gives the tacos a hearty and satisfying element, while the grilled corn adds a hint of sweetness and smokiness. The jalapeño lime ranch sauce enhances the flavors with its creamy texture and spicy kick, making each bite a mouthwatering experience. These tacos are perfect for any occasion, from casual dinners to festive gatherings.
Why You’ll Love This Recipe
This recipe combines all the best elements of a classic street food with a homemade touch. The crispy fried chicken is not only delicious but also easy to make, and it’s perfectly complemented by the sweet and smoky grilled corn. The homemade jalapeño lime ranch sauce is what truly elevates these tacos, adding a creamy, tangy heat that brings everything together. The cotija cheese adds a salty, crumbly texture that perfectly contrasts with the smooth sauce. Whether you’re a fan of spicy food or just love a good taco, these Fried Chicken Street Corn Tacos are sure to hit the spot.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeded and diced
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 4 ears of corn, husked
- 1/2 cup crumbled cotija cheese
- 8 small corn tortillas
Variations
- Spicy Chicken: For extra heat, marinate the chicken in a mixture of buttermilk and hot sauce before frying.
- Grilled Chicken: If you prefer grilled chicken over fried, marinate the chicken in buttermilk and seasonings, then grill until cooked through.
- Vegan Version: Swap the chicken for crispy fried cauliflower or a plant-based meat alternative, and use dairy-free sour cream and mayonnaise for the sauce.
- Add Avocado: For extra creaminess, add slices of ripe avocado to your tacos along with the other toppings.
- Roasted Corn: Instead of grilling the corn, roast it in the oven for a slightly different flavor profile.
How to Make the Recipe
Step 1: Marinate the Chicken
Cut the chicken breasts into bite-sized pieces and place them in a bowl. Pour the buttermilk over the chicken and let it marinate for at least 30 minutes. This will help the chicken stay juicy and tender when fried.
Step 2: Prepare the Coating
In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 3: Coat the Chicken
Dredge the marinated chicken pieces in the flour mixture until they are evenly coated. Shake off any excess flour mixture.
Step 4: Fry the Chicken
Heat oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it drain on paper towels.
Step 5: Make the Jalapeño Lime Ranch Sauce
In a small bowl, combine the mayonnaise, sour cream, diced jalapeño, lime juice, and chopped cilantro. Stir well to combine and set aside.
Step 6: Grill the Corn
Preheat your grill to medium-high heat. Grill the corn on all sides until slightly charred, about 10-12 minutes. Once grilled, remove from the grill and cut the kernels off the cob.
Step 7: Warm the Tortillas
Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side.
Step 8: Assemble the Tacos
Fill each tortilla with a few pieces of fried chicken, a generous scoop of grilled corn kernels, crumbled cotija cheese, and a drizzle of jalapeño lime ranch sauce.
Step 9: Serve and Enjoy
Serve the tacos hot with extra cilantro or lime wedges if desired.
Tips for Making the Recipe
- Frying Tip: To ensure the chicken is crispy, make sure the oil is at the right temperature (around 350°F). If the oil is too cool, the chicken will absorb excess oil and become soggy.
- Make-ahead Ranch Sauce: You can prepare the jalapeño lime ranch sauce a day ahead of time to save time on the day you make the tacos.
- Grill the Corn First: Grilling the corn first allows you to focus on the chicken while the corn cools down slightly before cutting it off the cob.
- Corn Tortillas: If you prefer soft tortillas, lightly steam the corn tortillas in a damp cloth before serving. This makes them more pliable and easier to fold.
How to Serve
These Fried Chicken Street Corn Tacos are best served immediately while the chicken is still crispy and the tortillas warm. Pair them with a refreshing beverage like a lime margarita or a cold cerveza to complement the flavors. For a complete meal, serve them with a side of Mexican rice, black beans, or a simple salad.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days. However, the chicken will lose its crispness once refrigerated, so it’s best enjoyed fresh. You can reheat the chicken in a skillet over medium heat to restore some of its crunch.
Freezing
If you want to freeze the chicken, place it in an airtight container or freezer bag for up to 1 month. When you’re ready to eat, reheat the chicken in the oven at 375°F until crispy.
Reheating
To reheat the tacos, heat the chicken in a skillet over medium heat, and warm the tortillas in a dry pan or microwave. Assemble the tacos right before serving.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative. They tend to be juicier and more flavorful.
2. Can I make these tacos ahead of time?
The components can be prepared ahead of time, but it’s best to assemble the tacos just before serving to keep the chicken crispy.
3. How do I make the jalapeño lime ranch less spicy?
To make the ranch sauce less spicy, omit the seeds from the jalapeño or use a milder pepper like a poblano or Anaheim pepper.
4. Can I make the chicken in the oven instead of frying?
Yes, you can bake the breaded chicken in the oven at 400°F for 20-25 minutes, flipping halfway through, to make it a healthier alternative.
5. How do I keep the tortillas from tearing?
Warm the tortillas slightly before using to make them more pliable and reduce the risk of tearing.
6. Can I use frozen corn instead of fresh?
Yes, frozen corn can be used, but fresh corn will provide a better texture and flavor, especially when grilled.
7. Can I make the sauce spicy?
Yes, you can add extra diced jalapeños or a dash of hot sauce to the ranch sauce to make it spicier.
8. What if I don’t have cornmeal?
You can substitute cornmeal with additional flour, but cornmeal adds a nice texture and flavor to the coating.
9. How can I make these tacos gluten-free?
Use gluten-free flour and cornmeal, and make sure your tortillas are gluten-free as well.
10. What can I serve with these tacos?
These tacos pair perfectly with Mexican street corn salad, a side of guacamole, or a tangy cucumber salad.
Conclusion
Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch bring bold, vibrant flavors that everyone will love. With crispy fried chicken, smoky grilled corn, and a zesty ranch sauce, these tacos offer the perfect balance of textures and tastes. They’re easy to make and perfect for any occasion, whether you’re hosting a taco night or enjoying a casual meal at home. Give this recipe a try and bring a taste of Mexican street food to your kitchen!
PrintFried Chicken Street Corn Tacos with Jalapeño Lime Ranch
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
These Fried Chicken Street Corn Tacos are bursting with flavor, combining crispy fried chicken, charred corn, crumbled cotija cheese, and a creamy, spicy jalapeño lime ranch sauce. Perfect for taco night or a fun, flavorful meal!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeded and diced
- Juice of 1 lime
- 1/4 cup chopped cilantro
- 4 ears of corn, husked
- 1/2 cup crumbled cotija cheese
- 8 small corn tortillas
Instructions
- Cut the chicken breasts into bite-sized pieces and place in a bowl. Pour the buttermilk over the chicken and let marinate for at least 30 minutes.
- In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper. Dredge the marinated chicken in the flour mixture until well coated.
- Heat oil in a large skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and let drain on paper towels.
- In a small bowl, mix together the mayonnaise, sour cream, diced jalapeño, lime juice, and chopped cilantro to make the jalapeño lime ranch sauce.
- Grill the corn on a hot grill until slightly charred. Cut the kernels off the cob.
- Warm the corn tortillas on the grill or in a dry skillet. Fill each tortilla with fried chicken, grilled corn kernels, cotija cheese, and a drizzle of jalapeño lime ranch sauce.
- Serve hot and enjoy!
Notes
- If you don’t have a grill, you can roast the corn in the oven or cook it in a skillet until charred.
- For extra heat, you can add more diced jalapeños or some hot sauce to the ranch sauce.
- These tacos also pair well with a side of Mexican rice or beans.
- Prep Time: 45 minutes
- Cook Time: 20 minutes