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
Scale
- 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